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Mongolian Glazed Meatballs
Tender Mongolian Glazed Meatballs are not only FILLED with Asian flavour - they are smothered in the BEST homemade Mongolian sauce that is guaranteed to wow your guests! Another ORIGINAL Cafe Delites idea and recipe!
Prep Time
5 mins
Cook Time
5 mins
Total Time
14 mins
Servings: 60 Meatballs
Calories: 47 kcal
Course:
Main Course , Dinner
Cuisine:
Asian , Mongolian
Ingredients
FOR THE MEATBALLS:
- 2 pounds ground beef mince or pork, chicken, turkey
- ¾ cup breadcrumbs or Panko
- 2 eggs
- 2 tablespoons low sodium soy sauce
- 1 tablespoon Shaoxing Chinese wine
- 1 tablespoon garlic minced
- 1 teaspoon ginger minced
- 1 cup green onions 4 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 ½-1 tablespoon red chilli / powder
TO SERVE:
- ½ tablespoon sesame seeds to serve
- 1 green onion finely sliced
Instructions
- Preheat oven to 200°C | 400°F.
Cup of Yum
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!
Cup of Yum
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 Information
Calories
47kcal
(2%)
Carbohydrates
4g
(1%)
Protein
4g
(8%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
1g
Trans Fat
0.1g
Cholesterol
15mg
(5%)
Sodium
136mg
(6%)
Potassium
73mg
(2%)
Fiber
0.2g
(1%)
Sugar
2g
(4%)
Vitamin A
27IU
(1%)
Vitamin C
0.5mg
(1%)
Calcium
11mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 60Meatballs
Amount Per Serving
Calories 47
% Daily Value*
| Calories | 47kcal | 2% |
| Carbohydrates | 4g | 1% |
| Protein | 4g | 8% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 15mg | 5% |
| Sodium | 136mg | 6% |
| Potassium | 73mg | 2% |
| Fiber | 0.2g | 1% |
| Sugar | 2g | 4% |
| Vitamin A | 27IU | 1% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.