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Mongolian Meatballs

Mongolian Meatballs

Tender Mongolian Meatballs filled with Asian flavour, smothered in the best homemade Mongolian sauce that will wow your guests.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Dinner, main
Cuisine Asian, Mongolian
Servings 60 meatballs
Calories 47 kcal

Equipment

  • large bowl
  • baking sheets
  • non-stick pan
  • skillet
  • cookie scoop
  • slotted spoon

Ingredients
  

FOR THE MEATBALLS

  • 2 pounds ground beef mince or pork, chicken, turkey
  • ¾ cup breadcrumbs or Panko
  • 2 whole eggs
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon Shaoxing Chinese wine
  • 1 tablespoon garlic minced
  • 1 teaspoon ginger minced
  • 1 cup green onions thinly sliced or chopped
  • 1 pinch Kosher salt to taste
  • 1 pinch cracked pepper to taste

FOR THE MONGOLIAN GLAZE

  • 1 teaspoon sesame oil
  • 4 cloves garlic minced
  • ½ tablespoon ginger minced
  • ½ cup low sodium soy sauce
  • ⅔ cup water
  • ½ cup brown sugar
  • 2 tablespoons hoisin sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon ground white pepper or red chili/powder

TO SERVE

  • ½ tablespoon sesame seeds to serve
  • 1 whole green onion finely sliced

Instructions
 

Preparation

  • Preheat oven to 200°C | 400°F.
  • 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.

Notes

If you can't find Shaoxing wine, use a Rice Wine Vinegar; White or Apple Cider Vinegar instead.

Nutrition

Serving: 1meatballCalories: 47kcalCarbohydrates: 4gProtein: 4gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 15mgSodium: 136mgPotassium: 73mgFiber: 0.2gSugar: 2gVitamin A: 27IUVitamin C: 0.5mgCalcium: 11mgIron: 1mg
Keyword meatballs, Mongolian Glazed Meatballs
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