Recipe Details
If you need to modify, you can edit or delete the recipe
Mongolian Meatballs
Description: Made in the oven
Category: Beef
Servings: 6
Servings: 6
Prep Time: 15 mins
Cook Time: 15 mins
Cook Time: 15 mins
Ingredients
MEATBALLS:
• 2 pounds ground beef mince (or pork, chicken, turkey)
• 3/4 cup Panko or breadcrumbs
• 2 eggs
• 2 tablespoons low sodium soy sauce
• 1 tablespoon Shaoxing (Chinese) wine or rice vinegar
• 1 tablespoon minced garlic
• 1 teaspoon minced ginger
• 1 cup thinly-sliced or chopped green onions (4 green onions)
• Salt and pepper
MONGOLIAN GLAZE:
• 1 teaspoon sesame oil
• 4 cloves (or 1 tablespoon) garlic, minced
• ½ tablespoon minced ginger
• ½ cup low sodium soy sauce
• 2/3 cup water
• 1/2 cup brown sugar
• 2 tablespoons hoisin sauce
• 1 tablespoon oyster sauce
• 1 tablespoon ground white pepper (or ½-1 tablespoon red chili / powder)
TO SERVE:
• Sesame seeds
• 1 green onion
Instructions
1) Preheat oven to 400°F.
FOR THE MEATBALLS:
1) Mix together all of the meatball ingredients in a large bowl until well-combined. Spoon out 1-inch of meat mixture with a cookie scoop (or tablespoon), shape into balls and place onto 2 large baking sheets or trays lined with baking or parchment paper.
2) Bake for 10-12 minutes, or until golden browned and cooked through.
3) While the meatballs are baking, make your sauce
FOR THE SAUCE:
1) Heat a non-stick pan or skillet over medium-high heat. Whisk ALL of the sauce ingredients together in the pan until well blended. Bring to a simmer and continue cooking until sauce thickens, while stirring occasionally to prevent burning or sticking on the bottom of the pan (about 8 minutes).
COAT:
1) When meatballs have finished cooking, add half of the meatballs into the pan and gently coat each meatball generously and evenly in the sauce. Transfer the glazed meatballs to a serving dish or tray with a slotted spoon and add in the remaining non-coated meatballs to the sauce. Coat and transfer to serving dish.
2) Sprinkle with sesame seeds and sliced green onions (if desired), and serve warm with toothpicks or mini forks.
FOR THE MEATBALLS:
1) Mix together all of the meatball ingredients in a large bowl until well-combined. Spoon out 1-inch of meat mixture with a cookie scoop (or tablespoon), shape into balls and place onto 2 large baking sheets or trays lined with baking or parchment paper.
2) Bake for 10-12 minutes, or until golden browned and cooked through.
3) While the meatballs are baking, make your sauce
FOR THE SAUCE:
1) Heat a non-stick pan or skillet over medium-high heat. Whisk ALL of the sauce ingredients together in the pan until well blended. Bring to a simmer and continue cooking until sauce thickens, while stirring occasionally to prevent burning or sticking on the bottom of the pan (about 8 minutes).
COAT:
1) When meatballs have finished cooking, add half of the meatballs into the pan and gently coat each meatball generously and evenly in the sauce. Transfer the glazed meatballs to a serving dish or tray with a slotted spoon and add in the remaining non-coated meatballs to the sauce. Coat and transfer to serving dish.
2) Sprinkle with sesame seeds and sliced green onions (if desired), and serve warm with toothpicks or mini forks.