Sesame-Ginger Meatballs

MEATBALLS

• 1 lb lean ground pork (90/10)
• 1 lb ground chicken (93/7)
• 1/2 cup panko bread crumbs
• 1 egg, lightly beaten
• 5 garlic cloves, minced
• 1 tablespoon minced fresh ginger
• 4 scallion stalks, thinly sliced
• 1/4 cup chopped cilantro
• 1/2 teaspoon white pepper
• 1 teaspoon kosher salt

SAUCE

• 1/3 cup soy sauce
• 2/3 cup water
• 1/4 cup mirin
• 1/3 cup honey
• 4 garlic cloves, minced
• 2 tablespoons minced fresh ginger
• 1 tablespoon sesame seeds
• 2 teaspsoons sesame oil
• 1 tablespoon corn starch

1. Step one: Mix together all the ingredients for the meatballs. Make sure not to overmix!
2. Step two: Using a cookie scoop, portion the meatballs into even-sized balls and place them on a parchment lined baking sheet.
3. Step three: Adjust the racks in your oven so that one is close to the broiler. Set the broiler to high and broil the meatballs for 8 minutes, rotating halfway through.
4. Step four: While the meatballs cook, mix together the sauce ingredients. Add the sauce to a large skillet and bring to a low simmer. Simmer until the sauce is thickened, about 5 minutes.
5. Step five: Add the meatballs to the sauce and simmer for another 6-8 minutes, coating the meatballs in the sauce. Serve over rice with cilantro and cucumber and enjoy.
6. Combine all the meatball ingredients together in a mixing bowl and mix gently by hand until well-mixed.
7. Use a cookie scoop to portion the meatballs evenly and then use roll by hand into smooth balls. Place the meatballs on a baking sheet lined with parchment paper.
8. Adjust the oven racks so that one rack is closer to the broiler. Set the broiler on high and place the meatballs under the broiler. Broil for 8 minutes, rotating halfway through.
9. While the meatballs cook, combine the sauce ingredients in a bowl and whisk until smooth. Pour them into a large nonstick skillet and bring to a simmer. Simmer for 5 minutes, until thick.
10. Add the meatballs to the sauce and simmer another 6-8 minutes, tossing to coat the meatballs in the sauce. Serve over steamed rice.