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Mongolian Glazed Meatballs

This quick and easy appetizer features sweet and salty Asian-inspired flavors giving your standard meatball appetizer a delicious twist.

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INGREDIENTS

For the Meatballs:

  • 2 lbs ground dry-aged beef (pork or chicken)
  • 3/4 cup Panko or breadcrumbs 2 eggs *2 tablespoons soy sauce *1 tablespoon Shaoxing (Chinese) wine (can substitute with Pale Dry Sherry) *2 tablespoons minced garlic *1.5 teaspoons minced ginger *1 cup thinly-sliced or chopped green onions (4 green onions)
  • Kosher salt and pepper, to taste

For the Sauce:

  • 1 teaspoon sesame oil
  • 4 cloves (or 1 tablespoon) garlic, minced
  • ½ tablespoon minced ginger
  • ½ cup low sodium soy sauce
  • ⅔ cup water
  • 1/2 cup brown sugar
  • 2 tablespoons hoisin sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon ground white pepper (or 1 tablespoon red chili powder)

INSTRUCTIONS

For the Meatballs:

  1. Mix together all of the meatball ingredients in a large bowl until well-combined.
  2. Using a spoon or cookie scoop, shape mixture into 1-inch balls and place onto 2 large baking sheets lined with parchment paper.
  3. Bake for 10-12 minutes, or until golden brown and cooked through. While the meatballs are baking, make your sauce!

For the Sauce:

  1. Heat a non-stick pan over medium-high heat.
  2. Whisk all of the sauce ingredients together in the pan until well blended.
  3. 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).

COAT:

  1. Once the meatballs are done cooking, add half of the meatballs into the pan and carefully coat each meatball evenly in the sauce.
  2. 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.
  3. Coat and transfer to serving dish.
  4. Sprinkle with sesame seeds and thinly sliced green onions, and serve warm with toothpicks or mini forks.

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