Mongolian Glazed Meatballs
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 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.
