If you’re searching for a bold and flavorful lamb dish that works beautifully as a starter or a main, this Mongolian-style Lamb Meatballs recipe is a must-try. Prepared with tender minced lamb mixed with couscous, scallions, garlic, parsley, and a warming blend of five-spice and cinnamon, these meatballs are shaped and chilled before hitting the hot oil for a perfect deep-fried finish.
To elevate the flavor, the crispy meatballs are simmered in a spicy garlic chili sauce made from a rich stock thickened with cornstarch. This hearty sauce coats the lamb balls evenly, creating a beautiful glaze and bold umami flavor. The final touch comes with a sprinkle of ao nori herb and fresh mint leaves for a refreshing contrast.
Whether you’re serving them at a dinner party or craving a rich, protein-packed dish, these Mongolian lamb meatballs are both satisfying and surprisingly easy to prepare in under 30 minutes. Pair them with rice, noodles, or just enjoy them on their own for a delicious experience straight from your kitchen.
Ingredients:
- 100g minced lamb
- 20g couscous
- 20g scallions
- 20g garlic
- 1 egg
- 20g chopped parsley
- Olive oil (for flavor)
- 5g five-spice powder
- 5g cinnamon powder
- Salt to taste
- 20g ao nori herb
- Mint leaves for garnish
Preparation Method:
- In a large bowl, combine minced lamb, egg, couscous, scallions, garlic, parsley, olive oil, five-spice powder, and cinnamon. Mix well and shape into small meatballs.
- Chill the meatballs in the refrigerator to help them hold shape.
- Deep-fry the lamb balls until golden and crispy.
- For the sauce, heat chili garlic paste in a rich stock, then thicken with cornstarch.
- Add the fried meatballs to the sauce and simmer until tender and infused with flavor.
- Garnish with mint leaves and ao nori herb. Serve hot.