Meatballs in Thick Shiny Sauce, Made in Just One Frying Pan
Meatballs in Thick Shiny Sauce, Made in Just One Frying Pan

Hello everybody, it’s Drew, welcome to my recipe page. Today, I will show you a way to prepare a special dish, meatballs in thick shiny sauce, made in just one frying pan. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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To begin with this particular recipe, we must first prepare a few components. You can cook meatballs in thick shiny sauce, made in just one frying pan using 14 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Meatballs in Thick Shiny Sauce, Made in Just One Frying Pan:
  1. Get 1 Onion
  2. Get 1 clove Garlic
  3. Make ready 1 twice the amount of the garlic Ginger
  4. Take 1 tbsp Vegetable oil
  5. Get 500 grams Ground pork
  6. Prepare 1 tbsp Sake
  7. Make ready 1 Egg
  8. Take 1 Salt and pepper
  9. Take 50 ml Water
  10. Get 2 tbsp ☆Ketchup
  11. Take 2 tbsp ☆Japanese-style Worcestershire sauce
  12. Prepare 1 tbsp ☆Soy sauce
  13. Get 100 ml ★Water
  14. Make ready 2 tbsp ★Katakuriko
Instructions to make Meatballs in Thick Shiny Sauce, Made in Just One Frying Pan:
  1. Mince the onion. Finely chop the garlic and ginger. Saute in a pan with oil.
  2. When the onion is translucent, turn off the heat and let it cool. It will cool down faster if you put it on a stainless steel countertop rather than leaving it on the stove.
  3. When the cooked vegetables have cooled down, add the meat, sake, egg, salt, and pepper, and knead together well with your hands. Form into meatballs of the size you prefer.
  4. Put half the meatballs in a separate dish. Leave the rest of the meatballs in the frying pan.
  5. Start heating the meatballs without oil over high heat. When they start to sizzle, lower the heat to medium.
  6. If you insert your cooking chopsticks under a meatball at this angle, it will roll against the side of the pan towards you. When you've rolled each one over once, do the same to both sides. It's hard to make the meatballs perfectly round though, they end up as cylinders or triangular shaped.
  7. When the meatballs are browned on the surface, take them out and brown the rest of the meatballs. Add all the meatballs back into the pan and roll them around to make them round.
  8. Add the water, put on a lid and steam. When there's just a little water left in the pan, check the meatballs to see if they're done by sticking a skewer into one, then add the ☆ ingredients.
  9. When the sauce comes to a boil, add the ★ katakuriko dissolved in water and coat. When it comes to a boil again and has thickened, it's done.
  10. If you like the sauce to be sour, add a little black vinegar. Garnish with the white part of a leek, finely shredded, if serving to adults. Freeze the leftovers.

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