STICKY MONGOLIAN MEATBALLS
This recipe is for a crowd – feel free to pare back and serve over steamed broccoli and rice for an easy family meal. Mongolian not your thing? Choose any of your favorite Asian glazes – from Orange Beef to Szechwan Beef to General Tso sauce.
- 18 Casa Meatballs
- 1 tsp sesame oil
- 4 cloves (or 1 Tbsp) garlic, minced (pre-minced or paste both work great here)
- ½ Tbsp minced ginger (ginger paste is VERY acceptable)
- ½ cup low sodium soy sauce (don’t go with full sodium – both hoisin and oyster sauce are very salty in their own right)
- ⅔ cup water
- ½ cup brown sugar
- 2 Tbsp hoisin sauce
- 1 Tbsp oyster sauce
- 1 Tbsp ground white pepper (or ½ to 1 Tbsp red chili powder)
- Toasted sesame seeds (optional garnish)
- Sliced green onions (optional garnish)
- Prepare meatballs according to package instructions.
- 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).
- 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). Serve warm with toothpicks or mini forks.