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Beef meatballs full of Korean flavors and so very delicious! Serve with soy-vinegar dipping sauce if desired.
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)
Directions
Step 1
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.
Step 2
Preheat the oven to 425 degrees F (220 degrees C).
Step 3
Form meat mixture into about 45 mini meatballs. Arrange on 2 baking sheets.
Step 4
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.
Cook’s Notes:
You can shape this mixture into 18 slider-sized patties, if preferred. Bake for 20 to 22 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 331 | |
| % Daily Value * | |
| Total Fat22g | 28% |
| Saturated Fat7g | 35% |
| Cholesterol94mg | 31% |
| Sodium453mg | 20% |
| Total Carbohydrate12g | 4% |
| Dietary Fiber0g | 1% |
| Total Sugars6g | |
| Protein22g | |
| Vitamin C2mg | 8% |
| Calcium28mg | 2% |
| Iron5mg | 28% |
| Potassium283mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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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.
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