Makes 4 main or 8 appetizer servings. Can freeze for several months. Warm them, covered, at 300 till hot.
Teriyaki Sauce:
1 tablespoon vegetable oil
1/2 cup soy sauce
1/4 cup honey and 1/4 cup water (or 1/2 cup mirin)
1 inch ginger, minced
1 garlic clove, minced
4 green onions, chopped
Meatballs:
1 lb ground beef
1 egg, beaten
pepper
Oven 450. Grease a rimmed baking sheet with 1 tablespoon vegetable oil. In a small saucepan over high heat, combine soy sauce, honey, water, ginger, garlic, and green onions. Bring to boil, remove from heat.
Mix 1 pound ground beef, 1 beaten egg, half the teriyaki sauce, and some pepper in a large bowl. Make into meatballs. Bake, turning when needed to prevent burning. Brown, 8-12 minutes. Use remaining teriyaki sauce for dipping.
Swedish Meatballs
Use 1/2 pound ground pork and 1/2 pound ground beef. Omit the teriyaki sauce. Add 1/4 teaspoon allspice, 1/4 teaspoon nutmeg, some salt, and lots of pepper to the ground meat and egg mixture.
Make a white sauce: Sauté 1 chopped medium onion in 3 tablespoons butter, 3 to 5 minutes. Stir in 3 tablespoons flour and cook, stirring frequently, another 3 to 5 minutes. Add 1 cup beef broth and cook, stirring constantly until it thickens into the consistency of gravy. Stir in 1/4 cup cream, taste and adjust the seasoning, and pour on top of the meatballs (or serve on the side for dipping).
Adapted from How to Cook Everything Fast by Mark Bittman.