Potsticker Meatballs w/ Dipping Sauce
Makes 50-60 mini-meatballs

Meatball Ingredients: 

1 lb. ground beef (96% lean)
1 lb. ground pork
1 tablespoon sesame oil
1 cup Panko breadcrumbs
2 teaspoons grated fresh ginger
3 cloves garlic, crushed
2 eggs
4 scallions, sliced thinly
1/2 teaspoon Kosher salt
1/2 teaspoon ground black pepper
Olive oil for the baking pan

Glaze Ingredients:

1/4 cup soy sauce
1 cup water
2 tablespoons rice wine vinegar
1 teaspoon sesame oil
1 tablespoon cornstarch

Dipping Sauce: 

1/2 cup soy sauce
3 tablespoons rice wine vinegar
1 teaspoons hot chili oil
Pinch of sugar
1 tablespoon grated fresh ginger
2 cloves crushed garlic
2 scallions, thinly sliced for garnish

Directions: 

1. Mix all of the meatball ingredients together in a large bowl until well combined. Roll 1-inch balls and place on a nonstick baking sheet (or oiled baking sheet). Bake at 400 degrees F for 15-20 minutes (depending on the size of the meatballs). Turn the meatballs halfway through baking to brown several sides.

2. Meanwhile, make the glaze by combining the soy sauce, water, rice wine vinegar, and sesame oil in a small saucepan. Bring to a simmer. Dissolve the cornstarch in cold water. Drizzle the cornstarch slurry into the hot saucepan whisking continuously while adding. Continue to stir until the glaze is thickened, remove from heat. When the meatballs are baked, pour the glaze over the meatballs and toss to coat.

3. If desired, combine the dipping sauce ingredient together, and serve in individual dipping bowls. Serve the meatballs while warm. Scatter additional scallion slices as a garnish.