Our family loves Mongolian Glazed Meatballs because it’s a dish that is packed full of Asian inspired flavors that we always crave. I always opt to make homemade meatballs and lately, I’ve been cooking meatballs with a variety of different homemade sauces. What makes this recipe different from others is that each meatball is lightly fried with Armour Premium All-Natural Lard. The added flavor of this step is not something you’ll find at a corner Asian restaurant. This recipe features a variety of basic pantry spices and herbs that truly gives it a homemade taste everyone will love!
What I love about this meatball recipe is that it’s easy to make with little time. I always use fresh onion and garlic, parmesan cheese, eggs, and breadcrumbs as the backbone for meatballs. For this recipe, I used panko breadcrumbs and I’ve added a few extra flavorings to give it an Asian flavor.
I like to brown the meatballs in a hot skillet with Armour Premium All-Natural Lard. Lightly frying them in a hot skillet will add an extra layer of flavor and texture to the dish. Don’t skip this step because you won’t get this with baking!
One goal I made at the beginning of the year was to make more homemade meals. Not only has this New Year resolution been good for my wallet, but it’s also been good for my health. One of the riskiest things about eating out, especially Chinese food, is that you really can never be sure what ingredients you’re eating. With this homemade takeout version of Mongolian Glazed Meatballs, you know exactly what ingredients are being put into your meal.
If you’re looking for a healthier cooking fat to use while sauteing vegetables, cooking eggs, browning meats, or to use in baking, then you’ll love Armour Premium All-Natural Lard. I use it in place of margarine, butter, and other cooking oils because it has zero trans fat and packs a lot of heart-healthy monounsaturated fats which lowers LDL cholesterol. Lard is one of the healthiest cooking fats to use in the kitchen. This gluten-free, flavorless fat has less saturated fat than butter and no trans fat like shortening. It’s even a better source of monounsaturated fats than butter, corn oil, and coconut oil.
Head to Walmart to pick up the ingredients for this Asian inspired recipe. I got all my ingredients for this recipe there. I even found Armour Premium All-Natural Lard in the baking aisle at my local Walmart.
If you’re like me and cook a lot at home and use cooking oil to prepare meals, ditch the assortment of oils and opt to use Armour Premium All-Natural Lard. You’ll love how light, fluffy and flaky your recipes will become. No more olive oil tasting eggs. Plus, did I mention that lard has a high smoking point, which is exactly what you need to brown these Mongolian Meatballs!
What’s your favorite way to use lard?
Mongolian Glazed Meatballs
Ingredients
For the Meatballs
- 3 large eggs
- 1 tablespoon dried parsley flakes
- 1 teaspoon ground black pepper
- 2 teaspoons yellow mustard powder
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons paprika
- 1/2 teaspoon ground ginger powder
- 3/4 teaspoon red pepper flakes
- 2 teaspoons worcestershire sauce
- 3 teaspoons soy sauce
- 1 large onion finely chopped
- 9 cloves garlic, minced
- 1/2 cup Panko breadcrumbs
- 1/4 cup grated parmesan cheese
- 4 pounds 97% lean ground beef
- 1-3 tablespoons Armour Premium All-Natural Lard, to brown the meatballs
For the Mongolian Glaze
- 7 cloves garlic, mined
- 1/2 cup packed light brown sugar
- 1/2 cup light soy sauce
- 3 tablespoons ketchup
- 1/4 teaspoon sesame oil
- 3/4 cup water
- 1 teaspoon rice vinegar
- 2 teaspoons red wine vinegar
- 1 tablespoon hoisin sauce
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon grated fresh ginger or ginger powder
- 1/2 tablespoon cornstarch
- 1/2 tablespoon cold water
- 1 bunch green onions, chopped, to garnish
- 2 teaspoons sesame seeds, to garnish
Instructions
- Chop onions and garlic. I used a food processor to chop them finely.
In a large bowl, whisk eggs. Add meatball seasoning - pepper, mustard powder, salt, paprika, ginger powder, red pepper flakes, Worcestershire sauce, and soy sauce. In a food processor, blend onion and garlic then add to mixture. Add in panko breadcrumbs and parmesan cheese. Whisk mixture well. Add in ground beef. Using your hands, work the ground beef into the wet mixture, coating everything well.Form even size round meatballs with a cookie scoop. Add 1 tablespoon Armour Premium All-Natural Lard to a large skillet over medium/low heat. Brown meatballs; about 2 minutes on each side.Prepare a baking sheet with parchment paper. Preheat oven to 400 degrees F.Bake meatballs for 20 minutes. then transfer to cooling rack while frying and baking the remainder.To make the sauce, in a large stockpot over medium heat, whisk together brown sugar, garlic cloves, soy sauce, ketchup, sesame oil, water, hoisin sauce, rice vinegar, red wine vinegar, and red pepper flakes. Simmer 5 minutes. In a small dish, make a slurry with 1/2 tablespoon cornstarch and 1/2 tablespoon cold water. Pour smooth slurry into stockpot then simmer sauce until it thickens.Stir meatballs into sauce and coat well.Serve with rice. Garnish with chopped green onions and sesame seeds.
Notes
Nutritional information is only an estimate and it's accuracy is not guaranteed to be exact.
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2 Responses
This is wonderful recipe but the amount it is for an army! Can you freeze it?
Yes, you can freeze the meatballs once done baking. I’d make the sauce separate such as the day of. To reheat meatballs before adding to the sauce if making in advance, preheat the oven to 350 degrees F then add meatballs to a rimmed baking sheet. Cover with foil and heat for 20 minutes or until warm. Also, I’ve had success making 1/4 the recipe. Don’t worry too much about exact measurements if reducing the recipe. Taste as you go!