Avoiding Additives and Preservatives

Use tamari instead of soy sauce. I used additive-free panko bread crumbs instead of Ritz crackers.

The meatballs cook in about 15 minutes.

Korean Barbecue-Style Meatballs

Ingredients:

½ cup (125 ml) chopped scallions

2 tablespoons (30 ml) low-sodium soy sauce

2 tablespoons (30 ml) minced garlic

1 teaspoon (5 ml) kosher salt

1 teaspoon (5 ml) freshly ground black pepper

½ cup (125 ml) finely crushed Ritz crackers (12 crackers) or panko bread crumbs

1 pound (454 g) round beef (round or chuck)

Preparation:

Heat oven to 425 degrees F (218 C). 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 (about 2 inches/5 cm in diameter), and arrange on a greased rimmed baking sheet.

Bake until golden and cooked through, about 15 minutes. Serve warm. Serves 4.

From NYT Cooking