Alan Richmond's Famous Meatballs

By dmscott52

This Asian-inspired dish, adapted from the James Beard Award-winning food critic of GQ's own recipe,is a perfect winter hours d'oeuvres.
First made 2/7/2016 for Super Bowl Sunday. Excellent.

Ingredients

• 1 pound if ground chuck or other high-fat beef
• 3 large scallions, trimmed and finely sliced
• 3 T. Dark soy sauce
• 1 1/4 tsp. firmly packed dark brown sugar
• 1/2 baguette or fickle, cut into 16 slices

Details

Cooking time 20mins

Preparation

Step 1

1. Preheat oven to 425 degrees, in a large bowl,combine beef, scallions, soy sauce and sugar.
Knead the mixture, preferably by hand, until ingredients are well combined and mixture feels sticky and pasty, about 2 minutes.

2. Working with clean, damp hands, pinch off and role ouch meat to form a golf ball-sized meatball. Repeat with remaining meat.

3.Arrange bread on a large baking sheet, leaving at least 1 inch between slices. Top each piece with a meatball and transfer sheet to oven. Bake until just cooked through and lightly browned on top, about 10 minutes.

4. Let meatballs rest 1-2 minutes. Serve immediately.