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For the meatballs:
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Start by preheating the oven to 400 F.
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Add the pork, ginger, egg, breadcrumbs, soy sauce, green onions, black pepper and garlic into a large bowl.
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Using your hands smash everything together until completely combined.
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Form into small balls and add them into a large oven proof skillet (use one with a lidyoull need it later) on medium high heat.
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Cook until meatballs are browned on all sides, but they dont have to be cooked all the way through.
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Then, cover the skillet with an oven proof lid and place in the oven.
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Cook for 20 minutes.
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For the sauce:
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Start by adding the soy sauce, brown sugar, water, sesame seed oil, vinegar and ginger into a medium saucepan on medium heat.
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Bring to a simmer.
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In a small cup, add the cold water and cornstarch.
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Stir until combined to create a slurry.
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Slowly pour the slurry into the sauce whisking as you go.
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This will thicken the sauce as it heats so go slowly.
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If you want a thicker sauce add more slurry.
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If you get too thick of a sauce add more water.
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Heat until sauce is nice and thick.
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To serve, remove the meatballs from the oven and carefully pour the sauce over the meatballs.
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Toss the meatballs in the sauce.
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Serve the meatballs over rice, garnish with sesame seeds and additional green onions.
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Enjoy!
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Note, the serving size is if you are eating this as an entree.
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If you are making these as appetizers it makes about 20 medium sized meatballs.
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Recipe slightly modified from: Budget Bytes which is a totally fab blog and you should really check it out.
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The end.
