Mongolian Glazed Meatballs Recipes

MONGOLIAN BEEF MEATBALLS

Steps:

• PREP: Position a rack in the center of the oven and preheat the oven to 450ºF. Line a baking sheet with parchment paper, set aside.
• MEATBALLS: In a large bowl, combine the breadcrumbs, green onions, egg, minced garlic, soy sauce, salt, and white pepper. Mixed together until totally combined. Then, add the ground beef and mix until *just combined* you don't want to overwork the meat or you'll have tough meatballs. Shape the meatball mixture into meatballs using 1 ½ tablespoon (scant) of mix per meatball. I like to make them small since these are appetizers. Line the meatballs on the baking sheet and bake the meatballs for 8-10 minutes or until golden brown and cooked through.
• SAUCE: While the meatballs are baking, heat the ingredients for the sauce (except the sesame seeds) in a large skillet over medium-high heat. Use a whisk to dissolve the sugar and allow the sauce to come to a simmer before lowering the heat to low. Allow the sauce to simmer for 5-6 minutes (you want it to just barely bubble on the surface.) Stir frequently so the sauce doesn't burn.
• SERVE: When the meatballs are cooked, add them to the skillet and toss them in the sauce to coat. If your skillet is small, you can add ½ of the meatballs, coat and remove them to a serving dish. Sprinkle the meatballs with the toasted sesame seeds and the slivered green onions and serve!

MONGOLIAN MEATBALLS WITH SWEET AND SPICY GLAZE

Steps:

• In a large bowl combine the venison, pork, pork rinds, egg, garlic, 1 teaspoon sesame oil, and 1/8 cup green onions. Mix with hands until well combined.
• Shape into 1" meatballs. Set aside.
• Heat a large skillet over medium-high heat. Add the olive oil and heat until hot. Add the meatballs to the skillet and cook until browned on all sides.
• Remove meatballs from the skillet and set aside.
• Add the remaining sesame oil, swirl pan to coat bottom. Stir in the fresh ginger and cook, stirring constantly, for 1 minute.
• Stir in the chicken broth, coconut aminos, and golden monkfruit. Bring to a boil, stirring constantly.
• Return the meatballs to the skillet and toss to coat. Add the carrots and red pepper flakes (if using). Simmer until sauce has reduced and thickened.
• Sprinkle with sesame seeds (if using).

MONGOLIAN BEEF MEATBALLS

Steps:

• For the meatballs: Preheat the oven to 375 degrees F and line a sheet tray with parchment paper.
• Beat the egg in a large bowl with a fork, then add the hoisin sauce, soy sauce, garlic, ginger and scallions. Stir in the panko, then add the ground beef, tearing into small pieces before adding to the bowl.
• Mix together by hand until completely combined, then use a 1-tablespoon ice cream scoop or spoon to make meatballs and place on the prepared baking sheet. Shape the meatballs into smooth round balls. Bake until cooked through, 15 to 17 minutes.
• For the sauce: Whisk to combine the dark brown sugar, soy sauce, hoisin sauce, sesame oil, garlic, ginger, red pepper flakes and 1 cup water in a large skillet. Bring to a simmer and cook until the sugar is dissolved and the sauce is thickened, 6 to 8 minutes.
• Whisk the cornstarch with 1 tablespoon water in a small bowl until smooth. Stir into the simmering sauce, then add the cooked meatballs and cook until the sauce is thickened and the meatballs are coated, about 30 seconds.
• For the rice and garnishes: Serve the meatballs over rice and garnish with sliced scallions and toasted sesame seeds.

MARVELOUS MONGOLIAN MEATBALLS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Whisk hoisin sauce, 4 cloves garlic, red wine vinegar, soy sauce, grated ginger, rice vinegar, sesame oil, sugar, hot sauce, white pepper, and black pepper together in a large bowl.
• Mix ground beef, ground lamb, cabbage, yellow onion, panko, carrot, ground ginger, green onion, 6 cloves chopped garlic, garlic salt, black pepper, and 2 tablespoons of the hoisin sauce mixture together in a separate bowl; shape into meatballs and arrange on a jelly roll pan.
• Bake in preheated oven until no longer pink in the middle, about 25 minutes. Shake pan to turn meatballs, switch oven to Broil, and cook under the broiler until browned, about 10 minutes more. Set aside to cool.
• Transfer warm meatballs to slow cooker and pour hoisin sauce mixture over the meatballs.
• Cook on Low, stirring intermittently, for 2 to 4 hours.

MONGOLIAN GLAZED MEATBALLS RECIPE

Steps:

• Meatballs:
• Preheat the oven to 400 degrees F.
• Mix together all of the meatball ingredients in a large bowl until well-combined.
• Spoon out 1-inch of the meat mixture with a cookie scoop or tablespoon.
• Shape into balls, then place onto 2 large baking sheets or trays lined with baking or parchment paper.
• Bake for 10 to 12 minutes, or until golden brown and cooked through.
• Mongolian Glaze:
• 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, then continue cooking for 8 minutes until the sauce thickens, while stirring occasionally.
• Add half of the meatballs into the pan, then gently coat each meatball generously and evenly in the sauce.
• Transfer the glazed meatballs to a serving dish or tray with a slotted spoon, then add in the remaining non-coated meatballs to the sauce.
• Coat the meatballs, then transfer them to a serving dish.
• Sprinkle with sesame seeds and sliced green onions.
• Serve warm with toothpicks or mini forks, and enjoy!

MONGOLIAN GLAZED MEATBALLS WITH RED BELL PEPPER AND CARROT

Steps:

• Before You Cook Turn oven on to 450 degrees. Let preheat, at least 10 minutes If using any fresh produce, thoroughly rinse and pat dry Prepare a baking sheet with foil and cooking spray Ingredient(s) used more than once: sesame oil, green onions, garlic Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Cook Rice and Prepare Ingredients Bring a medium pot with jasmine rice and 1 cup water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.Remove from burner and cover.While rice cooks, mince garlic.Peel, trim, and cut carrot into 1/4" slices on an angle. (If carrots are 1" diameter or larger, halve before slicing.)Stem, seed, remove ribs, and slice red bell pepper into 1/4" strips.Trim and thinly slice green onions. 2 Make the Meatballs Combine ground beef, panko, seasoning blend, half the sesame oil (reserve remaining for vegetables), half the green onions (reserve remaining for garnish), half the garlic (reserve remaining for vegetables) and a pinch of pepper in a mixing bowl.Form into six equally-sized balls. Don't overwork meat; overworked meatballs will be tough.Transfer meatballs to a plate. Rinse bowl clean and reserve. 3 Sear and Bake the Meatballs Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add meatballs to hot pan and cook until browned all over, 3-5 minutes.Transfer meatballs to prepared baking sheet. Roast until meatballs reach a minimum internal temperature of 160 degrees, 8-12 minutes.Reserve pan; no need to wipe clean.While meatballs roast, cook vegetables. 4 Cook the Vegetables Return pan used to sear meatballs to medium-high heat and add 2 tsp. olive oil. Add carrots to hot pan and stir occasionally until crisp-tender, 2-5 minutes.Add red bell pepper and cook until crisp-tender, 2 minutes.Add remaining garlic and remaining sesame oil and cook until fragrant, 30-60 seconds.Season with a pinch of salt and remove from burner. 5 Finish the Dish Place teriyaki glaze in rinsed mixing bowl and add cooked meatballs to bowl. Coat meatballs with glaze.Plate dish as pictured on front of card, garnishing with remaining green onions. Bon appétit!