Ankake Meatballs Recipe – Japanese Special
Ankake Meatballs are a delicious Japanese-inspired dish featuring tender meatballs smothered in a glossy, umami-rich sauce. The slightly sweet and savory ankake glaze clings to the meatballs, making them perfect over steamed rice or noodles. These comforting bites are easy to make and sure to please the whole family.
- Prep Time15 min
- Cook Time20 min
- Total Time35 min
For the Meatballs:
- 400g (14 oz) ground pork or beef
- 1 egg
- ¼ cup panko breadcrumbs
- 1 tbsp soy sauce
- 1 tbsp sake (or dry sherry)
- 1 tsp grated ginger
- Salt & pepper, to taste
- 1 tbsp oil, for frying
For the Ankake Sauce:
- 1 cup dashi stock (or water with ½ tsp dashi powder)
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sugar
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
Make the Meatballs:
In a mixing bowl, combine ground meat, egg, panko, soy sauce, sake, ginger, salt, and pepper. Mix well and shape into small meatballs.
Cook the Meatballs:
Heat oil in a skillet over medium heat. Fry meatballs in batches until browned and fully cooked through. Remove and set aside.
Prepare the Sauce:
In a saucepan, combine dashi, soy sauce, mirin, and sugar. Bring to a gentle simmer. Stir in cornstarch slurry and cook until sauce thickens and turns glossy.
Combine and Serve:
Return meatballs to the pan, gently toss to coat in the sauce. Serve hot.
Recipe Notes :
Protein Variations : Ground chicken or turkey also work well in this recipe.
Extra Flavor : Add chopped shiitake mushrooms or scallions to the meat mixture.
Sauce Add-ins : Toss in julienned carrots or snow peas for added texture and color.
Make Ahead : Cook meatballs and refrigerate; reheat in sauce before serving.
Serving Suggestion : Pair with steamed rice or serve as a party appetizer with toothpicks.
