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
Ingredients
FOR THE MEATBALLS:
- 2 pounds ground beef mince or pork, chicken, turkey
- ¾ 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
- ½ 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:
- ½ 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.
Cynthia Hill says
Made recipe exactly as written. It was so very good. I did have trouble with the sauce thickening as others have indicated so did a cornstarch slurry to thicken only.
Terry says
Love it! Added a bit more water to the sauce because I used packaged meatballs which are a bit salty to begin with. I also added just a little Cornstarch slurry to thicken sauce up a bit faster. .lol
Hazel says
I just made these for Christmas Eve. We all enjoyed them. I followed recipe exactly with ground turkey……after meatballs and sauce mixed, I sprinkled dried chili pepper flakes on top for a little spice. I would make again. Thank you!
Ron says
Definitely delicious. I had to cook a little longer because i made fat meat balls but everything turned out fantastic. My Chinese wife likes them too .
Jennifer R says
These are incredible and loved by everyone!!! Served them with fried rice and as an appetizer for a party. Easy to make ahead of time and reheat later as well!! I used organic grass fed beef and Liquid Aminos instead of soy sauce and it was perfect!!!
Orewa, New Zealand says
Halved the ingredients as it was only me and my partner. These are an absolute hit !! I also can not imagine taking them to a party as they will not make it. Delicious.
Dasha says
Made those for Christmas party at work, followed the recipe exactly and meatballs were delicious! I was looking for a recipe that would be similar to one I tried years ago at a party, and this one is so close! The recipe makes a TON, so ended saving about a third, put them in the freezer after baking and used with regular marinara sauce weeks later. They were wonderful after a long simmer in the stove. Not only I have a great potluck dish now, I am replacing my usual american/italian meatball recipe with this one.
Jennifer says
I made these just as the recipe is written with 1/4 tsp red pepper flakes and it was incredible!!!! Everyone LOVED them and I made a double batch hoping to have left overs. There weren’t any. We ate every bite! I’m going to make them again for Christmas dinner potluck.
Linda says
Easy, quick, tender meatballs and yummy glaze! Make sure to use low sodium soy. I airfried these at 400 degrees for 8 minutes. If sauce seems too thin, just reduce a few more minutes. I served with a Vietnamese noodle salad.. Delicious!
Michelle Cherrier says
03/14/21. THANKS for a flavorful and delicious recipe. I’ll be making this again, and have also bookmarked your other meatball recipes. This recipes is such a winner I’m sure those will also be outstanding. Happy (almost) Spring.