Ingredients:

  • 1 lb lean ground beef
  • 1 large egg, lightly beaten
  • 1/2 cup panko breadcrumbs
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 2 tbsp green onions, finely sliced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp oil
  • 1/2 cup soy sauce
  • 1/3 cup brown sugar, packed
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 clove garlic, minced
  • 1 tsp cornstarch
  • 1 tbsp cold water

Instructions:

  1. Mix the Base. In a mixing bowl, combine the ground beef, egg, panko breadcrumbs, ginger, garlic, and green onions. Gently fold the ingredients together until just incorporated. Note: Overmixing makes the meat tough.
  2. Shape the Spheres. Roll the mixture into roughly 1 inch spheres. You should get about 28 meatballs. Place them on a tray so they're ready to go.
  3. Heat the Pan. Heat 1 tbsp of oil in a large non stick skillet or wok over medium high heat. Wait until the oil shimmers.
  4. Sear the Beef. Add the meatballs in a single layer. Cook for 2-3 minutes per side until a deep brown crust forms and they are cooked through.
  5. Set Aside. Remove the meatballs from the pan and put them on a plate. Don't wash the pan! Those brown bits at the bottom are pure flavor.
  6. Simmer the Base. In the same skillet, stir in the soy sauce, brown sugar, rice vinegar, sesame oil, and minced garlic. Simmer for 2 minutes until the sugar dissolves and the sauce bubbles.
  7. Create the Slurry. Whisk the cornstarch into the cold water until smooth.
  8. Thicken the Glaze. Stir the slurry into the simmering sauce. Whisk constantly for about 1 minute until the sauce thickens into a glossy glaze.
  9. The Final Toss. Return the meatballs to the pan. Toss them gently for 1-2 minutes until every sphere is thoroughly coated.