“Recipe was found on foodmaven.com. Recipe author suggests using 85% lean ground beef, anything leaner and the meatballs will dry out and crumble. Choose a long and skiiiny baguette.”
READY IN:
20mins
SERVES:
36
YIELD:
36 meatballs
UNITS:
US

Ingredients Nutrition

  • 2 French bread, baguettes (about 2 1/2 inches in diameter)
  • 1 lb ground chuck
  • 14 cup soy sauce
  • 2 teaspoons firmly packed dark brown sugar
  • 5 -6 scallions, white and light green parts only

Directions

  1. Preheat the oven to 450 degrees and set a rack on the middle level.
  2. Slice off and discard the heels of the baguettes and cut them into 36 slices about 1/2 inch thick. Lay the slices side by side on a baking sheet, or two if necessary.
  3. Mix together the meat, soy sauce, brown sugar and scallions in a large bowl with your hands. Knead thoroughly until you have a fine paste. Make 36 small meatballs about the size of a walnut. Put one in the middle of each bread slice, pressing down slightly.
  4. Bake for 7-9 minutes until the meatballs and bread have become one.

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