New This Month

Teriyaki Meatballs

A quick and easy teriyaki sauce of soy sauce, honey, and rice vinegar glazes flavorful meatballs seasoned with garlic, ginger, and scallions.

  • Prep:
  • Total Time:
  • Servings: 6
  • Yield: Makes 20 meatballs

Photography: Mike Krautter


  • 1 tablespoon chopped garlic (from 2 large cloves)
  • 2 tablespoons chopped peeled fresh ginger (from a 2-inch piece)
  • 2 scallions, chopped (1/4 cup), plus more greens thinly sliced for serving
  • 1 pound ground beef (80 percent lean)
  • 1 teaspoon coarse salt
  • 1 tablespoon toasted sesame oil
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon cornstarch
  • Toasted sesame seeds, for serving


  1. Mince garlic, ginger, and scallions in a food processor. In a bowl, gently combine garlic mixture with ground beef and salt. Form mixture into 20 meatballs, each 1 1/4 inch in diameter. Chill at least 1 hour and up to overnight.

  2. Heat sesame oil in a large skillet over medium high. Add meatballs and cook, frequently shaking the skillet to turn them, until browned and cooked through, about 7 minutes. Remove meatballs to plate. Add soy sauce, honey, and vinegar. In a small bowl, whisk cornstarch into 3 tablespoons water and stir into skillet, scraping brown bits from the bottom. Cook until sauce is thickened, about 30 seconds to 1 minute. Return meatballs to skillet, toss to coat. Serve immediately, topped with scallions and sesame seeds.


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