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Gallery Teriyaki Meatballs Credit: Mike Krautter Recipe Summary prep: 30 mins total: 1 hr 30 mins Servings: 6 Yield: Makes 20 meatballs
Ingredients Ingredient Checklist 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
Gallery Teriyaki Meatballs Credit: Mike Krautter
Recipe Summary prep: 30 mins total: 1 hr 30 mins Servings: 6 Yield: Makes 20 meatballs
Gallery
Teriyaki Meatballs Credit: Mike Krautter
Teriyaki Meatballs
Credit: Mike Krautter
Teriyaki Meatballs
Recipe Summary prep: 30 mins total: 1 hr 30 mins Servings: 6 Yield: Makes 20 meatballs
Recipe Summary
prep: 30 mins total: 1 hr 30 mins
Servings: 6 Yield: Makes 20 meatballs
prep: 30 mins
total: 1 hr 30 mins
prep:
30 mins
total:
1 hr 30 mins
Servings: 6
Yield: Makes 20 meatballs
6
Makes 20 meatballs
Ingredients
Ingredients
- 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
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.
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All Reviews for Teriyaki Meatballs
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All Reviews for Teriyaki Meatballs
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
