Mongolian Glazed Meatballs

Tender Mongolian Glazed Meatballs are not only FILLED with Asian flavour -- they are smothered in the BEST homemade Mongolian sauce to wow your guests! Another ORIGINAL Cafe Delites idea and recipe!

Ingredients

FOR THE MEATBALLS:

2 pounds | 1 kilogram ground beef mince (or pork, chicken, turkey)

3/4 cup Panko or breadcrumbs

2 eggs

2 tablespoons low sodium soy sauce

1 tablespoon Shaoxing (Chinese) wine*

1 tablespoon minced garlic

1 teaspoon minced ginger

1 cup thinly-sliced or chopped green onions (4 green onions)

Kosher salt and pepper , to taste

FOR THE MONGOLIAN GLAZE:

1 teaspoon sesame oil

4 cloves (or 1 tablespoon) garlic, minced

½ tablespoon minced ginger

½ cup low sodium soy sauce

⅔ cup water

1/2 cup brown sugar

2 tablespoons hoisin sauce

1 tablespoon oyster sauce

1 tablespoon ground white pepper (or ½-1 tablespoon red chilli / powder)

TO SERVE:

Sesame seeds

1 green onion , finely sliced

Instructions

Preheat oven to 200°C | 400°F.

FOR THE MEATBALLS:

Mix together all of the meatball ingredients in a large bowl until well-combined. Spoon out 1-inch of meat mixture with a cookie scoop (or tablespoon), shape into balls and place onto 2 large baking sheets or trays lined with baking or parchment paper.

Bake for 10-12 minutes, or until golden browned and cooked through.

While the meatballs are baking, make your sauce!

FOR THE SAUCE:

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 and continue cooking until sauce thickens, while stirring occasionally to prevent burning or sticking on the bottom of the pan (about 8 minutes).

COAT:

When meatballs have finished cooking, add half of the meatballs into the pan and gently coat each meatball generously and evenly in the sauce. Transfer the glazed meatballs to a serving dish or tray with a slotted spoon and add in the remaining non-coated meatballs to the sauce. Coat and transfer to serving dish.

Sprinkle with sesame seeds and sliced green onions (if desired), and serve warm with toothpicks or mini forks.