Korean Barbecue-Style Meatballs

Hello blog friends.  I found this recipe recently in the New York Times Newspaper.  The meatballs looked so good and this recipe is so easy to make that I had to share it with you. 

The recipe calls for just a few ingredients and in less than a half-hour, you can eat these Korean Meatballs.  

I made the meatballs for dinner and I added brown rice on the side and some french fries and a salad.

These meatballs are a winner and perfect as an appetizer or perfect for dinner.  I hope you enjoy these meatballs as much as my family.

KOREAN BARBECUE-STYLE MEATBALLS

**  Recipe found in The New York Times Newspaper



Time:  20 Minutes
Yield:  4 Servings

INGREDIENTS:

1/2 cup chopped scallions
2 tablespoons low-sodium soy sauce
2 tablespoons minced garlic
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 cup finely crushed Ritz crackers (12 crackers; see Tip)
1 pound ground beef (round or chuck)

DIRECTIONS:

1.  Heat oven to 425 degrees.  In a large bowl, combine all of the ingredients and use your hands to gently mix.

2.  Shape the meat into 12 golf-ball-size rounds (about 2 inches in diameter), and arrange on a greased rimmed baking sheet.

3.  Bake until golden and cooked through, about 15 minutes.  Serve warm.


NOTES:  Leftover meatballs freeze well and can be reheated in the oven at 375 degrees until warmed through (about 20 minutes).

TIP:  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.

For a Simple Dipping Sauce:  Combine 2 tablespoons soy sauce and 1 tablespoon distilled white wine.

What I changed around in the Recipe:  I didn't have any Ritz crackers so I used instead Saltine crackers.  The recipe calls for 1 teaspoon of kosher salt and I used 1/4 teaspoon of sea salt.  The recipe calls for 1/2 cup of scallions and I left them out since I didn't have any on hand.  The next time I will add in the scallions.   

YUMMY KOREAN STYLE MEATBALLS!

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Julie