Korean BBQ-Style Meatballs

By Kay Chun

Updated June 23, 2023

Korean BBQ-Style Meatballs
Julia Gartland for The New York Times. Food Stylist: Barrett Washburne.
Total Time
20 minutes
Rating
4(12,333)
Comments
Read comments

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.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:4 servings
  • 1pound ground beef (round or chuck)
  • ½cup finely crushed Ritz crackers (12 crackers)
  • ½cup chopped scallions
  • 2tablespoons low-sodium soy sauce
  • 2tablespoons minced garlic
  • 1teaspoon kosher salt (such as Diamond Crystal)
  • 1teaspoon freshly ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

255 calories; 12 grams fat; 4 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 27 grams protein; 410 milligrams sodium

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.

Powered by

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.

Ratings

4 out of 5
12,333 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

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.

Norris J

Amazingly simple and wonderful taste. We served them with left over egg noodles, and it was a simple and filling meal.

Julien

I used Dragon's input which was helpful and the apricot glaze was amazing.... will be using that on other dishes as well. I did leave out the soy sauce as the gochujang was salty enough but I did add a TB of my French butter which added a nice smoothness.

Susan

I made these today. They were very tender and tasty. I added more garlic and some grated ginger per some notes from other posters. I used Korean Taekyung pepper flakes, I did add salt but won't do that again as they were pretty salty

Private comments are only visible to you.

Recipe Tags

or to save this recipe.