Mongolian Meatballs Recipe
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
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Servings
4
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Calories
506 kcal
-
Course
Main Course
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Cuisine
American
Mongolian Meatballs Recipe
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Tender and juicy Mongolian meatballs coated in a savory, sweet sauce bursting with spices. Easy to make and packed with bold flavors, perfect for a quick and delicious dinner.
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Ingredients
Meatballs
- 1 pound ground beef
- 2 cups panko breadcrumbs
- 1 egg
- 1 teaspoon soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon garlic minced
- 1 teaspoon ginger minced
- 2 tablespoons green onions chopped
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
Mongolian Glaze
- 1 teaspoon sesame oil
- 1 teaspoon garlic minced
- 1 cup soy sauce
- ¼ cup water
- 2 tablespoons brown sugar
- 1 tablespoon hoisin sauce
- 1 tablespoon oyster sauce
- ½ teaspoon pepper
Instructions
- Preheat the oven to 400 degrees F.
- In a large bowl, mix all the meatball ingredients. Spoon out 1 ½ tablespoons of the mixture to form each meatball. Place all on a greased baking sheet and bake for 15 minutes.
- To make the glaze, add the sesame oil, garlic, soy sauce, water, brown sugar, hoisin sauce, oyster sauce, and pepper to a large skillet and bring to a simmer until the sauce reduces by half. This will take 4-5 minutes.
- Add the meatballs to the glaze and coat with the sauce.
Notes
- You could easily swap it out for ground pork, chicken, or turkey.
- Don't overmix the meatball mixture, as this can make the meatballs tough and dense. Instead, mix the ingredients just until they're evenly combined, then stop.
- You can mix up the meatball mixture and shape the meatballs up to a day in advance. Just store them in the fridge on a covered baking sheet until you're ready to cook.
- You can also make the glaze and store it separately in the fridge, then reheat it gently on the stovetop before tossing it with the cooked meatballs.
- To cook the meatballs in the air fryer, preheat your fryer to 400 degrees F and arrange the meatballs in a single layer in the basket. Cook for 8-10 minutes, shaking the basket halfway through, until the meatballs are browned and cooked through.
- You could easily swap it out for ground pork, chicken, or turkey.
- Don't overmix the meatball mixture, as this can make the meatballs tough and dense. Instead, mix the ingredients just until they're evenly combined, then stop.
- You can mix up the meatball mixture and shape the meatballs up to a day in advance. Just store them in the fridge on a covered baking sheet until you're ready to cook.
- You can also make the glaze and store it separately in the fridge, then reheat it gently on the stovetop before tossing it with the cooked meatballs.
- To cook the meatballs in the air fryer, preheat your fryer to 400 degrees F and arrange the meatballs in a single layer in the basket. Cook for 8-10 minutes, shaking the basket halfway through, until the meatballs are browned and cooked through.
Nutrition Information
Show Details
Calories
506kcal
(25%)
Carbohydrates
34g
(11%)
Protein
32g
(64%)
Fat
27g
(42%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Trans Fat
1g
Cholesterol
122mg
(41%)
Sodium
4117mg
(172%)
Potassium
545mg
(16%)
Fiber
2g
(8%)
Sugar
10g
(20%)
Vitamin A
92IU
(2%)
Vitamin C
1mg
(1%)
Calcium
109mg
(11%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 506 kcal
% Daily Value*
| Calories | 506kcal | 25% |
| Carbohydrates | 34g | 11% |
| Protein | 32g | 64% |
| Fat | 27g | 42% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 122mg | 41% |
| Sodium | 4117mg | 172% |
| Potassium | 545mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 92IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 109mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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