Finely chop the onion, stir fry with vegetable oil, and let cool.
Combine the ground meat, egg, katakuriko, the onions from Step 1, salt, and soy sauce.
Knead well so the ingredients are thoroughly combined.
Shape the mixture from Step 3 into balls (you can either roll them up before frying, or shape them as you go). Fry in oil over medium heat.
Fry until golden brown.
Once they're done frying, drain excess oil on paper towels.
Combine the ☆ ingredients. Taste and adjust accordingly. Also add the ★ katakuriko and mix well.
Place your mixture from Step 7 into a pot and heat (there's katakuriko in the sauce, so remember to mix well).
Add your meatballs from Step 6 to the sauce in Step 7, making sure they're coated well.
Good for bento lunches, too.
Story Behind this Recipe
I wanted to come up with an easy way of making meatballs.
This time I used a ground beef and pork mix (it's alright to just use pork). As I made extras, I cooled the meatballs after Step 6 and froze them for later. You can adjust the amount of vinegar for kids.