Daytime Kitchen: Mongolian Beef Meatballs

By Brittany Flowers - Daytime Blue Ridge Host
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Kaitlin Classey from Fincastle Vineyard and Winery shows us a great Mongolian beef meatball recipe! Trust us, this is delicious!

Here's the recipe:

Mongolian Beef Meatballs

Baked Meatballs

2 lb ground beef 4 tsp garlic powder

1 lb ground turkey ¼ oregano

3 tbsp cornstarch ¼ thyme

2 cups diced onions ¼ basil

3 eggs ¼ rosemary

¼ cup beef broth ¼ tsp pepper

Preheat the oven to 400 F and line a large baking sheet with foil.

Place the ground beef and turkey in a large bowl and mix together. Add the corn starch and mix it into the meat.

Add the onions, eggs, broth and spices. Mix well to fully incorporate all of the ingredients into the meat mixture.

Form 1-inch balls and place them on the baking sheet. The balls will shrink when the cook so you can place them fairly close together.

Bake in the oven for 20 minutes or until done. (Depending on the size of the meatballs)

Remove the meatballs and allow them to cool before packaging. All left overs meatballs, I divide them in several meal size freezer bags and place in the freezer up to 3 months.

Meatballs Mongolian Style

1 tbs olive oil

2 cloves garlic minced

¼ soy sauce

¼ cup water

2tsp cornstarch

1/3 cup brown sugar

1tsp ginger

½ crushed red pepper flakes

20 cooked meatballs

1 tbsp. sesame seed and 1 green onion for garnish

Heat oil in a large skillet. Add the garlic and cook for 1 minute over medium heat.

In a small bowl, whisk together soy sauce, water, and cornstarch. Add this mixture to the skillet.

Add the brown sugar, ginger and red pepper flakes to the skillet. Mix well to combine the ingredients. Cook over medium heat until the sauce is bubbly. Add the meatballs to the skillet. Toss to coat with sauce. Cook over medium heat for 5 minutes or until the meatballs are heated through.

Sprinkle sesame seeds and green onions over the meatballs. Serve meatballs over rice.

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