For the meatballs:
✤1½ lbs lean ground beef
✤1/2 tbsp finely minced fresh ginger
✤4 cloves garlic, minced
✤2 tbsp scallions, sliced, plus more for garnish
✤1/4 tsp red pepper flakes
✤1 tsp rice vinegar
✤1 tsp sesame oil
✤1½ tsp salt
✤1/4 tsp black pepper
For the sauce:
✤1/2 cup (136g) low-sodium tamari
✤1/2 tbsp (~9g) tomato paste
✤1 tsp sesame oil
✤1 tsp lime juice
✤1/8 - 1/4 tsp red pepper flakes
✤1/2 tbsp (4g) cornstarch
❖Preheat oven to 400°F (200°C).
❖In a large bowl, add all meatball ingredients and use your hands to mix until well combined.
❖Scoop out 16 even-sized portions and roll them into balls. Line a sheet pan with parchment and place meatballs. Bake 15-20 min, until cooked through.
❖For the sauce: In a small saucepan, combine all ingredients but the cornstarch. Bring to a simmer over med heat.
❖Mix the cornstarch with 1 tsp water in a separate bowl until dissolved. Once simmering, turn heat down to low and whisk in cornstarch slurry. Leave on low until thickened a bit.
❖When meatballs are done, add them to a bowl and pour over sauce, gently tossing to coat. Garnish with more scallions.
