Tender Mongolian Meatballs are not only FILLED with Asian flavour — they are smothered in the BEST homemade Mongolian sauce to wow your guests!
Since first publishing these cocktail meatballs in 2016, readers all over the world have been writing in to tell us how much they love this cocktail meatball recipe!
MONGOLIAN MEATBALLS
Well, I couldn’t leave you without a fire cracker of an appetiser, AND these Mongolian Glazed Meatballs are everything! This is my second last post for 2016, and it can’t get any better than THIS!
When I first shared our recipe for Mongolian Beef And Broccoli, so many of you guys wrote in to tell me all about how much you loved the flavours of the sauce; so this recipe happening was a no brainer. And, as it so happens, after a worldwide search on Google, this is another original Cafe Delites idea and recipe!
HOW TO MAKE MEATBALLS
First, you’re going to make your meatballs with simple and easy to find ingredients. THEN, you’re going to start a little production line: someone spooning the meat and someone rolling the meatballs. This way, you’re done in 5 minutes.
The meatballs take 10-15 MINUTES to bake! That’s it? YES! And THEN, while they’re baking, you’re going to make the BEST Mongolian-style sauce *slash* glaze to coat your meatballs. By the time they’re done, it’s just a matter of coating and serving.
These Mongolian Glazed Meatballs were ready so fast I didn’t know what to do with myself afterwards. May have made a special brunch beverage for you all — coming tomorrow — which will be the last post of 2016. No better way to end the year than with a delicious alcoholic beverage. Am I right?
MORE APPETIZER RECIPES
Crab Dip Stuffed Mushrooms
Coconut Shrimp
Baked Brie Bites
Guacamole
Sweet and Sour Cocktail Meatballs
Spinach Artichoke Dip with Bacon
Chili Lime Texas Caviar
Baked Shrimp Scampi
Crispy Chicken Tenders
Buffalo Chicken Dip
Mongolian Glazed Meatballs
Another ORIGINAL Cafe Delites idea and recipe!
Ingredients
FOR THE MEATBALLS:
- 2 pounds | 1 kilogram ground beef mince (or pork, chicken, turkey)
- 3/4 cup Panko or breadcrumbs
- 2 eggs
- 2 tablespoons low sodium soy sauce
- 1 tablespoon Shaoxing (Chinese) wine*
- 1 tablespoon minced garlic
- 1 teaspoon minced ginger
- 1 cup thinly-sliced or chopped green onions (4 green onions)
- Kosher salt and pepper , to taste
FOR THE MONGOLIAN GLAZE:
- 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 ½-1 tablespoon red chilli / powder)
TO SERVE:
- Sesame seeds
- 1 green onion , finely sliced
Instructions
- Preheat oven to 200°C | 400°F.
FOR THE MEATBALLS:
- Mix together all of the meatball ingredients in a large bowl until well-combined. Spoon out 1-inch of meat mixture with a cookie scoop (or tablespoon), shape into balls and place onto 2 large baking sheets or trays lined with baking or parchment paper.
- Bake for 10-12 minutes, or until golden browned and cooked through.
- While the meatballs are baking, make your sauce!
FOR THE SAUCE:
- Heat a non-stick pan or skillet 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:
- When meatballs have finished cooking, add half of the meatballs into the pan and gently coat each meatball generously and 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 sliced green onions (if desired), and serve warm with toothpicks or mini forks.
Mark Morettini says
Made this tonight! Substituted cooking sherry for the shaping, and fish sauce for oyster sauce, and have to say (not tasting the original ingredients?) fantastic food!! I can’t imagine bringing these to a party, because I would eat them all!😛😛
JAE says
OMG I MADE OVEN FRIED CHICKEN WINGS FOLLOWING THIS SAUCE RECIPE & THEY CAME OUT AMAZING!!!! MY HUSBAND & I WERE LICKING OUR FINGERS THAT’S HOW GOOD THE SAUCE WAS! I WILL BE TRYING OUT THIS USING MEATBALLS AS INSTRUCTED BUT I JUST HAD TO COMMENT BECAUSE THE SAUCE IS OUT OF THIS WORLD!
marietta says
Hi. Planning to make this for christmas. Can these be made earlier and frozen and used throughtout the season
Helen says
I made these and kept warm in a crockpot and they were wiped out. Did not have oyster sauce but followed the rest of the recipe. Will make again as part of an Asian food night and probably double the recipe. Your website is one of my go-to BTW. Thank you!
christa says
made these for a teachers appreciation lunch and they were a huge hit! Had requests for the recipe immediately. I used a mix of beef&pork and instead of the wine, used ACV(as you suggested). Will def be making these again.
