Japanese Meatballs in Sweet Soy Sauce Niku Dango
Elevate your dinner table with the irresistible flavors of Japanese Meatballs in Sweet Soy Sauce, or Niku Dango. These tender, bite-sized morsels are crafted from ground pork or chicken, blended with panko breadcrumbs, grated ginger, and green onions for a flavor-packed base. Pan-fried to golden perfection, the juicy meatballs are then coated in a luscious glaze made with soy sauce, mirin, sake, and a hint of sugar, creating the perfect balance of salty and sweet. This quick and easy Japanese-inspired recipe takes just 40 minutes to prepare, making it a perfect weeknight meal option. Serve these delectable meatballs over fluffy steamed rice or as part of a bento box for a satisfying and authentic Japanese dining experience. Ideal for fans of Asian cuisine and bold, umami-rich sauces!
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Recipe Information
Ingredients
- 500 g Ground pork or chicken
- 50 g Panko breadcrumbs
- 1 large Egg
- 2 tbsp Soy sauce
- 1 tbsp Grated ginger
- 2 pcs Green onion (finely chopped)
- 2 tbsp Vegetable oil
- 3 tbsp Soy sauce (for sauce)
- 2 tbsp Mirin
- 1.5 tbsp Sugar
- 2 tbsp Sake
- 4 tbsp Water
- 1 tsp Cornstarch
- 1 tbsp Water (to dissolve cornstarch)
Instructions
In a large bowl, combine the ground pork or chicken, panko breadcrumbs, egg, soy sauce, grated ginger, and finely chopped green onions. Mix well using your hands until all ingredients are evenly combined.
Using your hands, shape the mixture into small, bite-sized meatballs (about 1 inch in diameter). Set them aside on a plate.
Heat the vegetable oil in a large skillet over medium heat. Once hot, add the meatballs in batches, making sure not to overcrowd the pan.
Cook the meatballs, turning occasionally, until they are golden brown on all sides and cooked through (about 8-10 minutes). Remove them from the skillet and set aside on a plate lined with paper towels to absorb excess oil.
In the same skillet, combine 3 tablespoons of soy sauce, mirin, sugar, sake, and 4 tablespoons of water. Bring the mixture to a gentle simmer over medium heat, stirring until the sugar is dissolved.
In a small bowl, dissolve the cornstarch in 1 tablespoon of water to create a slurry. Gradually add the slurry to the simmering sauce, stirring constantly. Continue to cook until the sauce thickens and becomes glossy (about 1-2 minutes).
Return the cooked meatballs to the skillet and gently toss them in the sauce until they are evenly coated and warmed through.
Serve the meatballs hot, garnished with additional chopped green onions if desired. These meatballs pair wonderfully with steamed white rice or as part of a bento box!
Nutrition Facts
Calories |
1996 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.5 g | 160% | |
| Saturated Fat | 36.8 g | 184% | |
| Polyunsaturated Fat | 18.8 g | ||
| Cholesterol | 580 mg | 193% | |
| Sodium | 4733 mg | 206% | |
| Total Carbohydrate | 86.5 g | 31% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 39.6 g | ||
| Protein | 129.6 g | 259% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 176 mg | 14% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2285 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
