How to Make Japanese Meatballs With Soba Noodles

by Kyle Sullivan

The succulent Japanese meatballs are a simple but appetizing meal with very few steps. The pork from the local butcher provides a healthy mouth-watering meal, with many nutritional values.


  • 800g pork mince
  • 1/2 cup panko (Japanese) breadcrumbs
  • 2 cloves of garlic, crushed
  • 2 tablespoons finely grated ginger
  • 2 teaspoons sesame seeds
  • 2 teaspoons sesame oil
  • 1 teaspoon shichimi togarashi
  • 2 green onions, finely chopped
  • 1 egg, lightly beaten
  • 1 tablespoon vegetable oil
  • 270g soba noddles, cooked, to serve
  • sea salt and cracked black pepper
  • stickey soy sauce
  • 1 tablespoon dashi powder
  • 1/2 cup soy sauce
  • 3/4 cup mirin (Japanese rice wine)
  • 2 teaspoons sesame oil
  • 2 tablespoons rice wine vinegar
  • 1/4 cup honey
  • Instructions

    Step 1

    Preheat oven to 220°C (425°F). Place the pork, breadcrumbs, garlic, ginger, sesame seeds, sesame oil, shichimi togarashi, green onion, egg, salt and pepper in a large bowl and mix well to combine

    Step 2

    Roll tablespoonfuls of the pork mixture into balls and set aside. Pour the oil into the hot tray, add the meatballs and cook for 5 minutes.

    Step 3

    To make the sticky soy sauce, place the dashi, soy sauce, mirin, sesame oil, vinegar and honey in a small bowl and mix to combine.

    Step 4

    Remove the tray from the oven, add the dashi mixture and carefully toss to coat the meatballs. Cook for 15 minutes or until meatballs are golden. Serve the meatballs with the noodles