Japanese Meatballs
 
 Japanese Meatballs
 
SIMMER RECIPE

Japanese Meatballs

45mins
medium
Servings: 4

This Japanese Beef Tsukune (meatballs) is great for a mid-week meal. Easy to make and delicious!

Written by Eve Kalinik Nutritional therapist, author of ‘Be Good to Your Gut”

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
Grass-Fed Organic Beef Bone Broth
Regular price £6.15
Regular price Sale price £6.15

Instructions

  1. Preheat oven to 200C.
  2. 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.
  3. Whilst these are baking cook the buckwheat noodles according to the packet instructions. Drain and rinse thoroughly with cold water.
  4. 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.
  5. Divide the noodle mixture between 4 shallow bowls. Add 2 skewers per person on top and sprinkle with sesame seeds.