Japanese Glazed Meatball Bowl with Soy Sesame Dressing
I GF I DF I MAKES: 20-25 meatballs | PREP: 15min | COOK: 15min
INGREDIENTS
Meatballs
500g beef mince
½ cup panko bread crumbs
3 spring onion,finely sliced
1 large egg, lightly beaten
3 tsp fresh ginger, finely grated
2 garlic cloves, finely minced
salt and pepper
coriander, stems finely chopped, leaves reserved
2 tsp sesame seeds
Olive oil
⅔ cup Peko Peko Japanese Soy Sesame Dressing
TO SERVE
Cooked udon noodles
⅓ cup Peko Peko Japanese Dressing
A variety of colourful vegetables: we like to use
Radish, carrot, purple cabbage, edamame beans, snowpeas
Coriander leaves
TO PREPARE
- Prepare the meatballs. Combine all ingredients (except the olive oil and Japanese Soy Sesame dressing) in a large bowl and thoroughly mix together by hand until the mixture becomes sticky. With wet hands (to prevent sticking), roll the mixture into small golf ball sized meatballs.
- Heat olive oil in a large pan over medium high heat, brown meatballs on all sides, without cooking through. Lower heat to medium low and add Japanese Soy Sesame dressing. Simmer meatballs in dressing, occasionally basting the meat, until cooked through. (approx 12 minutes). Reserve cooking juices.
- For the salad, toss vegetables through Japanese dressing.
- To serve, pile noodles into bowls, add salad to the side and top with Japanese meatballs. Spoon cooking juices over noodles and meatballs and serve with additional Peko Peko dressing as required.
COOKS NOTES
- Cooked meatballs will freeze well for up to 1 month.
