Meanwhile, in bowl, gently mix ground beef, eggs, scallions, breadcrumbs, 2 Tbsp. sesame seeds, and remaining teriyaki sauce and ginger until combined. Shape beef mixture into 30 meatballs.

Sesame oil: I add some to the meatballs for that traditional Asian flavor as well as coat the baking sheet. If you don’t have sesame oil, you can use olive oil or avocado oil instead.

Garnish with scallion greens, remaining sesame seeds and chili flakes to taste. Note: Leftover meatballs can be stored in an airtight container in the fridge for three to four days.

Fried sesame balls, or buchi, are chewy glutinous rice flour pastries filled with sweet red bean paste, rolled in sesame seeds, and fried until golden brown. Ingredients: Glutinous rice flour, red ...

Sriracha Soy sauce Rice Vinegar Sesame oil Honey Garlic Ginger How to Make Honey Sriracha Meatballs In a large bowl, mix together ground turkey, breadcrumbs, eggs, green onions, garlic powder ...

Roll into 24 balls, about 1 ¼ inches wide, using slightly wet hands if needed to prevent the mixture from sticking. Refrigerate to firm slightly while you make the sauce.

While meatballs cook, combine soy sauce, sesame oil, brown sugar and hoisin sauce. Once meatballs are cooked through, add sauce and let simmer for 3-5 minutes. The sauce should thicken into a glaze.

Add meatballs back to sauce, stirring until coated and warmed. Serve immediately: If you're serving as an entree, serve with hot white rice. Otherwise, serve with toothpicks.

Instructions In a medium frying pan, heat the sesame oil over medium-high heat. Sautee the peppers and onions until they begin to soften. About 10 minutes. Add the meatballs and teriyaki sauce.