Right now, the two main proteins in the freezer are chicken and ground beef. In my quest to find something new and different to make with the ingredients on hand, I headed off to the NY Times cooking site for inspiration.

One recipe that caught my eye was Korean Barbecue-Style Meatballs. I have no idea why these would be considered Korean, but, they came out damned good – and we had all the basics in the house!

Korean Meatballs

They don’t use a binder – no egg – and use Ritz Crackers. I had the Trader Joe version and it worked great.

Korean BBQ-Style Meatballs

adapted from NY Times

  • 1/2 cup chopped scallions
  • 2 tbsp soy sauce
  • 2 tablespoons minced garlic
  • 1/2 tsp salt – or to taste
  • 1 tsp black pepper
  • 1/2 cup finely crushed Ritz crackers (12 crackers)
  • 1 lb ground beef
  • 1 tbsp sambal oelek

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

Shape the meat into 12 golf-ball-size rounds and arrange on a greased rimmed baking sheet.

Bake until golden and cooked through, about 15 minutes. Serve warm.

Lots of spicy garlic flavor. I can see a lot of variations on this theme as ingredients change in the pantry.

A definite winner.