Japanese Wagyu Teriyaki Meatballs

Durham Ranch Wagyu Beef Meatballs

1 pound Durham Ranch Ground Wagyu beef
2 teaspoons minced garlic
¼ cup Japanese Bread crumbs (Panko)
1 Large whole egg
¼ cup whole milk (use water if dairy intolerant)
1 teaspoon
Sesame oil
1 pinch salt and pepper
Optional: ½ teaspoon crushed chili flakes

Preheat oven to 375 degrees

In a medium bowl add Panko (Japanese bread crumbs), whole milk, and sesame oil, let sit for 5 minutes. Add Durham Ranch ground Wagyu beef, garlic, and whole egg. Work in all ingredients with hand till thoroughly mixed and holds in a nice ball. Add a pinch of salt and ground pepper.

On a cookie sheet line with aluminum foil, pinch off Wagyu beef mix into half dollar sized portions and roll between both hands to create a perfect ball. Place ball onto cookie sheet spaced equally apart. Continue process till Durham ranch Wagyu mix is gone.

Place cookie sheet into preheated oven for 10-15 minutes or until nicely browned. Take out pan to rest.

With a bamboo skewer, skew desired amount of meatballs (2-3). This method can be done ahead of time and reheated on an open grill (gas or coals) to give more grilling flavor.

Teriyaki Glaze

1 cup Soy sauce
½ cup brown sugar
1 Tablespoon
minced ginger
1 Tablespoon mirin
½ cup water
2 Tablespoons
cornstarch
To taste Salt

In small sauce pot add soy sauce, brown sugar, mirin, and minced ginger, bring to a boil and stir occasionally.

Mix water and cornstarch together to create a milky texture and stir till all lumps are gone.

Pour mixture in a steady stream while whisking into mixture quickly.

Bring back up to a boil while still stirring. Shut off stove when thickened and pull away from heat.

Brushed on to desired application, Durham ranch meatballs or hamburger patties.

Brush Teriyaki sauce over warm skewered meatballs and garnish with scallions (green onions) and sesame seeds.