Description
Succulent Mongolian meatballs bring bold Asian flavors to your dinner table. Tender beef, glazed with sweet and tangy sauce, creates a memorable meal you’ll crave repeatedly.
Ingredients
Scale
- 1 lb (450 g) ground beef
- ½ cup breadcrumbs
- 1 egg
- 2 tbsps dry sherry
- 1 tbsp soy sauce
- 1 tsp chili flakes
- ¼ tsp brown sugar
- 2 cloves garlic, grated
- 1 tsp grated ginger
- 4 green onions, chopped
- ¼ cup brown sugar
- ¼ cup soy sauce
- ⅓ cup water
- 4 cloves garlic, grated
- 2 tsps ginger, grated
- 1 tsp cornstarch
- 2 tsps water
- 1 tsp canola oil
- 1 green onion, sliced, for garnish
Instructions
- Meat Preparation: In a large bowl, blend ground beef with dry sherry, soy sauce, chili flakes, brown sugar, minced garlic, and ginger. Thoroughly knead the mixture until ingredients are fully incorporated and protein binds smoothly.
- Binding and Forming: Fold in breadcrumbs, beaten egg, and green onions, ensuring even distribution. Using lightly oiled hands, shape 24 uniform meatballs, gently rolling to maintain compact structure.
- Sauce Creation: Whisk brown sugar, soy sauce, water, grated garlic, and ginger in a separate bowl until sugar dissolves completely. Simultaneously, create a cornstarch slurry by mixing cornstarch with water until smooth and lump-free.
- Cooking Process: Heat oil in a large skillet over medium-high heat. Carefully place meatballs, maintaining spacing for even browning. Rotate periodically to develop a golden-brown exterior on all sides.
- Sauce Integration: Reduce heat, clear excess fat from pan, and pour prepared sauce around meatballs. Allow gentle simmering for two minutes, then introduce cornstarch mixture. Stir consistently until sauce transforms into a glossy, luxurious coating that envelops each meatball completely.
Notes
- Meat Selection Matters: Choose 80/20 ground beef for optimal juiciness and flavor, ensuring meatballs remain tender and succulent.
- Seasoning Secret: Grate fresh ginger and garlic instead of using pre-minced versions to unlock more intense, vibrant aromatics.
- Binding Technique: Mix ingredients gently to prevent overworking the meat, which can result in tough, dense meatballs.
- Sauce Consistency Tip: Whisk cornstarch mixture thoroughly to avoid lumps and achieve a silky, glossy sauce coating.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Frying
- Cuisine: Mongolian
Nutrition
- Serving Size: 5
- Calories: 365
- Sugar: 10 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 70 mg