A fabulous way of making a little meat go a very long way
This recipe will make at least 20 meatballs, ideal as an accompaniment, or even just a savoury garnish for noodles, rice or salad.
The teriyaki sauce is a doddle to prepare and so much better than the shop bought varieties with all their additives.
For the meatballs:
500g minced beef
3 tbsp breadcrumbs
4 spring onions, very finely chopped
2 garlic cloves, peeled and crushed
1 egg, beaten
1 tsp grated fresh ginger
1 tbsp sake, shaoxing cooking wine or dry sherry
2-3 tbsp rapeseed or vegetable oil for frying
For the teriyaki sauce:
100g muscovado sugar (or other soft brown sugar)
100ml tamari soy sauce
5cm knob of ginger, grated
1 garlic clove, crushed to a paste
1 tbsp cornflour mixed with 2 tbsp water to a paste
3 tbsp mirin (or rice vinegar, or white wine vinegar and 1 tsp sugar)
1 tsp sesame oil
Sesame seeds, toasted
Spring onions, sliced finely
Mix all the meatball ingredients together along with 1-1.5 tsp salt with your hands. Form a little disc with a tsp of the mixture, heat up some oil in a frying pan and cook it off to check the seasoning. You may like to up the spices as well as the salt.
Now have a bowl of water next to you and, with damp hands to stop the mixture sticking, roll the meat into walnut-size balls. Fry off the balls in batches until well browned and then pop them into a flat, oven-proof dish. They will cook a little more under the grill so take care not to overcook now.
For the sauce, pour all the ingredients and 250ml water into a small saucepan and bring up to the boil for the corn starch to thicken the liquid. You may like to add a little more water if the sauce seems particularly gloopy, but you do want it to cling to the meatballs rather than run off.
Heat up a grill and pour about half the sauce over the meatballs, place them under the grill until the sauce begins to bubble and catch—about 10 mins. Sprinkle with the sesame seeds and spring onions and serve.
Recipe: Jenny Chandler