Craving something different for dinner tonight? Mongolian Meatballs might be just what you need to shake up your culinary routine. These savory spheres of deliciousness are not only easy to make but also packed with flavors that transport you straight to the heart of Mongolia. Each bite offers a perfect balance of spices and sweetness, making this dish a standout choice for both weeknight dinners and special occasions.
Mongolian Meatballs
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
1In a medium-size bowl combine ground beef, Shaoxing wine, soy sauce, chili flakes, brown sugar, garlic and ginger. Beat until the meat starts to fill sticky and bouncy. Add the breadcrumbs, egg, and green onions. Mix incorporated fully.
2Form the mixture into 24 heaping tablespoon sized meatballs using your hands. For easy forming, grease your palm with a bit of oil to prevent the meat from sticking too much.
3Add the sauce ingredients to a small bowl. Mix to dissolve the sugar completely.
4Combine the slurry ingredients in a small bowl and mix well.
5Heat a large skillet over medium high heat with 1 teaspoon of oil until hot. Add the meatballs with some space in between. Cook without touching until the bottom turns brown. Flip the meatballs 2 to 3 times, until most of the sides turn golden brown.
6Turn to medium heat. Move the browned meatballs to one side of the pan. Use a spoon or a few layers of kitchen paper towel attached to a pair of tongs to remove some of the excess fat that collects in the pan.
7Pour the sauce into the pan. Cook for 2 minutes while stirring the meatballs to coat them in the sauce evenly.
8Turn to medium low heat. Stir the slurry again to dissolve the cornstarch completely and swirl into the pan. Stir immediately and let cook until the sauce thickens. Remove the pan from the heat.
9Garnish with sliced green onions.
10Serve hot over steamed rice as a main dish.
