Mahjong Nosh and Such~Mongolian Meatballs
Channel: Michele Frizzell #MAHJLIFE
Date: 2018-02-11

On this episode of Mahjong Nosh and Such, I’ve made Mongolian Meatballs and it’s the perfect one biter!

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INGREDIENTS
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MEATBALLS
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1 pound ground beef
1 pound bulk country sausage
3/4 cup Panko or breadcrumbs
2 eggs
2 tablespoons soy sauce
1 tablespoon Shaoxing wine, rice wine vinegar, white or apple cider vinegar
1 tablespoon minced garlic
1 teaspoon minced ginger
1 cup (4 green onions) green onions, chopped 
Kosher salt and pepper , to taste
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SAUCE
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1 teaspoon sesame oil
4 cloves (or 1 tablespoon) garlic, minced
½ tablespoon minced ginger
½ cup low sodium soy sauce
⅔ cup water
1/2 cup brown sugar
2 tablespoons hoisin sauce
1 tablespoon oyster sauce
1 tablespoon ground white pepper (or ½-1 tablespoon red chilli / powder)
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SLURRY
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2 oz cold water
2 oz soy sauce
1 tablespoon cornstarch
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GARNISH
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Sesame seeds
1 green onion , finely sliced on the diagonal
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DIRECTIONS
Preheat oven to 400°F
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MEATBALLS
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MIX all ingredients in large bowl until well-combined
SCOOP and shape meat mixture into 1” balls then place onto a large baking sheet or tray lined with baking or parchment paper
BAKE for 10-15 minutes or until golden browned and cooked through
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SAUCE
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HEAT pan over medium-high heat. 
WHISK all sauce ingredients together in the pan until well blended
SIMMER for 8 minutes, stirring occasionally to prevent burning or sticking on the bottom of the pan
ADD slurry and bring to a boil stirring constantly until desired thickness (about 2 minutes)
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ASSEMBLE
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TRANSFER meatballs to a large bowl 
POUR sauce over the meatballs and toss to coat
TRANSFER meatballs to a serving dish or tray with a slotted spoon
POUR sauce in a small bowl to serve with meatballs
GARNISH with sesame seeds and sliced green onions
SERVE with toothpicks or mini forks

Source:  Karina - Cafe Delites

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