Are you ready for a dish that combines the heartiness of meatballs with the sweet and savory flavors characteristic of Mongolian cuisine? These Crockpot Mongolian Meatballs are a delightful twist on traditional meatballs, delivering a burst of flavor with every bite. The slow-cooked meatballs soak up a rich Mongolian sauce, making them incredibly tender and satisfying. Perfect for busy weeknights, this recipe is not only easy to prepare but also promises to please the entire family.
Ingredients
Scale:
1 lb ground beef (or ground turkey)
1/2 cup breadcrumbs (or gluten-free breadcrumbs if needed)
1/4 cup grated Parmesan cheese
1 large egg
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon onion powder
1/2 cup soy sauce (or tamari)
1/4 cup brown sugar
2 tablespoons hoisin sauce
1 tablespoon cornstarch mixed with 2 tablespoons water
1 tablespoon sesame oil
1 teaspoon ground ginger
1 tablespoon rice vinegar
Instructions
In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, salt, black pepper, and onion powder. Mix until well combined, but be careful not to overmix.
Shape the mixture into meatballs, about 1 to 1.5 inches in diameter. You should get around 16-20 meatballs.
In a separate bowl, whisk together the soy sauce, brown sugar, hoisin sauce, cornstarch mixture, sesame oil, ground ginger, and rice vinegar to create the Mongolian sauce.
Place the meatballs in the Crockpot and pour the Mongolian sauce over them, ensuring all meatballs are coated.
Cover and cook on low for 6-8 hours or on high for 3-4 hours until the meatballs are cooked through and tender.
Once done, stir the meatballs gently in the sauce to coat evenly before serving.
