Teriyaki Sesame Meatballs

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Teriyaki Sesame Meatballs

Serves: Time: 01:20 Skill:
Recipe by Andrew Clarke
FOR THE MEATBALLS:
  • 500 g Greenlea Prime beef mince
  • 1 egg
  • ½ cup breadcrumbs
  • 2 cloves garlic, crushed
  • 2 tbsp soy sauce
  • ½ tsp Chinese 5-spice
  • ½ cup sesame seeds
  • ¼ cup plain flour
  FOR THE TERIYAKI SAUCE:
  • 1 cup mirin
  • 1 cup sake
  • 1 cup soy sauce
  • 1/3 cup brown sugar
  FOR THE RICE:
  • 2 cups sushi or short grain rice
  • 4 ½ cups water
  • 1/2 tsp salt
  • 1 tbsp canola oil
  SALAD (OPTIONAL):
  • ¼ green cabbage (thinly sliced)
  • ¼ cup fried shallots
  • ¼ cup bonito flakes
  • 3 spring onions (thinly sliced)
DRESSING FOR SALAD:
  • 2 tbsp rice wine vinegar
  • 1 tbsp canola oil
  • 2 tsp soy sauce
  • 1 tsp sugar
For the sauce, simmer the sake, mirin and soy in a saucepan for 5 minutes to cook off the alcohol, then add the brown sugar and simmer for a further 4 minutes. Set aside.

For the rice, mix together the rice, salt and oil.  Add the water, bring to boil in a saucepan and simmer gently until most of the water is gone, for approx. 8-10 minutes.  Cover and leave in a warm place for 15 minutes to finish cooking.

For the meatballs, mix together the mince, breadcrumbs, egg, garlic, soy and 5-spice and roll the mixture into 3 cm balls.  Roll the meatballs in the sesame seed and then the flour.  The flour will help the sauce stick to the meatballs as well as thickening it slightly.

Brown the meatballs in a large pan with a little oil over a medium heat, getting colour on all sides.  This will take around 7-8 minutes.  Once they are coloured and nearly cooked through, add the sauce to the pan and simmer for 4 minutes.  Turn off heat and allow to cool slightly.

For the dressing, mix all ingredients together.  For the salad, mix together all ingredients and pour the dressing over the top.
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