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4.95 from 19 votes

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

  • 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

*If you can't find Shaoxing wine, use a Rice Wine Vinegar; White or Apple Cider Vinegar instead.