Ginger Soy Meatballs

For the sauce

• ½ cup soy sauce, preferably Japanese or reduced sodium

• 1/4 cup rice vinegar

• ¼ cup fresh ginger, peeled and grated

• 2 Tbs. - 1/4 cup brown sugar or honey (depending on how sweet you want it)

For the meatballs

• 3 Tbs. vegetable oil

• 1 bunch scallion, white and light green parts only

• 2 Tbs. minced garlic

• 1 pound ground beef

• 1/2 cup breadcrumbs

• 1 Tbs sesame oil

• 1 Tbs. soy sauce

• 1 Tbs. fresh herbs such as parsley, basil or mint

• Serve with rice noodles and fresh vegetables

To make the sauce, place all of the ingredients in a small bowl and whisk well. Set aside.

To make the meatballs, begin by warming a tablespoon vegetable oil over medium heat. Add the scallions and garlic and cook for 1 to 2 minutes or until scallions are soft.

Place the scallion mixture into a large bowl along with the remaining ingredients for the meatballs. Mix well. Scoop out using an ice cream scoop or a spoon and place on a plate (Meatballs should be about 2” in diameter). Roll into uniform ball.

In the same pan used for the scallions and garlic, add remaining oil and heat over medium. Add the meatballs and cook for about 8 to 10 minutes or until the meatballs are golden brown on the outside, moving around as needed to get even browness. (Depending on the size of your meatball the cook time may be less or more) Remove meatballs from pan and carefully discard any excess oil.

Deglaze the pan with the sauce ingredients and cook over medium high for about 1 to 2 minutes until the sauce thickens. Add the meatballs back into the sauce and stir to cover.

Serve the meatballs warm with rice noodles, fresh vegetables, lime wedges, and extra sauce.

Makes about 2 to 3 servings.