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Japanese Tonkatsu Meatballs Recipe

Japanese · Main course · 38 min total

These crispy panko-coated meatballs are filled with juicy ground pork and a savory-sweet tonkatsu sauce glaze, perfect as an appetizer or main dish.

Ingredients

• 1 lb ground pork
• 1/2 cup panko breadcrumbs
• 1 large egg
• 2 green onions, finely chopped
• 1 tsp grated fresh ginger
• 1 clove garlic, minced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup all-purpose flour
• 1 cup panko breadcrumbs (for coating)
• 2 large eggs, beaten (for coating)
• Vegetable oil for deep frying
• 1/4 cup tonkatsu sauce
• 1 tbsp honey

Instructions

1. In a large bowl, combine ground pork, 1/2 cup panko, 1 egg, green onions, ginger, garlic, soy sauce, sesame oil, salt, and pepper. Mix well and form into 1-inch meatballs.
2. Set up a breading station: place flour in one shallow dish, beaten eggs in another, and 1 cup panko in a third.
3. Coat each meatball first in flour, then dip in egg, and finally roll in panko, pressing gently to adhere.
4. Heat about 2 inches of vegetable oil in a deep pot to 350°F (175°C). Fry meatballs in batches until golden brown and cooked through, about 4-5 minutes. Drain on paper towels.
5. In a small bowl, whisk together tonkatsu sauce and honey. Drizzle over meatballs or serve on the side.

Tips

• Serve with shredded cabbage and steamed rice for a complete meal.
• For a lighter version, bake meatballs at 400°F for 15-20 minutes, flipping halfway.
• Leftover meatballs can be refrigerated for up to 3 days.

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