Japanese meatballs with Teriyaki sauce have a lovely balance between sweet and salty with deep, complex flavors from the Japanese cuisine. The meatballs can be served as a Tapas or as a meal with rice and vegetables.
You will need
0, 63 cups of Panko
0, 85 cups of heavy cream
1.1 lbs ground turkey
1 yellow onion (5.3 oz peeled weight), finely grated
2 tbsp finely chopped spring onion
2 tbsp finely grated ginger
2 tbsp finely grated garlic
1 tbsp toasted sesame seeds
1 tbsp sake
1 tsp sesame oil
1 egg
1 tsp Old bay seasoning
1 ½ tsp Pul biber
1 tsp salt
Freshly ground black pepper
5 tbsp potato starch
1 tsp baking powder
Butter and oil for frying + 1.8 oz butter for oven roasting
Teriyaki sauce
0,42 cups of water
½ tsp dashi powder (can be omitted)
0,42 cups Japanese soy sauce
0, 32 cups – 0,42 cups of white sugar
2 tbsp rice vinegar
1 tbsp fresh ginger, grated
2 tsp grated garlic
¼ tsp Pul biber
2 tbsp cornstarch
Decoration
Spring onion, the dark green part, thinly sliced
Toasted sesame seeds
How to make it
1. Mix panko and cream and let stand for a few minutes to swell.
0, 63 cups of Panko
0, 85 cups of heavy cream
2. Put the ground meat in a bowl and mix in Panko with cream. Mix well so that there are no lumps of Panko.
1.1 lbs ground turkey
3. Add all ingredients except potato starch and baking powder. Mix well.
1 yellow onion (5.3 oz peeled weight), finely grated
2 tbsp finely chopped spring onion
2 tbsp finely grated ginger
2 tbsp finely grated garlic
1 tbsp toasted sesame seeds
1 tbsp sake
1 tsp sesame oil
1 egg
1 tsp Old bay seasoning
1 ½ tsp Pul biber
1 tsp salt
Freshly ground black pepper
4. Add potato starch and baking powder. Mix well.
5 tbsp potato starch
1 tsp baking powder
5. Cover and let the batter rest in the refrigerator for at least 30 minutes, preferably longer.
6. Fill a tablespoon with batter and click out on a large tray or sheet. Moisten your hands with water and roll round meatballs. Let the meatballs rest in the refrigerator for at least an hour, preferably longer.
Prepare the sauce
7. Pour 2 tbsp water into a small bowl. Pour the rest of the water into a small saucepan along with all other ingredients except the cornstarch.
0,42 cups of water
½ tsp dashi powder (can be omitted)
0,42 cups Japanese soy sauce
0, 32 cups – 0,42 cups of white sugar
2 tbsp rice vinegar
1 tbsp fresh ginger, grated
2 tsp grated garlic
¼ tsp Pul biber
8. Stir the cornstarch with the water that was put in the small bowl.
2 tbsp cornstarch
9. Boil the sauce and stir in the cornstarch and water. Stir and leave on the hot plate until it is moderately thick. Set the sauce aside.
10. Preheat the oven to 300 ˚F and put in a baking sheet with butter.
1.8 oz butter for oven roasting
11. In a non-stick frying pan - add butter and canola oil and let the frying pan get hot. When the butter has silenced, put in the meatballs and brown them on relatively high heat all around until they have a nice color and frying surface.
Butter and oil for frying
12. Distribute the melted butter on the heated tray and put on the meatballs. Pour over the frying juices and cook the meatballs in the middle of the oven for about 30–40 minutes.
13. Mix the meatballs with the Teriyaki sauce and decorate with toasted sesame seeds and slices of spring onion. Serve as a Tapas or together with Japanese rice and a vegetable.
Spring onion, the dark green part, thinly sliced
Toasted sesame seeds
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