Description
These Savory Spicy Mongolian Glazed Meatballs are a delightful blend of ground beef or pork seasoned with aromatic scallions, garlic, and ginger, cooked to perfection and coated in a rich, spicy-sweet Mongolian glaze. Garnished with sesame seeds and extra scallions, these meatballs are perfect as an appetizer or main dish that brings a delicious Asian-inspired flavor to your table.
Ingredients
Scale
Meatballs
- 1 pound ground beef or pork
- 1/4 cup breadcrumbs
- 1/4 cup minced scallions
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 large egg
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1 tablespoon vegetable oil (for frying)
Mongolian Glaze
- 1/4 cup soy sauce
- 1/4 cup honey
- 1 tablespoon rice vinegar
- 1 tablespoon Sriracha (adjust for spice preference)
- 1 teaspoon cornstarch
- 1 tablespoon water
- 1 teaspoon sesame seeds (for garnish)
- Additional sliced scallions (for garnish)
Instructions
- Prepare the Meatball Mixture: In a mixing bowl, combine the ground beef or pork, breadcrumbs, minced scallions, minced garlic, minced ginger, egg, soy sauce, sesame oil, black pepper, and salt. Mix everything until just combined, being careful not to overwork the meat.
- Shape the Meatballs: Form the mixture into 1-inch meatballs and place them on a baking sheet lined with parchment paper.
- Brown the Meatballs: Heat the vegetable oil in a large skillet over medium heat. Once hot, add the meatballs in batches, ensuring the pan is not overcrowded. Cook until browned on all sides, about 8-10 minutes. Remove the cooked meatballs and place them on a plate lined with paper towels to drain excess oil.
- Make the Mongolian Glaze: In a small saucepan, combine soy sauce, honey, rice vinegar, and Sriracha. Bring the mixture to a simmer over medium heat.
- Thicken the Sauce: In a separate small bowl, mix the cornstarch with water to create a slurry. Once the sauce is simmering, stir in the slurry and continue cooking for another 1-2 minutes until the sauce thickens.
- Coat the Meatballs: Add the cooked meatballs to the saucepan and gently toss them in the glaze until well coated. Allow them to simmer for an additional 2-3 minutes to absorb the flavors.
- Garnish and Serve: Remove from heat and transfer the glazed meatballs to a serving dish. Garnish with sesame seeds and additional sliced scallions before serving.
Notes
- Adjust Sriracha to control the spice level to your preference.
- For a gluten-free version, substitute soy sauce with tamari and use gluten-free breadcrumbs.
- Ensure not to overmix the meat to keep the meatballs tender.
- These meatballs can be served with steamed rice or noodles for a complete meal.
- Leftover meatballs can be refrigerated for up to 3 days and reheated gently in a skillet with some additional sauce.
