In a large bowl/pan, mix all ingredients until well combined. Shape into medium size balls (roll about 2–3-inch meatballs) and place on a greased baking sheet/dish leaving room between each.
Bake for about 20-30 minutes or until no longer pink inside (160 degrees internal temperature).
Once the meatballs come up to temperature, heat up the Garlic Ginger Teriyaki sauce on the stovetop (low-medium heat).
When the meatballs have finished cooking, dip each one individually (using a toothpick) in the sauce. Or you can pour the sauce over the meatballs and gently stir them until covered.
Serve warm, and sprinkle your Wagyu Korean Style Meatballs with additional green onion and sesame seeds.
Recipe Note
Serve over a plate of rice. You can also keep these warm (after cooking) in a crockpot on the lowest setting.
Clint Carlson
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