STREAMING NOW: The Layover

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: