These are great–deliciously, authentically gingery, and the leftovers will get slipped inside a baguette at lunchtime for banh mi. Agree with the commenter who said they need more oven time; at 22 min., meatballs were beautifully browned and cooked through. Also, 1 Tbs. fish sauce *and* 1/2 tsp. kosher salt is too salty. Next time, I’ll 86 the salt. Had no Ritz crackers on hand, but 1/2 c. Panko worked perfectly.