- Place the ground meat in a mixing bowl. Add the chopped onion, minced garlic, rock salt, 1 teaspoon of soy sauce and ⅓ teaspoon of grated ginger. Mix just until combined.
- Form into balls (how large or how small is up to you) then cook either by deep frying, pan frying, baking, grilling or broiling.
- When the meatballs are almost done, make the sauce. Pour the quarter cup of soy sauce, mirin, honey and half teaspoon of grated ginger is a shallow pan and heat until simmering.
- Add the meatballs and cook over medium-low heat until the meatballs soak up the sauce and acquire its color. For even coloring, roll the meatballs around in the sauce while simmering.
- To serve: If any sauce is left, spoon over the meatballs. Sprinkle with toasted sesame seeds and sliced scallions before serving.
- Serve the shigureni meatballs while hot.
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