Teriyaki meatballs
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  1. Mince the garlic cloves.
  2. Slice the spring onions into small strips.
  3. In a bowl mix about 2 cloves of minced garlic, 2/3 of the sliced ​​spring onion, egg, breadcrumbs, salt, ground ginger, sesame oil and sweet chilli sauce.
  4. Knead until well mixed, but not too long otherwise the meat becomes firm.
  5. Heat the olive oil in a pan.
  6. Roll balls of minced meat and fry quickly so it browns on all sides in oil (they don’t need to be done).
  7. In a saucepan, mix the ingredients for the sauce: water, sake, the remaining garlic cloves, brown sugar and sesame oil, and bring slowly to a boil.
  8. Mix the cornstarch with a little water and pour it into the sauce. Let it boil for 1 minute until it thickens slightly and then turn off the heat.
  9. Pour the sauce on top of the meatballs, cover the pan and let the meatballs simmer for 20 to 25 minutes in the sauce.
  10. (look sometimes and if necessary add some water if the sauce thickens too much.)
  11. Serve the meatballs with the remaining scallions.

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