Craving all the cosy vibes of katsu curry but not keen on deep frying cutlets on a weeknight? Cue these Japanese Curry Meatballs. Juicy chicken mince, a hit of panko crunch and fragrant garlic all roll together into bite-sized flavour bombs that bake while you get the sauce going. Then it’s a quick simmer in Marion’s Kitchen Japanese Curry for a glossy, savoury gravy that clings to every meatball. It’s a one-pan, rice-loving, kid-approved dinner that brings classic Japanese comfort to your table in under half an hour. Perfect for busy weeknights and curry cravings alike.
Marion’s Kitchen Japanese Katsu Curry Meal Kit , which includes:
– PANKO BREADCRUMBS
– JAPANESE CURRY
500g chicken minced
2 tbsp oil
2 eggs, lightly whisked
1 small brown onion, finely diced
2 garlic cloves, finely chopped
Salt and pepper to taste
2 peeled potatoes, cut into bite-sized pieces
1 carrot, cut into bite-sized pieces
Steamed rice, to serve
- To make the meatballs, combine the chicken mince, garlic, half of the chopped onion, PANKO BREADCRUMBS, eggs, and season with salt & pepper and mix it until combined. Form into small meatballs using your hands (or an ice-cream scoop. Yep, you heard me).
- Heat a large saucepan over medium-hight heat. When hot, add the oil.
- Place the meatballs straight into the pan and cook them until they get deeply browned, they don’t need to be cooked through at this stage. Transfer the meatballs to a plate or tray.
- To make the curry sauce, in the same saucepan add the oil and heat it over medium-high heat. Add the other half of the onion and cook for 3 minutes or until translucent. Add the JAPANESE CURRY along with ¾ cup of water. Stir to combine. Add the potato and carrot. Simmer for 10 minutes or until the vegetables are just tender.
- Return the browned meatballs (and any resting juices) to the pan. Stir gently to coat in the sauce, then simmer for a further 5 minutes or until the meatballs are cooked through.
- Serve the meatballs over steamed rice and enjoy!
