• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Chef Ron Bilaro

Multi-hyphenated Chef. TV Personality & Food Columnist-Blogger

  • Buy My Cookware
  • Show Search
Hide Search
You are here: Home / Chinese Cuisine / Mongolian Meatballs

Mongolian Meatballs

bilarosuperuser · January 12, 2019 · Leave a Comment

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.

Filed Under: Chinese Cuisine, Uncategorized Tagged With: Chinese Cuisine, Meatballs, Mongolian Meatballs, turkey, Turkey meatballs

Reader Interactions

Leave a Reply Cancel reply

You must be logged in to post a comment.

Primary Sidebar

Recent Posts

  • MELON SAGO
  • GINATAANG SILI WITH CRISPY BANGUS SKIN
  • HAM AND EGG SANDWICH SPREAD
  • CRISPY OKOY NA DULONG
  • GINISANG PIPINO AT MUSHROOMS AT PRITONG TILAPIA

Recent Comments

  • Ron Bilaro on PORK BBQ PANG NEGOSYO
  • Ron Bilaro on GRILLED CHICKEN AND PESTO SAUCE
  • Virginia on GRILLED CHICKEN AND PESTO SAUCE
  • Diosdada Garcia on PORK BBQ PANG NEGOSYO
  • Ron Bilaro on GRILLED CHICKEN AND PESTO SAUCE

Archives

  • March 2023
  • February 2023
  • January 2023
  • December 2022
  • November 2022
  • October 2022
  • September 2022
  • August 2022
  • July 2022
  • June 2022
  • May 2022
  • April 2022
  • March 2022
  • February 2022
  • January 2022
  • December 2021
  • November 2021
  • October 2021
  • September 2021
  • August 2021
  • July 2021
  • May 2021
  • May 2019
  • April 2019
  • February 2019
  • January 2019
  • October 2018
  • September 2018
  • August 2018
  • July 2018
  • June 2018

Categories

  • adobo
  • American
  • Appetizers
  • arrozcaldo
  • Asian
  • Bagoong/shrimp paste
  • Bar food
  • basil
  • Beef
  • Bibingka
  • biko
  • Bistek
  • bokchoy
  • bolabola
  • Braised Beef
  • bread
  • breakfast
  • brocolli
  • bulgogi
  • burger
  • Cakes and sweets
  • calamari/pusit
  • Cassava
  • Chayote/sayote
  • cheddar
  • Chicken
  • Chicken Wings
  • chinese
  • Chinese Cuisine
  • chopseuy
  • Coconut
  • Coconut and Cream
  • cod
  • coffee
  • cookies and pastries
  • corn
  • crepe
  • curry
  • Custard
  • DAIRY
  • Dessert
  • dimsum
  • Dinuguan
  • dumplings
  • eggplant
  • eggrolls
  • Filipino
  • Filipino dessert
  • Fish
  • Fish fillet
  • French
  • ginataan
  • Ginataang Langka
  • ginatang mais
  • ginisa
  • ginisang bitsuelas
  • gizzard
  • Glutinous rice flour
  • gravy
  • green beans
  • green peas
  • grilled
  • Ground beef
  • guava
  • guisado
  • Hispanic
  • Italian
  • Jackfruit
  • Japanese
  • Kakanin
  • kalabasa
  • Kalamay
  • kaldereta
  • kare kare
  • kikaim
  • kikiam
  • korean
  • koren
  • langka
  • Latin
  • Leche Flan
  • longanisa
  • lumpia
  • lutong bahay
  • Macapuno
  • Mashed Yam
  • maya-maya
  • meatballs
  • menudo
  • Miso
  • miswa
  • mushrooms
  • Noodles
  • omellete
  • osytersauce
  • Oxtail and tripe
  • Paella
  • palabok
  • palitaw
  • Pancit
  • pandan
  • pares
  • Pasta
  • pasta
  • patola
  • Pork
  • porkchop
  • Purple Yam
  • puto
  • Puto Bumbong
  • rice
  • ricecakes
  • salmon
  • sarciado
  • sardines
  • sausage
  • sayote
  • Seafood
  • shrimp
  • sinampalukan
  • SINIGANG
  • siopao
  • sisig
  • sitaw
  • Skewers
  • smelt
  • Snack
  • snapper
  • sotanghon
  • spaghetti
  • Spanish food
  • spinach
  • steak
  • Steak
  • steamed
  • Stewed Vegetables
  • Stir fry
  • suam/suwam/sinuwam
  • Suman
  • Sweet and Spicy
  • Sweet rice
  • sweetandsourmeatballs
  • Sweets
  • tamarind
  • tapsilog
  • teriyaki
  • Thai
  • toast
  • Tofu
  • torta
  • tuna
  • UBE
  • Uncategorized
  • Vegetables
  • vermicelli
  • zucchini

Meta

  • Log in
  • Entries feed
  • Comments feed
  • WordPress.org

Copyright © 2023 · Daily Dish Pro on Genesis Framework · WordPress · Log in