Hoisin Glazed Meatballs (Mongolian Meatball)

Have you ever had Mongolian Beef? The first time I ever had this dish was about 26 years ago at a restaurant called Ho-Ho's. Back then, the steamer warmed, 2 item combo Chinese restaurants were practically non-existent. It was your neighborhood, authentic Chinese restaurant that served the tasty goodness, a la carte. Coming from the Philippines, it was quite the revelation to have Hong Kong Style Pan-fried noodles. However, it was this Mongolian Beef that really just became an all time favorite. Silky slivers of beef with this sweet savory sauce and just the perfect amount of heat in it. The chopsticks just didn't have brawn nor the wherewithal to even attempt to perform the job of shoveling the awesomeness that is the Mongolian Beef. It was the job for the giant serving spoon that accompanied each dish that came to our table.

Where does this dish originate from, you ask? Nobody really knows. Some say it's another one of these Americanized Chinese dishes and some say it originated from the U.K. One thing is for sure, it isn't really Mongolian. Google the recipe and you will get about a thousand different types of them and from my experience, none of them are ever going to be as good as the ones made by the line cook of your favorite joint. He can be a Chinese immigrant or a Mexican dude from Oaxaca. Unless those guys are trolling Pinterest or Recipes.com, chances are, you'll have to get your fix at your local spot.

Alas, all this talk about the mythical Mongolian Beef and thinking you came to the right place for the secret recipe.... you came to the wrong place. Here, you will get the slightly fatter but much more handsome brother, Mongolian Meatball aka Hoisin Glazed Meatballs.

I understand that the restaurant version is the way it is because the meat has been massaged in a baking soda concoction in order to give the meat it's silky smooth texture. (i know, shocking) and that the unapologetic amount MSG sprinkled in it is almost comical. I can rationalize the consumption of it when I eat out. I know exactly what i'm signing up for, but at home, I'm cooking for my loved ones and I would feel guilty shoveling that baking soda and MSG in to my loved ones. A compromise had to be made and luckily for me, my dish passed with flying colors according to the picky 4 year old little person. Mission Accomplished.

Hoisin Glazed Meatballs (Mongolian Meatballs)

Hoisin Glazed Meatballs (Mongolian Meatballs)

1 pound ground beef (or whichever meat you like)
1 egg
1/4 cup Panko breadcrumbs
1 tbsp soy sauce
1 tbsp rice wine
1/2 tsp sesame oil
1 large yellow onion caramelized and small diced
4 cloves of garlic minced
1 tsp finely grated ginger
2 tbsp think sliced green onions
1/2 tsp Kosher salt
black pepper to taste

Hoisin Glaze

2 tbsp Hoisin sauce
1 tbsp oyster sauce
1 tbsp soy sauce
1 tbsp rice wine
1 tsp Sambal Oelek
1 tbsp brown sugar

Procedure
Mix all the ingredients for the meatballs then refrigerate for at least an hour
Form about a tbsp of meatball mixture into balls and pan fry in medium heat until cooked
then turn the fire up high and pour the Hoisin glaze and stir until sauce has thickened slightly and has coated the meatballs with a nice shiny glaze.
sprinkle with sliced green onions and sesame seeds on top of steamed rice. Enjoy!