Sweet Ginger Meatballs

Sweet Ginger Meatballs

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Here is a traditional Japanese-Western dish but with an enticing Japanese twist and the secret is in the sauce. These bite-size pieces of juicy pork and beef mince are smothered with a luscious sweet ginger sauce that will have you wanting more. Try these for a different angle on meatballs.

Recipe courtesy of Reiko Hashimoto.


1 bunch spring onions, finely chopped
250g minced beef
250g minced pork
20g grated ginger
1 egg
2 tsp roasted sesame oil
1 tbsp cornstarch, plus extra for dusting
vegetable, sunflower or corn oil, forshallow frying
1 tbsp white sesame seeds
pinch of salt and ground white pepper

for the sweet ginger sauce:
30g grated ginger
3 tbsp soy sauce
125ml dashi stock or 1 tsp dashi powder mixed with 125ml water
2 tbsp sugar
3 tbsp mirin
3 tbsp rice vinegar
1 tsp cornstarch

Så här gör du

  1. Put the chopped spring onions (reserve a handful of the green part for the garnish) in a bowl with the beef and pork mince, grated ginger, egg, sesame oil and pinch of salt and white pepper. Start adding the cornstarch, little by little, kneading the mixture well for a few minutes until doughy and elastic.
  2. Scoop portions of the meat mixture with a tablespoon to make bite-sized balls. Make sure all the meatballs are the same size to ensure consistent cooking times. Dust them lightly in cornstarch.
  3. Pour enough oil to come up to about 1cm deep in a large frying pan and set over medium heat. Once the oil reaches about 160°C, drop the meatballs carefully into the pan. Shallow-fry them by turning them in the oil until they are just cooked, 3–4 minutes depending on the size of the meatballs. Alternatively, for a healthier option, bake the meatballs with a drizzle of oil in an oven preheated to 180°C/Gas Mark 4 for 12–15 minutes.
  4. While the meatballs are cooking, squeeze the juice from the grated ginger into a small bowl along with the other ingredients for the sauce and mix well until there are no lumps.
  5. Heat a large frying pan and add the cooked meatballs. Once the pan becomes very hot, pour in the sauce mixture, shake the pan from side to side to coat the meatballs well and let the sauce thicken, about 1 minute. Transfer to large shallow bowls, sprinkle with the finely chopped spring onion greens and finish with the toasted sesame seeds sprinkled on the top.