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    You are in: Home / Recipes / Japanese Meatballs in Sweet Soy Sauce (Niku Dango) Recipe
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    Japanese Meatballs in Sweet Soy Sauce (Niku Dango)

    Japanese Meatballs in Sweet Soy Sauce (Niku Dango). Photo by nuwa

    1/1 Photo of Japanese Meatballs in Sweet Soy Sauce (Niku Dango)

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    nuwa's Note:

    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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    Ingredients:

    Yield:

    meatballs

    Units: US | Metric

    For meatballs

    For the sauce

    Directions:

    1. 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. 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. 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. 4
      Remove meatballs to plate lined with absorbent paper, to drain off excess oil.
    5. 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. 6
      Add the meatballs to the pan and roll them around in the pan until they are all covered with the sauce.
    7. 7
      Pour the meatballs with sauce onto a serving plate and serve!

    Ratings & Reviews:

    • on February 16, 2006

      55

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 22, 2007

      45

      I think that this is a wonderful idea! I needed an extra side dish quickly, so I used store bought meatballs and the same sauce ingredients, with honey, orange juice, and honey barbecue sauce added- I did use a lot more water as I wanted a thinner sauce. They turned out awesome- I received several compliments on them!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 18, 2007

      45

      great treat or meal, but it came out dry.thought that might be my fault.lol

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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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
    53%
    Total Fat 3.2 g
    4%
    Saturated Fat 1.1 g
    5%
    Cholesterol 16.0 mg
    5%
    Sodium 93.3 mg
    3%
    Total Carbohydrate 2.6 g
    0%
    Dietary Fiber 0.3 g
    1%
    Sugars 1.1 g
    4%
    Protein 2.9 g
    5%

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