The BEST Teriyaki Beef Meatballs

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  2 lbs 80/20 Ground Beef
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  0.8 cup Bread Crumbs, Panko, Dry
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  2 Egg, Whole, Large(88g)
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  2 Green Onion (Scallion)(30g)
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  2 Garlic(6g)
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  2 tbsp Soy Sauce, Low Sodium
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  1 tbsp Chinese cooking wine (Shaoxing)
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  1 1 pinch salt (to taste)
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  1 1 pinch pepper (to taste)
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  1 tsp Sesame Oil, Toasted
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  0.3 cup Mirin, Sweet Rice Wine
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  0.3 cup Rice Wine, Dry (Sake)
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  0.3 cup Brown sugar
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  0.5 cup 1/2 cup water
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  1 tbsp Cornstarch
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  1 tsp Sriracha sauce
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  1 Sesame seeds

Instructions

1. 1Mince the fresh garlic and chop the green onions; set aside separately. In a large bowl, combine the ground beef, panko bread crumbs, eggs, half of the minced garlic, half of the chopped green onions, 2 tablespoons of the low-sodium soy sauce, the Chinese cooking wine, salt, and pepper. Mix until just combined—do not overmix. Using a cookie scoop or tablespoon, portion the mixture into 1½-inch balls and place them on two large parchment-lined baking sheets, spacing them about 1 inch apart.
2. 2Heat a large skillet over medium-high heat and working in batches to avoid overcrowding, add the meatballs in a single layer. Cook 6–8 minutes, turning occasionally, until browned on all sides and the internal temperature reaches 160°F. Transfer cooked meatballs to a clean plate; repeat with remaining batches.
3. 3In the same skillet over medium-high heat, whisk together the low-sodium soy sauce, sesame oil, remaining minced garlic, mirin, sake, and brown sugar. Bring to a simmer and cook 2–3 minutes, stirring occasionally, until the sugar dissolves.
4. 4In a small bowl, whisk the cornstarch with the water until smooth. Pour the slurry into the simmering sauce while whisking constantly. Cook 3–4 minutes over medium heat, stirring occasionally, until the sauce thickens and coats the back of a spoon.
5. 5Return all meatballs to the skillet and gently toss to coat evenly with the teriyaki sauce. Stir in the sriracha sauce to taste. Cook 1–2 minutes over medium heat to warm through.
6. 6Divide the glazed meatballs evenly into 10 airtight containers while hot, distributing the sauce among them. Allow to cool to room temperature before sealing and refrigerating.
7. 7Before serving, sprinkle with sesame seeds and the reserved chopped green onions.