Mongolian Glazed Meatballs With Red Bell Pepper And Carrot Recipes
MONGOLIAN MEATBALLS WITH SWEET AND SPICY GLAZE
Made with ground venison and pork, these Mongolian Meatballs have Asian flavors with a sweet and spicy sauce.
Provided by Shelby Law Ruttan
Categories Wild Game Recipes
Time 30m
Number Of Ingredients 14
Steps:
- In a large bowl combine the venison, pork, pork rinds, egg, garlic, 1 teaspoon sesame oil, and 1/8 cup green onions. Mix with hands until well combined.
- Shape into 1" meatballs. Set aside.
- Heat a large skillet over medium-high heat. Add the olive oil and heat until hot. Add the meatballs to the skillet and cook until browned on all sides.
- Remove meatballs from the skillet and set aside.
- Add the remaining sesame oil, swirl pan to coat bottom. Stir in the fresh ginger and cook, stirring constantly, for 1 minute.
- Stir in the chicken broth, coconut aminos, and golden monkfruit. Bring to a boil, stirring constantly.
- Return the meatballs to the skillet and toss to coat. Add the carrots and red pepper flakes (if using). Simmer until sauce has reduced and thickened.
- Sprinkle with sesame seeds (if using).
Nutrition Facts : ServingSize 1 g, Calories 250 kcal, Carbohydrate 4 g, Protein 21 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 96 mg, Sodium 471 mg, Fiber 1 g, TransFat 1 g, Sugar 1 g, UnsaturatedFat 8 g
MONGOLIAN BEEF MEATBALLS
Everything you love about Mongolian beef, but in meatball form! This is a quick easy dinner that pairs well with rice or Chinese noodles.
Provided by Arlyn Osborne
Categories Meatballs
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- For the meatballs: Preheat the oven to 375 degrees F and line a sheet tray with parchment paper.
- Beat the egg in a large bowl with a fork, then add the hoisin sauce, soy sauce, garlic, ginger and scallions. Stir in the panko, then add the ground beef, tearing into small pieces before adding to the bowl.
- Mix together by hand until completely combined, then use a 1-tablespoon ice cream scoop or spoon to make meatballs and place on the prepared baking sheet. Shape the meatballs into smooth round balls. Bake until cooked through, 15 to 17 minutes.
- For the sauce: Whisk to combine the dark brown sugar, soy sauce, hoisin sauce, sesame oil, garlic, ginger, red pepper flakes and 1 cup water in a large skillet. Bring to a simmer and cook until the sugar is dissolved and the sauce is thickened, 6 to 8 minutes.
- Whisk the cornstarch with 1 tablespoon water in a small bowl until smooth. Stir into the simmering sauce, then add the cooked meatballs and cook until the sauce is thickened and the meatballs are coated, about 30 seconds.
- For the rice and garnishes: Serve the meatballs over rice and garnish with sliced scallions and toasted sesame seeds.
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