Savory Mongolian Meatballs Delight Experience the rich flavors of Mongolian cuisine with these savory meatballs. Perfectly seasoned and served in a luscious sauce, they make for a delightful main dish. Ingredients Meatballs 1 lb (450 g) ground beef 2 tablespoons dry sherry 1 tablespoon soy sauce 1 teaspoon chili flakes 1/4 teaspoon brown sugar 2 cloves garlic, grated 1 teaspoon grated ginger 1/2 cup breadcrumbs 1 egg 4 green onions, chopped Sauce 1/4 cup brown sugar 1/4 cup soy sauce 1/3 cup water 4 cloves garlic, grated 2 teaspoons ginger, grated Slurry 1 teaspoon cornstarch 2 teaspoons water Cooking 1 teaspoon canola oil 1 green onion, sliced, for garnish Instructions In a medium-size bowl, combine the ground beef, dry sherry, soy sauce, chili flakes, brown sugar, grated garlic, and ginger. Mix until the meat becomes sticky and bouncy. Incorporate the breadcrumbs, egg, and chopped green onions until fully combined. Form the mixture into 24 heaping tablespoon-sized meatballs using your hands. To make forming easier, lightly grease your palms with oil to prevent sticking. In a small bowl, mix the sauce ingredients together until the sugar dissolves completely. In another small bowl, whisk together the slurry ingredients until well combined. Heat a large skillet over medium-high heat and add 1 teaspoon of oil. Once hot, carefully add the meatballs, ensuring there is space between each. Cook undisturbed until the bottoms are browned, flipping them 2 to 3 times to achieve golden-brown sides. Reduce the heat to medium. Move the browned meatballs to one side of the skillet and carefully remove excess fat using a spoon or kitchen paper towel attached to tongs. Pour the prepared sauce into the skillet and cook for 2 minutes, stirring gently to coat the meatballs evenly. Lower the heat to medium-low. Stir the slurry again to ensure the cornstarch is fully dissolved, then swirl it into the pan. Stir immediately and continue cooking until the sauce thickens. Remove the skillet from the heat. Garnish with sliced green onions and serve hot over steamed rice for a delicious main dish.