Best Marvelous Mongolian Meatballs Recipes

Mongolian Beef Meatballs image

Provided by Arlyn Osborne

Categories Meatballs

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 19

1 large egg
1 tablespoon hoisin sauce
1 tablespoon low sodium soy sauce
2 teaspoons grated garlic
1 teaspoon grated ginger
3 scallions, finely chopped
1 1/4 cups panko breadcrumbs
1 1/2 lbs ground beef
1 cup dark brown sugar
1/2 cup low sodium soy sauce
1/3 cup hoisin sauce
1 tablespoon sesame oil
2 teaspoons grated garlic
1/2 teaspoon grated ginger
1/2 teaspoon red pepper flakes
2 teaspoons cornstarch
4 cups cooked rice
1/4 cup sliced scallion
2 tablespoons toasted sesame seeds

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.

Mongolian Beef Meatballs image

Provided by Marzia

Categories Appetizers

Time 30m

Number Of Ingredients 14

½ cup EACH: Panko breadcrumbs AND thinly sliced green onions (white only, keep greens for serving!)
1 large egg
1 tablespoon EACH: minced garlic AND low sodium soy sauce
½ teaspoon salt
¼ teaspoon EACH: red pepper flakes AND white pepper
1 pound ground beef
½ cup water
⅓ cup brown sugar
¼ cup low sodium soy sauce
4 cloves garlic grated
2 teaspoons EACH: sesame oil AND grated ginger
1 tablespoon EACH: oyster sauce AND hoisin sauce
⅛ teaspoon EACH: red pepper flakes AND white pepper
2 teaspoons toasted sesame seeds

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!