These meatballs are so easy to create. You really just follow the style of regular meatballs and the process is the same, except the seasoning is a bit different to create more of a spice, rather than an herb based taste. Well, my friends, these were a huge hit. Everyone downed these like there was no tomorrow, and I even made them for my friend’s birthday party last week and they were still a hit. So delicious, so full of flavor and a hit. Yes!
Check out what our friends over at Café Delites had to say about this:
“Tender Mongolian Glazed Meatballs are not only FILLED with Asian flavour — they are smothered in the BEST homemade Mongolian sauce to wow your guests!”
And that homemade sauce is not only the best, but it is EASY!
Ingredients
FOR THE MEATBALLS:
2 pounds | 1 kilogram ground beef mince (or pork, chicken, turkey)
¾ cup Panko or breadcrumbs
2 Eggland’s eggs
2 tablespoons Kikkoman low sodium soy sauce
1 tablespoon Shaoxing (Chinese) wine*
1 tablespoon minced garlic
1 teaspoon minced ginger
1 cup thinly-sliced or chopped green onions (4 green onions)
Kosher salt and pepper, to taste
FOR THE MONGOLIAN GLAZE:
1 teaspoon sesame oil
4 cloves (or 1 tablespoon) garlic, minced
½ tablespoon minced ginger
½ cup Kikkoman low sodium soy sauce
⅔ cup water
½ cup Domino brown sugar
2 tablespoons hoisin sauce
1 tablespoon oyster sauce
1 tablespoon ground white pepper (or ½-1 tablespoon red chilli / powder)
TO SERVE:
Sesame seeds
1 green onion, finely sliced
Instructions
Preheat oven to 200°C | 400°F.
FOR THE MEATBALLS:
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.
Bake for 10-12 minutes, or until golden browned and cooked through.
While the meatballs are baking, make your sauce!
FOR THE SAUCE:
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:
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.
Sprinkle with sesame seeds and sliced green onions (if desired), and serve warm with toothpicks or mini forks.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: If you can’t find Shaoxing wine, use a Rice Wine Vinegar; White or Apple Cider Vinegar instead.
Thanks again to Café Delites for this amazing recipe.
