Serves: 3
Ingredients
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
Directions
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.
