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Categories:
meatballs ginger garlic tamari fresh ground black pepper green onions ground beef olive oil teriyaki glaze tamari mirin white wine sugar
Viewed: 24 - Published at: 3 years agoIngredients
- Meatballs
- 1 tablespoon minced ginger
- 1 teaspoon minced garlic (about 1 large clove)
- 2 tablespoons tamari (or soy sauce)
- 1/4 teaspoon fresh ground black pepper (or to taste)
- 1/4 cup chopped green onions
- 1 pound ground beef
- 2 tablespoons olive oil
- Teriyaki Glaze
- 2 tablespoons tamari (or soy sauce)
- 2 tablespoons mirin
- 2 tablespoons white wine or sake
- 2 teaspoons sugar
Method
- Place first four ingredients (ginger through pepper) in a large bowl. Whisk to combine. Add green onions and stir. Taste and add more pepper if needed.
- Add ground beef to tamari mixture and mix with hands until well combined. Form six round meatballs (a little bigger than golf balls). Set aside.
- Combine all teriyaki glaze ingredients in a small saucepan over medium heat. Bring to a boil and boil for five minutes to reduce. Remove from heat and set aside.
- Meanwhile, heat a 12 inch skillet over medium high heat. Add olive oil to pan and coat pan evenly. Once oil is hot, add meatballs to pan. Cook for 5 minutes (until browned) and turn over. Cook another 5 minutes. Brush meatballs with half of teriyaki glaze.
- Plate meatballs (2 per serving) and drizzle with remaining glaze. Serve with white rice.
