Mongolian Meatballs

I’m still working on this one. So bear with me.

This dish uses frozen meatballs (beef meatballs re probably best here), along with garlic, ginger, brown sugar and soy sauce. It is dished out over rice. If you don’t know how to cook rice, look at my post about How I Cook Rice

Defrost the meatballs by sticking them in the microwave for a minute to get them soft enough to slice. Remove the meatballs and then slice each meatball in half, or maybe even into quarters. Combine the ingredients and pour over the meatballs. I’m not sure yet how long this should take. I tried it at 6 minutes to cook the meatballs and it seems long enough for the sauce to saturate, but this may vary a lot depending on the kind of meatballs you use and the power of your microwave. It’s a good idea to invert a small soup bowl over the meatball dish in order to hold in the moisture. I’m working on doing this as a stir fry, so stay tuned.

What proportions of what? Well, remember that I use “Nonnie’s Rule” here. That means a pinch of this and a sprinkle of that. After you do a particular dish once or twice you’ll quickly learn what works best for you.

There are other soy sauce brands, of course, but Kikkoman is the best-known and appears to be the most widely available. Remember that soy sauce has a LOT of salt, so don’t overdo it. There are also low-salt soy sauces on the market, but I haven’t tried any of them yet.

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