Mongolian Meatballs

Tender meatballs enveloped in a sweet and savory sauce, perfect for a cozy family meal.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Asian

Calories: 250

For the meatballs

2 pounds Ground Beef Primary protein; ground turkey can be substituted for a leaner option.
½ pound Ground Sausage Adds flavor; Italian sausage provides a delightful twist.
¾ cup Panko or Plain Breadcrumbs For a crunchy texture; crushed crackers can work in a pinch.
2 Eggs They bind the meatballs; flaxseed meal with water can substitute.
2 tablespoons Low Sodium Soy Sauce Adds umami flavor; tamari is a gluten-free alternative.
1 tablespoon Worcestershire Sauce Enhances flavor depth; coconut aminos can be a substitute.
1 tablespoon Mirin Provides sweetness; can use rice vinegar mixed with sugar.
4 cloves Garlic, minced Vital for pungency; garlic powder can work as a time-saver.
1 teaspoon Ginger, minced Adds depth; ground ginger can substitute.
1 cup Chopped Green Onions For freshness; chives can be used instead.
Kosher Salt and Pepper Essential for seasoning; adjust to taste.
2 teaspoons Sesame Oil Adds flavor; canola oil works as an alternative.

For the sauce

½ cup Brown Sugar Sweetness balances the sauce; maple syrup can substitute.
2 tablespoons Hoisin Sauce Enhances sweetness; soy sauce with sugar can be used.
2 tablespoons Oyster Sauce Adds depth of flavor; can use mushroom sauce for a vegetarian option.
½ tablespoon Red Chili Powder For a slight kick; adjust to taste.
Sesame Seeds For garnish; can be omitted if desired.
Finely Sliced Green Onion For garnishing; use parsley as an alternative.

Meatballs

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, mix ground beef, sausage, Panko, eggs, soy sauce, Worcestershire sauce, mirin, garlic, ginger, green onions, salt, pepper, and sesame oil until just combined.
Form the mixture into 1.5-inch meatballs and place on the prepared baking sheet.

Sauce

In a medium saucepan, combine soy sauce, water, brown sugar, hoisin sauce, oyster sauce, garlic, ginger, and red chili powder.
Bring to a simmer over medium heat, stirring until the sugar dissolves.
Let it simmer for about 5 minutes until slightly thickened.

Coat

Bake meatballs for 20-25 minutes until cooked through and browned.
Toss the meatballs in the saucepan with the sauce, ensuring they are well-coated.
Serve garnished with sesame seeds and sliced green onions.

To keep meatballs tender, avoid overmixing the mixture. You can freeze unbaked meatballs for later use.