Ingredients Print

Check off ingredients as you go

Makes 35 meatballs

• 500 g (1.1 lb) ground beef (minced beef)
• 3 Tbsp fine semolina, breadcrumbs or matzo meal
• 1 large egg
• 1 clove garlic, minced
• 2 Tbsp fresh ginger, finely minced
• 1 Tbsp sesame oil

For the yakitori sauce (enough for appetizer portions, see the tip at the end of the article)

• 5 Tbsp soy sauce
• 4 Tbsp mirin
• 4 Tbsp water (or sake)
• 1 Tbsp light brown sugar (or honey)
• 1 tsp sesame oil (optional)
• 1 tsp fresh ginger, finely minced
• 1/2 tsp garlic powder (optional)
• the green tops of the scallions (left whole, not sliced)

To serve

• 2 scallions (spring onions), thinly 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, scallion, egg, ginger, sesame oil and garlic. Let it rest in the refrigerator for at least half an hour, then shape into small meatballs about the size of a walnut.
2. Meanwhile, combine all the sauce ingredients in a saucepan, bring to a boil, then lower the heat and let it cook for 20-30 minutes. The sauce will turn thick and glossy as it cools.
3. Heat a little sunflower oil in a skillet and brown the meatballs on all sides, then pour in the sauce and stir well to glaze the meatballs with it.
4. Garnish with the sliced scallions and sesame seeds, then serve with plain rice.

Tips

• The amount of sauce given is enough to coat the meatballs and serve them as an appetizer without it running everywhere. If you want to serve them as a main course with sauce left over for your rice, you will need to double the sauce quantities.
• If the sauce is too thick, thin it slightly.
• This sauce will keep for several weeks in the refrigerator in an airtight jar.