Beef meatballs full of Korean flavors and so very delicious! Serve with soy-vinegar dipping sauce if desired.


Recipe Summary

30 mins
20 mins
30 mins
1 hr 20 mins
45 mini meatballs


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Notes:

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

331 calories; protein 21.6g 43% DV; carbohydrates 12.3g 4% DV; fat 21.7g 33% DV; cholesterol 94.1mg 31% DV; sodium 453mg 18% DV. Full Nutrition

Reviews (1)

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Rating: 4 stars
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. Read More