Korean-Style Meatballs

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0.33 cup soy sauce
2 oz. (0.25 cup) packed brown sugar
2 Tbsp. sesame oil
1 Tbsp. mirin
4–5 medium cloves garlic, minced
0.33 cup panko
1 lb. ground beef, pork, or lamb
2 scallions, sliced thin
1 tsp. water
0.5 tsp. cornstarch

Position a baking rack about 6 inches away from the broiling element and preheat the broiler.

In a measuring jug or small bowl mix together the soy sauce, sugar, sesame oil, mirin, and garlic.

Add half of the soy sauce marinade to a large bowl, reserving the remainder for the dipping sauce. Sprinkle the breadcrumbs on top and stir to combine. Add the beef and scallions, and gently mix it all together until thoroughly combined, being careful to not overwork the mixture.

Use a level tablespoon to scoop the mixture and gently roll it into meatballs, placing them on a large, rimmed baking sheet. Keep the meatballs small—no more than one inch in diameter—so they cook quickly.

Transfer the baking sheet to the oven and broil for about 5 minutes, or until the meatballs are evenly browned and the internal temperature registers 160°F on an instant-read thermometer. (To check without a thermometer, grab a meatball with tongs and break it; if the inside is uniform in color and texture, it's cooked through, if it's not, give them a couple more minutes.) Ideally, you'll get a nice char on the top without overcooking them.

While the meatballs are broiling, pour the remaining marinade into a small saucepan and set it over medium-high heat. In a small bowl, whisk together the water and the cornstarch to form a slurry, then whisk it into the marinade. Bring this to a boil, stirring constantly, then remove it from the heat and set it aside.

If serving as hors d'oeuvres, stick a toothpick into each meatball and arrange them on a serving platter with the dipping sauce on the side, or drizzle the sauce over the meatballs, with toothpicks on the side. If serving as a main course, arrange the meatballs on a platter with the sauce on the side or drizzled over and serve, family-style, with rice and sautéed spinach or bok choy, or with sliced cucumbers and crispy lettuce leaves for wrapping.