Mongolian Lamb Meatballs With Spicy Sauce

Total Time
1hr 40mins
Prep 1 hr 15 mins
Cook 25 mins

This recipe comes from Australian Womens Weekly Stir Fries and it is a favourite with my family also with the respite clients I cook for. Prep time takes in refrigeration time for 1 hour

Ingredients Nutrition


  1. Combine lamb, garlic, ginger, onion, breadcrumbs, sherry, soy sauce, parsley and egg in bowl.
  2. Roll level tablespoons of mixture into balls; place on tray and refrigerate for one hour.
  3. Heat oil in wok.
  4. Add meatballs in batches; stir fry gently until meatballs are cooked, remove.
  5. Add pepper and shallot; stir fry.
  6. Add meatballs, crumbed stock cube or (vegita) blended cornflour and water, remaining sauces, peanut butter and spice powder.
  7. Stir until mixture boils and thickens slightly.
  8. Serve sprinkled with peanuts.
Most Helpful

Yum! After reading Mummamills' review I went with 1/4 teaspoon of 5-spice powder and that seemed about right. The only other change I made was to use some green capsicum instead of shallots but only because the local market didn't have any.

Peter J August 15, 2006

Made this TO THE RECIPE except I used 800gr of minced lamb. I put everything except the meat and onion in the processor and then added the onion, then the meat. The meat balls were wonderful, and I would make them again, anytime!!!Everyone loved them, made 30 balls and served 5 adults. It gets 5 stars for the meatballs, but no one said they "loved" the sauce, and I think the 5 spice powder was a little too strong in it. BUt it all got eaten, no leftovers at all :) thsanks Latchy

mummamills July 02, 2003