Meatballs with Sweet & Sour Chili Sauce

Name: Meatballs with Sweet & Sour Chili Sauce
Yield: 2 servings
Cuisine: American
Ingredients: 200 grams Ground pork; 1/2 Egg; 1/6 stalk Finely chopped green onion; 2 tsp Sake; 1 tsp Juice from grated ginger; 1 tsp Sesame oil; 1 dash Salt and pepper; 1 1/2 tbsp Katakuriko; 5 cm piece ● Japanese leek; 2 1 mm thick slices ● Ginger; 1 small clove ● Garlic; 1 Sesame oil; 1 tsp Doubanjiang; 1 1/2 tbsp ☆ Sugar; 1 tbsp each ☆ Sake and ketchup; 100 ml ☆ Chicken stock; 1/3 tsp ☆ Salt; 1 enough to thicken Katakuriko slurry

cookpad.japan @cookpad_jp

I used the meat mixture I used for a meatball recipe I uploaded earlier, combined with the chili sauce I used in.

Make the meatballs in bulk and freeze them - they're handy to have in stock.
If you add 1 teaspoon of katakuriko dissolved in 1 teaspoon of water, the chili sauce will become slightly thickened like ankake sauce. I used 2 teaspoons of starch dissolved 2 teaspoons of water to make the sauce thicker. It won't leak if you put it in a bento box. For 2 servings. Recipe by Sabumochi

I used the meat mixture I used for a meatball recipe I uploaded earlier, combined with the chili sauce I used in.

cookpad.japan @cookpad_jp

I used the meat mixture I used for a meatball recipe I uploaded earlier, combined with the chili sauce I used in.

Saved

Ingredients

2 servings

For the meatballs:
200 gramsGround pork
1/2Egg
1/6 stalkFinely chopped green onion
2 tspSake
1 tspJuice from grated ginger
1 tspSesame oil
1 dashSalt and pepper
1 1/2 tbspKatakuriko
For the chili sauce:
5 cmpiece ● Japanese leek
21 mm thick slices ● Ginger
1 smallclove ● Garlic
1Sesame oil
1 tspDoubanjiang
1 1/2 tbsp☆ Sugar
1 tbspeach ☆ Sake and ketchup
100 ml☆ Chicken stock
1/3 tsp☆ Salt
1enough to thicken Katakuriko slurry

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Steps

1

To make the meatballs, knead the ground pork into a bowl. When it's sticky, add all the ingredients listed from the eggs down to the katakuriko, and continue kneading.
2

Roll the meat mixture into bite-sized portions and deep fry. Roll them over occasionally with cooking chopsticks as they cook, and finish them off by raising the temperature to high to make them crispy. Remove the meatballs from the oil.
3

For the chili sauce, combine the ☆ ingredients. Mince the ● vegetables.
4

Heat sesame oil and the ● vegetables in a pan, and stir fry until fragrant. Add the doubanjiang and keep stir-frying.
5

When everything is well mixed, add the combined ☆ ingredients from Step 3, and simmer down for 2 to 3 minutes over medium heat (this is just an estimate. If you double the amount, adjust the heat and cooking time).
6

Thicken the sauce with katakuriko dissolved in water. Add the meatballs from Step 2 and coat with the sauce.
7

Serve!
8

Bonus: This is just based on my own experiments, but you can make the chili sauce in large batches and store it for several days in the refrigerator. I usually use it up within 2-3 days, so I don't know how long it'll last. The sauce solidifies when cold, but loosens up if you heat it up.