Teriyaki Meatballs

Name: Teriyaki Meatballs
Prep time: 30 min
Total time: 90 min
Ingredients: 1 tablespoon chopped garlic (from 2 large cloves); 2 tablespoons chopped peeled fresh ginger (from a 2-inch piece); 2 scallions, chopped (¼ 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; 0.5 teaspoon cornstarch; Toasted sesame seeds, for serving

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By

Martha Stewart Editors

Updated on May 16, 2017

Prep Time:

30 mins

Total Time:

1 hrs 30 mins

Servings:

6

Yield:

20 meatballs

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

Ingredients

1 tablespoon chopped garlic (from 2 large cloves)
2 tablespoons chopped peeled fresh ginger (from a 2-inch piece)
2 scallions, chopped (¼ 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
½ teaspoon cornstarch
Toasted sesame seeds, for serving

Directions

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.