Mongolian Meatballs

Mongolian Meatballs


1kg Angel Bay Meatballs

1 teaspoon sesame oil

4 cloves garlic minced

½ tablespoon minced ginger

½ cup soy sauce

2/3 cup water

½ brown sugar

2 tablespoon hoisin sauce

1 tablespoon oyster sauce

1 tablespoon ground white pepper

Sesame seeds to serve


  1. Preheat oven to 200°C.
  2. Place meatballs onto lined baking trays.
  3. Bake for 10-12 minutes.
  4. Meanwhile, heat a fry pan over medium-high heat.
  5. Whisk all the sauce ingredients together in the pan until well blended.
  6. Bring to a simmer and continue cooking until the sauce thickens, while stirring occasionally to prevent burning or sticking to the bottom of the pan (around 8 mins).  
  7. Once the meatballs are cooked, add half of them to the pan and gently coat each meatball generously and evenly in the sauce. Transfer the glazed meatballs to a serving dish or tray. Add the remaining meatballs to the sauce. Coat and transfer to a serving dish.
  8. Sprinkle with sesame seeds.


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Midwest Foods Dubbo