Ingredients
Scale
For the Meatballs:
- 1 lb ground beef or chicken: The base for tender, juicy meatballs.
- 1/3 cup breadcrumbs: To hold the meatballs together while keeping them moist.
- 1 egg: Binds the mixture and gives structure to the meatballs.
- 2 cloves garlic, minced: Adds a hint of aromatic flavor.
- 1 tsp grated ginger: For a subtle zing that complements the Mongolian glaze.
- 1 tbsp soy sauce: Adds a touch of umami to the meatball mixture.
- 1 tsp sesame oil: Brings in that nutty, toasty flavor.
- 1/4 tsp black pepper: To round out the seasoning.
For the Mongolian Glaze:
- 1/2 cup soy sauce: The salty, savory base for the glaze.
- 1/4 cup brown sugar: For that signature sweetness.
- 1/4 cup water: Helps balance the consistency.
- 1 tsp grated ginger: Adds depth and warmth.
- 2 cloves garlic, minced: Because you can never have too much garlic!
- 1 tbsp cornstarch + 1 tbsp water (slurry): To thicken the glaze to perfection.
- 1 tsp sesame oil: For a touch of nuttiness.
- 1/4 tsp red pepper flakes (optional): For a little heat.
Instructions
Making the Meatballs
- Prepare the Meatball Mixture:
In a large mixing bowl, combine the ground meat, breadcrumbs, egg, garlic, ginger, soy sauce, sesame oil, and black pepper. Use your hands (or a spatula) to gently mix everything until just combined. Be careful not to overmix—this keeps the meatballs tender. - Form the Meatballs:
Using your hands or a small ice cream scoop, form the mixture into 1-inch balls. Aim for uniformity so they cook evenly. You should get about 18-20 meatballs. - Cook the Meatballs:
Heat 1-2 tablespoons of oil in a large skillet over medium heat. Add the meatballs in batches, being careful not to overcrowd the pan. Cook for 2-3 minutes per side until golden brown and cooked through. Remove from the pan and set aside.
Making the Mongolian Glaze
- Start the Glaze:
In the same skillet, add the soy sauce, brown sugar, water, ginger, and garlic. Stir to combine and bring to a simmer over medium heat. - Thicken the Glaze:
In a small bowl, mix the cornstarch and water to create a slurry. Slowly pour the slurry into the simmering sauce, stirring continuously. The glaze will begin to thicken and take on a glossy, sticky texture. - Add the Sesame Oil:
Stir in the sesame oil for an added layer of nutty flavor. If you’re a fan of heat, sprinkle in the red pepper flakes at this stage.
Combine and Serve
- Coat the Meatballs:
Add the cooked meatballs back into the skillet, tossing them gently in the glaze until they’re evenly coated. Let them simmer for 2-3 minutes to absorb the flavors. - Serve Hot:
Serve the meatballs immediately, garnished with sliced green onions and sesame seeds for a finishing touch.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 6
- Calories: 450
- Fat: 22g
- Carbohydrates: 32g
- Protein: 28g