Description
Delicious, moist meatballs in a sticky sweet Mongolian glaze. Perfect for dinner with a side of rice or game day!
Ingredients
Scale
FOR THE MEATBALLS:
- 2 lbs. Ground beef (pork or turkey)
- 1Â teaspoon Sesame oil
- 1/2 Cup Panko or breadcrumbs
- 1/2Â teaspoon Ground ginger
- 2 Large Eggs
- 1Â teaspoon Minced Garlic
FOR THE SAUCE:
- 1 Tbsp. Olive oil
- 2 Cloves Garlic, minced
- 1 Tbsp. Ginger ( I buy mine in a tube similar to tomato paste)
- 1/2 Cup Organic Low Sodium Soy sauce (or Tamari or Amino Acids)
- 1/4 Cup Water
- 1 Tbsp. Hoisin Sauce
- 1 Tbsp. Rice Vinegar
- 1 – 2 Tbsp. Brown sugar (depending on how sweet you like your sauce)
- 1/4 Cup Organic Corn starch (Amazon sells it) mixed with a teaspoon of water to dilute
Instructions
FOR THE MEATBALLS:
- Combine all the ingredients together in a large bowl and roll into 1″ balls. This recipe should make approximately 35 if they are rolled into 1″ balls. Larger balls will result in less quantity and will need to be cooked longer.Â
- Place the meatballs on a baking sheet lined with parchment paper or a Silpat and bake at 350°F for 15 minutes or until cooked through.Â
FOR THE SAUCE:
- In a small saucepan over medium heat, heat 1 tablespoon vegetable oil until just warm.  Add the garlic and ginger and cook until fragrant, 30 seconds – 1 minute.
- Add the remaining ingredients and stir until dissolved.
- Bring to a boil, then immediately reduce the heat and simmer until reduced by half, 10 to 12 minutes.
