Mongolian Lamb Meatballs With Spicy Sauce Recipes

MONGOLIAN LAMB MEATBALLS WITH SPICY SAUCE

Mongolian Lamb Meatballs With Spicy Sauce image

This recipe comes from Australian Womens Weekly Stir Fries and it is a favourite with my family also with the respite clients I cook for. Prep time takes in refrigeration time for 1 hour

Provided by Latchy

Categories One Dish Meal

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 20

Ingredients

500 g ground lamb
1 teaspoon grated fresh ginger
2 garlic cloves, crushed
1 small onion, chopped
50 g stale breadcrumbs
2 teaspoons dry sherry
2 teaspoons soy sauce
1 tablespoon chopped parsley
1 egg
2 tablespoons vegetable oil (I use olive)
1 large red pepper, sliced (capsicum)
4 green shallots, sliced
1 lamb stock cube (I use vegita) or 1 beef stock cube (I use vegita)
1 teaspoon cornflour
250 ml water
2 teaspoons hoisin sauce
2 teaspoons sweet chili sauce
1 teaspoon peanut butter (or can use tahini)
1/2 teaspoon five-spice powder
40 g unsalted dry roasted peanuts

Steps:

Combine lamb, garlic, ginger, onion, breadcrumbs, sherry, soy sauce, parsley and egg in bowl.
Roll level tablespoons of mixture into balls; place on tray and refrigerate for one hour.
Heat oil in wok.
Add meatballs in batches; stir fry gently until meatballs are cooked, remove.
Add pepper and shallot; stir fry.
Add meatballs, crumbed stock cube or (vegita) blended cornflour and water, remaining sauces, peanut butter and spice powder.
Stir until mixture boils and thickens slightly.
Serve sprinkled with peanuts.

MARVELOUS MONGOLIAN MEATBALLS

Marvelous Mongolian Meatballs image

My meatball recipe inspired by Chef John's Mongolian Pork Chops is absolutely delicious. A wonderful recipe for a party. Serve them as an appetizer with toothpicks, and they will disappear before your eyes. They can also make a meal sandwiched in a hero or over a bed of pasta.

Provided by Brian Bower

Categories World Cuisine Recipes Asian

Time 3h5m

Yield 12

Number Of Ingredients 22

Ingredients

½ cup hoisin sauce
4 cloves garlic, minced
2 tablespoons red wine vinegar
1 ½ tablespoons soy sauce
1 tablespoon grated fresh ginger
1 tablespoon rice vinegar
2 teaspoons sesame oil
2 teaspoons white sugar
1 ½ teaspoons hot sauce
½ teaspoon ground white pepper
½ teaspoon ground black pepper
1 pound ground beef
½ pound ground lamb
½ head cabbage, chopped
1 yellow onion, chopped
½ cup panko bread crumbs
½ cup grated carrot
1 tablespoon ground ginger
¼ cup chopped green onion
6 cloves garlic, chopped
1 teaspoon garlic salt
½ teaspoon ground black pepper

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.

Nutrition Facts : Calories 180.9 calories, Carbohydrate 15.6 g, Cholesterol 36.6 mg, Fat 8.6 g, Fiber 2.3 g, Protein 11.7 g, SaturatedFat 3.1 g, Sodium 518.8 mg, Sugar 6.4 g

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