1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
Optional: 1/2 teaspoon red pepper flakes (for heat)
1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
2.Prepare the Meatballs: In a large bowl, combine the Wahlburgers Meatball-Meatloaf Blend, breadcrumbs, milk, egg, finely chopped green onions, minced garlic, grated ginger, salt, and pepper. Mix until well combined. Form the mixture into meatballs, about 1-1.5 inches in diameter, and place them on the prepared baking sheet.
3. Cook the Meatballs: Heat vegetable oil in a large skillet over medium-high heat. Brown the meatballs in batches, turning to ensure all sides are browned, about 2-3 minutes per side. Transfer the browned meatballs back to the baking sheet. Bake in the preheated oven for 10-12 minutes, or until the meatballs are cooked through.
4. Prepare the Mongolian Sauce: While the meatballs are baking, combine soy sauce, brown sugar, hoisin sauce, water, minced garlic, and grated ginger in a medium saucepan. Bring to a simmer over medium heat, stirring occasionally. Once the sauce is simmering, add the cornstarch mixture and continue to cook, stirring constantly, until the sauce thickens, about 2-3 minutes. If you like a bit of heat, add red pepper flakes to the sauce.
5. Combine Meatballs and Sauce: Remove the meatballs from the oven and add them to the saucepan with the Mongolian sauce. Gently toss to coat the meatballs evenly with the sauce.
6. Serve: Transfer the Mongolian meatballs to a serving dish. Garnish with sliced green onions and sesame seeds. Serve hot over rice or noodles, with extra sauce on the side.
