By Alyssa Rae
Korean BBQ-Style Meatballs
4 steps
Prep:15minCook:20min
These meatballs, inspired by traditional Korean barbecue, bring the savory-sweet flavors of caramelized meat without the need for a grill. As the meatballs bake, the soy sauce marries the garlic and scallions to create a glaze. This meatball mixture can be made ahead and left to marinate in the fridge for 3 hours or even overnight. Use ground beef that is 85 percent lean meat, 15 percent fat, or 80 percent lean and 20 percent fat for juicier meatballs. The Ritz crackers here make for a more tender meatball, but feel free to substitute plain dry bread crumbs. The meatballs are tasty on their own, but for a simple dipping sauce, combine 2 tablespoons soy sauce and 1 tablespoon distilled white vinegar. Serve over steamed rice with kimchi, or as a sandwich with mayonnaise or marinara sauce.
Updated at: Thu, 04 Apr 2024 15:58:43 GMT
Nutrition balance score
Unbalanced
Glycemic Index
48
Low
Glycemic Load
5
Low
Nutrition per serving
Calories352.6 kcal (18%)
Total Fat25.1 g (36%)
Carbs9.4 g (4%)
Sugars1.5 g (2%)
Protein21.3 g (43%)
Sodium824.9 mg (41%)
Fiber0.8 g (3%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Heat oven to 425 degrees. In a large bowl, combine all of the ingredients and use your hands to gently mix.
Step 2
Shape the meat into 12 golf-ball-size rounds (about 2 inches in diameter), and arrange on a greased rimmed baking sheet.
Step 3
Bake until golden and cooked through, about 15 minutes. Serve warm.
Step 4
TIP: Leftover meatballs freeze well and can be reheated in the oven at 375 degrees until warmed through (about 20 minutes). To make the Ritz crumbs, place the crackers in a resealable plastic bag and lightly crush them with the back of a wooden spoon or measuring cup.
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