In a medium sized pot, combine the water and sugar over medium high heat until the sugar melts.  Stir in the soy sauce, mirin, ginger, coriander, and peppercorns. Bring the mixture to a boil, then turn down and allow it to simmer for about 30-45 minutes until the mixture is reduced by half and syrup-like.  While it bubbles on the stove, make your meatballs!

In a medium sized pot, combine the water and sugar over medium high heat until the sugar melts.  Stir in the soy sauce, mirin, ginger, coriander, and peppercorns. Bring the mixture to a boil, then turn down and allow it to simmer for about 30-45 minutes until the mixture is reduced by half and syrup-like.  While it bubbles on the stove, make your meatballs!

 

Mix all the ingredients together in a large bowl.  Put a skillet over medium high heat and add a little oil before measuring out the mixture in tablespoon sized portions.  Roll into balls-although the mixture is fairly wet, so it's a bit hard to do.  Don't worry about getting them perfect.  Brown in a skillet, being careful not to have too many in the pan at once. They should take about 8 minutes to brown and cook through.



When you serve the meatballs, drizzle cooled glaze over top.  You can serve these with rice and a vegetable for dinner, or as an appetizer if you wish.