Ingredients
Method
- Preheat the oven to 375F.
- Mince the garlic and chop the scallions.
- Combine all meatball ingredients together in a large mixing bowl.
- Using a small scooper, form 24 equal-sized meatballs. (For reference, mine were approximately 1.5 ounces each).
- Spray a mini muffin tin liberally with cooking spray. If you don't have a mini muffin tin, use a baking sheet.
- Add one meatball to each opening of the muffin tin, or lay them on the baking sheet.
- Cook the meatballs for 15 minutes.
- Mince the garlic.
- Combine all glaze ingredients in a sauce pan and whisk together.
- Cook over medium heat, stirring frequently to prevent clumping.
- Cook for 10 minutes or until the sauce thickens.
- Add the cooked meatballs to the sauce, and cook for another minute or two.
- Add sesame seeds and more chopped scallions for garnish.
Nutrition
Notes
Incorporating panko breadcrumbs into the meatball mixture ensures a light and airy texture, allowing the meatballs to remain juicy while achieving that delightful crispness on the outside. This unique breadcrumb offers a higher surface area compared to traditional breadcrumbs, which helps in creating a perfect sear during baking.