Korean BBQ-Style Meatballs

Introduction

These Korean BBQ-inspired meatballs blend savory, umami-rich flavors with the comforting texture of classic meatballs. Infused with garlic, scallions, and a hint of ginger, they’re versatile enough for weeknight dinners, parties, or meal prep. Customizable with optional Korean BBQ glaze, they balance juiciness and tenderness—perfect for anyone craving bold, restaurant-quality flavor at home.

Ingredients

For the Meatballs:

• 1 pound (450g) ground beef (round or chuck; lean but not over-fatty for texture)

• ½ cup (45g) finely crushed Ritz crackers (from 12 standard Ritz crackers; see substitution below)

• ½ cup (30g) finely chopped scallions (white and green parts, plus extra for garnish)

• 2 tablespoons low-sodium soy sauce (or regular soy sauce for deeper umami)

• 2 tablespoons minced garlic (fresh, peeled)

• 1 teaspoon kosher salt (e.g., Diamond Crystal; adjust to taste if using regular soy sauce)

• 1 teaspoon freshly ground black pepper

Optional Korean BBQ Glaze (for Authentic Flavor):

• ⅓ cup apricot preserves

• 2 tablespoons gochujang (Korean chili paste; adjust for spiciness)

• 1½ tablespoons rice vinegar

• 1 tablespoon soy sauce

Optional Substitutions/Enhancements (from user feedback):

• Gluten-Free Alternative: Replace Ritz crackers with ½ cup Panko breadcrumbs (finely ground, or use pre-ground Japanese-style Panko).

• Umami Boost: Add 1 tablespoon grated ginger, ½ tablespoon sesame seed oil, and ½–1 teaspoon red pepper flakes.

• Extra Aromatics: Increase garlic to 2½ tablespoons or add 1 tablespoon grated ginger for depth.

Preparation Steps

Step 1: Prep & Preheat

Preheat oven to 425°F (218°C). Line a rimmed baking sheet with parchment paper or grease it with oil/butter to prevent sticking.

For Ritz Cracker Crumbs: Place 12 Ritz crackers in a resealable plastic bag. Seal and crush gently with the back of a wooden spoon or measuring cup until fine (about ½ cup). Set aside.

Step 2: Mix the Meatball Base

In a large bowl, combine ground beef, crushed Ritz crackers, chopped scallions, soy sauce, minced garlic, salt, and black pepper. Gently mix by hand—avoid overworking the meat (which causes toughness). A light, even incorporation ensures tenderness.

Step 3: Shape the Meatballs

Using clean hands, portion the mixture into 12 equal balls (about 2 inches/5cm in diameter, golf-ball size). Roll each ball between palms to smooth, then arrange on the prepared baking sheet with 1-inch spacing for even baking.

Step 4: Bake Until Cooked Through

Bake for 15–18 minutes, rotating the baking sheet halfway if using a non-convection oven. The meatballs are done when golden brown on top and no longer pink inside (internal temperature reaches 160°F/71°C).

Step 5: Glaze (Optional Korean BBQ Twist)

For the glaze: Combine apricot preserves, gochujang, rice vinegar, and soy sauce in a small saucepan. Cook over medium heat for 5–7 minutes, stirring occasionally, until thickened slightly. Remove from heat and cool briefly. After baking, brush each meatball with the glaze, then sprinkle with additional scallions and sesame seeds.

Storage & Reheating

• Refrigeration: Store leftover meatballs in an airtight container for 3–4 days.

• Freezing: Freeze on a baking sheet until firm (1–2 hours), then transfer to a freezer bag. Freeze for up to 3 months.

• Reheating: Bake frozen meatballs at 375°F (190°C) for 20–25 minutes, or microwave at 70% power for 30 seconds, turning halfway.

User Feedback & Pro Tips

• Salt’s Role: A reviewer noted Kenji Lopez-Alt’s tip: “Salt helps proteins coagulate, creating a cohesive structure. Reducing salt may result in crumbly meatballs.” Stick to the 1 teaspoon kosher salt for texture.

• Panko Substitution: “Omit Ritz and use Panko—no taste difference, but Panko adds crunch.”

• Scallion Prep: “Scallions must be very finely chopped (not chopped roughly) to avoid popping out during shaping.”

• Flavor Upgrades: Add 2 tablespoons gochujang (per pound beef), 1 tablespoon ginger, or red pepper flakes for heat.

These meatballs are adaptable, flavorful, and consistently moist—ideal for family meals or gatherings. Enjoy!