Mongolian Lamb Meatballs with Spicy Sauce
Elevate your dinner game with these irresistible Mongolian Lamb Meatballs with Spicy Sauce, a flavor-packed fusion of tender lamb and bold Asian-inspired spices. Juicy, oven-baked meatballs infused with fresh ginger, garlic, and soy sauce are coated in a luscious, sweet-and-spicy hoisin-based glaze, thickened to perfection for a glossy finish. This easy-to-follow recipe balances the umami richness of dark soy sauce with a hint of tangy rice vinegar and the subtle heat of red chili flakes. Ready in under 45 minutes, these versatile meatballs are ideal as a standout appetizer or served over steamed rice for a satisfying meal. Garnish with sesame seeds and fresh cilantro for a touch of elegance, and enjoy a restaurant-quality dish from the comfort of home! Perfect for busy weeknights or a crowd-pleasing addition to your next dinner party, this recipe is your ticket to bold and delicious flavors.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 g ground lamb
- 50 g panko breadcrumbs
- 1 large egg
- 2 stalks green onions (finely chopped)
- 3 cloves garlic (minced)
- 2 tbsp soy sauce
- 1 tsp ginger (freshly grated)
- 1 tbsp cornstarch
- 2 tbsp vegetable oil
- 3 tbsp hoisin sauce
- 2 tbsp dark soy sauce
- 1 tbsp rice vinegar
- 1 tbsp brown sugar
- 1 tsp red chili flakes
- 120 ml water
- 1 tbsp sesame seeds (for garnish)
- 2 tbsp fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
In a large mixing bowl, combine ground lamb, panko breadcrumbs, egg, green onions, garlic, soy sauce, and grated ginger. Mix thoroughly until well incorporated.
Using your hands or a small scoop, shape the mixture into meatballs, about 2.5 cm (1 inch) in diameter. Place them on the prepared baking sheet.
Bake the meatballs in the preheated oven for 15–18 minutes, or until golden brown and cooked through.
While the meatballs are baking, prepare the spicy sauce. In a small bowl, mix hoisin sauce, dark soy sauce, rice vinegar, brown sugar, red chili flakes, and water.
In a large skillet, heat the vegetable oil over medium heat. Add the sauce mixture and bring it to a gentle simmer, stirring occasionally.
In a small cup, mix the cornstarch with 2 tablespoons of water to create a slurry. Stir this into the simmering sauce to thicken it. Cook for another 2–3 minutes until the sauce reaches your desired consistency.
Once the meatballs are done baking, transfer them into the skillet with the sauce. Toss gently to coat the meatballs evenly in the sauce.
Serve the Mongolian lamb meatballs hot, garnished with sesame seeds and fresh cilantro, if desired. They pair wonderfully with steamed rice or sautéed vegetables.
Nutrition Facts
Calories |
2216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.7 g | 179% | |
| Saturated Fat | 47.0 g | 235% | |
| Polyunsaturated Fat | 26.6 g | ||
| Cholesterol | 701 mg | 234% | |
| Sodium | 6494 mg | 282% | |
| Total Carbohydrate | 89.2 g | 32% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 26.7 g | ||
| Protein | 146.5 g | 293% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 326 mg | 25% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 2221 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
