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

Hello everybody, it's me, Dave, welcome to my recipe site. Today, I'm gonna show you how to prepare a distinctive dish, Meatballs in Thick Shiny Sauce, Made in Just One Frying Pan. One of my favorites food recipes. For mine, I'm gonna make it a bit unique. This will be really delicious.

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As for the number of servings that can be served to make Meatballs in Thick Shiny Sauce, Made in Just One Frying Pan is 1 serving. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must 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 can achieve it.

I made these for a bento for a family outing. They're quite hearty.

Fat will seep out of the meatballs as they cook, so besides the oil used to cook the onions, garlic, and ginger you don't need to add any to the pan.
Adjust the seasonings to your taste. Recipe by RTP

Ingredients and spices that need to be Prepare to make Meatballs in Thick Shiny Sauce, Made in Just One Frying Pan:

1. 1 Onion
2. 1 clove Garlic
3. 1 twice the amount of the garlic Ginger
4. 1 tbsp Vegetable oil
5. 500 grams Ground pork
6. 1 tbsp Sake
7. 1 Egg
8. 1 Salt and pepper
9. 50 ml Water
10. 2 tbsp ☆Ketchup
11. 2 tbsp ☆Japanese-style Worcestershire sauce
12. 1 tbsp ☆Soy sauce
13. 100 ml ★Water
14. 2 tbsp ★Katakuriko

Instructions to make 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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