Slow Cooker Mongolian Meatballs

Slow Cooker Mongolian Meatballs: Here is a fun new way to enjoy the flavors of Mongolian mince spaghetti. Instead of noodles, we roll the beef into juicy little meatballs and let a slow cooker do all the work. The sauce turns sweet, salty, and sticky, and the meatballs come out soft and full of flavor.

Tender beef meatballs simmer slowly in a sweet and savory soy garlic sauce until they are soft and sticky. Easy to prep, hands-off to cook, and perfect over warm rice with fresh veggies. Dinner has never felt this simple.

Slow Cooker Mongolian Meatballs

• Total Time: 4 hours 20 minutes
• Servings: 6 people

Ingredients

• 1 kg beef mince (ground beef)
• 1 brown onion, chopped into very small pieces
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1/4 cup soy sauce
• 1/4 cup hoisin sauce
• 1/4 cup brown sugar
• 4 spring onions, thinly sliced
• 1 tablespoon sesame oil
• 1 cup panko breadcrumbs
• 2 eggs, lightly beaten
• 1 bottle of Honey Soy Garlic marinade (I used the MasterFoods brand)

Directions

1. Add the beef mince, onion, garlic, ginger, soy sauce, hoisin sauce, brown sugar, spring onions, sesame oil, panko, and eggs to a large bowl. Do not add the bottle of marinade yet.
2. Mix everything together with clean hands or a big spoon until it is well blended and sticks together.
3. Scoop out small amounts and roll them between your palms into balls about the size of a golf ball. This mix made about 44 meatballs for me.
4. Place the meatballs into the slow cooker. If they do not all fit in one layer, stack them in two layers.
5. Pour the whole bottle of marinade evenly over the top of the meatballs.
6. Put the lid on and cook on low for 2 hours. After that, use a spoon to gently pull apart any meatballs that are stuck together.
7. Put the lid back on and cook for 2 more hours, until the meatballs are fully cooked and tender.
8. Check the sauce. If the sauce looks thin, stir a little corn flour into some cold water in a cup, then pour it in. Stir it into the sauce and let it cook for a few minutes until it thickens.
9. Serve the meatballs hot with boiled rice and steamed vegetables. Spoon extra sauce on top.