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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine ground meat, beaten egg and onion in a large ball and mix well. For children who have egg allergies, use pre-mixed 1/2 tsp starch and 1/2 tsp water to replace the egg. Form into bite-size balls. | 2. In a small bowl, mix sugar, soy sauce, sake, ketchup, vinegar and water to make sauce. | 3. Heat vegetable oil in a large saucepan over medium heat. Stir in meatballs and cook about 5 minutes until outside is brown. Remove excess oil using paper towel, then add the sauce. Cook about 5 minutes more until the liquid is almost gone. Make sure meat is well-done. | 4. Add pre-mixed starch and water to make the leftover sauce thicker. | 5. Meatballs can be kept frozen without changing the texture or flavor. Cook many at once, freeze and defrost a small portion each morning! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	1	lb	ground ground	965.6022	0.5893	83.0962	67.2295
egg	1	tsp		7.2394	0.0365	0.6358	0.4814
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912
sake	1	tablespoon		-	-	-	-
ketchup	1	tablespoon		-	-	-	-
rice vinegar	2	tablespoons		-	-	-	-
water	2	tablespoons		0.0	0.0	0.0	0.0
starch	1	teaspoon		15.015	3.75	0.0	0.0
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.