Mongolian Glazed Meatballs
This quick and easy appetizer features sweet and salty Asian-inspired flavors giving your standard meatball appetizer a delicious twist.
INGREDIENTS
For the Meatballs:
- 2 lbs ground dry-aged beef (pork or chicken)
- 3/4 cup Panko or breadcrumbs 2 eggs *2 tablespoons soy sauce *1 tablespoon Shaoxing (Chinese) wine (can substitute with Pale Dry Sherry) *2 tablespoons minced garlic *1.5 teaspoons minced ginger *1 cup thinly-sliced or chopped green onions (4 green onions)
- Kosher salt and pepper, to taste
For the Sauce:
- 1 teaspoon sesame oil
- 4 cloves (or 1 tablespoon) garlic, minced
- ½ tablespoon minced ginger
- ½ cup low sodium soy sauce
- ⅔ cup water
- 1/2 cup brown sugar
- 2 tablespoons hoisin sauce
- 1 tablespoon oyster sauce
- 1 tablespoon ground white pepper (or 1 tablespoon red chili powder)
INSTRUCTIONS
For the Meatballs:
- Mix together all of the meatball ingredients in a large bowl until well-combined.
- Using a spoon or cookie scoop, shape mixture into 1-inch balls and place onto 2 large baking sheets lined with parchment paper.
- Bake for 10-12 minutes, or until golden brown and cooked through. While the meatballs are baking, make your sauce!
For the Sauce:
- Heat a non-stick pan over medium-high heat.
- Whisk all of the sauce ingredients together in the pan until well blended.
- Bring to a simmer and continue cooking until sauce thickens, while stirring occasionally to prevent burning or sticking on the bottom of the pan (about 8 minutes).
COAT:
- Once the meatballs are done cooking, add half of the meatballs into the pan and carefully coat each meatball evenly in the sauce.
- Transfer the glazed meatballs to a serving dish or tray with a slotted spoon and add in the remaining non-coated meatballs to the sauce.
- Coat and transfer to serving dish.
- Sprinkle with sesame seeds and thinly sliced green onions, and serve warm with toothpicks or mini forks.
