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Prep Time15 Mins
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Cook Time25 Mins
Tender and juicy meatballs coated in a rich, sweet-savory Mongolian sauce. Perfect as an appetizer or served over rice for a hearty main dish.
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Ingredients
For the Meatballs
Ground beef
Panko breadcrumbs
Egg, beaten
Low-sodium soy sauce
Shaoxing wine (or dry sherry)
Garlic, minced
Fresh ginger, grated
Green onions, chopped
For the Mongolian Sauce
Low-sodium soy sauce
Brown sugar
Water
Hoisin sauce
Oyster sauce
Fresh ginger, grated
Garlic, minced
Red pepper flakes, a pinch
Cornstarch
Water (for slurry)
Nutrition
Per serving
- Daily Value*
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Calories250 kcal
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Fat15 g
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Carbohydrates15 g
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Sugars10 g
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Protein15 g
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Sodium600 mg
Instructions
Preheat your oven to 200°C (400°F). In a bowl, combine ground beef, breadcrumbs, beaten egg, soy sauce, Shaoxing wine, garlic, ginger, green onions, salt, and pepper. Mix gently to avoid overworking the meat.
Shape into 2.5 cm (1-inch) meatballs and place them on a parchment-lined baking sheet. Bake for 10-12 minutes until golden brown and cooked through.
Heat a skillet over medium heat. Add soy sauce, brown sugar, water, hoisin sauce, oyster sauce, ginger, garlic, and red pepper flakes. Bring to a gentle simmer.
In a small bowl, mix cornstarch with water to create a slurry. Gradually add the slurry to the sauce while stirring. Cook until the sauce thickens, about 2-3 minutes.
Add the cooked meatballs to the sauce and gently toss until evenly coated.
Garnish with green onions and sesame seeds. Serve hot, either as an appetizer, over steamed rice, or with rice vermicelli for a light and flavorful meal.
Tips and Substitutions
- Use ground chicken or turkey for a lighter option.
- Add finely diced bell peppers or carrots for extra crunch.
- Increase red pepper flakes for a bolder kick!
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