Beef meatballs full of Korean flavors and so very delicious! Serve with soy-vinegar dipping sauce if desired.
Ingredients
- low-sodium soy sauce: 0.25 cup
- Asian pear: 0.25 piece (grated)
- dark brown sugar: 3 Tbsp
- green onions: 3 Tbsp (minced)
- sesame oil: 2 Tbsp (toasted)
- garlic: 2 Tbsp (minced)
- fish sauce: 2 tsp
- black pepper: 0.75 tsp (freshly ground)
- ground beef: 1 pound
- ground pork: 1 pound
- panko bread crumbs: 0.5 cup
- egg, lightly: 1 piece (beaten)
- sesame seeds: 2 Tbsp (toasted, optional)
Metric Conversion
Stages of cooking
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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.
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Preheat the oven to 425 degrees F (220 degrees C).
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Form meat mixture into about 45 mini meatballs. Arrange on 2 baking sheets.
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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.
