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

Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a special dish, ginger and garlic meatballs with aged japaneese soy sauce. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Ginger and Garlic Meatballs with aged Japaneese Soy sauce is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Ginger and Garlic Meatballs with aged Japaneese Soy sauce is something which I have loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can have ginger and garlic meatballs with aged japaneese soy sauce using 14 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Ginger and Garlic Meatballs with aged Japaneese Soy sauce:
  1. Get Meatballs
  2. Get Lean Ground Beef
  3. Take Breadcrumbs
  4. Get Thinly Sliced Green Onion
  5. Make ready Egg, Beaten
  6. Make ready Sauce
  7. Make ready Aged Japaneese Soy Sauce
  8. Make ready Japaneese Brown Sugar
  9. Get Water
  10. Prepare Fresh Ginger
  11. Make ready Garlic, Finely Chopped
  12. Get Dark Sesame Oil
  13. Get Garnish
  14. Prepare Cilantro Leaves
Steps 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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