Mongolian BBQ Glazed Meatballs
Minutes Prep time: 30
Minutes Total time: 50
Servings: 8
Difficulty: Intermediate
Minutes Prep time: 30
Minutes Total time: 50
Servings: 8
Difficulty: Intermediate
1 cup panko bread crumbs
2 eggs
1/2 cup thinly sliced green onions
1/4 cup reduced sodium soy sauce
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1/2 teaspoon crushed red pepper flakes
2 pounds lean ground pork
1 tablespoon vegetable oil
1 bottle (14 oz each) P.F. Chang's® Home Menu Mongolian Style BBQ Sauce
thinly sliced green onion
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 28 mg | 3% |
Carbohydrate | 8 g | 3% |
Cholesterol | 101 mg | 34% |
Total Fat | 11 g | 17% |
Iron | 2 mg | 11% |
Calories | 284 kcal | 14% |
Sodium | 1037 mg | 43% |
Protein | 19 g | 38% |
Saturated Fat | 4 g | 18% |
Sugars | 16 g | 2% |
Vitamin C | 2 mg | 4% |
Preheat oven to 400°F. Stir together bread crumbs, eggs, green onion, soy sauce, garlic, ginger and pepper flakes in large bowl. Add pork to breadcrumb mixture and mix until just combined. Divide and roll meat mixture evenly into 32 meatballs.
Heat oil in large skillet over medium-high heat. Working in batches, cook meatballs in skillet until browned turning once; transfer to 13x9-inch baking dish. Pour 1 cup Mongolian sauce over meatballs. Bake 20 minutes until done (160°F). Remove meatballs from pan and drizzle with remaining sauce. Garnish with green onion and serve.
Mongolian BBQ Glazed Meatballs