Obsidian/03.03 Food & Wine/Korean Barbecue-Style Meatballs.md

ServingSize	cssclass	Alias	Tag	Date	DocType	Hierarchy	location	CollapseMetaTable	Meta	Recipe	Ingredients
2	recipeTable		🥩 🇰🇷	2023-03-15	Recipe	NonRoot		true	IsFavourite Rating False 5	Courses Categories Collections Source PreparationTime CookingTime OServingSize Main dish Meat Korean [Korean Barbecue-Style Meatballs Recipe - NYT Cooking](https://cooking.nytimes.com/recipes/1019763-korean-barbecue-style-meatballs) 20 20 4	0.5 cup chopped scallions 2 tablespoons low-sodium soy sauce 2 tablespoons minced garlic 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 0.5 cup finely crushed Ritz crackers (12 crackers) 1 pound ground beef (round or chuck)

Parent:: @@Recipes, @Main dishes

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Korean Barbecue-Style Meatballs

 

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🗒 Practical Informations

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FROM "03.03 Food & Wine/Korean Barbecue-Style Meatballs"

 

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🧫 Ingredients

 

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🔀 Instructions

 

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.