Quick and Easy Mongolian Meatballs

Easy Mongolian Meatballs taste great and satisfy an urge for something delicious, with the flavors of Mongolia right at one’s table. It is this marriage of classic Mongolian flavors married to the ease of homemade meatballs into one dish that is going to make this recipe family-friendly, satisfying, yet simple to prepare. Here’s how you can make this delicious steak:

Best Meats for Mongolian Meatballs

In this Mongolian Meatballs recipe, I used ground beef; however, you can also use ground chicken, ground pork, or even ground turkey, whichever you prefer. Just make sure that instead of using super lean meat, you go a little fattier since you will want your meatballs to come out juicy, not dry. If you’ve had the problem of making dry meatballs, the secret really is in the fat content of the meat you use.

INGREDIENTS

Meatballs

• 1 lb (450 g) ground beef
• 2 tablespoons Shaoxing wine (or dry sherry)
• 1 tablespoon soy sauce
• 1 teaspoon chili flakes
• 1/4 teaspoon brown sugar
• 2 cloves garlic , grated
• 1 teaspoon grated ginger
• 1/2 cup breadcrumbs
• 1 egg
• 4 green onions , chopped

Sauce

• 1/4 cup brown sugar
• 1/4 cup soy sauce
• 1/3 cup water
• 4 cloves garlic , grated
• 2 teaspoons ginger , grated

Slurry

• 1 teaspoon cornstarch
• 2 teaspoons water

Cooking

• 1 teaspoon canola oil
• 1 green onion , sliced, for garnish

INSTRUCTIONS

1. In a medium sized bowl, combine ground beef, shaoxing wine, soy sauce, chili flakes, brown sugar, garlic and ginger. Beat the meat until sticky and beginning to fill long. Add bread crumbs, peppers and green onions. The mixture is fully incorporated.
2. Form the mixture with your hands into 24 teaspoon-sized piles of meat. For easier preparation, rub a little oil on your fingers to prevent the meat from becoming too sticky.
3. Place sauce ingredients in a small bowl. Mix to completely dissolve the sugar.
4. In a small bowl, combine the slurry ingredients and mix well.
5. Heat 1 tablespoon oil in a large skillet over medium heat until hot. Add the meatballs and leave a little space in the middle. Cook without touching until the bottom is brown. Turn the meatballs 2 to 3 times, until most edges are golden brown.
6. Turn over medium heat. Place the browned meat on one side of the pan. Using a spoon or a few kitchen paper towels attached to tongs, you can remove any excess grease that has accumulated in the pan.
7. Pour the sauce into the pan. Cook for 2 minutes, stirring to evenly coat the meatballs in the sauce.
8. Turn to low heat. Stir the slurry again to completely dissolve the cornstarch and swirl it around in the pan. Stir immediately and cook until the sauce thickens. Remove the pan from the heat.
9. Garnish with chopped green onions. Serve hot over hot rice as a main course.

COOKING TIPS

• For extra flavor: Add a few drops of sesame oil to the meat mixture for a deeper flavor.
• Brown sugar adjustment: Use more or less brown sugar in the sauce to your taste.
• Prepare Ahead: These steaks may be prepared ahead and frozen. Simply toss them, let cool and place in airtight container. Reheat in oven or microwave and toss with sauce when ready to serve.

This Easy Mongolian Meatballs recipe is what you need for Mongolian flavor without too much fuss. This steak is sure to be an instant favorite with anyone sitting around the table, making it perfect for weeknight dinners or more relaxed gatherings. enjoy!

FAQ’s