Description
Delicious Mongolian Meatballs featuring a flavorful combination of spices and savory sauce, perfect for any meal.
Ingredients
Scale
- 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 grated ginger
- 1/2 cup breadcrumbs
- 1 egg
- 4 green onions (chopped)
- For the sauce:
- 1/4 cup brown sugar
- 1/4 cup soy sauce
- 1/3 cup water
- 4 cloves garlic (grated)
- 2 teaspoons ginger (grated)
- 1 teaspoon cornstarch
- 2 teaspoons water
- 1 teaspoon canola oil
- 1 green onion (sliced, for garnish)
Instructions
- In a medium-sized bowl, mix the ground beef, Shaoxing wine, soy sauce, chili flakes, brown sugar, garlic, and ginger until sticky.
- Add breadcrumbs, egg, and chopped green onions; mix until fully integrated.
- Form into 24 equal meatballs and set aside.
- For the sauce, combine brown sugar, soy sauce, and water in a small bowl; stir until sugar dissolves.
- Prepare a cornstarch slurry in another small bowl by mixing cornstarch and two teaspoons of water.
- Heat canola oil in a skillet over medium heat; add meatballs and cook until golden brown, flipping regularly.
- Once browned, move meatballs to one side of the skillet and pour sauce into the pan; cook for about 2 minutes.
- Stir in cornstarch slurry and allow sauce to thicken.
- Garnish with sliced green onions and serve hot over steamed rice.
Notes
Refrigerate leftovers in an airtight container for 3-4 days or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg