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
- 1Preheat oven to 200°C | 400°F.
- 2Mix together all of the meatball ingredients in a large bowl until well-combined. Spoon out 1-inch of meat mixture with a cookie scoop (or tablespoon), shape into balls and place onto 2 large baking sheets or trays lined with baking or parchment paper.
- 3Bake for 10-12 minutes, or until golden browned and cooked through.
- 4While the meatballs are baking, make your sauce!
- 5Heat a non-stick pan or skillet over medium-high heat. Whisk ALL of the sauce ingredients together in the pan until well blended. Bring to a simmer and continue cooking until sauce thickens, while stirring occasionally to prevent burning or sticking on the bottom of the pan (about 8 minutes).
- 6When meatballs have finished cooking, add half of the meatballs into the pan and gently coat each meatball generously and evenly in the sauce. Transfer the glazed meatballs to a serving dish or tray with a slotted spoon and add in the remaining non-coated meatballs to the sauce. Coat and transfer to serving dish.
- 7Sprinkle with sesame seeds and sliced green onions (if desired), and 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.
