Mongolian Lamb Meatballs With Spicy Sauce

READY IN: 1hr 40mins
Recipe by Latchy

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

Top Review by Peter J

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.

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.

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