Mongolian Lamb Meatballs With Spicy Sauce

Total Time
1hr 40mins
1 hr 15 mins
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

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  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.