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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)

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on February 16, 2006

      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

      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

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

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    • on February 17, 2006

      Im sorry for the bad rating....but the sauce became a ball of dough and I had to throw it out.......Also, the meatballs were a bit tasteless and dry....So sorry :(

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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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