Combine the ingredients for the meatballs and knead well.
Shape into small round patties, and brown both sides in pan. Covering with a lid helps steam cook the meatballs evenly.
Combine and mix the ingredients for the sauce (including the katakuriko).
Turn off the heat, and pour the prepared sauce. Turn on the heat again and gently shake the pan to coat the meatballs. For a thick, strong-flavored sauce, simmer well.
Story Behind this Recipe
I saw some ground chicken breast on sale! Chicken has a pretty light flavor to it, so when I decided to change half of the meat to pork, I ended up with especially tasty meatballs! This meaty and hearty dish lets you enjoy the taste of chicken without the greasiness of an all-pork recipe.
If you like your meatballs chock-full of meat, reduce the amount of onions. If your onion seems to be on the watery side, make sure to squeeze the moisture out after chopping. After pouring the sauce onto the meatballs, simmer well to get rid of the acidity from the ketchup and vinegar. These are also good without doubanjiang!