1/1 Photo of Japanese Meatballs in Sweet Soy Sauce (Niku Dango)
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.
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- 8 ounces ground pork
- 2 ounces lettuce, finely chopped
- 3 ounces carrots, finely grated
- 1 tablespoon sake
- 1 pinch salt
- 1/2 beaten egg
- 1 tablespoon cornflour
- 1 teaspoon sesame oil (optional)
For the sauce
- 1Mix 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.
- 2Take 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.
- 3Fill 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.).
- 4Remove meatballs to plate lined with absorbent paper, to drain off excess oil.
- 5Combine all the ingredients for the sauce in a pan. Mix them together over a low heat, stirring until the sauce has thickened.
- 6Add the meatballs to the pan and roll them around in the pan until they are all covered with the sauce.
- 7Pour the meatballs with sauce onto a serving plate and serve!
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Nutritional Facts for Japanese Meatballs in Sweet Soy Sauce (Niku Dango)
Serving Size: 1 (554 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 53.8
- Calories from Fat 29
- Total Fat 3.2 g
- Saturated Fat 1.1 g
- Cholesterol 16.0 mg
- Sodium 93.3 mg
- Total Carbohydrate 2.6 g
- Dietary Fiber 0.3 g
- Sugars 1.1 g
- Protein 2.9 g