Scallion Meatballs

The sauce can be made about 3-5 days ahead if you need to prepare for a larger party. You can substitute scallion oil for sesame oil based on preference.

For the Sauce

1. Combine ½ cup of water with ½ cup of light brown sugar in a sauce pan over medium high heat. Bring to a low boil and reduce the heat to medium low.
2. Combine 2 tbsp of cold water with 1 tsp of cornstarch and whisk until smooth. Then set aside.
3. Add all remaining ingredients and simmer until sauce is reduced by approximately half. About 30 minutes,
4. After the sauce is reduced, add the cornstarch slurry and stir for 3-5 minutes on low heat until the mixture is sticky and thickened but still drippy.

For the Meatballs

1. Preheat the oven to 425F.
2. Combine all the ingredients in a large bowl and mix by hand, spoon, or mixer on low speed until combined. The texture should be easy to shape and not too dry or too wet.  If too wet, add small amounts of additional panko bread crumbs, or if it's too dry, add an additional egg.
3. Form the meatballs into small portions, smaller than a golfball (Approximately 1 inch in diameter.
4. Add 2 tbsp of scallion oil or vegetable oil to a frying pan or wok over medium high heat.
5. Once hot enough, start browning the meatballs in batches until each meatball is golden brown on all sides. Remove them and place on a lined baking sheet. Repeat until all remaining meatballs have  browned.
6. Add a few tablespoons of the sauce over the meatballs and roll them around to coat. Sprinkle sesame seeds over the top.
7. Place the meatballs in the oven and bake for 20 minutes.
8. Once cooked, use large toothpicks or mini wooden skewers and load up 2 or 3 at a time. Add sauce to a small serving bowl and place the skewered meatballs along side with fresh cut scallions and sesame seeds for additional garnish.