"Mongolian Meatballs"

Ingredients: "1 lb Wahlburgers Meatball-Meatloaf Blend", "1/2 cup breadcrumbs", "1/4 cup milk", "1 egg", "2 green onions, finely chopped", "2 cloves garlic, minced", "1 teaspoon ginger, grated", "Salt and pepper, to taste", "2 tablespoons vegetable oil", "1/2 cup soy sauce", "1/2 cup brown sugar", "1/4 cup hoisin sauce", "1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)"

Mongolian Meatballs

prep time
20 min
cook time
25 min
  • 1 lb Wahlburgers Meatball-Meatloaf Blend
  • 1/2 cup breadcrumbs
  • 1/4 cup milk
  • 1 egg
  • 2 green onions, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • Salt and pepper, to taste
  • 2 tablespoons vegetable oil
  • Optional: 2 green onions, sliced, Sesame seeds
  • For the Mongolian Sauce:
  • 1/2 cup soy sauce
  • 1/2 cup brown sugar
  • 1/4 cup hoisin sauce
  • 1/4 cup water
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
  • Optional: 1/2 teaspoon red pepper flakes (for heat)
  1. 1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
  2. 2.Prepare the Meatballs: In a large bowl, combine the Wahlburgers Meatball-Meatloaf Blend, breadcrumbs, milk, egg, finely chopped green onions, minced garlic, grated ginger, salt, and pepper. Mix until well combined. Form the mixture into meatballs, about 1-1.5 inches in diameter, and place them on the prepared baking sheet.
  3. 3. Cook the Meatballs: Heat vegetable oil in a large skillet over medium-high heat. Brown the meatballs in batches, turning to ensure all sides are browned, about 2-3 minutes per side. Transfer the browned meatballs back to the baking sheet. Bake in the preheated oven for 10-12 minutes, or until the meatballs are cooked through.
  4. 4. Prepare the Mongolian Sauce: While the meatballs are baking, combine soy sauce, brown sugar, hoisin sauce, water, minced garlic, and grated ginger in a medium saucepan. Bring to a simmer over medium heat, stirring occasionally. Once the sauce is simmering, add the cornstarch mixture and continue to cook, stirring constantly, until the sauce thickens, about 2-3 minutes. If you like a bit of heat, add red pepper flakes to the sauce.
  5. 5. Combine Meatballs and Sauce: Remove the meatballs from the oven and add them to the saucepan with the Mongolian sauce. Gently toss to coat the meatballs evenly with the sauce.
  6. 6. Serve: Transfer the Mongolian meatballs to a serving dish. Garnish with sliced green onions and sesame seeds. Serve hot over rice or noodles, with extra sauce on the side.