Mongolian Meatballs
Garlic and ginger are key ingredients in these delectable meatballs, taken from Omnivore's Cookbook. They're popularly known as Chinese meatballs, but this version is named for the country that borders both China and Russia. Whatever the origins, the combination of salty soy sauce with brown sugar and tangy ginger is a favourite served with rice, Udon or other Asian noodles.
I've included an adjustment, suggesting the optional inclusion of sautéed onions instead of green onions. Want to make these as an appetizer? Roll them into balls half the size suggested and cook them quickly. Serve with toothpicks. They'll go fast!
For another tour of world tastes, try Mediterranean-Style Scallops or Moroccan Trout/Salmon with Chermoula Sauce.
Ingredients for the Meatballs
1 lb (450 g) beef
2 tablespoons dry sherry
1 tablespoon soy sauce
1 teaspoon chili flakes or chili powder
1/4 teaspoon brown sugar
2 cloves garlic, grated or minced
1 teaspoon ginger, grated or minced
1/2 cup breadcrumbs
1 egg
4 green onions , chopped (optional) OR 1/2 white or yellow onion, chopped
1 teaspoon vegetable or olive oil, more if needed
Ingredients for the Sauce
1/4 cup brown sugar
1/4 cup soy sauce
1/3 cup water
4 cloves garlic, grated or minced
2 teaspoons ginger, grated or minced
Ingredients for the Slurry
1 teaspoon cornstarch
2 teaspoons water
Method
In a medium-size bowl combine the ground beef, sherry, soy sauce, chili flakes, brown sugar, garlic and ginger. Mix until the meat starts to feel sticky and bouncy. Add the breadcrumbs, egg, and green onions (if using). If you're using white or yellow onions, sauté lightly over medium heat using 1 teaspoon oil. Mix until fully incorporated.
Using your hands, form the mixture into 24 heaping tablespoon-sized meatballs. For easy forming, grease your palm with a bit of oil to prevent the meat from sticking too much. Place on a plate.
Add the sauce ingredients to a small bowl. Mix to dissolve the sugar completely. Set aside.
Combine the slurry ingredients in a small bowl and mix well. Set aside.
Heat a large skillet over medium-high heat with 1 teaspoon of oil. Add the meatballs with some space in between. Cook without touching until the bottom turns brown. Adjust the heat as required. Flip the meatballs 2 to 3 times, until most of the sides turn golden brown. Add more oil as needed.
Turn heat to medium. Move the browned meatballs to one side of the pan. Use a spoon or a few layers of kitchen paper towel attached to a pair of tongs to remove some of the excess fat that collects in the pan.
Pour the sauce into the pan. Cook for 2 minutes while stirring the meatballs to coat them in the sauce evenly.
Turn heat to medium low. Stir the slurry again to dissolve the cornstarch completely and swirl into the pan. Stir immediately and let cook until the sauce thickens. Remove the pan from the heat.
Garnish with sliced green onions, if using.
Serve hot over rice or noodles as a main dish.
Garlic and ginger are key ingredients in these delectable meatballs, taken from Omnivore's Cookbook. They're popularly known as Chinese meatballs, but this version is named for the country that borders both China and Russia. Whatever the origins, the combination of salty soy sauce with brown sugar and tangy ginger is a favourite served with rice, Udon or other Asian noodles.
I've included an adjustment, suggesting the optional inclusion of sautéed onions instead of green onions. Want to make these as an appetizer? Roll them into balls half the size suggested and cook them quickly. Serve with toothpicks. They'll go fast!
For another tour of world tastes, try Mediterranean-Style Scallops or Moroccan Trout/Salmon with Chermoula Sauce.
Ingredients for the Meatballs
1 lb (450 g) beef
2 tablespoons dry sherry
1 tablespoon soy sauce
1 teaspoon chili flakes or chili powder
1/4 teaspoon brown sugar
2 cloves garlic, grated or minced
1 teaspoon ginger, grated or minced
1/2 cup breadcrumbs
1 egg
4 green onions , chopped (optional) OR 1/2 white or yellow onion, chopped
1 teaspoon vegetable or olive oil, more if needed
Ingredients for the Sauce
1/4 cup brown sugar
1/4 cup soy sauce
1/3 cup water
4 cloves garlic, grated or minced
2 teaspoons ginger, grated or minced
Ingredients for the Slurry
1 teaspoon cornstarch
2 teaspoons water
Method
In a medium-size bowl combine the ground beef, sherry, soy sauce, chili flakes, brown sugar, garlic and ginger. Mix until the meat starts to feel sticky and bouncy. Add the breadcrumbs, egg, and green onions (if using). If you're using white or yellow onions, sauté lightly over medium heat using 1 teaspoon oil. Mix until fully incorporated.
Using your hands, form the mixture into 24 heaping tablespoon-sized meatballs. For easy forming, grease your palm with a bit of oil to prevent the meat from sticking too much. Place on a plate.
Add the sauce ingredients to a small bowl. Mix to dissolve the sugar completely. Set aside.
Combine the slurry ingredients in a small bowl and mix well. Set aside.
Heat a large skillet over medium-high heat with 1 teaspoon of oil. Add the meatballs with some space in between. Cook without touching until the bottom turns brown. Adjust the heat as required. Flip the meatballs 2 to 3 times, until most of the sides turn golden brown. Add more oil as needed.
Turn heat to medium. Move the browned meatballs to one side of the pan. Use a spoon or a few layers of kitchen paper towel attached to a pair of tongs to remove some of the excess fat that collects in the pan.
Pour the sauce into the pan. Cook for 2 minutes while stirring the meatballs to coat them in the sauce evenly.
Turn heat to medium low. Stir the slurry again to dissolve the cornstarch completely and swirl into the pan. Stir immediately and let cook until the sauce thickens. Remove the pan from the heat.
Garnish with sliced green onions, if using.
Serve hot over rice or noodles as a main dish.