This is a summer-friendly, quick-and-easy meal.
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 8 |
| Yield: | 45 mini meatballs |
Ingredients
- ¼ cup low-sodium soy sauce
- ¼ Asian pear, grated
- 3 tablespoons dark brown sugar
- 3 tablespoons minced green onions
- 2 tablespoons toasted sesame oil
- 2 tablespoons minced garlic
- 2 teaspoons fish sauce
- ¾ teaspoon freshly ground black pepper
- 1 pound ground beef
- 1 pound ground pork
- ½ cup panko bread crumbs
- 1 large egg, lightly beaten
- 2 tablespoons toasted sesame seeds (Optional)
Instructions
- Whisk soy sauce, Asian pear, brown sugar, green onions, sesame oil, garlic, fish sauce, and pepper together in a large bowl. Add beef, pork, bread crumbs, and egg; mix until just combined. Do not over mix. Cover and refrigerate for 30 minutes, or up to 2 hours.
- Preheat the oven to 425 degrees F (220 degrees C).
- Form meat mixture into about 45 mini meatballs. Arrange on 2 baking sheets.
- Bake in the preheated oven until golden and cooked through but still tender, 18 to 20 minutes. Turn baking sheets halfway through cooking time. Garnish with toasted sesame seeds.
- You can shape this mixture into 18 slider-sized patties, if preferred. Bake for 20 to 22 minutes.
- Substitute ground veal or turkey for the pork, if desired.
- Substitute any kind of pear (even canned) if you cannot find Asian pear.
- Instead of fish sauce, you can add more soy sauce.
Nutrition Facts
| Calories | 331 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 94 mg |
| Dietary Fiber | 0 g |
| Protein | 22 g |
| Saturated Fat | 7 g |
| Sodium | 453 mg |
| Sugars | 6 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
10.20.18 I scaled the recipe to four servings, ended up with 26 mini meatballs, they cooked perfectly at 16 minutes, and were plenty tender and moist. They were good, but I didn’t taste quite as much Korean flavor as I would have liked. In the future, I’ll add more seasoning and, perhaps, add some gochucjang sauce. Served with mango ginger rice, some stir fried bell peppers and onions, and a Thai-style peanut sauce for dipping. Thanks for sharing your recipe.