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

Hello everybody, it is Kayley, welcome to my recipe website. Today, I’m gonna show you how to prepare a distinctive dish, ginger and garlic meatballs with aged japaneese soy sauce. One of my favorites food recipes. This time, 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 meals in the world. It’s appreciated by millions every day. It’s easy, it is quick, it tastes delicious. Ginger and Garlic Meatballs with aged Japaneese Soy sauce is something that I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we have to prepare a few components. You can have 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. Make ready Meatballs
  2. Make ready Lean Ground Beef
  3. Take Breadcrumbs
  4. Prepare Thinly Sliced Green Onion
  5. Prepare Egg, Beaten
  6. Make ready Sauce
  7. Prepare Aged Japaneese Soy Sauce
  8. Take Japaneese Brown Sugar
  9. Take Water
  10. Get Fresh Ginger
  11. Prepare Garlic, Finely Chopped
  12. Get Dark Sesame Oil
  13. Make ready Garnish
  14. Prepare Cilantro Leaves
Step by Step 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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