Mongolian-Style Beef and Lamb Meatballs

Name: Mongolian-Style Beef and Lamb Meatballs
Prep time: 30 min
Cook time: 2 h 35 min
Total time: 3 h 5 min
Yield: 12 servings
Cuisine: Chinese, Fusion
Ingredients: 0.5 tsp Black Pepper; 1 tbsp Fresh Ginger; 1 tsp Garlic Salt; 0.5 whole Green Cabbage; 0.25 cup Green Onion; 1 lb Ground Beef; 1 tbsp Ground Ginger; 0.5 lb Ground Lamb; 0.5 cup Hoisin Sauce; 1.5 tsp Hot Sauce; 4 cloves Minced Garlic; 0.5 cup Panko; 2 tbsp Red Wine Vinegar; 1 tbsp Rice Vinegar; 0.5 cup Shredded Carrots; 1.5 tbsp Soy Sauce; 2 tsp Sugar; 2 tsp Toasted Sesame Oil; 0.5 tsp White Pepper; 1 whole Yellow Onion

Appetizer 🧄Dinner 🍽️Lunch 🥪Snack 🍿 Chinese 🇨🇳Fusion Low-Carb Comfort-Food

Mongolian-Style Beef and Lamb Meatballs deliver a sweet-umami glaze balanced with ginger, garlic, and a gentle heat from hot sauce and white pepper. The mix of beef and lamb keeps each bite rich and tender, while hoisin and soy add a glossy finish perfect for party platters or weeknight dinners. Serve them as crowd-pleasing appetizers or over rice with a crisp salad.

Prep30 mins
Cook2 hrs 35 mins
Serves12
DifficultyMedium

1

Preheat the oven to 450 degrees F (230 degrees C).
2

In a large bowl, whisk together hoisin sauce, 4 cloves garlic, red wine vinegar, soy sauce, grated ginger, rice vinegar, sesame oil, sugar, hot sauce, white pepper, and black pepper.
3

In a separate bowl, combine ground beef, ground lamb, cabbage, yellow onion, panko, carrot, ground ginger, green onion, 6 cloves chopped garlic, garlic salt, black pepper, and 2 tablespoons of the hoisin sauce mixture; form into meatballs and place them on a jelly roll pan.
4

Bake in the preheated oven until the centers are no longer pink, about 25 minutes. Shake the pan to turn the meatballs, switch the oven to Broil, and broil until browned, about 10 minutes more. Set aside to cool.
5

Move the warm meatballs to a slow cooker and pour the hoisin sauce mixture over them.
6

Cook on Low, stirring occasionally, for 2 to 4 hours.