Korean Barbecue-Style Meatballs

Korean Barbecue-Style Meatballs

Ingredients

• ½ cup chopped scallions
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons minced garlic
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• ½ 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.

Tip

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