Description
Embark on a culinary journey to the heart of Mongolia with this mouthwatering recipe for Savory Mongolian Meatballs Delight. These meatballs blend traditional Mongolian flavors through a combination of aromatic spices and savory sauces, creating a dish that’s both rich and satisfying. Perfect as a weeknight dinner or a special occasion meal, these meatballs are sure to impress with their unique taste and hearty texture.
Ingredients
Scale
- 1 lb (450 g) ground beef
- 2 tablespoons dry sherry
- 1 tablespoon soy sauce
- 1 teaspoon chili flakes
- 1/4 teaspoon brown sugar
- 2 cloves garlic, grated
- 1 teaspoon grated ginger
- 1/2 cup breadcrumbs
- 1 egg
- 4 green onions, chopped
- 1/4 cup brown sugar
- 1/4 cup soy sauce
- 1/3 cup water
- 4 cloves garlic, grated
- 2 teaspoons ginger, grated
- 1 teaspoon cornstarch
- 2 teaspoons water
- 1 teaspoon canola oil
- 1 green onion, sliced, for garnish
Instructions
- Prepare the Meatball Mixture: In a medium-size bowl, combine the ground beef, dry sherry, soy sauce, chili flakes, brown sugar, grated garlic, and ginger. Thoroughly mix until the meat becomes sticky. Mix in breadcrumbs, egg, and chopped green onions until well combined.
- Form the Meatballs: Form the mixture into 24 heaping tablespoon-sized meatballs. Greasing your palms lightly with oil can make the forming process easier and prevent sticking.
- Make the Sauce: In a small bowl, stir together the brown sugar, soy sauce, water, grated garlic, and grated ginger until the sugar is fully dissolved.
- Prepare the Slurry: In another small bowl, mix the cornstarch with water until smooth.
- Cook the Meatballs: Heat oil in a large skillet over medium-high heat. Add the meatballs, spacing them evenly. Cook until the bottoms are browned, rotating them every few minutes to ensure even browning on all sides.
- Add the Sauce and Thicken: Reduce the heat to medium, move the meatballs to one side of the skillet, and carefully remove any excess fat. Pour in the sauce and simmer for 2 minutes, then lower the heat to medium-low. Stir the cornstarch slurry again, add to the skillet, and stir until the sauce thickens.
- Prep Time: 15 minutes
- Cook Time: 25 minutes