Description
These Savory Spicy Mongolian Glazed Meatballs are a flavorful twist on a classic appetizer. Made with ground beef or pork, mixed with fresh scallions, garlic, and ginger, these tender meatballs are pan-fried to a golden brown and then coated in a sweet and spicy Mongolian-inspired glaze featuring soy sauce, honey, rice vinegar, and Sriracha. Garnished with sesame seeds and additional scallions, they make for a perfect party snack or a tasty main dish served over rice or noodles.
Ingredients
Scale
Meatballs
- 1 pound ground beef or pork
- 1/4 cup breadcrumbs
- 1/4 cup minced scallions
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 large egg
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1 tablespoon vegetable oil (for frying)
Mongolian Glaze
- 1/4 cup soy sauce
- 1/4 cup honey
- 1 tablespoon rice vinegar
- 1 tablespoon Sriracha (adjust for spice preference)
- 1 teaspoon cornstarch
- 1 tablespoon water
- 1 teaspoon sesame seeds (for garnish)
- Additional sliced scallions (for garnish)
Instructions
- Prepare the Meatball Mixture: In a mixing bowl, combine the ground beef or pork, breadcrumbs, minced scallions, minced garlic, minced ginger, egg, soy sauce, sesame oil, black pepper, and salt. Mix everything until just combined, being careful not to overwork the meat to keep the meatballs tender.
- Form Meatballs: Shape the mixture into 1-inch meatballs and place them on a baking sheet lined with parchment paper to keep them from sticking and to make handling easier.
- Pan-Fry the Meatballs: Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, add the meatballs in batches, making sure not to overcrowd the pan. Cook until browned on all sides, about 8-10 minutes total. Remove the cooked meatballs from the skillet and set them aside on a plate lined with paper towels to absorb excess oil.
- Prepare the Mongolian Glaze: In a small saucepan, combine the soy sauce, honey, rice vinegar, and Sriracha. Bring the mixture to a simmer over medium heat, allowing the flavors to meld.
- Thicken the Sauce: In a separate small bowl, whisk together the cornstarch and water to create a slurry. Slowly stir this slurry into the simmering sauce, continuing to cook for another 1-2 minutes until the sauce thickens to a glossy consistency.
- Glaze the Meatballs: Add the cooked meatballs to the saucepan and gently toss them in the glaze until they are well coated. Allow them to simmer in the sauce for an additional 2-3 minutes to let the flavors penetrate and the meatballs to heat through.
- Serve: Remove the meatballs from the heat and transfer them to a serving dish. Garnish with sesame seeds and additional sliced scallions for a fresh, crunchy finish.
Notes
- You can substitute ground turkey or chicken for a lighter version of meatballs.
- Adjust the amount of Sriracha to control the spice level according to your preference.
- Serve these meatballs over steamed rice or noodles for a complete meal.
- If you prefer, bake the meatballs at 400°F (200°C) for 15-20 minutes instead of frying for a healthier option.
- Make the meatballs a few hours ahead and keep them refrigerated; reheat gently in the glaze before serving.
