Tender meatballs filled with flavor and smothered in homemade mongolian sauce, great alone or over rice as a main dish or hors d'oeuvre.
- 2 lbs ground beef, minced. Alternate pork, chicken or turkey.
- 3/4 cup panko or breadcrumbs
- 2 eggs
- 2 tbs low sodium soy sauce
- 1 tbs rice wine vinegar
- 1 tbs garlic, minced
- 1 tsp ginger, minced
- 1 cup green onions, thinly sliced
- 1 dash Sel Magique Spicy Blend, to taste
- 1 tsp sesame oil
- 1 tbs garlic, finely minced, about 4 cloves
- 1/2 tbs ginger, minced
- 1/2 cup low sodium soy sauce
- 2/3 cup water
- 1/2 cup brown sugar
- 2 tbs hoisin sauce
- 1 tbs oyster sauce
- 1 tbs white pepper, ground
- sesame seeds
- 1 green onion, finely sliced
- preheat oven to 400 degrees f
- 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, prepare 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).
- 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 over rice, or with toothpicks and serve on a plate as an hors d'oeuvre. Enjoy!