Vietnamese Meatballs

Mince the garlic finely and place in a large mixing bowl with the ground beef.

Add the rice wine, fish sauce, soy sauce, sugar, egg white, sesame oil, and cornstarch to the bowl. Mix gently with your hands until just combined, being careful not to overwork the mixture.

Divide the mixture into 12-16 equal portions and roll each between your palms into a smooth ball, about 1.5 inches in diameter.

Heat a large skillet or shallow pan over medium-high heat until hot, about 1-2 minutes.

Working in batches to avoid crowding, place the meatballs in the hot pan and cook for 3-4 minutes until the bottoms are browned.

Gently turn the meatballs and continue cooking for another 3-4 minutes until cooked through and lightly browned on all sides.

Transfer the finished meatballs to a serving plate and repeat with any remaining batches. Serve warm as an appetizer or with steamed rice and vegetables.