These meatballs, inspired by traditional Korean barbecue, bring the savoury-sweet flavours of caramelised 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 per cent lean meat, 15 per cent fat — or 80 per cent lean and 20 per cent fat for juicier meatballs.
The Ritz crackers here make for a more tender meatball, but feel free to substitute plain dry breadcrumbs. 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.
Yield: 4 servings
Time: 20 minutes
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)
1 pound ground beef (round or chuck)
Preparation:
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.
TIPS: 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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