Finely chop the onion and shiitake mushroom. Mix the panko, katakuriko and milk together. Beat the egg in a bowl.
Add the chopped onion and mushroom, ground pork, ketchup, salt and pepper and combined * ingredients to the bowl with the egg and mix together very well.
Divide into 20 g portions, form into meatballs and coat with panko.
Deep fry until golden brown.
Make the sauce. Combine the water, ketchup, Japanese Worcestershire-style sauce and sugar in a pan and bring to a boil.
Transfer the meatballs and sauce to serving plates to finish. Enjoy these fried meatballs that are crispy on the outside and soft on the inside.
To accompany the meatballs: slice 1/2 of an onion thinly. Julienne 1/2 a cucumber. Rinse both in water while massaging them, drain well and sprinkle with 1/2 each of vegetable oil and soy sauce, plus a little salt.
The meatballs are great in bentos too. I made cuts in each and sandwiched in a little of the sauce.
Story Behind this Recipe
I made fried meatballs using ground pork. I used less breadcrumbs than I use when making hamburgers. They're delicious so I uploaded the recipe.
By adding a small amount of ketchup and katakuriko to the ground meat, the meatballs become soft and delicious. Season the meat mixture well with salt and pepper. You can coat the meatballs without using flour or egg. If you wipe out the container you used to mix the ground meat before adding breadcrumbs to it to coat the meatballs, you can reduce the number of things to wash up.