Korean Style Meatballs
Source: Barbara Pistrang (combination of online recipes)
For the Meatballs:
1 pound ground pork
3 dried shiitake mushrooms, soaked for 15-20 minutes, then finely chopped
¼ medium onion, finely chopped
2 scallions, finely chopped
1 egg yolk
1 T soy sauce
2 tsp minced garlic
1 tsp fine grated ginger
¼ tsp salt (or to taste)
¼ tsp black pepper (or to taste)
1/4-1/2 cup plain panko breadcrumbs
Preheat oven to 400 degrees
Combine all ingredients by hand until evenly blended. Shape into 1-1/4 inch balls.
Place on parchment paper on a cookie sheet.
Bake 15-20 minutes or until the center of the meatball reaches 160 degrees.
For the Sauce:
1 T sugar
3 T soy sauce
3 T sherry
3 T water
2 T honey
2 plump garlic cloves, thinly sliced
1 inch piece ginger, thinly sliced
While meatballs are cooking, make the sauce in a saucepan large enough to hold the meatballs. Let sauce boil for 5 minutes and remove from the heat.
When meatballs come out of the oven, combine them with the sauce and carefully stir to coat. Simmer for a few minutes until the meatballs are well glazed.
Remove larger pieces of garlic and ginger if desired.