Mongolian meatballs
A different take on the Mongolian mince spaghetti recipe
Equipment
- 6.5 ltr slow cooker
Ingredients
- 1 kg beef mince
- 1 brown onion finely diced
- 1 tbsp Minced garlic
- 1 tbsp minced ginger
- 1/4 cup Soy sauce
- 1/4 cup Hoisin sauce
- 1/4 cup Brown sugar
- 4 Spring onions sliced
- 1 tbsp Sesame oil
- 1 cup panko bread crumbs
- 2 Eggs lightly beaten
- 1 bottle of Honey Soy Garlic marinade I used Masterfoods
Instructions
- Combine all ingredients (except the bottle of marinade) well
- Form mixture into golf size meatballs. I got 44 from this mix.
- Place meatballs in slow cooker. I had to do this in two layers.
- Pour marinade over meatballs.
- Cover and cook on low for 2 hours at which stage you can gently separate the meatballs. Continue to cook for another two hours.
- If sauce is too thin for your liking thicken with a small amount of corn flour and water.
- Served with boiled rice and steamed vegetables.
- Inspired by the Mongolian mince spaghetti recipe
Tried this recipe?Scroll Down To Share What You Think
I haven’t made it yet but I was wondering, can it be frozen? I live alone, and I’d love to eat one serve, and freeze the rest. It looks yummy.
Many thanks for your kindness,
Sharon
I don’t see why these couldn’t be frozen Sharon – should be ok 🙂
I didn’t add the spring onions or onion due to my kids wouldn’t eat them. I added a slice onion on top of the meatballs before adding the sauce. I did find the mixture very liquidy and had to add another 1C of breadcrumbs. Some of the meatballs did fall apart when I gave it a stir after 2 hours. But it did taste delicious. Served with rice and veggies. Would happily make again but probably add even more breadcrumbs.
Thank you for your review Jessica! 🙂
The boys loved this amazing
I added chilli and x breadcrumbs ( by mistake)
Balls held there shape
They want a repeat
Winner
Sounds like it was a hit Ally! 🙂