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The ingredients needed to make Ginger and Garlic Meatballs with aged Japaneese Soy sauce:
- You need 1 Meatballs
- You need 1 1/2 lb Lean Ground Beef
- Take 1/2 cup Breadcrumbs
- Prepare 1/2 cup Thinly Sliced Green Onion
- Use 1 large Egg, Beaten
- Take 1 Sauce
- Provide 1/3 cup Aged Japaneese Soy Sauce
- Get 3/4 cup Japaneese Brown Sugar
- Use 1/2 cup Water
- Use 1 tbsp Fresh Ginger
- Use 2 clove Garlic, Finely Chopped
- Get 1/2 tbsp Dark Sesame Oil
- You need 1 Garnish
- Prepare 2 tbsp Cilantro Leaves
Steps to make Ginger and Garlic Meatballs with aged Japaneese Soy sauce:
- Preheat oven to 450°F farenheight
- Combine the ground beef, breadcrumb [I use Panko], green onion, and egg in a medium bowl. Mix thoroughly. Cover with plastic wrap and let sit in the fridge for 1 hour.
- Form meatball mixture into 1" balls and arrange them on a rack in a shallow pan [or use and oiled baing sheet]. Baked until browned and just firm, about 10-15 minutes.
- Heat soy sauce, sugar, water, ginger, and garlic in a saucepan over medium heat until sugar dissolves; reserve. Add meatballs turning to coat simmer for 4 minutes. Remove meatballs from sauce and place on a plate.
- Reduce sauce over high heat, stirring frequently, until it thickens- approximately 3-5 minutes. [Don't scorch it]. Stir in sesame oil.
- To serve, take a longer toothpick and slide 1 meatball on, followed by 1 cilantro leaf, another meatball, then another cilantro leaf, and lastly one more meatball. Continue this until no meatballs are left. Pour sauce into a small bowl and serve meatballs with the dipping sauce.
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