Mongolian Meatballs with Ginger-Soy Glaze – Sweet, Savory & Sticky Goodness

3️⃣ Combine & Finish:

1. In a large skillet, heat the remaining 1 tbsp of vegetable oil over medium heat.
2. Add baked meatballs and pour the thickened sauce over them.
3. Gently toss to coat the meatballs evenly. Let them simmer for 3–4 minutes to soak up the sauce and develop a sticky glaze.

4️⃣ Garnish & Serve:

1. Transfer the meatballs to a serving plate or dish.
2. Sprinkle with thinly sliced green onions for a fresh finish.
3. Serve hot with steamed rice, jasmine rice, noodles, or toothpicks for appetizers.

💡 Tips

• Make ahead: You can bake the meatballs and prep the sauce in advance. Store separately and combine just before serving.
• Customize: Add red pepper flakes or chili paste for a spicy kick.
• Double the batch: Freeze extra meatballs before baking for future meals — just thaw and bake as needed!

These Mongolian Meatballs bring together bold flavor and juicy texture in every bite — a must-try twist on a classic takeout favorite!