Japanese Cookbook

Chicken Meatballs with Sweet and Sour Sauce

Name: Chicken Meatballs with Sweet and Sour Sauce
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 20 servings
Cuisine: Side Dish
Ingredients: 1 lb ground chicken (or use ground beef, pork, or turkey; each type of meat yields a different texture, and we like ground chicken and pork); ½ onion (4 oz, 113 g) 4 113; 1 large egg (50 g each w/o shell); 3 Tbsp panko (Japanese breadcrumbs); 1 Tbsp potato starch or cornstarch; 1 Tbsp sake; ½ tsp Diamond Crystal kosher salt; ¼ tsp freshly ground black pepper; water (for steaming); 6 Tbsp ketchup; 4 Tbsp mirin (I use Takara Mirin); 4 Tbsp soy sauce; 2 Tbsp rice vinegar (unseasoned); 2 Tbsp sugar; 1 Tbsp sake (I use Sho Chiku Bai Classic Junmai Sake); 1 tsp potato starch or cornstarch (for thickening)

20 servings

portioner

30 minutes

aktiv tid

45 minutes

total tid

Begynd at lave mad

Ingredienser

1 lb ground chicken (or use ground beef, pork, or turkey; each type of meat yields a different texture, and we like ground chicken and pork)

½ onion (4 oz, 113 g) 4 113

1 large egg (50 g each w/o shell)

3 Tbsp panko (Japanese breadcrumbs)

1 Tbsp potato starch or cornstarch

1 Tbsp sake

½ tsp Diamond Crystal kosher salt

¼ tsp freshly ground black pepper

water (for steaming)

6 Tbsp ketchup

4 Tbsp mirin (I use Takara Mirin)

4 Tbsp soy sauce

2 Tbsp rice vinegar (unseasoned)

2 Tbsp sugar

1 Tbsp sake (I use Sho Chiku Bai Classic Junmai Sake)

1 tsp potato starch or cornstarch (for thickening)

Vejledning

Gather all the ingredients.

To Make the Sauce

In a measuring cup or small bowl, combine 6 Tbsp ketchup, 4 Tbsp mirin, 4 Tbsp soy sauce, 2 Tbsp rice vinegar (unseasoned), 2 Tbsp sugar, 1 Tbsp sake, and 1 tsp potato starch or cornstarch and whisk well.

To Make the Meatballs

Mince ½ onion into fine pieces.

In a bowl, combine 1 lb ground chicken, the minced onion, 1 large egg (50 g each w/o shell), 3 Tbsp panko (Japanese breadcrumbs), 1 Tbsp potato starch or cornstarch, 1 Tbsp sake, ½ tsp Diamond Crystal kosher salt, and ¼ tsp freshly ground black pepper. Knead the mixture well with your hand until the mixture is pale in color and very sticky.

Apply a small amount of cooking oil to your hands and make a ping-pong ball size shape with the mixture. If you have a cookie scooper, it helps to make equal-size balls.

Once you make a ball, place it on a tray or plate lined with a sheet of parchment paper. Once you finish shaping, cover the tray/plate with plastic wrap. Refrigerate for 15 minutes so the melted fat on the meatballs will solidify.

Put ½ inch (roughly 1 cm) water in a large frying pan and bring it to boil. Carefully place the meatballs in the water.

Cover and cook on medium heat for 5 minutes. After 5 minutes, remove the lid and let the water evaporate while you continue cooking the meatballs on medium high heat, turning the meatballs once in a while.

As the water evaporates, the meatballs will turn brown. If the frying pan gets a burnt spot, wipe off with a paper towel.

Add the sweet and sour sauce and coat the meatballs well with the sauce. Turn off the heat and serve.

Ernæring

Portionsstørrelse

1 meatball

Kalorier

53 kcal

Fedt i alt

2 g

Mættet fedt

1 g

Uumættet fedt

Transfedt

1 g

Kolesterol

29 mg

Natrium

126 mg

Kulhydrater i alt

3 g

Kostfiber

1 g

Sukker i alt

1 g

Protein

5 g