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We hope you got insight from reading it, now let’s go back to ginger and garlic meatballs with aged japaneese soy sauce recipe. To cook ginger and garlic meatballs with aged japaneese soy sauce you need 14 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to cook Ginger and Garlic Meatballs with aged Japaneese Soy sauce:
- Provide 1 Meatballs
- You need 1 1/2 lb Lean Ground Beef
- Take 1/2 cup Breadcrumbs
- You need 1/2 cup Thinly Sliced Green Onion
- Use 1 large Egg, Beaten
- Provide 1 Sauce
- Use 1/3 cup Aged Japaneese Soy Sauce
- You need 3/4 cup Japaneese Brown Sugar
- Prepare 1/2 cup Water
- Get 1 tbsp Fresh Ginger
- Use 2 clove Garlic, Finely Chopped
- Provide 1/2 tbsp Dark Sesame Oil
- Provide 1 Garnish
- You need 2 tbsp Cilantro Leaves
Steps to make Ginger and Garlic Meatballs with aged Japaneese Soy sauce:
- Preheat oven to 450°F 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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