Jennifer Fulk says
I was wondering if 1 tablespoon of white pepper in the sauce is a typo? White pepper is very fine and that would be a ton! I am going to try with 1 tsp I think. Any info? Thanks!
wende says
wondering if you could do in a slow cooker? bake in the oven, then do the sauce in slow cooker to keep warm during party??? have you tried??
thanks.
Karina says
Wende!!
Sounds like a wonderful idea. I have not tried this but please let me know how it turns out. I would love to know. Thanks for following along with me! xo
Lori says
Thank you for the recipe. I enjoyed this and will make again. I did a few substitutions – truvia brown sugar blend and teriyaki sauce for the hoisin sauce. Since I used extra lean ground chicken and halved the recipe – it came out to 13 smart points for 20 large meatballs.
Stephanie H says
I just madr these meatballs using your recipe and OMG they are seriously amazing!!! Thank you for sharing this recipe with us. It’s now one of my favorites! I used already cooked meatballs and coated them with bread crumbs for a little crispness (and because I didn’t have panko crumbs lol). So good!
Woody Mosgers says
I’ve just looked looked at your Mongolian and Asian meatball recipes which have the same basic amount of components by weight yet the Asian recipe suggests it makes 40 meatballs (approx. 1 oz.) and the Mongolian 60 that would make them rather small. Is there a reason the Mongolian meatballs are smaller or can they be made with a one oz. scoop also.
New subscriber and very impressed with your attention to detail and cooking suggestions. Would also appreciate more wine matching suggestions.
Karina says
Thanks so much for the feedback and letting me know about the wine matching. The bigger scoop would work great too. Hope you can find recipes that you love!! Thanks for following along with me!
Denise says
These are a hit..everyone loved them at my New Years Party! Will be part of my dinner rotation- thank you for the delicious recipe!!
Karina says
Glad to hear it, Denise!
lois says
Awesome!! I doubled the sauce and thickened it with a little cornstarch so it really coated the meatballs. Yummy!!! Definitely a keeper!!
Karina says
That sounds great! Thank you so much for sharing! I am so glad that you enjoyed your meal!
Julie Rowlands says
Made and cooked these these including the sauce (kept separate) yesterday and heated in the microwave for a luncheon today. Absolutely amazing! Had to cook the sauce for a while longer to reduce but everyone raved about them! Thank you!
Sugarshy says
Can frozen meatballs be used ? I just happen to have a bag. Thanks
Karina says
I’m not sure if the flavour would be the same with frozen meatballs Sugarshy!
Lisa says
Trying the Mongolian Glazed Meatballs this weekend – can’t wait! Your recipes have inspired me!
Kristi F. says
Can I keep these warm in a crockpot?
Katy says
Hi!
Two quick questions:
-My sauce is not thickening, is there something I did wrong? or what can I do?
-I want half the size (1lb of turkey meat), do I just cut all the remaining ingredients in half?
🙂 Love your recipes!! Cook them 2x a week!!
Karina says
Hi Katy! I really can’t say without being there with you! It takes about 6-7 minutes to start thickening. Did you allow enough time? And yes! For half the size of turkey meat, you will need to halve the ingredients 🙂 I’m sorry the sauce didn’t work out for you!
Bill says
*If you can’t find Shaoxing wine, use a Rice Wine Vinegar; White or Apple Cider Vinegar instead.
Karina says
Thanks Bill!
Barb Stewart says
i have tried a number of your recipes and they have all turned out great. On Christmas day I made the Christmas wreath. It was a hit. Making it again this weekend but using assorted baby, cherry tomatoes in all different colors, I look forward to your emails every day. Keep up the excellent work. And thank you.
Karina says
Barb that’s so great to hear/read! I love that idea too! Have a wonderful new year and thank you for your beautiful message Xxx
Amy Kemp says
Best meatballs ever!! Thank you so much ! I enjoy taking credit for your awesomeness lol!!
Karina says
Lol AMY! Haha you cracked me up right now!
Shasta says
You have an asterisk after the ingredient listing for Chinese wine. I don’t see corresponding commentary. Is there a substitution you can recommend?
Karina says
Hi Shasta. Yes! Thank you for picking that up! The substitutions are now listed!