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Japanese meat balls - "Niku Dango."

Updated: Sep 28, 2021

Japanese pork meat balls Niku Dango served in a sweet soy sauce with chopped spring onion on a Japanese fired clay dish by kurumicooks delicious easy to make healthy Japanese Asian and Fusion food and cooking for your kitchen.

Here's a recipe which sounds better in Japanese, "niku dango", than in English - plain old meat balls! But Niku Dango are actually far from plain - they're made of minced pork cooked in a sweet soy sauce. They'll grace any dinner table or you can just pop them in a lunch box for a nourishing midday meal. Alternatively, you can also put these on skewers & cook them over the barbecue. I've truly never come across anyone who doesn't like them. Not only do kids love them, but they are simple enough for kids to get their hands dirty and make them too. Pair with a bowl of white rice and a salad - nutricious and delish as well. What more can I say, can find the written recipe just below and the Youtube video tutorial by clicking Niku Dango or scroll to the bottom of the page!

happy cooking! kurumi XXXX.



(makes 16-18 meatballs)

for the meat balls:

300g pork mince

60g onion, minced

1/4 tsp salt

1 tsp cornflour

1 small egg, beaten

for the sauce:

1 tbsp water

1 tsp cornflour

1 tbsp mirin

1 tbsp soy sauce

1 tbsp brown sugar

veg oil for shallow frying


how to:

to make the meat balls:

mix the minced pork, onion and salt well in a bowl

add the cornflour and mix

add the egg and mix again

rub a lttle oil your hands and form the mixture into 15-18 meat balls

fill a frying pan with 5mm of veg oil and fry the meat balls for 2-3 mins

turn the balls over and fry for another 2-3 mins - make sure they are cooked well

remove the balls to some kitchen paper

to make the sauce:

put the brown sugar, mirin, soy sauce, water & cornflour in a pan and mix

add the meat balls and coat with the sauce

your niku dango meatballs are ready. serve with a bowl of Japanese rice


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