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Mongolian Glazed Meatballs
Tender Mongolian Glazed Meatballs are not only FILLED with Asian flavour -- they are smothered in the BEST homemade Mongolian sauce to wow your guests!
Another ORIGINAL Cafe Delites idea and recipe!
Servings: 60 + Meatballs
Author: Karina - Cafe Delites
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
  • 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
  1. Preheat oven to 200°C | 400°F.
FOR THE MEATBALLS:
  1. 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.
  2. Bake for 10-12 minutes, or until golden browned and cooked through.
  3. While the meatballs are baking, make your sauce!
FOR THE SAUCE:
  1. 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:
  1. 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.
  2. Sprinkle with sesame seeds and sliced green onions (if desired), and serve warm with toothpicks or mini forks.
Recipe Notes
*If you can't find Shaoxing wine, use a Rice Wine Vinegar; White or Apple Cider Vinegar instead.