Japanese meatballs
This recipe is by Reiko Hashimoto, and was given to me by a friend. I have made a few changes, as I don’t like to deep fry and it’s hard to reuse oil when you have fried meat. Hashimoto calls for a mix of beef and pork, and although you can use only one kind of meat, a combination is a more favourful. You need to get your hands dirty to get the meatball mix to the right consistency.
Servings |
Prep Time |
6 |
30min |
Servings |
Prep Time |
6 |
30min |
|
|