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.
- 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.