Tender and Juicy Low-Cal Chinese Meatballs Recipe

Name: Tender and Juicy Low-Cal Chinese Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 grams Pork mince (mixed with beef mince is also OK); 1/4 Onion (large); 1 dash Ginger (grated); 4 tbsp Panko; 1 tbsp Katakuriko; 1 Egg; 1 tbsp Sake; 1/2 tbsp Soy sauce; 1/2 tsp Salt; 1 Pepper; 2 tbsp Soy sauce; 2 tbsp Mirin; 1/2 to 1 tablespoon Sugar; 1 tbsp Sake; 1 Umami seasoning (such as Ajinomoto); 100 ml Water; 2 tbsp Soy sauce; 2 tbsp Sugar; 1 tbsp Sake; 1 tbsp Vinegar; 100 ml Water; 1 as required Katakuriko; 2 tsp Sesame oil (or vegetable oil)

Servings: persons

200 grams Pork mince (mixed with beef mince is also OK)
1/4 Onion (large)
1 dash Ginger (grated)
4 tbsp Panko
1 tbsp Katakuriko
1 Egg
1 tbsp Sake
1/2 tbsp Soy sauce
1/2 tsp Salt
1 Pepper
2 tbsp Soy sauce
2 tbsp Mirin
1/2 to 1 tablespoon Sugar
1 tbsp Sake
1 Umami seasoning (such as Ajinomoto)
100 ml Water
2 tbsp Soy sauce
2 tbsp Sugar
1 tbsp Sake
1 tbsp Vinegar
100 ml Water
1 as required Katakuriko
2 tsp Sesame oil (or vegetable oil)

1
Combine the meatball ingredients, and mix well.
2
Add some more panko if the mixture is too soft.
3
The resultant meatballs taste better with a softer meatball mixture.
4
Boil water, add salt and sake (not listed in the ingredients), and boil the meatballs.
5
The meatball mixture is quite soft, so shape the mixture into balls right before placing them in the hot water.
6
Look at Helpful Hints as to how to boil the meatballs.
7
Drain the meatballs in a colander after they are cooked through.
8
Pat dry the meatballs with kitchen paper.
9
Coat the meatballs with katakuriko evenly.
10
Make any size of meatballs to your taste.
11
Heat the sesame oil in a frying pan and brown all the sides of the meatballs to allow them to have a good colour and flavour.
12
I fry the meatballs after boiling them, but you don't need to do this.
13
After boiling the meatballs, coat them with the sauce.
14
In this case, thicken the sauce with katakuriko dissolved in water.
15
After the meatballs are browned, add the sauce ingredients of your choice.
16
Simmer slowly over a low heat to let the meatballs absorb the sauce.
17
The katakuriko coating the meatballs thickens the sauce.
18
Reduce the sauce to let it coat the meatballs.
19
Once the sauce is shiny, it is ready.
20
Garnish with the thinly sliced white part of a Japanese leek or sprinkle with sesame seeds to finish.

355

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 200 grams Pork mince (mixed with beef mince is also OK), 1/4 Onion (large), 1 dash Ginger (grated), 4 tbsp Panko, and more.

Yes, Tender and Juicy Low-Cal Chinese Meatballs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tender and Juicy Low-Cal Chinese Meatballs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions