Japanese Hambagu (ハンバーグ) Meatballs
Japanese style Hamburg steak aka Hambagu (ハンバーグ) is a popular dish in Japan. It is made from ground meat with finely chopped sautéed onions, eggs, and breadcrumbs flavored with various spices, and usually formed into a flat, circular shape. You usually find this served with a sweet, tangy sauce.
I decided to take this recipe and turn them into meatballs… cause why not.
Japanese Hambagu (ハンバーグ) MeatballsCourse: DinnerCuisine: JapaneseDifficulty: Easy
- For the hambagu meatballs
1 medium onion, diced
1 lb ground beef
1/2 lb ground pork
1 tsp kosher salt
Freshly ground pepper
1/2 tsp garlic powder
1/2 tsp nutmeg
1/3 cup panko bread crumbs
2 Tbsp milk
1 large egg
- For the sauce
1 Tbsp unsalted butter
3 Tbsp ketchup
3 Tbsp tonkatsu sauce
3 Tbsp red wine
3 Tbsp water
- Forming the meatballs
- Finely dice onions.
- Heat up cast iron pan to medium and add half a tablespoon of oil. Add onions and sauté onions until they are soft and translucent. Set aside and let cool in a large bowl.
- Once the onions have cooled, add in the ground pork and beef.
- Add salt, black pepper, garlic powder and nutmeg.
- Next, add in the panko, milk and egg.
- Combine all ingredients, using hands until the mixture is pale and sticky.
- Form meatballs using a small scoop. Cover and refrigerate for at least 30 minutes.
- Cooking the meatballs
- Set oven to 400° F.
- Place meatballs into an oven proof pan (preferably cast iron, use the same one used to cook onions).
- Cook for 20 minutes.
- Making the sauce
- Remove meatballs from pan once done cooking.
- In the same pan (no need to clean it out), add the butter, ketchup and tonkatsu sauce.
- Next, add in water and wine.
- Mix well and bring the sauce to simmer on medium heat and let the alcohol evaporate.
- When the sauce thickens, remove from the heat.
- Drizzle the sauce over and coat the meatballs.
- Hambagu is typically served with steamed rice, miso soup, and some roasted vegetables such as potatoes or carrots.