Beef Teriyaki Balls
Whats great about it
Celebrating the QCWA’s 2020 Country of Study Japan, this recipe will be a hit with the kids. You can substitute any leftover veges you have in the fridge such as capsicum, beans or zucchini, just make sure they are diced finely. Perfect served with brown rice and a side of salad, why not try our Oriental Coleslaw!
Serves 4 (makes 12 balls) Prep Time 10 minutes Cook time 10 minutes
Fruit & Veggies: 1/2 serve per portion
250g lean beef or lamb mince
1/2 onion, finely chopped
1/2 carrot, finely chopped
1/2 cup breadcrumbs
1 tablespoon soy sauce, salt reduced
1 teaspoon fresh ginger, grated
1 tablespoon sake
1 tablespoon potato or corn flour
Cracked black pepper
1 tablespoon peanut oil
2 tablespoons soy sauce, salt reduced.
2 tablespoon sake
2 tablespoon sugar
2 tablespoon mirin
2 tablespoon water
COMBINE all ingredients except the peanut oil in large bowl.
GRAB a small chunk of mixture in one hand, squeeze the meat out and scoop with a spoon in other hand. Repeat for all of mixture.
HEAT oil in pan over medium heat and add balls, fry until golden brown, remove and set aside. Repeat for all balls.
PREPARE teriyaki sauce. Combine all ingredients in small saucepan, heat until it becomes a slightly thick consistency.
PLACE meatballs in bowl and coat with teriyaki sauce.
SERVE with side salad, try our Oriental Coleslaw.
Recipe courtesy of Chopstick Chronicles