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

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We hope you got benefit from reading it, now let’s 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 cook it.

The ingredients needed to make Ginger and Garlic Meatballs with aged Japaneese Soy sauce:
  1. Get 1 Meatballs
  2. Prepare 1 1/2 lb Lean Ground Beef
  3. Get 1/2 cup Breadcrumbs
  4. You need 1/2 cup Thinly Sliced Green Onion
  5. Get 1 large Egg, Beaten
  6. You need 1 Sauce
  7. Get 1/3 cup Aged Japaneese Soy Sauce
  8. Provide 3/4 cup Japaneese Brown Sugar
  9. Provide 1/2 cup Water
  10. You need 1 tbsp Fresh Ginger
  11. Use 2 clove Garlic, Finely Chopped
  12. You need 1/2 tbsp Dark Sesame Oil
  13. You need 1 Garnish
  14. Prepare 2 tbsp Cilantro Leaves
Instructions to make Ginger and Garlic Meatballs with aged Japaneese Soy sauce:
  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.

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