Mongolian Glazed Meatballs
Each Mongolian Glazed Meatball contains 4g protein and 72 calories — ideal for high-volume appetizers without derailing your macros. This recipe yields 60 servings in quick prep time on the stovetop, letting you batch 2-3 weeks of snacking portions at once. Perfect for lifters who need filling options between meals without compromising their cut.
Ingredients
- •80/20 Ground Beef(907g)
- •Bread Crumbs, Panko, Dry(180g)
- •Egg, Whole, Large(100g)
- •Soy Sauce, Low Sodium(30g)
- •Chinese cooking wine (Shaoxing)(15g)
- •Garlic(15g)
- •Ginger, Fresh Root(5g)
- •Green Onion (Scallion)(240g)
- •1 pinch Kosher salt (to taste)
- •1 pinch cracked pepper (to taste)
- •Sesame Oil, Toasted(5g)
- •Garlic(240g)
- •Ginger, Fresh Root(8g)
- •Soy Sauce, Low Sodium(120g)
- •⅔ cup water
- •Brown sugar(120g)
- •Hoisin sauce(30g)
- •Oyster sauce(15g)
- •1 tablespoon ground white pepper (or ½-1 tablespoon red chilli / powder)
- •Sesame seeds(8g)
- •Green Onion (Scallion)
Instructions
- 1Combine the ground beef, panko bread crumbs, eggs, soy sauce, Chinese cooking wine, minced fresh garlic, grated fresh ginger, and sliced green onions in a large bowl; mix until just combined without overworking. Using a cookie scoop or tablespoon, portion the mixture into 1-inch balls and arrange on two parchment-lined baking sheets.
- 2Bake the meatballs at 400°F for 10–12 minutes, until golden brown and cooked through (internal temperature reaches 160°F when tested with an instant-read thermometer).
- 3While the meatballs bake, whisk together the soy sauce, brown sugar, hoisin sauce, oyster sauce, minced fresh garlic, grated fresh ginger, and toasted sesame oil in a medium bowl until smooth.
- 4Heat a large nonstick skillet over medium-high heat. Pour the sauce mixture into the pan and bring to a simmer, stirring occasionally, for 8–10 minutes until the sauce thickens and coats the back of a spoon.
- 5Transfer the baked meatballs to the skillet with the glaze and gently toss to coat all sides evenly over medium heat for 2–3 minutes.
- 6Remove from heat and divide the glazed meatballs evenly into 6 airtight containers while hot, ensuring each portion receives equal sauce.
- 7Sprinkle the tops with sesame seeds and sliced green onions, then seal containers. Store in the refrigerator for up to 4 days, or freeze for up to 3 months.
- 8Reheat in a skillet over medium heat for 3–5 minutes until warmed through, then serve warm with toothpicks or mini forks.
Nutrition — Per Serving
72
calories
4g
protein
4g
fat
- Carbohydrates
- 6g
- Saturated fat
- 1.3g
- Sodium
- 143 mg
- Dietary fiber
- 0.4g
60 servings per batch · ~34g each
Macro data sourced from USDA FoodData Central
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How much protein does Mongolian Glazed Meatballs have per serving?
Each meatball contains 4g of protein and 72 calories, with 4g fat and 6g carbs. At 60 servings per batch, these work as a high-volume appetizer or side rather than a primary protein source.
How long does Mongolian Glazed Meatballs take to prep?
This recipe has quick prep time and yields 60 servings in one stovetop batch. You're making enough for multiple meals or events with minimal active cooking time.
Are Mongolian Glazed Meatballs good for fat loss?
At only 72 calories and 4g protein per serving, these function best as a low-calorie appetizer or side dish during a fat loss phase. They're ideal for adding volume to meals without significant macro impact.
