Japanese Style Meatballs
Japanese style meatballs - Big Asian flavors but low in carbs!
Healthy, because
Even smarter
Nutritional values
The meat used for the meatballs shines with B vitamins. In particular, the niacin, also known as vitamin B3, is needed for the formation of fatty acids in the body and smooth functioning of the nerves.
Of course, you can also prepare the Japanese-style meatballs with ground beef. This brings a different taste and at the same time a lot of iron, which the body needs for blood formation as well as oxygen transport.
(Percentage of daily recommendation)
| Calorie | 193 cal. | (9 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 20 μg | (33 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 12.3 mg | (103 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 23 μg | (8 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 4.2 μg | (9 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 358 mg | (9 %) | ||
| Calcium | 85 mg | (9 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 154 mg | |||
| Cholesterol | 47 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 3 scallions
- 10 ozs minced chicken
- 1 tsp white Miso paste
- 1 tsp roasted sesame oil
- salt
- 5 Tbsps soy sauce
- 5 Tbsps Mirin (Japanese sweet rice wine)
- 2 Tbsps Sake (Japanese rice wine)
- 1 tsp Raw cane sugar
- 1 tsp cornstarch
- 2 Tbsps Canola oil
- 1 handful cilantro leaves
- 1 Tbsp Sesame seeds
Preparation steps
Clean, wash and finely chop the spring onions. Mix with minced meat, miso paste and sesame oil in a large bowl. Salt everything and mix to a malleable meat dough. Form 12 balls from the mixture with wet hands.
Bring soy sauce, mirin, sake, 2 Tablespoons water and sugar to a boil in a small saucepan. Mix cornstarch with 1 Tbsp. water until smooth, add to the sauce, and simmer over low heat for approx. 1 minute, then set the sauce aside and allow to cool briefly.
Heat canola oil in a large frying pan. Add meatballs and fry over medium heat for 10 minutes until golden brown all around.
Then drizzle with the sauce and continue to fry for 3-5 minutes until glossy and thickened. Wash the cilantro and shake dry. Sprinkle meatballs with sesame seeds and cilantro.
