Japanese Meatballs in Sweet Soy Sauce (Niku Dango)
photo by nuwa8191
- Ready In:
- 50mins
- Ingredients:
- 14
- Yields:
-
16 meatballs
ingredients
-
For meatballs
- 226.79 g ground pork
- 56.69 g lettuce, finely chopped
- 85.04 g carrots, finely grated
- 14.79 ml sake
- 0.25 ml salt
- 1 beaten egg
- 14.79 ml cornflour
- 4.92 ml sesame oil (optional)
-
For the sauce
- 59.16 ml water
- 14.79 ml sake
- 14.79 ml mirin
- 14.79 ml caster sugar
- 14.79 ml light soy sauce
- 29.58 ml cornflour
directions
- 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.
- 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.
- 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.).
- Remove meatballs to plate lined with absorbent paper, to drain off excess oil.
- Combine all the ingredients for the sauce in a pan. Mix them together over a low heat, stirring until the sauce has thickened.
- Add the meatballs to the pan and roll them around in the pan until they are all covered with the sauce.
- Pour the meatballs with sauce onto a serving plate and serve!
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Reviews
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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.
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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!
Tweaks
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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.
RECIPE SUBMITTED BY
Dreamer of dreams. Hugger of cats and small rodents. Sometimes, fiddler of food. Not perfect - yet - but fearfully and wonderfully made.