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Yummy Mongolian Glazed Meatballs
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4.86 from 27 votes

Mongolian Glazed Meatballs

Tender Mongolian Glazed Meatballs are not only FILLED with Asian flavour - they are smothered in the BEST homemade Mongolian sauce that is guaranteed to wow your guests! Another ORIGINAL Cafe Delites idea and recipe!
Prep Time5 minutes
Cook Time30 minutes
Total Time14 minutes
Course: Dinner, Main
Cuisine: Asian, Mongolian
Keyword: meatballs, Mongolian Glazed Meatballs
Servings: 60 Meatballs
Author: Karina

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
US - Metric

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.

Nutrition

Calories: 47kcal | Carbohydrates: 4g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 136mg | Potassium: 73mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 27IU | Vitamin C: 0.5mg | Calcium: 11mg | Iron: 1mg