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!
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)
1 green onion, finely sliced
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).
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.
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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.