Mongolian Meatballs

How to make Mongolian Meatballs

• Prep time: 30 minutes
• Cooking time: 20 minutes
• Yields: 26 meatballs @2 oz each

Ingredients

• 4 tbsp cooking oil
• 1 large yellow onion, peeled and chopped (4 oz)
• 4 oz grated carrots
• 5 cloves garlic, minced
• ground pepper
• 1 tsp Knorr Liquid Seasoning
• 1 cup chopped scallions
• 2 lb ground turkey
• 1 cup plain bread crumbs
• 2 eggs

Sauce:

• 2 tbsp cooking oil
• 1 medium size yellow onion, peeled and chopped
• 1 small green bell pepper, seeded and diced.
• 5 cloves garlic, minced/li>
• 4 tbsp butter
• 4 tbsp sesame oil
• ground pepper to taste
• 3 tbsp to ½ cup Hoisin sauce
• ½ cup ketchup
• hot sauce – optional
• 1 tsp Knorr Liquid Seasoning
• 2 cups chicken broth
• 1 tsp Annato powder
• ½ tbsp cornstarch powder
• ¼ cup water
• 1 cup chopped scallions

Heat oil for a minute. Add onions and cook for 3 minutes until brown. Add carrots, garlic, ground pepper, salt and cook for 2 minutes. Turn off heat and add chopped scallions. Cool down.
Meanwhile, combine ground turkey with breadcrumbs, the carrot mixture and eggs.
Mold into 2 oz meatballs.
Heat another 4 tbsp of oil in a pan.

Add meatballs and cook in batches @ 7 minutes per batch. Sear sides but do not completely cook. Set aside.
To make the Mongolian sauce –
Meanwhile, using the same pan, sauté the remaining onions with the green bell pepper for 3 minutes.

Add garlic and butter. Stir.
Add sesame oil and season with ground pepper.
Add Hoisin sauce and catsup.
Add hot sauce (optional)
Add broth and Knorr Liquid Seasoning.

Slowly add meatballs.
Cover and bring to a boil. Cook for 8 minutes.
Meanwhile, dissolve annatto powder with cornstarch and water.
Uncover.
Add into the pan.
Stir until sauce is thick.
Add more scallions.
Turn off heat.
Serve.