Name: Mongolian Meatballs - the appetizer winner for any party!!
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8
Cuisine: Asian
Ingredients: Talking Rain AQA Water, 9.5 pH; Wan Ja Shan Soy Sauce; Spice World Ginger, Minced; SIGNATURE SELECTS Honey, Raw, Wildflower; Bob's Red Mill Corn Starch; Napoleon Co. Grille Garlic Cloves; Badia Spices Red Pepper, Crushed; Crunch Easter Flatback Egg; Boskovich Green Onions; MMD 80% Lean 20% Fat Ground Beef Patties; Kikkoman Panko Japanese style bread crumbs; Holland House Sherry Cooking Wine

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For the Meatballs: Add all the ingredients (Ground Beef, Cooking Sherry, Soy Sauce, Red Pepper Flakes, Honey, Garlic, Bread Crumbs, Egg, Green Onions) together. Form your meatballs about an inch in diameter. Add to a pan and brown all sides, fully cooking through.

For the Sauce: Mix everything (Honey, Soy Sauce, 1/4C Water, 4 Cloves Garlic, Ginger) in a bowl besides the starch and 2t water. Add this mixture to the pan when the meatballs are done and toss. Thicken the sauce with the starch/water mixture.

Mongolian Meatballs - the appetizer winner for any party!!

Serves 8

15 mins prep

20 mins cook

35 mins total

What you need

How to make

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