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.