Ingredients

Check off ingredients as you go

For 35 meatballs

• 500g (1 lb) ground beef
• 3 tbsp fine semolina or breadcrumbs or matza meal
• 1 egg
• 1 garlic clove, minced
• 2 tbsp fresh ginger, finely minced
• 1 tbsp sesame oil

For the yakitori sauce (quantity for appetizer, see tip at end of recipe)

• 5 tbsp soy sauce
• 4 tbsp Mirin
• 4 tbsp water (or sake)
• 1 tbsp brown sugar (or honey)
• 1 tsp sesame oil (optional)
• 1 tsp fresh ginger, finely minced
• 1/2 tsp garlic powder (optional)
• green parts of scallions (not minced)
• To serve
• 2 scallions, sliced
• 1 handful sesame seeds

If you change the number of serving, consider adjusting cooking times!

1. In a large bowl, mix the ground beef with the fine semolina, scallions, egg, ginger, sesame oil, and garlic. Let rest at least half an hour in the refrigerator, then form small meatballs about the size of a walnut.
2. Meanwhile, in a saucepan, combine all the sauce ingredients, bring to a boil, then lower the heat and continue cooking 20-30 minutes. The sauce will become thick and glossy as it cools.
3. In a skillet, heat a little sunflower oil, brown the meatballs on each side, then pour in the sauce and mix well to glaze the meatballs.
4. Garnish with sliced scallions and sesame seeds, then serve with plain rice.

Tips

• The sauce quantities indicated are sufficient to coat the meatballs and serve them as an appetizer without dripping everywhere. If you want to serve them as a main course and have sauce left over for your rice, you’ll need to double the sauce quantities.
• If the sauce is too thick, dilute it slightly.
• This sauce will keep for several weeks in the refrigerator in an airtight container.