- To prepare tomato sauce, heat sesame oil in a large saucepan over medium-low heat. Add onion and garlic and cook for 10 minutes or until translucent.
- Crush tomatoes finely with your fingers and add to the pot with the juices. Cover and cook for 1 hour over low heat. Stir in soy sauce, hoisin, and sugar; cook for 30 minutes more.
- To prepare meatballs, preheat oven to 350°F and line 2 large baking sheets with parchment paper. Stir together cream or milk with Italian and panko breadcrumbs in a large bowl; let stand for 10 minutes. Add remaining meatball ingredients and mix until well incorporated (using your hands works best.)
- Shape into 4 oz (½ cup) balls and place on baking sheets. Cook for 25 to 30 minutes or until cooked through.
- Add cooked meatballs and fresh basil to sauce. Cook over low heat for 15 minutes.
Recipe created in partnership with Chef Robbie Felice
Chef’s Note
I grew up on meatballs and we would always have meatballs around the holidays. Plus who doesn’t love meatballs? Japanese Italian Meatballs are even better. I make the most tender moist meatballs that literally melt in your mouth. These are flavored with both Kikkoman® Soy Sauce and Teriyaki Sauce. They’re served in a Wafu Italian Tomato Sauce seasoned with sesame, soy, teriyaki, and hoisin. A version of these has been on the pastaRAMEN menu since day one. To make the tastiest meatball dish, Kikkoman products should absolutely be on the holiday list!
