Description
Succulent Mongolian Meatballs bring bold Asian flavors dancing across your palate with aromatic spices and rich umami notes. Juicy beef mingles with zesty sauce, creating an irresistible meal guaranteed to satisfy hungry dinner companions.
Ingredients
Scale
Meat:
- 1 lb (450 g) ground beef
Seasonings and Aromatics:
- 2 tablespoons dry sherry
- 1 tablespoon soy sauce
- 1 teaspoon chili flakes
- ¼ teaspoon brown sugar
- 2 cloves garlic, grated
- 1 teaspoon grated ginger
- 4 green onions, chopped
Binding and Sauce Ingredients:
- ½ cup breadcrumbs
- 1 egg
- ¼ cup brown sugar
- ¼ cup soy sauce
- ⅓ cup water
- 4 cloves garlic, grated
- 2 teaspoons ginger, grated
- 1 teaspoon cornstarch
- 2 teaspoons water
- 1 teaspoon canola oil
- 1 green onion, sliced, for garnish
Instructions
- In a spacious mixing vessel, amalgamate ground beef with aromatic seasonings like dry sherry, soy sauce, chili flakes, brown sugar, minced garlic, and ginger. Knead the mixture thoroughly until the protein binds together seamlessly.
- Incorporate breadcrumbs, beaten egg, and finely chopped green onions into the meat mixture, ensuring uniform distribution of ingredients.
- Utilize lightly oiled palms to craft 24 uniformly sized spherical morsels, gently rolling each to maintain structural integrity.
- Create a vibrant sauce by whisking brown sugar, soy sauce, water, grated garlic, and ginger in a separate container until sugar completely dissolves.
- Prepare a cornstarch emulsion by blending cornstarch with water until achieving a silky, lump-free consistency.
- Select a generously sized skillet and heat oil over medium-high temperature. Carefully position meatballs, allowing sufficient spacing for even caramelization.
- Rotate meatballs periodically to develop a rich, golden-brown exterior on all surfaces.
- Reduce cooking temperature, relocate meatballs to one side, and discard excess rendered fat.
- Pour prepared sauce around meatballs, allowing gentle simmering for approximately two minutes.
- Reintroduce cornstarch mixture, stirring consistently until sauce transforms into a glossy, luxurious coating enveloping each meatball.
Notes
- Sticky meat mixture ensures juicy, flavorful meatballs by helping ingredients bind together effectively.
- Lightly oiling hands prevents sticking and creates uniform, perfectly shaped meatballs with smooth surfaces.
- Medium-high heat develops delicious golden-brown exterior while maintaining tender, moist interior of meatballs.
- Rotating meatballs during cooking guarantees even browning and prevents burning or uneven cooking.
- Cornstarch slurry acts as a natural thickening agent, transforming thin sauce into glossy, clingy coating for maximum flavor absorption.
- Removing excess fat during cooking reduces greasiness and ensures a cleaner, more concentrated taste profile.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Frying
- Cuisine: Mongolian
Nutrition
- Serving Size: 4
- Calories: 360
- Sugar: 9 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 90 mg