Teriyaki Meatballs

Photo: Mike Krautter
Prep Time:
30 mins
Total Time:
1 hrs 30 mins
20 meatballs

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


  • 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


  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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