INGREDIENTS FOR THE MEATBALLS

 INGREDIENTS

FOR THE MEATBALLS:

• 2 pounds | 1 kilogram ground beef mince (or pork, chicken, turkey)
• 3/4 cup Panko or breadcrumbs
• 2 eggs
• 2 tablespoons low sodium soy sauce
• 1 tablespoon Shaoxing (Chinese) wine*
• 1 tablespoon minced garlic
• 1 teaspoon minced ginger
• 1 cup thinly-sliced or chopped green onions (4 green onions)
• Kosher salt and pepper , to taste

FOR THE MONGOLIAN GLAZE:

• 1 teaspoon sesame oil
• 4 cloves (or 1 tablespoon) garlic, minced
• ½ tablespoon minced ginger
• ½ cup low sodium soy sauce
• ⅔ cup water
• 1/2 cup brown sugar
• 2 tablespoons hoisin sauce
• 1 tablespoon oyster sauce
• 1 tablespoon ground white pepper (or ½-1 tablespoon red chilli / powder)

TO SERVE:

• Sesame seeds
• 1 green onion , finely sliced

INSTRUCTIONS

Preheat oven to 200°C | 400°F.

FOR THE MEATBALLS:

• Mix together all of the meatball ingredients in a large bowl until well-combined. Spoon out 1-inch of meat mixture with a cookie scoop (or tablespoon), shape into balls and place onto 2 large baking sheets or trays lined with baking or parchment paper.
• Bake for 10-12 minutes, or until golden browned and cooked through.
• While the meatballs are baking, make your sauce!

FOR THE SAUCE:

• Heat a non-stick pan or skillet over medium-high heat. Whisk ALL of the sauce ingredients together in the pan until well blended. Bring to a simmer and continue cooking until sauce thickens, while stirring occasionally to prevent burning or sticking on the bottom of the pan (about 8 minutes).

COAT:

• When meatballs have finished cooking, add half of the meatballs into the pan and gently coat each meatball generously and evenly in the sauce. Transfer the glazed meatballs to a serving dish or tray with a slotted spoon and add in the remaining non-coated meatballs to the sauce. Coat and transfer to serving dish.
• Sprinkle with sesame seeds and sliced green onions (if desired), and serve warm with toothpicks or mini forks.