Mongolian Meatballs With Sweet And Spicy Glaze Recipes
MONGOLIAN BEEF MEATBALLS
Turn your favorite Asian take out into Mongolian beef meatballs! These meatballs are made with ground beef and are tender to the core. Toss them in a sweet, savory, and sticky glaze and watch the crowd gobble them up for game day!
Provided by Marzia
Categories Appetizers
Time 30m
Number Of Ingredients 14
Steps:
- PREP: Position a rack in the center of the oven and preheat the oven to 450ºF. Line a baking sheet with parchment paper, set aside.
- MEATBALLS: In a large bowl, combine the breadcrumbs, green onions, egg, minced garlic, soy sauce, salt, and white pepper. Mixed together until totally combined. Then, add the ground beef and mix until *just combined* you don't want to overwork the meat or you'll have tough meatballs. Shape the meatball mixture into meatballs using 1 ½ tablespoon (scant) of mix per meatball. I like to make them small since these are appetizers. Line the meatballs on the baking sheet and bake the meatballs for 8-10 minutes or until golden brown and cooked through.
- SAUCE: While the meatballs are baking, heat the ingredients for the sauce (except the sesame seeds) in a large skillet over medium-high heat. Use a whisk to dissolve the sugar and allow the sauce to come to a simmer before lowering the heat to low. Allow the sauce to simmer for 5-6 minutes (you want it to just barely bubble on the surface.) Stir frequently so the sauce doesn't burn.
- SERVE: When the meatballs are cooked, add them to the skillet and toss them in the sauce to coat. If your skillet is small, you can add ½ of the meatballs, coat and remove them to a serving dish. Sprinkle the meatballs with the toasted sesame seeds and the slivered green onions and serve!
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