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We hope you got benefit from reading it, now lets go back to ginger and garlic meatballs with aged japaneese soy sauce recipe. You can cook ginger and garlic meatballs with aged japaneese soy sauce using 14 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to prepare Ginger and Garlic Meatballs with aged Japaneese Soy sauce:
- Prepare of Meatballs.
- Prepare of Lean Ground Beef.
- Get of Breadcrumbs.
- Use of Thinly Sliced Green Onion.
- Use of Egg, Beaten.
- Provide of Sauce.
- You need of Aged Japaneese Soy Sauce.
- Use of Japaneese Brown Sugar.
- Take of Water.
- Provide of Fresh Ginger.
- You need of Garlic, Finely Chopped.
- Take of Dark Sesame Oil.
- You need of Garnish.
- Take of Cilantro Leaves.
Instructions to make Ginger and Garlic Meatballs with aged Japaneese Soy sauce:
- Preheat oven to 450F 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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