Terryaki Meatballs

Makes about 16 meatballs


2 lbs ground beef
2 eggs
2/3 c. bread crumbs
1 tsp. salt
1/4 tsp. pepper
1 1/2 tsp. Worcestershire sauce
1/4 tsp garlic powder
3 tbsp. milk

Sauce
1/2 c. soy sauce
1 3/4 c. water
1 tsp. ground ginger
1/2 tsp. garlic powder
1/2 c. packed brown sugar
2 tbsp. honey
3 tbsp cornstarch
1/2 c. cold water

For the sauce, in a medium bowl mix the soy sauce, 1 3/4 cups water, ginger, garlic powder, brown sugar, and honey together. In a separate bowl, dissolve the cornstarch into the 1/2 cup cold water. Set both bowls aside.

For the meatballs, in a large bowl, combine all the meatball ingredients except for the ground beef and mix until combined. Then add the beef. Mix. Form the mixture into balls. In a skillet, heat two tablespoons oil over medium heat. Add the meatballs to the skillet and brown on all sides, turning with a pair of tongs. They don't need to be cooked completely, just equally browned on all sides.
When the meatballs have browned, pour the sauce over the meatballs and gently turn the meatballs to coat them in the sauce. Heat the sauce until simmering and add the cornstarch mixture. Carefully mix so as to not break apart the meatballs. Simmer the meatballs and sauce over medium heat, maintaining a constant simmer until the meatballs are cooked all the way through and the sauce is thick and smooth. It takes about 10-15 minutes. Turn the meatballs every 2-3 minutes to ensure even cooking. Serve over rice.