Korean BBQ-Style Meatballs
These Korean BBQ-inspired meatballs deliver the distinctive flavors of caramelized meat, traditionally achieved on a grill, without the need for outdoor cooking. The meatballs are baked to perfection, with the soy sauce blending seamlessly with garlic and scallions to form a savory glaze. For the best results, allow the meatball mixture to marinate in the refrigerator for at least three hours, or overnight, allowing the flavors to develop fully.
Ingredients
- Ground beef round or chuck
- Chopped scallions
- Freshly ground black pepper
- Kosher salt such as Diamond Crystal
- Minced garlic
- Low-sodium soy sauce
- Ritz crackers finely crushed
Instructions
- Preheat the Oven: Begin by heating your oven to 425°F.
- Mix Ingredients: In a large mixing bowl, combine all the ingredients. Using your hands, gently blend them together until evenly mixed.
- Shape the Meatballs: Portion the mixture into approximately 12 golf-ball-sized meatballs (about 2 inches in diameter). Arrange them on a greased, rimmed baking sheet.
- Bake: Place the meatballs in the preheated oven and bake for approximately 15 minutes or until they are golden brown and fully cooked through. Serve them while warm.
- Tips
- Storage and Reheating: Leftover meatballs can be stored in the freezer and reheated in the oven at 375°F for about 20 minutes until fully warmed through.
- Crushing Ritz Crackers: To create the cracker crumbs, simply place the Ritz crackers in a resealable plastic bag and lightly crush them using a wooden spoon or measuring cup.