Japanese Meatballs with Ketchup Sauce (Niku-dango)

When I was growing up in Japan, one of the comfort yet filling foods I always looked forward to was meatballs coated in a glossy ketchup-based sauce. Known as niku-dango in Japanese, this dish combines tender, juicy pork meatballs with a sweet-and-savory ketchup glaze that’s packed with umami flavor.

The sauce is simple—made with ketchup, rice vinegar, soy sauce, and sugar—but it has a unique taste that’s different from Western-style meatballs. It’s a little like sweet and sour sauce, yet the ketchup adds a mellow sweetness and depth that makes it irresistible. Serve these meatballs with steamed rice and a side of vegetables, and you’ve got the perfect family-friendly meal.

Whether you’re looking for a nostalgic Japanese home-cooked dish or simply want to try a new take on meatballs, this Japanese Meatball Recipe with Ketchup Sauce is quick, easy, and delicious!

RECIPE

Servings: 4-5

Time: 30 min

Ingredients:

1 lb ground pork
1/2 onion, finely chopped
1 egg
3 tbsp panko breadcrumbs
1 tbsp milk
salt and pepper to taste
Ketchup Sauce
3 tbsp ketchup
3 tbsp rice vinegar
3 tbsp sugar
1 tbsp soy sauce
1 cup water
1 tbsp potato starch

Instructions:

Prepare the sauce:
In a small bowl, mix ketchup, rice vinegar, sugar, and soy sauce until smooth.
In another bowl, dissolve the potato starch in water for slurry, and set aside.
Cook the onion:
Finely chop onion.
Heat a splash of oil in a skillet over medium heat.
Add the chopped onion and sauté until soft and translucent.
Transfer to a large mixing bowl to cool slightly.
Make the meatballs
To the bowl with onions, add ground pork, egg, panko breadcrumbs, milk, salt, and pepper.
Mix well until the mixture is sticky and holds together.
Roll the mixture into golf ball-sized portions.
Cook the meatballs:
Heat the pan again with a little oil.
Add the meatballs and cook over medium heat, turning occasionally, until browned on all sides and cooked through.
Remove them from the pan.
Make the ketchup sauce:
Pour the prepared sauce mixture into the same pan.
Add the starch-water mixture and stir until the sauce begins to thicken.
Coat the meatballs:
Return the meatballs to the pan and gently toss until evenly coated with the glossy ketchup sauce.

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Serving Suggestions

These Japanese pork meatballs are perfect with:

Steamed white rice or fried rice
A side of shredded cabbage or stir-fried vegetables
Packed in a bento lunch box for kids or adults

Tips & Variations

Protein swap: Use ground chicken or turkey instead of pork for a lighter version.
Extra flavor: Add grated ginger or garlic to the meatball mixture.
Make-ahead: Cook the meatballs and refrigerate. Reheat in the sauce before serving.