Mini Tsukune Meatballs

Directions

1. In a large bowl, mix together all of the ingredients (except Bachan’s Original Japanese Barbecue Sauce and garnishes) until fully combined; The goal is to make it as paste-like as possible so take the time to mix it thoroughly. 
   
   
2. Form 20 balls using wet hands (wet hands will make this process easier if the meat is sticking).  Note: You can make smaller meatballs if desired but adjust cooking time accordingly. 
   
   
3. Heat a nonstick medium pan on medium heat and add 1 tablespoon of neutral oil.  Once hot, add the meatballs and cook for roughly 3-4 minutes per side until cooked through and browning.  Do not overcrowd the pan so if needed, cook these in batches and then move them to a separate plate. 
   
   
4. Once all the meatballs are cooked, move them back to the pan and reduce the heat to low.  Add the Bachan’s Original Japanese Barbecue Sauce and give the meatballs a mix, allowing the sauce to reduce for roughly 3-5 minutes. 
   
   
5. Eat these immediately while warm and garnish them with chopped chives and toasted white sesame seeds.  They can also be served with more Bachan’s Original Japanese Barbecue Sauce for dunking.  These freeze well.