These are super easy to make and absolutely delicious Mongolian beef meatballs. These are meatball version of very popular Mongolian beef that originated in Taiwan. Now, it widely popular in Chinese-American dish served in all over US.
How to make it?
So are you ready to enjoy this quick meal? Let’s begin making mongolian meatballs.
Ground beef: Use 20% fat ground beef for moist meatballs. Breadcrumb: You can use panko or any fresh breadcrumbs. They help with binding of meatballs. Egg Ginger and Garlic: Freshly minced tastes best. Soy sauce: Opt for low sodium if available. Spices: I used pepper, chili flakes and siracha sauce to spice the recipe. Consider adjusting spices in the recipe if you can’t handle heat. Hoisin sauce: You substitute this sauce with dark soy sauce. Use just 1 teaspoon of dark soy sauce as it is very high sodium. Brown sugar Cornflour or cornstarch Green onions Sesame seeds
Expert Tips
Just remember to adjust heat in the recipe to your taste by skipping or adding more red pepper flakes. If you like extra gravy, double the ingredient for gravy and make more sauce. Do not water down as that will spoil the sauce. But I recommend sticking to dry version. It just tastes so much better.
Serving Suggestions
These mongolian meatballs will be gone before you could think about what to eat with it. I could snack on them as soon as they are rolled in the glaze.
They pair well with garlic rice and make a perfect weekend night dinner. Serve it as a side with stir-fried noodles. If you roll them into large balls and insert a toothpick. These cuties will become a fancy glazed appetizer.
Recipe Faqs
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📖 Recipe
