Makes approx. 60  small meatballs

Ingredients

• For Meatballs
  • 1 Tbsp Peanut or Vegetable Oil + Oil for Frying
  • 2 Tbsp Minced Garlic
  • 3# Ground Chicken
  • 3 Tsp Sesame Oil
  • 1 1/2 Tbsp Finely Chopped Fresh Ginger or Ginger Paste
  • 2 Large Carrots, Grated
  • 1 Egg, beaten
  • White Parts of 6 Scallions, thinly sliced
  • 1/2 C Sesame Seeds, toasted
  • 3 Heaped Tbsp White Miso Paste
  • 3 Tbsp Cornstarch
• For Sauce
  • 1/2 C Soy Sauce
  • 2 Tbsp Lemon Juice
  • 1 C Mirin
  • 3/4 C Firmly Packed Brown Sugar
  • 1 Tsp Kosher Salt
  • 1 Tbsp Sesame Seeds, toasted
  • Green Parts of 6 Scallions, roughly chopped

Directions

1. Combine all meatball ingredients together in a large bowl.  Mix thoroughly using large spoon or hands.
2. Cover with plastic wrap and refrigerate mixture for at least 2 hours, but ideally overnight.
3.  Heat a couple Tbsp oil in a large frying pan, until it begins to shimmer.
4. Using a small (2 tsp) disher, drop walnut-sized meatballs into pan, keeping them 1/2″ apart, until the pan is full.
5. Cook meatballs, turning occasionally, until browned on all sides. Place them in a large bowl and set aside.
6. Repeat steps  4 & 5, adding oil sparingly to pan as needed, until all of the meatball mixture has been used.
7. Make sauce by combining soy sauce, lemon juice, mirin, brown sugar, salt, and sesame seeds in a small bowl, and mix thoroughly.
8. Return half of the meatballs to the frying pan, pour half of the sauce of the meatballs.
9. Simmer, stirring often, until the sauce reduces to a sticky glaze.
10. Pour off completed meatballs into a clean dish and repeat steps 8 & 9 with remaining meatballs and sauce.
11. Garnish with green parts of scallions.

Notes

• To serve all day in a slow cooker, make a 2nd batch of sauce and add to meatballs in slow cooker.  Serve on low or warm.
• Best served over Jasmine Rice with sauteed vegetables on the side.
• Meatballs and sauce can be easily frozen in smaller batches and re-heated as needed.