Japanese Shiso Leaf Meatballs
Shiso leaves are quite common in Japanese and Korean cuisines. They are citrusy, minty, with a hint of spicy. Perfect compliment to meat and seafood dishes. Love meatballs ? Add shiso leaves to your next meatball feast and I guarantee you’ll love it
- Prep time
- 20 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lbs ground veal, (chicken , or pork)
- 2 tbsp coconut aminos
- 1 tsp kosher salt
- 1 tsp minced ginger
- 1 tsp minced garlic
- 1 tsp ground black pepper
- 1 tsp dry chilli pepper flakes (optional)
- 1 egg
- 2 tsp sweet potato flour or arrowroot flour
Instructions
- 1
Combine ground veal with the rest of ingredients and form small golf size balls.
- 2
Slightly flatten the meatballs and place one shiso leaf per meatball. Gently press each shiso leaf and meatball together to make sure they don’t fall apart.
- 3
Preheat a skillet with cooking fat of your choice. Place the meatballs non-shiso-leaf-side down and pan fry until the bottom is golden brown over medium-high heat (about 4-5 minutes). Gently turn the meatball to allow it to fry the other side (about 2-3 minutes). Turn the meatball back again and cook for an additional 1 to 2 minutes or until the meat is completely cooked through.
- 4
Serve hot & Enjoy!