Meatballs: Rreheat oven to 450°F.
Sweat onions, garlic, ginger, lemongrass. Deglaze with sherry – cool slightly
Add chili paste, oyster sauce, soy sauce, sesame oil, scallion and cilantro, Beat eggs with water and cornstarch, incorporate into meat along with cooled onion mixture, then add panko to get to right consistency.
Roll ½ oz balls, place on cookie pan or industrial sheetpan lined with parchment paper (or tinfoil (helps with cleanup).Bake in preheated oven for for 15 - 20 minutes.
If working with smaller batches sautéing is preferred.
Korean Orange Glaze
Sweat ginger, garlic and shallot, add oyster sauce to cook out, Deglaze with sherry, add brown sugar and OJ, reduce to thin glaze, (preferred if there is enough OJ) or reduce by ½ and thicken with cornstarch and water. Or use kikoman teriyaki baste and glaze to thicken. Add zest.
Warm up glaze and meatballs seperately. Then toss lightly to glaze before serving. Can also reheat with glaze and just add more as needed. Shouldn't be sitting in sauce but just enrobed.
Contributor: Lisa Teiger
Creative CuisinEtc Catering
Coming to you from NYC and always going beyond
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