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Brooke Williamson - Cheesy-Filled Meatballs with Vinegar-Honey And Hot Sauce

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Courtesy of Chef Brooke Williamson.
Ingredients

MEATBALL MIX

  • 1 lb Ground Beef
  • 2 ea Eggs
  • ¼ cup Teriyaki Sauce
  • 2 tbsp Fresh Ground Ginger
  • 2 tbsp Fresh Ground Garlic
  • 1 cup Cooked Quinoa
  • 1 cup Panko
  • ½ tbsp Salt
  • 1 tsp Fresh ground Pepper
  • 8 oz American Cheese, cubed into 1-inch cubes

HONEY BLACK VINEGAR GLAZE

  • 2 tsp Hondashi
  • 1 cup Honey
  • ¼ cup White Soy Sauce
  • 1 cup Black Vinegar
  • 1 Tbsp Ground Garlic
  • 1 Tbsp Ground Ginger
  • ½ cup Aji Mirin
  • 1 Tbsp Whole Grain Mustard
  • ½ cup Apple Cider Vinegar
  • 1 ea Thai Chile (diced)
  • 1 tbsp Worcestershire Sauce
  • 2 tbsp Water
  • 2 tsp Cornstarch
  • 1 Tbsp White Sesame Seed

HOT SAUCE

  • ¼ cups Gochujang
  • ¼ cups Kimchi Paste
  • 2 Tbsp Whole Grain Mustard

INSTRUCTIONS:

MEATBALLS:

1. 2 oz Meatball + 1 cube American Cheese filled into the center.

2. Place Meatballs on sheet pan and cook in oven 400 degrees for 8 minutes.

3. Garnish with fried/puffed quinoa and cool.

HONEY BLACK VINEGAR GLAZE:

1. Bring all ingredients except water and cornstarch to a boil.

2. Whisk in cornstarch and water to thicken.

3. Add Sesame seed last and reserve for service.

HOT SAUCE:

1. Mix ingredients and reserve for service.

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