Grated Asian pear and onion keep these meatballs tender without making them taste sugary. I bake them unglazed so the edges have time to brown, then roll them through a thin pear-gochujang sauce at the end. You get a sticky, savory finish, but the roasted crust still comes through.
Bake First, Glaze Last
Gochujang, pear, and honey darken quickly in a hot oven. Baking the meatballs before glazing gives the meat and panko time to brown without scorching the sauce. The glaze needs only a short simmer and a minute or two around the cooked meatballs; it should cling in a thin coat, not pool on the plate.
Oven-Baked Gochujang Meatballs with Asian Pear
Tender oven-baked beef and pork meatballs with Asian pear, finished in a light gochujang glaze. Allergens: wheat, egg, soy, and sesame.
Keep raw meat chilled, prevent cross-contamination, cook the centers to 71°C (160°F), and refrigerate leftovers within 2 hours.
🛒 Ingredients (Dual Measurements)
- 340 g (12 oz) ground beef, 85–90% lean
- 225 g (8 oz) ground pork
- 80 g (2.8 oz / about 1/3 cup) Asian pear, finely grated
- 60 g (2.1 oz / about 1/3 medium) onion, finely grated and lightly squeezed
- 35 g (1.2 oz / about 1/3 cup) panko breadcrumbs
- 1 large egg
- 10 g (0.35 oz / 2 cloves) garlic, minced
- 15 g (0.5 oz / about 1/3 cup) scallion, thinly sliced
- 15 ml (1 tbsp) regular soy sauce
- 2.5 ml (1/2 tsp) toasted sesame oil
- 1 g (about 1/4 tsp) ground black pepper
- 45 g (1.6 oz / about 2 1/4 tbsp) gochujang
- 30 g (1.1 oz / about 1 1/2 tbsp) pear puree
- 20 g (0.7 oz / 1 tbsp) honey
- 15 ml (1 tbsp) rice vinegar
- 10 ml (2 tsp) regular soy sauce
- 30 ml (2 tbsp) water
- 5 ml (1 tsp) neutral oil
- 2.5 ml (1/2 tsp) toasted sesame oil, added off heat
- 3 g (0.1 oz / 1 tsp) toasted sesame seeds, optional
Step-by-Step Instructions
- Step 1: Heat the oven and prepare the pan: Heat the oven to 220°C (425°F). Line a dark rimmed baking sheet with parchment. A dark pan helps the bottoms brown; if yours is pale, give the meatballs another minute or two before checking them.
- Step 2: Mix gently: Put the beef, pork, grated pear, squeezed onion, panko, egg, garlic, scallion, 1 tablespoon soy sauce, 1/2 teaspoon sesame oil, and black pepper in a large bowl. Fold with your fingers just until no dry pockets remain. The mixture should look uneven rather than pasty.
- Step 3: Let the panko absorb the juices: Rest the mixture for 10 minutes. The panko will take up the pear and onion juices and the mixture will become easier to shape. If it still slumps in your hand, fold in 1 tablespoon more panko.
- Step 4: Shape 12 meatballs: Lightly oil your hands and shape 12 loose meatballs, about 45–50 g each. Place them on the pan with a little space between them. Do not press away every crack; a light hand keeps the centers tender.
- Step 5: Bake until browned: Bake for 14–17 minutes, rotating the pan once. Look for browned tops and check that the centers reach 71°C (160°F). Lift the meatballs off the rendered juices so their crust stays firm.
- Step 6: Simmer the pear-gochujang glaze: While the meatballs bake, whisk the gochujang, pear puree, honey, rice vinegar, 2 teaspoons soy sauce, water, and neutral oil in a wide skillet. Simmer over medium-low heat for 2–3 minutes. It is ready when a spatula dragged across the pan leaves a trail that closes slowly.
- Step 7: Coat without covering the crust: Add the baked meatballs and turn them gently in the glaze for 1–2 minutes. Take the pan off the heat while patches of browned crust are still visible, then stir in 1/2 teaspoon sesame oil.
- Step 8: Rest briefly and serve: Transfer the meatballs to a plate, spooning over only the glaze that clings to the pan. Finish with sesame seeds and scallion if using. Let them rest for 3 minutes before serving.
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💡 A Few Useful Swaps
- Asian pear: Ripe Bosc pear works at the same weight; grate it on the fine side of a box grater.
- Ground pork: Use 565 g ground beef total, preferably 85–90% lean so the meatballs do not dry out.
- Panko: Plain gluten-free crumbs work; also check that your gochujang and soy sauce are labeled gluten-free.
🍽️ What Goes Well With It
- Smacked cucumber salad cuts through the sweet heat with a cool, crisp bite.
- For a mild side, try silken tofu and shrimp steamed egg. Steamed rice is also useful for the glaze left on the plate.
❓ Frequently Asked Questions (FAQ)
Q: Why add pear to the meatballs?
Finely grated pear supplies moisture and a mild sweetness. The panko catches those juices, so the meatballs stay tender without tasting distinctly fruity.
Q: Can I use all beef?
Yes. Use 565 g ground beef with some fat, ideally 85–90% lean. All-beef meatballs will be a little firmer and less rich.
Q: How can I make the glaze milder?
Use 30 g gochujang and add 1 extra tablespoon water. Keep the rice vinegar; its acidity prevents the pear and honey from tasting too sweet.
Q: How should I store leftovers?
Refrigerate them within 2 hours and eat within 3 days. Reheat covered over low heat with a spoonful of water so the glaze loosens without burning.
Serving Tip: Keep the coating thin. Put any extra glaze in a small bowl so the meatballs do not lose their browned surface.
🏷️ Recipe Keywords & Dietary Tags: #Oven Baked Gochujang Meatballs #Asian Pear #Korean Meatballs #Weeknight Dinner
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