I normally don't like to fry anything in my small kitchen, be it shallow-frying or deep-frying. For these meatballs, I had to fry them in batches and as it was getting pretty late, I quickly served the 1st 2 batches of meatballs to feed my starving kids, leaving behind the last batch which I placed into a small bowl for some quick photography. It is during times like this that I wish I could get myself the hottest kitchen gadget in Singapore right now, the Philips Airfryer. Then my kitchen would be grease-free and smoke-free, and I could serve Korean Baby Meatballs everyday to my kids without smelling like a walking fried meatball myself. =)
Recipe adapted from Aeri's Kitchen
400g minced beef
3/4 of asian pear (I used apple)
2 tbsp chopped spring onion
2 cloves garlic
1 tbsp light soya sauce
2 tsp sugar
1 tsp sesame oil
pepper and salt to taste
1. Add all the ingredients into a blender/food processor.
2. Grind for about 1 min on high speed until it becomes a sticky paste.
3. Put the meat paste into a ziploc bag or piping bag, cut the edge off with scissors.
4. Squeeze the bag to pipe meat balls 1/2-inch in size, and cut off each meatball with pair of chopsticks or a dull knife. (I find it easier to squeeze the meatballs onto a plate 1st instead of directly into the frying pan, so that I can still shape the meatballs. I cut off each meatball from the piping bag with a pair of scissors.)
5. Prepare a frying pan with sufficient oil for shallow-frying. Fry the meatballs on medium-high heat for about 5 min or until golden brown. Occasionally turn them around so that they will cook evenly.
I am not sure whether this is a typical Korean dish or if it is just a fusion dish invented by Aeri's Kitchen, but still I am gonna submit this post to Asian Food Fest: Korea, hosted by Sharon of Feats of Feasts.