Ingredients:

  • 1 lb extra-lean ground beef (93/7)
  • 1/2 cup Panko breadcrumbs
  • 1 large egg, beaten
  • 1/4 cup Asian pear, finely grated
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 green onions, white parts finely minced
  • 1 tbsp low-sodium soy sauce
  • 1 tsp toasted sesame oil
  • 3 tbsp gochujang (Korean chili paste)
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp grated ginger
  • 1/4 cup water
  • 1/4 cup avocado oil mayonnaise
  • 1 tsp gochujang
  • 1/2 tsp lime juice
  • 1/4 tsp garlic powder

Instructions:

  1. In a large mixing bowl, combine the grated Asian pear, minced garlic, 1 tbsp grated ginger, and minced green onion whites. Allow to sit for 2 minutes to let the flavors meld.
  2. Add the lean ground beef, panko breadcrumbs, beaten egg, soy sauce, and sesame oil to the bowl. Gently fold the ingredients with your hands until just combined, taking care not to overwork the meat.
  3. Shape the mixture into 1.5-inch rounds (approximately 10-12 meatballs). For consistency, use a small cookie scoop.
  4. Heat a splash of oil in your skillet over medium-high heat. Sear the meatballs for 5-6 minutes, turning occasionally until a dark, crispy crust forms and they are cooked through.
  5. In a small jar, whisk together 3 tbsp gochujang, honey, rice vinegar, 1 tsp ginger, and 1/4 cup water.
  6. Pour the glaze over the meatballs in the skillet. Simmer for 4-5 minutes until the sauce thickens into a syrupy, bubbling coating.
  7. Whisk together the avocado oil mayonnaise, 1 tsp gochujang, lime juice, and garlic powder. Serve as a dipping sauce alongside the glazed meatballs.