MONGOLIAN BEEF MEATBALLS
Hearty and satisfying, Mongolian Beef Meatballs, is comfort food at its best. Easy to prepare and versatile, Cooked Perfect Frozen Meatballs can be prepared in minutes by adults and children alike.
Provided by Paula
Categories dinner
Time 18m
Number Of Ingredients 9
Steps:
- Heat thawed meatballs in a saucepan for 10 minutes or until heated through. (For frozen meatballs it will take about 20-25 minutes.)
- Remove meatballs from pan and add ginger, garlic, soy sauce (or liquid aminos), water, red pepper, and brown sugar. Stir.
- Heat on medium.
- Whisk cornstarch and 2 tablespoons water together to make a slurry.
- Add to saucepan.
- Bring the sauce to a boil and boil 2 to 3 minutes or until it thickens.
- Reduce heat to simmer.
- Add meatballs back into the saucepan and stir.
- Simmer meatballs in sauce 5 to 10 minutes.
- Serve hot alone or with rice.
Nutrition Facts : Calories 164 kcal, Carbohydrate 31 g, Protein 3 g, Fat 4 g, SaturatedFat 3 g, Cholesterol 1 mg, Sodium 1628 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving
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!
AIP MONGOLIAN BEEF MEATBALLS
If you're following an AIP diet and missing takeout, this Mongolian beef meatball recipe will curb a craving with AIP-friendly cassava breading and a sweet and savory sauce made with ginger and coconut aminos!
Provided by Meal Prep on Fleek
Categories dinner Lunch Main Dish
Time 37m
Number Of Ingredients 13
Steps:
- Combine ingredients for meatballs in a medium mixing bowl and thoroughly mix to combine. Shape into 20 meatballs and place on a wax paper-lined tray.
- Heat olive oil over medium heat in a large skillet for 2 minutes. Add 10 meatballs. Brown for 6 minutes, turning meatballs every 2 minutes. Set browned meatballs aside on a plate. Repeat with remaining meatballs. Return all meatballs to skillet and cover with a lid. Reduce heat to medium-low. Cook 6-8 minutes until meatballs are fully cooked.
- Whisk together ingredients for the sauce in a small bowl. Pour sauce over meatballs. Bring to a simmer and cook for 2-3 minutes longer, until the sauce has thickened.
- Place 5 meatballs in large compartments of 4 MPOF teal containers and drizzle with sauce and a sprinkle of green onion. Add broccoli to small compartments and season with sea salt if desired.
Nutrition Facts : Calories 392 kcal, Carbohydrate 16 g, Protein 25 g, Fat 25 g, ServingSize 1 serving
MARVELOUS MONGOLIAN MEATBALLS
My meatball recipe inspired by Chef John's Mongolian Pork Chops is absolutely delicious. A wonderful recipe for a party. Serve them as an appetizer with toothpicks, and they will disappear before your eyes. They can also make a meal sandwiched in a hero or over a bed of pasta.
Provided by Brian Bower
Categories World Cuisine Recipes Asian
Time 3h5m
Yield 12
Number Of Ingredients 22
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Whisk hoisin sauce, 4 cloves garlic, red wine vinegar, soy sauce, grated ginger, rice vinegar, sesame oil, sugar, hot sauce, white pepper, and black pepper together in a large bowl.
- Mix ground beef, ground lamb, cabbage, yellow onion, panko, carrot, ground ginger, green onion, 6 cloves chopped garlic, garlic salt, black pepper, and 2 tablespoons of the hoisin sauce mixture together in a separate bowl; shape into meatballs and arrange on a jelly roll pan.
- Bake in preheated oven until no longer pink in the middle, about 25 minutes. Shake pan to turn meatballs, switch oven to Broil, and cook under the broiler until browned, about 10 minutes more. Set aside to cool.
- Transfer warm meatballs to slow cooker and pour hoisin sauce mixture over the meatballs.
- Cook on Low, stirring intermittently, for 2 to 4 hours.
Nutrition Facts : Calories 180.9 calories, Carbohydrate 15.6 g, Cholesterol 36.6 mg, Fat 8.6 g, Fiber 2.3 g, Protein 11.7 g, SaturatedFat 3.1 g, Sodium 518.8 mg, Sugar 6.4 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.
MONGOLIAN BEEF
This is another American-born Chinese dish that is part of our wok vocabulary. I will always firmly believe that dishes, like Mongolian beef and California roll, that were born in the States are authentic dishes. The secret to tender meat in the wok is the marinade. You will see this in many of my recipes. Baking soda tenderizes the meat, cornstarch and water create a slurry that brings in the baking soda and oil pre-lubricates the meat and keeps us from using too much oil in the wok.
Provided by Jet Tila
Categories main-dish
Time 2h25m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- For the beef: Slice the flank steak across the grain into 3/4-inch (19 millimeters)-thick slices on an angle to make planks then cut the planks into 3/4-inch (19 millimeters) cubes. Combine the cornstarch, baking soda and salt with 2 tablespoons of water in a small bowl and set aside. Place the steak in a shallow bowl and add the water, vegetable, and cornstarch mixture. Massage all the ingredients into the meat. Cover and refrigerate for 2 to 12 hours.
- For the sauce: Combine the oyster sauce, hoisin sauce, soy sauce, cornstarch, vinegar, garlic and half the ginger in a small bowl and set aside.
- For the stir-fry: Heat the oil to medium-high in a wok or medium saute pan. Stir in the beef and cook to medium-rare, stirring constantly, about 3 minutes. Drain off excess oil. Add the garlic and remaining ginger and saute 20 to 30 seconds. Stir in the bell peppers and onions and let them cook until the edges of the onion and bell peppers begin to brown, about 2 minutes. Add the scallion whites, dried chilies and sauce, stir constantly and let it cook for about 2 minutes, until the sauce thickens.
- Transfer to a platter and garnish with the scallion greens.
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