03 May 2011

Recipe: Japanese Meatballs

This is a totally different take on meatballs. So when you next fancy meatballs but the thought of making a standard tomato based meatball recipe isn't thrilling you with great expectation, why not give this one a go? It's a great quick family feed for a week night in our house!

Ingredients:
These quantity serves 2 adults and 2 little people so just double the recipe for a bigger family
250g minced beef or lamb
1 eggs
1 Tbsp cornflour
1 Tbsp cold water
Your choice of veges (we used broccoli and courgettes)
Broth:
2 cups water
1 cube of instant beef stock powder
1 tsp sugar
3 Tbsp soya sauce
1 Tbsp oil
1 onion
1 packet wide or thin dried noodles (we use Fantastic brand)

  1. Mix mince with the unbeaten egg in a bowl. 
  2. Mix cornflour and cold water together and stir through mince mixture. Leave to stand.
  3. To make the broth, combine all the ingredients in a pot large enough to hold the meatballs in one layer. Heat until simmering.
  4. Divide mince mixture into even sized portions, shaping into 12-16 balls, using 2 wet dessert spoons. If the mixture is too soft, add up to 2 tsp of extra cornflour mixed with a small amount of cold water.
  5. Drop the soft meat balls carefully into the simmering broth (it doesn't matter if they flatten slightly). Cover and leave to simmer for 10 minutes.
  6. Cook the noodles in a separate pot of water while the meatballs cook.
  7. Stir fry any veges you want to add to the recipe in a pan or wok at the same time.
  8. Spoon noodles and stir-fried veges into bowls, and add the meatball broth mixture over the top.

Serve up, and imagine you are sitting cross legged on the floor of a traditional Japanese home whilst slurping your noodles, it totally adds to the experience!


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