In a large bowl combine the beef, pork, mushrooms, green onion, egg yolk, soy sauce, granulated garlic, granulated onion, ginger, salt, and pepper. Mix to combine, but do not over mix.
Form 18 (2-inch) balls and set in the refrigerator while you prepare the sauce.
In a Dutch oven combine the sauce ingredients: soy sauce, mirin, water, honey, garlic, and ginger. Whisk together and heat over medium-high heat. Bring to a boil and simmer for 2-3 minutes or until slightly thickened, then turn off.
Heat the peanut oil in a large skillet over medium heat. Place the cornstarch in a pie plate and roll half the meatballs in the cornstarch. Add them to the pan and brown on all sides (its ok if the are not all the way cooked. Theyll finish cooking in the sauce). Once browned place the meatballs on a dish and repeat the same method with the remaining meatballs.
Add all of the meatballs to the sauce and turn to high heat, stir, toss, and turn until the sauce has reduced and turned to a glaze and the meatballs are well coated, about 3-5 minutes.
Place on a platter and sprinkle with peanuts and green onions.
Print Recipe
22 people Yepped this recipe
Comments
RECIPE COMMENTS
for this recipe?
Be the first to post a comment