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 time
- 5 min
- Cook time
- 30 min
- Yield
- 60 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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)
- 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)
- 1/2 tablespoon sesame seeds (to serve)
- 1 green onion (finely sliced)
Instructions
- 1
Preheat oven to 200°C | 400°F.
- 2
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.
- 3
Bake for 10-12 minutes, or until golden browned and cooked through.
- 4
While the meatballs are baking, make your sauce!
- 5
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).
- 6
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.
- 7
Sprinkle with sesame seeds and sliced green onions (if desired), and serve warm with toothpicks or mini forks.