Mongolian Meatballs - Asian Meatballs

Place ground beef and all meatball ingredients in a large mixing bowl. Combine well but do not over mix.
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 tablespoon Soy sauce, 2 tablespoon Shaoxing wine, 1 teaspoon Chilly flakes, ¼ cup Parsley, ½ teaspoon Salt, ½ teaspoon Pepper
Make equal size meatballs - you can use a small cookie scoop or a tablespoon to make them similar in size.
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 tablespoon 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 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 the meatballs to a plate and set aside - keep 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.

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 teaspoon Smoked paprika, 2 tablespoon Rice vinegar, 2 tablespoon 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 they can.
Pro tip - Check sauce consistency again, if needed add a few tablespoon of water before you remove from heat.
Sprinkle with fresh parsley.
¼ cup Parsley

Ingredients