SIMMER RECIPE
Japanese Meatballs
45mins
medium
Servings: 4
Ingredients
- 600g organic grass-fed beef mince
- 1 ½ tsp ground ginger
- ½ tsp garlic powder
- 1 tbsp soy sauce
- 4 tbsp panko breadcrumbs
- 8 skewers
- 2 tbsp soy sauce
- 2 tbsp rice wine vinegar
- 2 tsp sesame oil
- 2 tsp kuzu
- 2 tbsp sweet miso paste
- 250g buckwheat soba noodles
- 250g pak choi
- 1 large head Chinese leaf, trimmed and leaves removed
- 2 tsp sesame seeds
- 324g (1 pouch) Borough Broth Organic Grass-Fed Beef Bone Broth
Instructions
- Preheat oven to 200C.
- Combine all of the meatball ingredients together in a large bowl. Line a baking tray with parchment paper. Take around a tablespoon of the mixture and press it into meatballs. Carefully slide 3 meatballs onto each skewer. You should have 24 meatballs in total to make 8 complete skewers. Bake in the oven for 25 minutes.
- Whilst these are baking cook the buckwheat noodles according to the packet instructions. Drain and rinse thoroughly with cold water.
- Whisk together the sauce ingredients and add to a pan and gently heat until simmering and starting to thicken. Add in the pak choi and Chinese leaves. Cook for 3-4 minutes. Add the cooked buckwheat noodles for a further 1-2 minutes.
- Divide the noodle mixture between 4 shallow bowls. Add 2 skewers per person on top and sprinkle with sesame seeds.