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–+ servings

Teriyaki Meatballs (Niku Dango)

Prep Time20 minutes
Cook Time15 minutes
Resting time30 minutes
Total Time1 hour 5 minutes
Author Yuto Omura
Servings 3 servings

Ingredients 
 

Meatball Mixture

  • 3 tbsp panko breadcrumbs or regular breadcrumbs
  • 2 tbsp whole milk cold
  • ⅛ onion
  • ½ tbsp grated ginger root or ginger paste
  • 300 g ground pork 20% fat content (increase lard if leaner), or ground chicken thigh
  • ¼ tsp salt fine
  • 1 pinch ground black pepper or white pepper
  • 1 tsp lard omit if your pork mince is already fatty enough
  • 2 tbsp potato starch (katakuriko) or cornstarch/tapioca starch
  • 2 tbsp cooking oil neutral

Teriyaki Glaze

Toppings

  • toasted white sesame seeds to taste
  • finely chopped green onions to taste
  • grated hard cheese to taste, Parmesan, Pecorino, Grana Padano

Instructions 

  • Pour 3 tbsp panko breadcrumbs and 2 tbsp whole milk into a small bowl, mix well and rest for a few minutes to rehydrate. Finely dice ⅛ onion and prepare ½ tbsp grated ginger root. Mix the teriyaki glaze ingredients (1½ tbsp Japanese soy sauce (koikuchi shoyu), 1½ tbsp sake, 1½ tbsp mirin, ½ tbsp sugar, 1 tsp grated ginger root, 1 tsp grated garlic) together in a bowl and set by the stove for later.
    Ingredients prepped for making teriyaki meatballs
  • Add 300 g ground pork and ¼ tsp salt to a bowl, knead together until slightly sticky, and then add the soaked panko and knead until evenly distributed.
    adding panko breadcrumbs to ground pork to make teriyaki meatballs
  • Add the onion and ginger, along with 1 pinch ground black pepper and 1 tsp lard. Knead again until evenly distributed. Cover the bowl and rest in the fridge for 30 minutes.
    adding finely diced onion and grated ginger to ground pork to make teriyaki meatballs
  • Take the bowl from the fridge and apply a thin layer of oil to your hands to prevent sticking. Roll the mixture into ping pong ball sized balls (about 3-4cm or 1.5" diameter).
    one pork meatball rolled into a ball
  • Sprinkle 2 tbsp potato starch (katakuriko) over a plate, and roll each meatball in the starch until they have a thin, even coating.
    raw ground pork meatballs coated with starch on a steel prep plate
  • Preheat a large pan over medium and add 2 tbsp cooking oil. Once hot, arrange the meatballs in a single layer with a little space around each one. Fry undisturbed for about 90 seconds on each side, roll and repeat until golden-brown all over.
    pork meatballs frying in a pan
  • Transfer the meatballs to a wire rack and use kitchen paper to blot away the excess oil out of the pan. Pour the teriyaki sauce into the pan and scrape to remove the fond, and incorporate it into the sauce.
    scraping fond in the pan after frying pork meatballs
  • Continue to cook the sauce until glossy, then add the meatballs back into the pan and roll until evenly coated in the teriyaki sauce.
    cooking pork meatballs in teriyaki sauce
  • Transfer to a serving plate, and garnish with toasted white sesame seeds, finely chopped green onions and grated hard cheese. Enjoy!
    pork teriyaki meatballs stacked in a dish and topped with grated parmesan, sesame seeds and chopped green onions

Notes

Mix the salt into the meat first because salt helps extract myosin, the "edible Velcro" that binds the meatball.
The 30-minute fridge rest is optional but strongly recommended because chilled fat firms up and the mixture becomes easier to shape.
If a meatball resists flipping and sticks to the pan, don't force it. The starch coating needs to fully crisp and contract before releasing cleanly, and pulling too early tears off the golden crust.
To test if your teriyaki sauce has reduced enough, drag a spoon across the pan bottom: if the sauce instantly flows back and covers the trail, keep cooking.
This recipe yields 2 main-dish servings or 4 appetizer/side portions.
Storage: Fridge 2-3 days airtight container, Freezer 3-4 weeks. Reheat gently covered on medium-low with a splash of water until steaming hot.
Meal prep: Mix sauce + roll balls 1 day ahead (dust starch right before cooking).
Serving ideas: Steamed short-grain rice, Traditional miso soup, Japanese cucumber salad, Dashimaki tamago