Beef Teriyaki Balls
Serves: 8 (makes 24 meatballs)
Prep time: 20 minutes
Cook time: 20 minutes
1 serves per portion
Recipe courtesy of the Country Kitchens team
Ingredients:
Meatballs:
- 500g lean beef mince
- 1 onion, very finely chopped
- 1 carrot, very finely chopped
- 1 cup breadcrumbs
- 2 tablespoons soy sauce
- 2 teaspoons fresh ginger, grated
- 1 egg, lightly beaten
- 2 tablespoons sake
- 2 tablespoon potato flour or cornflour
- Cracked black pepper
- 2 tablespoons peanut oil
Teriyaki sauce:
- ⅓ cup soy sauce
- ⅓ cup sake
- ⅓ cup sugar
- ⅓ cup mirin
- ⅓ cup water
Garden salad:
- ½ head lettuce, shredded
- 1 medium cucumber, sliced
- ½ punnet cherry tomatoes, halved
- ½ small Spanish onion, thinly sliced
- 2 tablespoons balsamic vinegar
- Extra virgin olive oil
Method:
- COMBINE all meatball ingredients except the peanut oil in large bowl and mix well.
- ROLL mixture into evenly sized balls (roughly golf ball sized).
- HEAT oil in frypan over medium heat and add meatballs. Fry until golden brown, remove and set aside. Repeat until all meatballs are cooked.
- COMBINE teriyaki sauce ingredients in a small saucepan and cook until sauce thickens slightly (5-10 minutes).
- PLACE meatballs in a bowl and coat with teriyaki sauce.
- ADD salad vegetables to a large bowl and toss to combine. Drizzle over balsamic vinegar and olive oil just before serving.
- SERVE salad together with the meatballs.
What's Great About It:
This recipe was featured as part of the Country Kitchens collection for the 2020 QCWA Country of Study – Japan. Turn these meatballs into an entrée by serving them individually on baby cos lettuce leaves topped with coleslaw. Want to use something other than beef? These work great with lamb mince as well.
