JAPANESE CURRY MEATBALLS

These tender flavorful meatballs with a Japanese twist are great for a Sunday night dinner get-together. This step-by-step recipe will guide you to win people's hearts (and stomachs.)

I. Ingredients

-Meatballs :

300g o. ground pork

350g o. ground beef

¾ cup o. white onion, 3 cloves o. garlic-minced

½ cup o. white bread shredded into small pieces, leave out the crust

5 tbsp o. milk

3 tbs o. soy sauce, ¼ tbs o. gia vị (Vietnamese seasoning)

⅛ tsp o. MSG, ⅛ tsp o. black pepper

-Sauce:

1 ½ cup o. water, 1 Japanese curry cube

1 tbs o. corn starch, 1 tbs o. water mixed together into a slurry

2 cups o. mushroom

fresh green onions and cilantro

II. Instructions

Mix all your ingredients for the meatballs in a bowl thoroughly but not too much or your meatballs can get tough. Round them into balls the size of golf balls and let rest in the fridge for 30’ covered.

In a wide pan on high heat, drizzle some canola oil and start browning your meatballs for 2-3 minutes on each side. Put them out onto a plate to rest.

In the same pan, sauté your mushroom on high heat until golden brown, stirring constantly or else they will release too much moisture.

Pour your 1 ½ cup of water and curry cube, let melt completely.

Put your meatballs in and cover with a lid, let simmer on medium heat for 10-15 minutes.

Put in your slurry mixture of cornstarch and water. Wait until the mixture bubbles in the middle of the pan to let the sauce thicken.

Serve over warm rice and garnish with fresh cilantro and green onions for freshness.