Best Mongolian Meatballs In Cabbage Cups Recipes

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

MONGOLIAN BEEF MEATBALLS

Mongolian Beef Meatballs image

Everything you love about Mongolian beef, but in meatball form! This is a quick easy dinner that pairs well with rice or Chinese noodles.

Provided by Arlyn Osborne

Categories Meatballs

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 19

Ingredients

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.