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

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

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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