Mongolian Glazed Pizza Recipe
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Category: |
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Ingredients: |
Ingredients: FOR THE MEATBALLS: 2 pounds ground beef mince (or pork, chicken, turkey) ¾ cup Panko or breadcrumbs 2 eggs 2 tablespoons low sodium soy sauce 1 tablespoon Shaoxing (Chinese) wine 1 tablespoon minced garlic 1 teaspoon minced ginger 1 cup thinly sliced or chopped green onions (4 green onions) Kosher salt and pepper, to taste
FOR THE MONGOLIAN GLAZE: 1 teaspoon sesame oil 4 cloves (or 1 tablespoon) garlic, minced ½ tablespoon minced ginger ½ cup low sodium soy sauce ⅔ cup water ½ cup brown sugar 2 tablespoons hoisin sauce 1 tablespoon oyster sauce 1 tablespoon ground white pepper (or ½-1 tablespoon red chili powder)
TO GARNISH: Sesame seeds 1 green onion, finely sliced
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Directions: |
Directions:Preheat oven to 400°.
FOR THE MEATBALLS: Mix together all of the meatball ingredients in a large bowl until well-combined. Spoon out 1-inch of meat mixture with a cookie scoop (or tablespoon), shape into balls and place onto 2 large baking sheets or trays lined with baking or parchment paper. Bake for 10-12 minutes, or until golden browned and cooked through. While the meatballs are baking, make your sauce. FOR THE SAUCE: Heat a non-stick pan or skillet over medium-high heat. Whisk ALL of the sauce ingredients together in the pan until well blended. Bring to a simmer and continue cooking until sauce thickens, while stirring occasionally to prevent burning or sticking on the bottom of the pan (about 8 minutes). COAT: When meatballs have finished cooking, add half of the meatballs to the pan and gently coat each meatball generously and evenly in the sauce. Transfer the glazed meatballs to a serving dish or tray with a slotted spoon and add in the remaining non-coated meatballs to the sauce. Coat and transfer to a serving dish. Sprinkle with sesame seeds and sliced green onions (if desired), and serve warm with toothpicks or mini forks. |
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Number Of
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Number Of
Servings:60+ meatballs |
Personal
Notes: |
Personal
Notes: If you can't find Shaoxing wine, use Rice Wine Vinegar; White or Apple Cider Vinegar instead.
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