Korean BBQ-Style Meatballs

- 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.

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.

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.

This recipe seems so nineteen fifties—Ritz crackers!—but, it is really good and easy to make. But, could someone tell me why I am supposed to use low sodium soy sauce and then to add a teaspoon of salt?

Used 2 Tbsp regular soy sauce and reduced salt to 1/4 tsp. Added 1 Tbsp minced ginger, 1/2 tsp red chile flakes and 1 tsp sesame oil, and an extra 1/2 tsp black pepper. The ritz crackers added a nice buttery richness to the meatballs, vs panko. I mixed the meat mixture in the morning and let it marinate in the fridge all day. I made 30 meatballs from 1 lb beef, as we like them bite-sized. Baked at 425* for 9 min. Served with steamed rice and stir fried peppers and onions. Yummy.

Similar to my mom's fantastic Korean-style barbecue marinade, but missing one crucial flavor! Add maybe a tablespoon of toasted sesame seed oil.

This would have been pretty boring without 'jazzing' it up a bit. Added a little worschestire sauce and hoisin as well as an egg. Served with rice and a fresh slaw with cabbage, carrot, mint, basil, red onion and a little mayo/hoisin/soy/sesame oil.

These were delicious with a few key tweaks: to really get the flavour the recipe describes you need to measure out your pepper and not just grind in a random amount. Also like most good Korean bbq, it needs sugar. I added 2 tbsp brown sugar to the mix. Another reviewer suggested sesame oil and I added a tsp. They caramelized when they baked and we ate them in soft rolls with sriracha mayo and pickled jalapeños. Not authentic to anything but the cult of the delicious sandwich.

These are fine - I would not make again, as I thought they were dry and bland. I added gochugaru for spice and subbed gluten-free breadcrumbs. A dipping sauce is a must -- I'd suggest a combination of soy sauce, sesame oil, sesame seeds, crushed ginger, scallion, and gochugaru.

Just curious--what makes this a Korean BBQ style meatball? I would simply call it an asian meatball.

Used pork/beef mixture and added sriracha, gochuchuang, fish sauce, ginger and an egg. Used panko instead of ritz. This recipe is quick, easy and delicious. Throw it over cauliflower rice with some kimchi and pickles for a quick weeknight meal.

Easy and tasty. Served with white rice. Put everything on a bed of raw baby spinach sprinkled with fresh lime juice. Used hot pepper jelly as a condiment.

The low sodium Kikkoman soy sauce has a better flavor, in my opinion.

If you can, go with the Ritz crackers... first time I made this I used an Australian brand of crackers (Arnott's Jatz) which look identical but was like crushing poker chips. Ritz are buttery and light; better than panko crumbs, too.

I’m afraid this was a real disappointment. The brown rice we cooked it with had more flavour. I would add more of everything and include ginger, maybe some chilli oil to give it a little heat...