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.

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Ingredients

  • 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)

Directions

  1. Prepare meatballs according to package instructions.
  2. 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).
  3. 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.
  4. Sprinkle with sesame seeds and sliced green onions (if desired). Serve warm with toothpicks or mini forks.