Scallion Meatballs with Soy-Ginger Glaze

Ingredients

1/2 cup soy sauce preferably Japanese or reduced sodium

1/2 cup dark brown sugar

1/2 cup water

1/2 cup mirin sweet rice wine, or 1/2 cup sake with 1/4 cup sugar

1/4 cup peeled, chopped ginger

1 teaspoon ground coriander

4 units whole black peppercorns

1 pound ground turkey

4 units scallions large, or 6 small; finely chopped

1/2 bunch bunch cilantro finely chopped (about 1/2 cup) (the cilantro-averse can use flat-leaf parsley)

1 units egg large

2 tablespoons sesame oil toasted, if you can find it

units Freshly ground black pepper

units Vegetable oil

Equipment

saucepan

sieve

skillet

platter

Directions

Bring sugar and water to a boil in a small saucepan over medium-high heat, stirring until sugar melts completely. Reduce heat to a medium-low and add soy sauce, mirin, ginger, coriander and peppercorns. Simmer, stirring occasionally, until reduced by half, about 30 minutes. Strain through a sieve once reduced.

Mix turkey, scallions, cilantro, egg, sesame oil, soy sauce and several grindings of black pepper in a bowl. Roll tablespoon-sized knobs of the mixture into balls with damp hands.

In a skillet over medium-high heat, generously cover bottom of pan with vegetable oil. Working in batches to avoid crowding, place meatballs in pan and cook, turning, until browned all over and cooked inside, about 8 minutes per batch.

Arrange meatballs on a platter, spoon a little sauce over each meatball, and serve with toothpicks. Alternatively, you can serve the glaze on the side to dip the meatballs.