Teriyaki meatball duo with mint dip

Beef Teriyaki Kebabs 35 of 103 Beef with leek and cashew nuts - gluten-free

Kikkoman Sauces 102

Category 101

Ingredient 440

Videos 0

World Cuisines 35

Specials 96

Teriyaki Marinade Panko - Japanese Style Crispy Bread Crumbs Main courses Meat Mexican Snacks Spring Autumn

Total time 45 mins

Preparation time: 45 mins

Nutrition facts (per portion): 1094 kJ / 261 kcal

For the meatballs:

500 g minced beef
5 tbsp. Kikkoman Teriyaki marinade & sauce
1 piece of ginger (2 cm)
3 anchovies
1 tbsp. capers
2 tbsp. Kikkoman Panko - Japanese style crispy bread crumbs
1/2 tsp. ground cumin

For the mint dip:

80 g crème fraîche
100 g natural yoghurt
salt
2 sprigs fresh mint

Preparation

Preheat the oven to 200 degrees (180 degrees for fan-assisted ovens). Thoroughly mix the minced beef with Teriyaki marinade & sauce and divide into two portions. Peel and grate the ginger; chop the anchovies and capers. Soften the breadcrumbs in 2-3 tbsp. water. Add the ground cumin and ginger to one half of the minced beef and mix well.

Then mix in half of the softened breadcrumbs. Add the capers, anchovies and the rest of the breadcrumbs to the second portion of minced beef and mix well. Form walnut-sized balls from both minced beef mixtures and place them on a baking tray lined with greaseproof paper.

Cook the meatballs for 20 minutes in the pre-heated oven until they are brown. For the dip, blend the crème fraîche and yoghurt together until creamy and season with salt. Wash the mint and shake dry. Add the finely chopped leaves to the crème fraîche and yoghurt and mix well. Serve the meatballs with the mint dip.

Tip: If fresh mint is unavailable for the dip, fresh chives make a good alternative.