Easiest Way to Cook Yummy Ginger and Garlic Meatballs with aged Japaneese Soy sauce

Ginger and Garlic Meatballs with aged Japaneese Soy sauce. Honey Soy Garlic INGREDIENT Marion's Original Marinades Pork PRODUCTS. Transfer meatballs to a plate and set aside for later. These Japanese chicken meatballs are seasoned with fresh ginger, garlic, scallions, and sesame oil, while egg and I began with the required components of mirin, soy sauce, sake, and brown sugar, but altered the amounts to bump up the sweetness a bit so that it balanced better with the salty soy sauce.

While the meatballs are baking, whisk together all of the sauce ingredients until blended. Once meatballs have finished cooking, you can either dip each meatball individually (using a toothpick) in. This is a yummy recipe for Chinese soy sauce chicken wings. You can have Ginger and Garlic Meatballs with aged Japaneese Soy sauce using 14 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Ginger and Garlic Meatballs with aged Japaneese Soy sauce

1. Prepare 1 of Meatballs.
2. Prepare 1 1/2 lb of Lean Ground Beef.
3. You need 1/2 cup of Breadcrumbs.
4. Prepare 1/2 cup of Thinly Sliced Green Onion.
5. You need 1 large of Egg, Beaten.
6. Prepare 1 of Sauce.
7. You need 1/3 cup of Aged Japaneese Soy Sauce.
8. You need 3/4 cup of Japaneese Brown Sugar.
9. It's 1/2 cup of Water.
10. You need 1 tbsp of Fresh Ginger.
11. You need 2 clove of Garlic, Finely Chopped.
12. You need 1/2 tbsp of Dark Sesame Oil.
13. You need 1 of Garnish.
14. Prepare 2 tbsp of Cilantro Leaves.

The ginger and garlic really brings out the flavor. Easy to make and finger licking good. Garlic and ginger: You can mince them yourself, or be as lazy as I usually am and use the stuff that comes in a jar. I was happy to read that both Red pepper flakes: They don't make the meatballs super spicy - they merely add a hint of spice.

Ginger and Garlic Meatballs with aged Japaneese Soy sauce step by step

1. Preheat oven to 450°F farenheight.
2. 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..
3. 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..
4. 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..
5. Reduce sauce over high heat, stirring frequently, until it thickens- approximately 3-5 minutes. [Don't scorch it]. Stir in sesame oil..
6. 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..

Soy sauce: I use reduced-sodium soy sauce in most of. Make meatballs: Mix turkey, scallions, cilantro, egg, sesame oil, soy sauce and several grindings of black pepper in a bowl. I've always loved a soy-and-ginger sauce, especially with tempeh. Whisk soy sauce, water, sugar, ginger, garlic and oil together in a small bowl. Sprinkle with thinly sliced green onion.