Korean BBQ-Style Meatballs

By Kay Chun

Updated June 22, 2023

  • Julia Gartland for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Total Time
20 minutes
Rating
4(13,988)
Comments
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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.

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Ingredients

Yield:4 servings

  • 1 pound ground beef (round or chuck)

  • ½ cup finely crushed Ritz crackers (12 crackers)

  • ½ cup chopped scallions

  • 2 tablespoons low-sodium soy sauce

  • 2 tablespoons minced garlic

  • 1 teaspoon kosher salt (such as Diamond Crystal)

  • 1 teaspoon freshly ground black pepper

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

9 grams carbs; 78 milligrams cholesterol; 256 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 12 grams fat; 1 gram fiber; 443 milligrams sodium; 27 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

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

  2. Step 2

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

  3. Step 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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Ratings

4 out of 5
13,988 user ratings
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Comments

Dragana

- Double recipe - ADD (per lb): 2tbsp gochujang, 1tbsp ginger, more garlic Glaze: 1/3 cup apricot preserves 2 tablespoons gochujang (Korean chili paste) 1 1/2 tablespoons rice vinegar 1 tablespoon soy sauce Meanwhile, in small saucepot, combine all glaze ingredients. Cook over medium heat 5 minutes or until mixture is slightly thickened. To serve, brush meatballs with glaze and sprinkle with green onion and sesame seeds.

KCaesar

I followed another reviewer's lead and omitted the additional salt, added in sesame seed oil (1/2 tbsp), ginger (1 tbsp), extra scallions and a few red pepper flakes --- with these modifications, these were super flavorful and moist! I did not find them bland or dry at all.

rrwwcox

I recently saw a cooking show with Kenji Lopez-Alt as a guest. He demonstrated why salt is a critical ingredient in meatballs because it allows the proteins to stick together. The ratio of salt to meat is important for texture, so if you reduce the salt, the meatballs would likely be crumbly. Hope that helps.

MICHAEL

EASY WEEK DAY MEAL FOR TWO WITH LEFTOVERS FOR ANOTHER NIGHT. COULD ALSO USE FOR APPETIZERS WITH SLIGHTLY SMALLER MEATBALLS ON TOOTHPICKS. THE RECIPE IS SIMPLE TO MAKE AND EXPERIMENT WITH LATER ON

Colin

no sauce for these?

Linda H.

Someone else posted this and honestly it is amazing with these meatballs. I highly recommend it. Glaze: 1/3 cup apricot preserves ( can also use peach preserves) 2 tablespoons gochujang (Korean chili paste) 1 1/2 tablespoons rice vinegar 1 tablespoon soy sauce Heat up in a small saucepan and serve w/ the meatballs and rice compliments as well.

KRS Brooklyn

I agree with those who suggest to cut the salt. With 1TSP salt in addition to the soy sauce, these are far too salty, bordering on inedible. Hoping our cucumber salad, rice, and sauce offset the problem. Next time I’ll either omit the salt completely or at the very least cut it by 1/2.

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