Mongolian Glazed Meatballs: Difference between revisions
From McGough's Recipes
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=== '''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 | |||
*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:''' | |||
Sesame seeds | |||
*1 green onion , finely sliced | |||
=== '''INSTRUCTIONS''' === | |||
FOR THE MEATBALLS: | '''FOR THE MEATBALLS:''' | ||
#Preheat oven to 200°C | 400°F. | |||
#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. | |||
<gallery mode="packed" heights=240px> | |||
Mongolian-Glazed-Meatballs-Appetizers-12.jpg | |||
Mongolian-Glazed-Meatballs-Appetizers-8.jpg | |||
Mongolian-Glazed-Meatballs-Appetizers-26.jpg | |||
Mongolian-Glazed-Meatballs-Appetizers-1.jpg | |||
Mongolian-Glazed-Meatballs-Appetizers-24.jpg | |||
</gallery> | |||
NOTES | === '''NOTES''' === | ||
*If you can't find Shaoxing wine, use a Rice Wine Vinegar; White or Apple Cider Vinegar instead. | *If you can't find Shaoxing wine, use a Rice Wine Vinegar; White or Apple Cider Vinegar instead. | ||
https://cafedelites.com/mongolian-glazed-meatballs/ | [https://cafedelites.com/mongolian-glazed-meatballs/ Link to recipe] | ||
[[category:New]] [[category:Cafe Delites]] |
Latest revision as of 09:05, 6 August 2022
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
- 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: Sesame seeds
- 1 green onion , finely sliced
INSTRUCTIONS
FOR THE MEATBALLS:
- Preheat oven to 200°C | 400°F.
- 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.