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