The BEST Teriyaki Beef Meatballs

• •
  80/20 Ground Beef(907g)
• •
  Bread Crumbs, Panko, Dry(180g)
• •
  Egg, Whole, Large(100g)
• •
  Green Onion (Scallion)
• •
  Garlic(120g)
• •
  Soy Sauce, Low Sodium(30g)
• •
  Chinese cooking wine (Shaoxing)(15g)
• •
  1 pinch salt (to taste)
• •
  1 pinch pepper (to taste)
• •
  Sesame Oil, Toasted(5g)
• •
  Garlic(10g)
• •
  Soy Sauce, Low Sodium(80g)
• •
  Mirin, Sweet Rice Wine(60g)
• •
  Rice Wine, Dry (Sake)(60g)
• •
  Brown sugar(60g)
• •
  1/2 cup water
• •
  Cornstarch(15g)
• •
  Sriracha sauce(5g)
• •
  Sesame seeds
• •
  Green Onion (Scallion)

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, and 2 tablespoons of low-sodium soy sauce. 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 for 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, Chinese cooking wine, sesame oil, remaining minced garlic, mirin, sake, and brown sugar. Bring to a simmer and cook for 2–3 minutes, stirring occasionally.
4. 4In a small bowl, whisk the cornstarch with 3 tablespoons of water until smooth. Pour the slurry into the simmering sauce while whisking constantly. Cook for 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. Cook for 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. Serve warm with toothpicks or mini forks, with extra sauce for dipping if desired.