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.

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