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Skillet Baked Hoisin Ginger (Mongolian) Meatballs

Skillet Baked Hoisin Ginger (Mongolian) Meatballs, are a delicious cocktail or main course meatball recipe perfect for gameday, fun family and friend gatherings or to have all to yourself! This meatball recipe has the most tender, juicy and flavourful meatballs smothered in a sweet savoury hoisin ginger homemade glaze! They are easy to make, a crowd pleaser, and perfect for meal-prep! Serve as an appetizer, or as a main with fresh steamed rice.
Servings: 0
Author: Taneisha Morris

Ingredients

  • Meatballs
  • 1 1/2 pounds Ground Beef
  • 1/4 cup Breadcrumbs
  • 3 tbsp Green Onion or Yellow Onions finely sliced/chopped
  • 4 Cloves Fresh Garlic finely minced
  • 1/2 tbsp Ginger finely minced
  • 1 large Egg
  • 1 1/2 tbsp Soya Sauce
  • 1/4 tsp Freshly Cracked Black Pepper
  • Red Chili Flakes as desired (optional)
  • Green Onions for garnish
  • Sesame Seeds for garnish
  • Hoisin Ginger Mongolian Sauce
  • 1/2 cup Brown Sugar
  • 1/4 cup Hoisin Sauce
  • 2 tsp Sesame Oil
  • 2 tsp Rice Wine Vinegar
  • 3/4 Water
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Ground Ginger
  • 1 1/2 tsp cornstarch + 1 tsp cold water to thicken

Instructions

  • Preheat oven to 400°F (200°C).
  • In a large mixing bowl, add the meatball ingredients - ground beef, breadcrumbs, onions, garlic, ginger, egg, soya sauce, black pepper, red chili flakes (optional) and use your hands or large spoon to mix until well combined. Next, use a tablespoon or cookie dough scoop to measure out and roll and form the meat mixture into bite sized meatballs (approx. 18-20 meatballs).
  • Place the meatballs on a cast iron skillet or sheet pan lined with parchment paper or a silicone mat and drizzle with olive oil. Bake for 15-20 minutes or until cooked through and browned, flipping at the halfway point.
  • While meatballs cooking, add sauce ingredients - brown sugar, hoisin sauce, sesame oil, rice wine vinegar, water, garlic powder, onion powder, and ground ginger to a saucepan and heat over medium heat, bringing to a simmer and whisking frequently. Once sauce has begun to simmer, reduce heat to low and gradually whisk in cornstarch/water slurry to thicken sauce.
  • When meatballs cooked, remove from oven and pour sauce over meatballs and toss until meatballs well coated. Garnish with green onions and sesame seeds. Enjoy!

Notes

If you don't have Rice Wine Vinegar, use White or Apple Cider Vinegar. // To thicken sauce, combine 1 1/2 tsp cornstarch + 1 tsp cold water and add to sauce.