Bulgogi Meatballs

Ingredients

• 0.25 cups low-sodium soy sauce
• 0.25 Asians 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
• 0.75 teaspoons freshly ground black pepper
• 1 pound ground beef
• 1 pound ground pork
• 0.5 cups panko bread crumbs
• 1 large egg , lightly beaten
• 2 tablespoons toasted sesame seeds , Optional

Instructions

1. 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.

2. 2

   Preheat the oven to 425 degrees F (220 degrees C).

3. 3

   Form meat mixture into about 45 mini meatballs. Arrange on 2 baking sheets.

4. 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.