Ingredients
2lbsbeef minceground, or pork, chicken, turkey
¾cupPanko breadcrumbsor regular breadcrumbs
2eggs
2scallionsor green onions, finely chopped
2garlic clovesminced
2tbspsoy saucelow sodium
1tbspcooking Sakeor Shaoxing, Chinese wine or dry sherry
salt and pepperpinch, to taste
1tspsesame oil
2tspgarlic clovesminced
⅓cupsoy saucelow sodium
¼cupmirin
¼cupsake
¼cupbrown sugar
½cupwater
1tbspcornstarchmixed with 2 tbsp of water
1tspSrirachaor more, adjust to your preference of spice
Sesame seeds
1greenonionfinely sliced
Preparation
Preheat oven to 200 degrees C or 400 degrees F.
Mix together all of the meatball ingredients in a large bowl until well-combined. Spoon out 1½-inch of meat mixture with a cookie scoop (or tablespoon). Shape into balls and place onto 2 large baking sheets or trays lined with baking or parchment paper.
Bake for 10 to 12 minutes, or until golden browned and cooked through.
While the meatballs are baking, make the sauce.
Heat a medium-sized pot over medium-high heat. Whisk all of the sauce ingredients together (except cornstarch and water mixture) in the pan until well blended.
Bring to a simmer, pour the cornstarch mixture in and give it a quick good mix until it dissolves into the sauce.
Continue cooking for about 5 minutes or until sauce thickens, while stirring occasionally to prevent burning or sticking on the bottom of the pan.
When meatballs have finished cooking, pour ¾ of the sauce over them and toss gently to evenly coat. Transfer the glazed meatballs to a serving dish or tray.
Sprinkle with sesame seeds and sliced green onions (if desired), and serve warm with toothpicks or mini forks, and with remaining sauce for dipping.
