Japanese Meatballs

Prep time: 30 minutes
Cooking time: 10 minutes

Ingredients

1 tbsp ginger, peeled and finely minced
3 garlic cloves, peeled and finely minced
250g pork mince
50g breadcrumbs
1/2 tsp salt
1 egg
2 tbsp Blue Dragon Oyster Sauce
1 tsp Blue Dragon Sesame Oil
vegetable oil, for frying
Equal parts Blue Dragon Japanese Soy Sauce to
equal parts runny honey
2 tbsp sesame seeds
Blue Dragon Udon Noodles, to accompany
spring onions, sliced to garnish

Serves: 3 - 4

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Japanese Meatballs

A modern Japanese interpretation of the classic spaghetti and meatballs favourite.

Preparation:

Make the meatball mixture by combining the ginger, garlic, pork mince, breadcrumbs, salt, egg, Oyster Sauce and Sesame Oil together in a bowl and mixing until you get a smooth consistency.
Make meatballs the size of walnuts – wet your hands and take a small piece of the mixture and roll between your palms to make a small sphere. Set aside and continue to make them until all of the mixture has gone.
When ready to cook, take a frying pan with a close fitting lid and place over the heat with 1 tbsp oil. At the same time, put a kettle of water on to boil. Place a batch of around 10 meatballs in the pan and fry them initially for 3-4 minutes until they get some colour. Once this has been achieved you should add approx 200ml boiling water to the frying pan – be careful as it may spit. Immediately place the lid on the frying pan and let the meatballs steam for 3-5 minutes or until the water has totally disappeared from the pan. The meatballs should be cooked when the water has disappeared and the pork should be firm and set (i.e. cooked through and not pink). It is best to remove one and check it by cutting into it. When browned and cooked through, set aside on kitchen paper and cook the rest of them in batches.
Meanwhile, make the ‘yaki’ meatball glaze. In a saucepan mix the Japanese Soy Sauce, honey and sesame seeds together and bring to a simmer. Reduce the mixture until a sticky glaze is formed. When ready to serve, add the meatballs to the glaze and heat through until hot - divide the glazed meatballs and arrange on a bed of Udon, Soba or Ramen Noodles. Drizzle the remaining glaze over the top, and garnish with the sliced spring onions.

Useful tip:

100g dry noodles give about 250g ready for wok noodles... more

This dish is great with either Blue Dragon Udon, Soba or Ramen noodles.

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Reviews for Japanese Meatballs

LouiseB 07 September 2011

This was one of the nicest dishes i have ever made! The meatballs have so much flavour due to the garlic, ginger and sesame oil. Really nice soft texture too.

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