Ingredients:

  • 1 lb 90% lean ground beef
  • 0.5 cup Panko breadcrumbs
  • 1 large egg, lightly beaten
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 2 tbsp milk
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp green onions, finely sliced
  • 0.5 cup honey
  • 0.25 cup reduced-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 4 cloves garlic, smashed and minced
  • 1 tsp cornstarch
  • 1 tbsp cold water

Instructions:

  1. Prepare the panade. Mix 0.5 cup Panko with 2 tbsp milk in a large bowl and let it sit for 2 minutes until it forms a thick paste.
  2. Combine the aromatics. Add 3 cloves minced garlic, 1 tsp grated ginger, 1 tsp salt, 0.5 tsp pepper, and 2 tbsp sliced green onions to the paste.
  3. Integrate the beef. Add 1 lb ground beef and 1 lightly beaten egg to the bowl. Use your hands to mix gently until just combined.
  4. Shape the meatballs. Scoop about 1 tablespoon of mixture and roll into 1 inch spheres, placing them on a lined baking sheet.
  5. Roast the meat. Bake at 400°F (200°C) for 12-15 minutes until the exteriors are browned and sizzle.
  6. Start the glaze. While the meat roasts, combine 0.5 cup honey, 0.25 cup soy sauce, 1 tbsp rice vinegar, and 1 tsp sesame oil in a saucepan.
  7. Infuse the garlic. Stir in 4 cloves of smashed, minced garlic and bring the mixture to a low simmer over medium heat.
  8. Thicken the sauce. Whisk 1 tsp cornstarch with 1 tbsp cold water and pour into the simmering sauce, whisking until it becomes glossy and coats the back of a spoon.
  9. Combine and coat. Toss the roasted meatballs into the saucepan or a large bowl with the glaze.
  10. Final rest. Let the dish sit for 3 minutes until the sauce sets into a thick, mahogany coating.