Meatballs in Japanese Teriyaki Sauce

Hold everything! These might be the best Asian meatballs ever. Spiked with onion and cilantro (from the pantry), perfectly roasted, and glistening with the easiest teriyaki sauce on earth. Thank goodness the rice was there to catch that glaze; drinking from the bowl is unattractive. But we would have done it anyway.

I'm not kidding, these are the best. Yes, I realize I say things are the "best" a lot. And I mean it every time. I guess I just keep getting better. And I'm humble too, right?

So why is this a "Japanese" teriyaki sauce? Because it's a very simple (and fairly traditional) blend of mirin (sweet Japanese rice wine), soy sauce, garlic, and ginger. Some recipes also call for sugar, so I added a little honey. I also added a little sesame oil - for that toasted nuttiness it brings. The combination is simple, but powerful, and the meatballs relish in it. 

I suggest serving the meatballs and sauce over rice or some type of Asian noodle. That sauce is too darn good to waste.

Meatballs in Japanese Teriyaki Sauce

1 pound lean ground beef
1 teaspoon dried cilantro
1/2 teaspoon onion powder
Salt and ground black pepper
1/2 cup mirin (Japanese rice wine)
1/2 cup soy sauce or liquid aminos
2 teaspoons honey or granulated sugar
1 teaspoon sesame oil
1/2 teaspoon minced fresh garlic, or 1/8 teaspoon dried
1/2 teaspoon minced fresh ginger, or 1/8 teaspoon dried
1/2 cup water
1 tablespoon cornstarch
Cooked rice or Asian noodles for serving
Fresh cilantro leaves for serving, optional

Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or foil.
In a large bowl, combine the beef, cilantro, onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well and shape the mixture into 16 meatballs. Transfer the meatballs to the prepared pan and roast for 15 minutes, until browned and cooked through. Meanwhile, in a large skillet, whisk together the mirin, soy sauce, honey, sesame oil, garlic, and ginger. Set the pan over medium heat and bring to a simmer. Reduce the heat to low and simmer until the meatballs are ready. When the meatballs are finished roasting, add them to the simmering sauce.
Whisk the cornstarch into the water until blended. Add the mixture to the skillet and simmer for 1 to 2 minutes, until the sauce thickens.
Serve the meatballs and sauce over rice or noodles and top with cilantro (if using).
Serves 4