Mongolian Meatballs & Sauce

Mongolian Meatballs

Ingredients
2 lbs ground pork
1 yellow onion, minced
¼ cup garlic, minced
1 can (4-5 oz) water chestnuts, chopped small
½ cup soy sauce
2 tsp black pepper, ground
2 tsp salt
½ cup white wine
1 bunch cilantro, chopped
2 cups bread crumbs

Method
Place all ingredients except bread crumbs in a bowl and mix by hand until well combined. Add bread crumbs and continue to mix. Portion the meatballs to desired size and roll. Place them in the refrigerator or freezer until needed. To cook meatballs, grease a sheet pan with food release, place meatballs on the sheet pan, and bake at 350°F until golden brown and internal temperature reaches 175°F. Remove the meatballs from the oven and place in a serving dish. Top them with Mongolian Meatball Sauce and sliced green onions.

Serves 6 – 8 people.

Mongolian Meatball Sauce

Ingredients
2 oz white vinegar
½ cup sugar
3 Tbsp honey
½ cup soy sauce
1 Tbsp chili sauce
1 Tbsp oyster sauce
½ cup hoisin sauce
1 cup ketchup
1/3 cup chili sauce with garlic
1 Tbsp ginger root, chopped fine
1 tsp black pepper
1 tsp crushed red pepper
1 cup chicken stock
1 Tbsp cornstarch

Method
Place all ingredients except cornstarch in a sauce pot and bring to a boil. Reduce to simmer and add cornstarch to thicken. Cool and store in the refrigerator until needed.