Mongolian Meatballs
User Reviews
5
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Prep Time
30 mins
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Cook Time
20 mins
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Servings
6 servings
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Calories
681 kcal
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Course
Main Course, Appetizer
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Cuisine
Asian
Mongolian Meatballs
Description
This recipe creates Mongolian Meatballs using a blend of ground beef and sausage mixed with panko breadcrumbs, eggs, soy sauce, Worcestershire sauce, mirin, minced garlic, ginger, and chopped green onion. The mixture is formed into balls and baked until golden and cooked through, producing a texture that’s both tender and firm.
The sauce features a combination of sesame oil, garlic, ginger, soy sauce, water, brown sugar, hoisin sauce, oyster sauce, and red chili powder. It is simmered until thick and glossy, concentrating the flavors and giving the meatballs a balanced sauce with sweet, salty, and umami notes alongside a mild chili heat.
After baking, the meatballs are tossed in the sauce to ensure an even coating and garnished with sesame seeds and sliced green onions for texture and freshness. The recipe suggests serving with toothpicks or small forks, making these suitable for party appetizers or as part of a casual meal.
Simmering the sauce longer intensifies its thickness and flavor without added saltiness by using low sodium soy sauce. Frozen meatballs can be used for convenience, and the sauce’s thickness can be adjusted with water or broth if it becomes too dense when cooled.
Ingredients
Meatballs:
- 2 pounds ground beef
- 1/2 pound ground sausage
- 3/4 cup panko or plain breadcrumbs
- 2 egg
- 2 tablespoons soy sauce low sodium
- 1 tablespoon Worcestershire sauce
- 1 tablespoon mirin
- 4 cloves garlic minced
- 1 teaspoon ginger minced
- 1 cup green onion chopped
- salt to taste, kosher salt
- black pepper to taste, kosher salt
Mongolian sauce:
- 2 teaspoons sesame oil
- 4 cloves garlic minced
- 1/2 tablespoon ginger minced
- 1/2 cup soy sauce low sodium
- 1 cup water
- 1/2 cup brown sugar
- 2 tablespoons hoisin sauce
- 2 tablespoon oyster sauce
- 1/2 tablespoon red chili powder
Garnish:
- sesame seeds
- 1 green onion finely sliced
Instructions
Meatballs:
- Preheat oven to 400 degrees F.
- In a large bowl, mix together all of the meatball ingredients until well-combined.
- Spoon the meat mixture with a one tablespoon cookie scoop, shape it into balls, and arrange onto 2 large baking sheets lined with parchment paper.
- Bake for 10-12 minutes, or until golden brown and cooked through.
Sauce:
- Place a non-stick skillet over medium-high heat. Add all the sauce ingredients to the pan and stir until well blended. Bring to a simmer and continue cooking until sauce thickens, stirring occasionally, for about 8-10 minutes.
Coat:
- When the meatballs have finished cooking, add half of them into the pan with the sauce and gently coat each meatball in the sauce.
- Transfer the glazed meatballs to a serving dish and repeat with the remaining ones.
- Sprinkle with sesame seeds and sliced green onions, and serve with toothpicks or mini forks.
Notes
- Simmer the sauce a bit longer before adding the meatballs to achieve a thicker, more flavorful glaze.
- Use low sodium soy sauce to keep the sauce's saltiness balanced when combined with hoisin and oyster sauces.
- Garlic powder can substitute fresh garlic if needed, using 1 to 2 teaspoons.
- Frozen meatballs can be used for convenience with this sauce and still offer good flavor.
- Spray parchment-lined baking sheets lightly with oil to keep parchment paper secure during baking.
- If the sauce thickens too much while cooling, stir in a little water or beef broth to loosen it to the desired consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 681 kcal
% Daily Value*
| Calories | 681kcal | 34% |
| Carbohydrates | 31g | 10% |
| Protein | 37g | 74% |
| Fat | 45g | 69% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 2g | 100% |
| Cholesterol | 189mg | 63% |
| Sodium | 1592mg | 66% |
| Potassium | 697mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 296IU | 6% |
| Vitamin C | 4mg | 4% |
| Calcium | 94mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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