Serves 6 as a main dish
2 pounds ground beef (ideally half short rib and half ground chuck)
3 tablespoons honey
1½ teaspoons freshly ground black pepper
2 tablespoons sesame oil
2 tablespoons rice vinegar
½ Asian or Bosc pear, roughly chopped
1 garlic clove, minced
½ white onion, roughly chopped
1 tablespoon grated fresh ginger
¼ cup dry white wine
6 tablespoons soy sauce
2 eggs, beaten
2 slices white bread, minced
2/3 cup plain dried bread crumbs
2 scallions thinly sliced
1 head romaine lettuce, leaves washed and separated for wrapping
Heat oven to 450. In a large mixing bowl, combine the beef, honey, black pepper, sesame oil and vinegar.
In a food processor or blender, combine the pear, garlic, onion, grated ginger, white wine and soy sauce; process until smooth. Add the mixture to the meat and seasonings. Add the eggs, bread and bread crumbs and mix thoroughly, but don’t overwork. (If it’s getting sticky, stop.)
Line a large baking tray with parchment paper. Roll the meatball mixture into round, 1½-inch meatballs, making sure to pack the meat firmly. Place the balls on the tray, leaving a little room around each ball.
Roast until cooked through and browned, about 20 minutes. Let cool for 5 minutes. Serve with scallions and lettuce leaves for wrapping.
— This recipe by Daniel Holzman, The Meatball Shop, is excerpted from “Koreatown: A Cookbook” by Deuki Hong and Matt Robbard (Crown Publishing, $30)
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