Food & Cooking Recipes Appetizers Teriyaki Meatballs Be the first to rate & review! By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Mike Krautter 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. Rate it Print