Cheesy Menchi Katsu Meatballs: A Delicious Twist on Ground Beef

Cheesy Menchi Katsu Meatball

Step 1: Hydrate Breadcrumbs [00:00]

• In a bowl, hydrate 1/4 cup of breadcrumbs with 2 tablespoons of milk and set aside.

Step 2: Prepare the Meat Mixture [00:15]

• In a mixing bowl, combine 250g of ground beef, 1 egg, and the hydrated breadcrumbs. Mix well.
• Season the mixture with salt, pepper, and Worcestershire sauce. Mix again thoroughly.

Step 3: Shape the Meatballs [00:30]

• Divide the mixture into 4 equal parts. Take one portion and divide it into 2.
• Flatten one part and add mozzarella cheese on top. Cover it with the other half and form into a ball.

Step 4: Chill the Meatballs [00:45]

• To help hold the shape, place the formed meatballs in the freezer for 30 minutes.

Step 5: Make Katsu Sauce [01:00]

• While waiting, prepare the katsu sauce by combining 1/4 cup ketchup, 1 tablespoon soy sauce, and 1 tablespoon Worcestershire sauce.

Step 6: Bread the Meatballs [01:15]

• For breading, coat the meatballs with flour, then drench them in beaten eggs. Ensure all parts are covered so the breadcrumbs stick well.

Step 7: Deep Fry the Meatballs [01:30]

• If you have a cooking thermometer, heat the oil until it reaches 350°F.
• Deep fry the meatballs on low heat for 3 to 4 minutes per side.
• Check the internal temperature to ensure it reaches 160°F.

Step 8: Serve [01:45]

• Serve the cheesy menchi katsu meatballs with rice, shredded cabbage, and katsu sauce.