Cooking Instructions

• Preheat your oven to 350.
• Add all the meatball ingredients into a bowl and mix with your hands until combined.
• Measure out your meatballs (I use a cookie scoop) and then roll each meatball into a ball with your hands until smooth.
• Set your meatballs aside as you roll them. Once they are all formed, heat a large skillet over medium high heat with a high heat oil.
• When hot, sear your meatballs in batches on both sides and then place on a parchment paper lined baking sheet.
• Bake for 10 minutes at 350 degrees.
• Meanwhile, add all your sauce ingredients except the arrowroot powder to a mason jar or bowl and shake/whisk to combine.
• Turn the same pan you cooked your meatballs in to medium heat and add your sauce.
• Bring to a simmer and let cook for 3-5 minutes until the garlic and ginger have softened.
• In a small bowl, make a slurry with the arrowroot powder + a bit of water and add to your sauce.
• Cook until thickened to your desired consistency and then set aside.
• When your meatballs come out of the oven, add them to the sauce and stir until the meatballs are all coated in the sauce.
• Top with sesame seeds and sliced green onions and serve over rice!