A delicious recipe for Teriyaki meatballs. Meatballs with a Japanese touch, simmered in a sauce with soy and saké. A snack which is a winner at any party.
Every month there is a food blog swap and after skipping it for a few months, I'm participating again. Just because I love to challenge yourself to make a recipe from another blogger. And it's great to snoop around on their blog. And always I find great recipes I always loved to try out. Like this time when I was cooking from the Dutch blog Foodfoozle. A blog where Maaike shares her recipes, which you can compare a little with the recipes you encounter here. Sometimes longer, sometimes shorter, harder and somewhat simpler recipes. In short, there are enough recipes for everyone. I came across the Teriyaki meatballs which seemed very nice to me. And because we love to eat small appetizers on a lazy Sunday, it wasn't so difficult to prepare it sometime. But posting it was a bit harder
For it was Carnival at the end of this month (and no, that's not every year in the same week because it shifts every year). And in all the activities I hadn't come to write this post. So that's why on 1 March, the month when spring officially begins this delicious recipe is shared.
Teriyaki is originally a Japanese recipe where you mix soy sauce with sugar, mirin (or sake). That sauce is simmered for a while, so it becomes thicker and while the meat grills or bakes, you brush it a few times with the marinade. And when you are very punctual, this recipe also not a real Teriyaki, but a delicious variation on it.
Maaike used in the teriyaki sauce a ready made mix sauce and that's something I don't use here. So I made my own sauce because it's actually quite simple and much tastier. Try it out yourself, you will love it!
It's a good taste!
- 5 cloves garlic
- 3 stalks scallions
- 500 grams minced beef
- 1 egg size m
- 50 grams bread crumbs
- 1 teaspoon salt
- ½ teaspoon ground ginger
- 1 teaspoon sesame oil
- 1 teaspoon sweet chilli sauce
- 200 ml water
- 4 tablespoons saké
- 100 ml soy sauce
- 50 grams dark brown sugar
- 2 teaspoons sesame oil
- 1 tablespoon cornstarch
- Mince the garlic cloves.
- Slice the spring onions into small strips.
- In a bowl mix about 2 cloves of minced garlic, ⅔ of the sliced spring onion, egg, breadcrumbs, salt, ground ginger, sesame oil and sweet chilli sauce.
- Knead until well mixed, but not too long otherwise the meat becomes firm.
- Heat the olive oil in a pan.
- Roll balls of minced meat and fry quickly so it browns on all sides in oil (they don't need to be done).
- 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.
- 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.
- Pour the sauce on top of the meatballs, cover the pan and let the meatballs simmer for 20 to 25 minutes in the sauce.
- (look sometimes and if necessary add some water if the sauce thickens too much.)
- Serve the meatballs with the remaining scallions.