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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
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Mongolian Glazed Meatballs
Ingredients
FOR THE MEATBALLS:
- 2 pounds ground beef mince or pork, chicken, turkey
- 3/4 cup breadcrumbs or Panko
- 2 eggs
- 2 tablespoons low sodium soy sauce
- 1 tablespoon Shaoxing Chinese wine
- 1 tablespoon garlic minced
- 1 teaspoon ginger minced
- 1 cup green onions 4 green onions, thinly-sliced or chopped
- 1 pinch Kosher salt to taste
- 1 pinch cracked pepper to taste
FOR THE MONGOLIAN GLAZE:
- 1 teaspoon sesame oil
- 4 cloves garlic minced
- ½ tablespoon ginger minced
- 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:
- 1/2 tablespoon sesame seeds to serve
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Awesome!! I doubled the sauce and thickened it with a little cornstarch so it really coated the meatballs. Yummy!!! Definitely a keeper!!
That sounds great! Thank you so much for sharing! I am so glad that you enjoyed your meal!
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!
Can frozen meatballs be used ? I just happen to have a bag. Thanks
I’m not sure if the flavour would be the same with frozen meatballs Sugarshy!
Trying the Mongolian Glazed Meatballs this weekend – can’t wait! Your recipes have inspired me!
Can I keep these warm in a crockpot?
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!!
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!
*If you can’t find Shaoxing wine, use a Rice Wine Vinegar; White or Apple Cider Vinegar instead.
Thanks Bill!
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.
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
Best meatballs ever!! Thank you so much ! I enjoy taking credit for your awesomeness lol!!
Lol AMY! Haha you cracked me up right now!
You have an asterisk after the ingredient listing for Chinese wine. I don’t see corresponding commentary. Is there a substitution you can recommend?
Hi Shasta. Yes! Thank you for picking that up! The substitutions are now listed!