Mongolian Meatballs - Asian Meatballs
Calories: 14
Adjust Servings Here: 4 servings
Description
These Asian sweet and sour Mongolian meatballs are tender and juicy and made on the stovetop in just 20 minutes. The brown sugar and soy sauce add sweetness and color, while the vinegar and tomato paste add a sour zing. It's a great treat for family and guests.
Ingredients
Meatballs
- 1 lb (500 g) Ground beef
- ½ cup (30 g) Breadcrumbs
- 1 large Eggs
- 2 large Garlic cloves grated
- 1 inch Fresh ginger grated
- 2 tbsp Soy sauce
- 2 tbsp Shaoxing wine or dry sherry
- 1 tsp Chilly flakes
- ¼ cup (4 tbsp) Parsley
- ½ tsp Salt
- ½ tsp Pepper
Sauce
- ½ cup (120 ml) Soy sauce
- ⅓ cup (75 g) Brown sugar
- 1 tsp Smoked paprika
- 2 tbsp Rice vinegar
- 2 tbsp Tomato paste
- ½ cup (240 ml) Chicken broth or water
Plus
- 2 tbsp Canola oil
- ¼ cup Parsley for garnish
Instructions
Meatballs
- Place ground beef and all meatball ingredients in a large mixing bowl. Combine well, but do not overmix.Pro tip - If you overmix, the meatballs tend to become hard. You want them to just hold their shape and soak up all the sauce.1 lb Ground beef, ½ cup Breadcrumbs, 1 large Eggs, 2 large Garlic cloves, 1 inch Fresh ginger, 2 tbsp Soy sauce, 2 tbsp Shaoxing wine , 1 tsp Chilly flakes, ¼ cup Parsley, ½ tsp Salt, ½ tsp Pepper
- Make equal-sized meatballs. To make them similar in size, use a small cookie scoop or a tablespoon.Pro tip - Dipping your hands in water or oiled hand makes it easier to work with ground beef.
- In a skillet or cast-iron pan, heat the oil on medium heat. You can also use a large frying pan.2 tbsp Canola oil
- Add the meatballs and sear them on all sides, gently turning as they cook. I like to cover the pan for the first two minutes. Pro tip - If a meatball gets stuck to the pan, it means it needs more time. Try again later. If you force them out, they will break.
- Once the meatballs are browned on all sides, about 2 to 3 minutes, remove them to a plate and set them aside. Keep them warm.Pro tip - The meatballs are not cooked at this time, just seared, so they have a nice color. They will cook further in the sauce later.
Sauce
- In the same skillet, add all the sauce ingredients and cook for 2 to 3 minutes on medium to low heat. The sauce will turn into a dark, glossy syrup-like consistency.½ cup Soy sauce, ⅓ cup Brown sugar, 1 tsp Smoked paprika, 2 tbsp Rice vinegar, 2 tbsp Tomato paste , ½ cup Chicken broth
- Add the meatballs and toss them gently in the sauce, coating each and every meatball. If the sauce is too thick, add a few tablespoons of water.Pro tip - This dish is supposed to have a thick syrupy sauce, so do not add too much water.
- Turn the heat to low. Cover the pan and cook for five minutes, letting the meatballs soak up as much of the sauce as possible.Pro tip - Check sauce consistency again, if needed add a few tbsp of water before you remove from heat.
- Sprinkle with fresh parsley.¼ cup Parsley
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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