Mongolian Meatballs
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
8 mins
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Total Time
28 mins
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Servings
24 meatballs
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Calories
306 kcal
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Course
Main Course
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Cuisine
Mongolian
Mongolian Meatballs
Description
The Mongolian Meatballs recipe brings together ground beef seasoned with Shaoxing wine, soy sauce, chili flakes, brown sugar, garlic, and ginger, mixed into a tender, sticky texture with breadcrumbs, egg, and green onions. The meatballs are shaped and pan-fried until they develop golden brown exteriors, adding a pleasant caramelized crust. A savory-sweet sauce made with brown sugar, soy sauce, water, garlic, and ginger is cooked down and thickened with a cornstarch slurry, coating the meatballs with a shiny, flavorful glaze. The green onions sprinkled on top provide a mild onion flavor and bright contrast.
The balance of seasoning ensures these meatballs are robust in flavor with a hint of heat from the chili flakes and the warmth of ginger and garlic, while maintaining a tender inside. The gradual cooking and careful browning ensure that the meatballs retain juiciness underneath their crisp edges. This dish works well as a main event alongside steamed rice or noodles.
Finely chopped green onions incorporated in the meatball mixture add intermittent notes of freshness, while the sliced green onions garnish the finished dish with a crisp texture. The preparation involves mixing the ingredients thoroughly for texture and taste, forming individual meatballs without sticking, and managing cooking heat for even browning and proper cooking through.
Ingredients
Meatballs
- 1 lb ground beef
- 2 tablespoons Shaoxing wine (or dry sherry)
- 1 tablespoon soy sauce
- 1 teaspoon chili flakes
- 1/4 teaspoon brown sugar
- 2 cloves garlic , grated
- 1 teaspoon ginger grated
- 1/2 cup breadcrumbs
- 1 egg
- 4 green onions , chopped
Sauce
- 1/4 cup brown sugar
- 1/4 cup soy sauce
- 1/3 cup water
- 4 cloves garlic , grated
- 2 teaspoons ginger , grated
Slurry
- 1 teaspoon cornstarch
- 2 teaspoons water
Cooking
- 1 teaspoon canola oil
- 1 green onion , sliced, for garnish
Instructions
- In a medium-size bowl combine ground beef, Shaoxing wine, soy sauce, chili flakes, brown sugar, garlic and ginger. Beat until the meat starts to fill sticky and bouncy. Add the breadcrumbs, egg, and green onions. Mix incorporated fully.
- Form the mixture into 24 heaping tablespoon sized meatballs using your hands. For easy forming, grease your palm with a bit of oil to prevent the meat from sticking too much.
- Add the sauce ingredients to a small bowl. Mix to dissolve the sugar completely.
- Combine the slurry ingredients in a small bowl and mix well.
- Heat a large skillet over medium high heat with 1 teaspoon of oil until hot. Add the meatballs with some space in between. Cook without touching until the bottom turns brown. Flip the meatballs 2 to 3 times, until most of the sides turn golden brown.
- Turn to medium heat. Move the browned meatballs to one side of the pan. Use a spoon or a few layers of kitchen paper towel attached to a pair of tongs to remove some of the excess fat that collects in the pan.
- Pour the sauce into the pan. Cook for 2 minutes while stirring the meatballs to coat them in the sauce evenly.
- Turn to medium low heat. Stir the slurry again to dissolve the cornstarch completely and swirl into the pan. Stir immediately and let cook until the sauce thickens. Remove the pan from the heat.
- Garnish with sliced green onions.
- Serve hot over steamed rice as a main dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24meatballs
Amount Per Serving
Calories 306 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 306kcal | 15% |
| Carbohydrates | 26.5g | 9% |
| Protein | 32.2g | 64% |
| Fat | 7.6g | 12% |
| Saturated Fat | 2.6g | 13% |
| Cholesterol | 122mg | 41% |
| Sodium | 1147mg | 48% |
| Potassium | 514mg | 11% |
| Fiber | 1.3g | 5% |
| Sugar | 12.4g | 25% |
| Calcium | 59mg | 6% |
| Iron | 19mg | 106% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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