Sheet Pan Tingly Meatballs with Charred Peaches and Summer Squash Content

This is one of our favorite weeknight dinner hacks—extremely easy meatballs roasted over summer squash and peaches. It’s perfect for summer, and it’s also flexible. If you prefer to sub in turkey or chicken (even lamb!) instead of pork, they work just as well.

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Heat your oven to 425°F.

Combine sliced zucchini and yellow squash on a sheet pan and drizzle with 2 tablespoons of olive oil. Cover with 1 tablespoon of Momofuku Tingly Seasoned Salt. Toss to combine.

Next, make your meatballs. Combine ground meat, ½ cup chopped mint, grated garlic, 3 tablespoons Momofuku Soy Sauce, 1 tablespoon Momofuku Tingly Seasoned Salt and stir until mixed together. Add breadcrumbs and stir until just combined (you’ll no longer see breadcrumb clumps). Do not overmix.

Roll your meat into about 12 golf ball-sized meatballs and nestle within the squash. (It’s much easier to roll them if you coat your hands in olive oil.) Then top everything with the peaches and more Tingly Seasoned Salt. Roast 15–18 minutes until your meat reaches your desired temperature (165°F for chicken or turkey, 145°F for pork).

Meanwhile, make your glaze. Combine ¼ cup Momofuku Soy Sauce, ¼ cup honey, and 1 tablespoon of Momofuku Tingly Seasoned Salt in a small pot and simmer until thickened, about 5 minutes. Do not let this boil.

When meatballs are cooked through, remove from the oven and turn your broiler on high. Drizzle entire sheet pan with glaze and place under the broiler for 2–3 minutes until everything is starting to brown on top. Remove and top with remaining mint and a generous pinch of Momofuku Tingly Seasoned Salt.