Cooked - Mongolian Meatballs

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Mongolian Meatballs

1.0

1 lb ground beef (80/20 for best flavor)

1 to ½ lb ground pork (I used 1lb)

½ cup panko breadcrumbs

1 egg

3 cloves garlic, minced

1 tbsp fresh ginger, grated

3 green onions, finely sliced

1 tbsp soy sauce

1 tsp sesame oil

½ tsp black pepper

½ tsp salt

½ cup low-sodium soy sauce

½ cup brown sugar

¼ cup water

3 cloves garlic, minced

1 tbsp fresh ginger, grated

1 tbsp hoisin sauce

1 tsp chili flakes (optional for heat)

1 tbsp cornstarch

2 tbsp water (for slurry)

Sliced green onions

Sesame seeds

In a large bowl combine: Ground beef, Ground pork, Panko, Egg, Garlic, Ginger, Green onions, Soy sauce, Sesame oil, Salt and pepper. Mix gently until just combined.
Roll into 1½-inch meatballs (about 18–20).
Heat oil in a large skillet over medium-high heat. Add meatballs and cook 6–8 minutes, turning occasionally until browned on all sides. They don’t need to be fully cooked yet. Remove and set aside.
In the same pan add: Soy sauce, Brown sugar, Water, Garlic, Ginger, Hoisin, Chili flakes. Bring to a simmer.
Mix cornstarch + 2 tbsp water to make a slurry. Pour into the sauce and simmer until it thickens into a glossy glaze (about 1–2 minutes).
Add the meatballs back to the pan and toss in the sauce. Simmer 4–5 minutes until the meatballs are cooked through and fully coated.
Serve over steamed jasmine rice and garnish with Sliced green onions and Sesame seeds.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍖Meatballs

CuisineAsian

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 6 weeks ago

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