Words are inadequate to describe the flavor of Japanese shiso leaf – citrusy, minty, a bit spicy? Does it belong to the basil family or the cilantro?

Regardless of its ancestry, shiso leaf’s taste is a unique one. You have to try it yourself to understand.

Shiso is quite common in Japanese and Korean cuisines. It compliments all kinds of dishes, particularly meat and seafood.

Love meatballs? Add shiso leaves to your next meatball feast and I guarantee you’ll love it !

Japanese Shiso Leaf Meatballs
Prep time
Cook time
Total time
Recipe type: Dinner, Lunch
Cuisine: Japanese
Serves: 2 to 3 servings
  • 1 lbs ground veal, chicken , or pork
  • ---------------------------------------------------------------------
  • (Group A seasoning)
  • 1 ½ tbsp tamari soy sauce
  • 1 tbsp chinese cooking wine (rice wine)
  • 1 tsp kosher salt
  • 1 tsp minced ginger
  • 1 tsp minced garlic
  • 1 tsp ground black pepper
  • 1 tsp chilli pepper (optional)
  • --------------------------------------------------------
  • 1 egg
  • 2 tsp sweet potato flour
  1. Combine ground veal with Seasoning Group (A) and marinate for 20 minutes.
  2. Mix with 1 egg and sweet potato flour and form small golf balls.
  3. Slightly flatten the meatballs and place one shiso leaf per meatball.
  4. Gently press each shiso leaf and meatball together to make sure they don’t fall apart.
  5. Heat coconut oil or EVOO in a saute pan.
  6. Place the meatballs non-shiso-leaf-side down and pan fry until the bottom is golden brown over medium-high heat (about 4-5 minutes)
  7. Gently turn the meatball to allow it to fry the other side (about 2-3 minutes)
  8. Turn the meatball back again and cook for an additional 1 to 2 minutes.
  9. Serve & Enjoy!


Make these for dinner !

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