Mongolian Meatballs

• 总时间: 12 minutes

配料

MEATBALLS

1 large egg

1 tablespoon (20g) hoisin sauce

1 tablespoon (15g) less sodium soy sauce

1 teaspoon garlic powder

1/2 teaspoon ground ginger

3 scallions, thinly sliced

1 1/4 cups (115g) panko

1 1/2 lbs ground beef

SAUCE

3/4 cup (150g) dark brown sugar

1/2 cup (120g) less sodium soy sauce

1/3 cup (105g) hoisin sauce

1 tablespoon (15g) sesame oil

1 teaspoon garlic powder

1/2 teaspoon ground ginger

1/2 teaspoon red pepper flakes

2 tablespoons (16g) cornstarch

1/4 cup (60g) water

FOR MEATBALLS

步骤

Preheat the oven to 375℉ (190℃) and line a sheet tray with parchment paper.

In a large bowl, add the egg, hoisin, soy sauce, garlic, ginger and scallions. Stir with a fork.

Then stir in the panko.

Add the ground beef (the texture is better if you tear it into small pieces as you add to the bowl).

Mix together, by hand.

Scoop 1-tablespoon scoops onto the sheet pan. Roll between your palms to form smooth balls.

Bake until just cooked through, 7-10 min (do not overbake!!).

FOR SAUCE

In a large saute pan, whisk together the brown sugar, soy sauce, hoisin, sesame oil, garlic, ginger, and red pepper flakes.

Bring to a simmer and cook until the sugar is dissolved and sauce is slightly thickened, 1-2 min.

In a small liquid measuring cup, combine the cornstarch and water. Stir this into the simmering sauce.

Bring the pan back to a simmer and cook until thick and glazey, 2-3 min.

Add the cooked meatballs toss to coat.

Sprinkle with more scallions and red pepper flakes.