Japanese Meatballs in Sweet Soy Sauce (Niku Dango)

READY IN: 50mins
Recipe by nuwa8191

The full name for this is 'niku-dango no amakara-ni'. This appetiser/side dish is very simple to make. The presentation is lovely since the sauce acts also as a glaze...and its sweet coating makes these meatballs a kid-pleaser too! For fans of Asian street food these meatballs can be presented 'yakitori-style' by putting them on wooden skewers, with 4-5 balls on each skewer.

Top Review by Cilantro in Canada

My husband and son loved these meatballs. When making the meatbals I used dry sherry in place of the sake. When I made the sauce I used sherry in place of the mirin and found that I needed to add about 1/4 cup of water so the sauce was not too thick. I made these in the food processor and baked them in the oven for about 45 minutes at 350. I will definitely make these again. Thanks for the recipe.

Ingredients Nutrition

Directions

  1. Mix together all the ingredients for the meatballs in a bowl. Knead the mixture until the ingredients are well combined. The beaten egg should give a stickiness to the rest of the mixture, holding it together.
  2. Take a small amount of the mixture -slightly less than a tablespoon) in your hand and mould it into a ball. Continue until the meatball mixture is used up.
  3. Fill a pan about one-third full of cooking oil. Heat oil to 350ºF and deep fry the meatballs until brown, about 5 minute (Turn meatballs halfway to ensure they are browned evenly.).
  4. Remove meatballs to plate lined with absorbent paper, to drain off excess oil.
  5. Combine all the ingredients for the sauce in a pan. Mix them together over a low heat, stirring until the sauce has thickened.
  6. Add the meatballs to the pan and roll them around in the pan until they are all covered with the sauce.
  7. Pour the meatballs with sauce onto a serving plate and serve!

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