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.My husband and son loved these meatballs. When making the meatbals I used dry sherry in place of the sake. When I made the sauce I used sherry in place of the mirin and found that I needed to add about 1/4 cup of water so the sauce was not too thick. I made these in the food processor and baked them in the oven for about 45 minutes at 350. I will definitely make these again. Thanks for the recipe.I think that this is a wonderful idea! I needed an extra side dish quickly, so I used store bought meatballs and the same sauce ingredients, with honey, orange juice, and honey barbecue sauce added- I did use a lot more water as I wanted a thinner sauce. They turned out awesome- I received several compliments on them!great treat or meal, but it came out dry.thought that might be my fault.lol

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  • Prep
    30 mins
  • Cook
    20 mins
  • Serve in
    50 mins

Ingredients

  •   8 ounces ground pork
  •   2 ounces lettuce, finely chopped
  •   3 ounces carrots, finely grated
  •   1 tablespoon sake
  •   1 pinch salt
  •   1⁄2 beaten egg
  •   1 tablespoon cornflour
  •   1 teaspoon sesame oil (optional)
  •   4 tablespoons water
  •   1 tablespoon sake
  •   1 tablespoon mirin
  •   1 tablespoon caster sugar
  •   1 tablespoon light soy sauce
  •   2 tablespoons cornflour

Instructions

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