Pan-Seared Meatballs with Soy-Ginger Sauce
1 lb ground beef
Coarse Sea Salt
Steak Seasoning (Your choice)
1/3 cup Beef Stock
1 Tablespoon Unsalted Butter
¼ cup Soy / Ginger Sauce
Finely chopped Chives
Temperatures for steak
Rare: 120° F to 125° F
Medium rare: 125° F to 130° F
Medium: 135° F to 140° F
Medium well: 145° F to 150° F
Well done: 160° F and above
Create the flavor profile you want by adding the specific spices you prefer. We like to keep it simple, a dash of coarse sea salt and a dash of ground pepper. Feel free to create your own steak seasoning or buy one at your local store.
Remove ground beef from the fridge 30 minutes before cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate. Pat dry the grind to remove any moisture. Mix in the seasoning to the ground beef. Roll up 6-8 meatballs.
Using a cast iron pan, turn on the stove top to a medium high temp. Add olive oil (or whatever oil you use), allow the skillet to get to very hot. Place the meatballs in the pan face down and sear until a nice browning color and hard sear. Not all meatballs will cook at the same rate so keep an eye on the meatballs and the ones not cooking as quickly, move them to the hotter part of the pan. With a spoon, use the hot oil to baste the top of the meat balls – this helps them cook quicker.
Once you have a nice sear around the meatball, drain the excess fat into another pot.
To deglaze the pan, add the unsalted butter and a splash of beef stock.
Stir around the butter, beef stock and meatballs until all the meatballs are well-coated.
Remove the meatballs from the pan and place on a cooling/baking rack and let sit for a few minutes.
Return the pan to stove top and add in the soy/ginger sauce.
If you see the sauce start to break, this means you need more moisture – add a splash of beef stock and stir. The water content will be cooked off and the remaining sauce will have a silky texture.
Plate the meatballs and slowly pour the deglazed sauce over the top of the meatballs.
Garnish with finely chopped chives. You’re welcome.