20 minutes
Delicious meatballs with a Korean twist, perfect for pairing with rice or noodles.
1. Preheat the Oven
Preheat your oven to 425 degrees Fahrenheit.
2. Mix Ingredients
In a large bowl, combine the ground beef, finely crushed Ritz crackers, chopped scallions, low-sodium soy sauce, minced garlic, kosher salt, and freshly ground black pepper. Mix everything together until the ingredients are evenly distributed.
3. Shape Meatballs
Shape the mixture into 12 golf-ball-sized rounds, each about 2 inches in diameter.
4. Arrange on Baking Sheet
Arrange the meatballs on a greased, rimmed baking sheet, spacing them evenly.
5. Bake the Meatballs
Bake the meatballs in the preheated oven for about 15 minutes, or until they are golden and fully cooked through.
6. Serve
Once done, serve the meatballs warm.
Use Italian herbs like oregano and basil in the meat mixture. Mix in grated Parmesan cheese. Simmer the meatballs in a classic marinara sauce and serve over spaghetti or in a sub for a meatball sandwich.
Swap the gochujang for teriyaki sauce in the meatball mixture. Create a teriyaki glaze with soy sauce, mirin, sugar, and ginger, thickened with a cornstarch slurry. Glaze the baked meatballs with the teriyaki sauce and garnish with sesame seeds and chopped scallions.
Omit the gochujang and ginger. Add allspice and nutmeg to the meat mixture. Prepare a creamy gravy with beef broth and heavy cream, finishing with a touch of Worcestershire sauce and Dijon mustard. Serve over egg noodles or with lingonberry jam.
Incorporate garam masala, cumin, turmeric, and coriander into the meat mixture. Serve the meatballs in a spicy tomato-based curry sauce. Accompany with naan bread or basmati rice.
Use fish sauce instead of soy sauce in the meatball mixture. Include finely chopped lemongrass and cilantro. Serve with a side of nuoc cham dipping sauce and vermicelli noodles.
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