Name: Mongolian Lamb Meatballs With Spicy Sauce
Prep time: 1 h 15 min
Cook time: 25 min
Total time: 1 h 40 min
Yield: 4 serving(s)
Ingredients: 500 g ground lamb; 1 teaspoon grated fresh ginger; 2 garlic cloves, crushed; 1 small onion, chopped; 50 g stale breadcrumbs; 2 teaspoons dry sherry; 2 teaspoons soy sauce; 1 tablespoon chopped parsley; 1 egg; 2 tablespoons vegetable oil (I use olive); 1 large red pepper, sliced (capsicum); 4 green shallots, sliced; 1 lamb stock cube (I use vegita) or 1 beef stock cube (I use vegita); 1 teaspoon cornflour; 250 ml water; 2 teaspoons hoisin sauce; 2 teaspoons sweet chili sauce; 1 teaspoon peanut butter (or can use tahini); 1/2 teaspoon five-spice powder; 40 g unsalted dry roasted peanuts

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Recipe by Latchy

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Mongolian Lamb Meatballs With Spicy Sauce created by Peter J

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

Ready In:: 1hr 40mins
Serves:
Units:

Nutrition Information

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ingredients

500 g ground lamb
1 teaspoon grated fresh ginger
2 garlic cloves, crushed
1 small onion, chopped
50 g stale breadcrumbs
2 teaspoons dry sherry
2 teaspoons soy sauce
1 tablespoon chopped parsley
1 egg
2 tablespoons vegetable oil (I use olive)
1 large red pepper, sliced (capsicum)
4 green shallots, sliced
1 lamb stock cube (I use vegita) or 1 beef stock cube (I use vegita)
1 teaspoon cornflour
250 ml water
2 teaspoons hoisin sauce
2 teaspoons sweet chili sauce
1 teaspoon peanut butter (or can use tahini)
¹⁄₂ teaspoon five-spice powder
40 g unsalted dry roasted peanuts

directions

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

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RECIPE MADE WITH LOVE BY

@Latchy

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@Latchy

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"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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photo by Peter J

8/16/2006
review by Peter J

8/15/2006

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.
review by mummamills

7/2/2003

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
creation by Latchy

6/13/2003

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