Mongolian Meatballs

Step 1/6

• 1½ scallions

• oven
• baking sheet
• knife
• cutting board

Preheat oven for 250°C. Slice the white part of the scallions thinly and put them aside. Slice the green parts thinly as well and pit them aside for garnish.

Step 2/6

• ¼ cup panko breadcrumbs
• ½ tbsp garlic (grated)
• ½ tbsp low-sodium soy sauce
• ½ large egg
• ⅛ tsp chili flakes
• ¼ kg ground beef

• bowl (large)
• fork

In a large bowl, put breadcrumbs, grated garlic, 1 tbsp of soy sauce, large egg, salt, chilli flakes. Mix it well together. Then ground beef in it. Mix it with a fork until just combined. You don’t want to overwork the meat or you’ll have tough meatballs.

Step 3/6

• baking sheet
• oven

Make balls with hands from the mixture. The balls should not be bigger than ping-pong balls. If it sticks to your hands, wash them. Spray some cooking spray on your palms. Line the those meat balls on a baking sheet. Put in the oven a bake for 8-10min.

Step 4/6

• ¼ cup brown sugar
• 1 tsp ginger (grated)
• 50 ml chicken stock
• cornstarch
• ½ tbsp garlic (grated)
• 1 tsp sesame oil

• whisk (small)
• large skillet

Put the oil in a large skillet over medium heat. Put all other remaining ingredients (except green scallions) into the skillet. Whisk all together. When it starts boiling, lower the heat and let it simmer for 5-6minutes. Mix some cornstarch with cold couple of tbsp of cold water in a glass and pour into the sauce. It should thicken almost immediately.

Step 5/6

Put the meatballs in the skillet with the sauce and mix until well coated with it. Rest for 5-10minutes.

Step 6/6

Serve with rice or noodles. Garnish with green sliced scallions.

Enjoy your meal!