TSUMIRE - JAPANESE NABE MEATBALLS
I put down measurements for all the ingredients, but in reality I don't measure. I just guesstimate based on whatever amounts of ingredients I have. I'm not sure if the amounts are correct, so use common sense as to how much is reasonable. Use lots of ginger.
Provided by Stovepipe
Categories Meat
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix the sake and miso to dissolve the miso.
- Add all ingredients to a medium bowl and mix well. Be careful not to add too much flour/starch or the meatballs will be tough, but you'll need to add enough to keep them from falling apart in the nabe broth. You may want to cook a test meatball to check the taste/texture.
- Drop by spoonfuls into the boiling nabe broth. They won't be perfectly round because the mixture should be too soft to form them into perfect balls.
OLD STYLE SUNDAY MEATBALLS
Another old time favorite. I don't measure so these are approximate. Adjust to taste. The only things I measure are the cheese and breadcrumbs. Try with my marinara sauce.
Provided by Diamond Joe
Categories Meat
Time 40m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- In a large mixing bowl, mix all ingredients except cheese and breadcrumbs (this is best done with clean hands!).
- Once mixed, add cheese and breadcrumbs, mix until even.
- Coat a roasting pan or high sided pan with extra virgin olive oil.
- Roll meat mixture into balls about the size of a golfball and line oiled pan with them.
- Bake at 350 degrees for about 20 minutes or until done.
Nutrition Facts : Calories 51.5, Fat 2.3, SaturatedFat 1.1, Cholesterol 39, Sodium 164.2, Carbohydrate 4.1, Fiber 0.4, Sugar 0.4, Protein 3.5
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.
Provided by nuwa8191
Categories Pork
Time 50m
Yield 16-20 meatballs
Number Of Ingredients 14
Steps:
- 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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