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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.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 People
Course: Appetizer
Cuisine: American
Ingredients Method

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

Method
 

  1. Preheat the Oven: Begin by heating your oven to 425°F.
  2. Mix Ingredients: In a large mixing bowl, combine all the ingredients. Using your hands, gently blend them together until evenly mixed.
  3. 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.
  4. 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.
  5. Tips
  6. 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.
  7. 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.