What is a Mongolian Meatball? Well, it's not a punk band. ("I saw Mongolian Meatball open for The Clash in '81!") It's also not a pro-wrestler from Mongolia. ("And that's when the Mongolian Meatball threw him down in a wicked suplex.") No, Mongolian meatballs take the delicious flavors from Mongolian beef… spicy, sweet, onion-y… and brings them to you in meatball form. Fresh broccoli, crunchy peanuts, and green onions bring this meal up to perfection standards, better than any concert or sporting event.
Bring a small pot with rice and 1½ cup water to a boil.
Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.
Remove from burner and set aside.
While rice cooks, prepare ingredients.
Prepare the Ingredients
Cut broccoli into bite-sized pieces.
Trim and cut white portions of green onion into 1" lengths. Thinly slice green portions. Keep white and green portions separate.
Coarsely chop peanuts.
Combine ground pork, seasoning blend, and a pinch of salt and pepper in a mixing bowl Form meat mixture into eight golf ball-sized meatballs.
Roast the Broccoli
Place broccoli on prepared baking sheet and toss with 2 tsp. olive oil, ½ tsp. salt, and a pinch of pepper. Massage oil and seasoning into broccoli.
Spread into a single layer. Roast in hot oven until browned and fork-tender, 14-16 minutes.
While broccoli roasts, cook meatballs.
Cook the Meatballs
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add meatballs to hot pan. Stir occasionally until meatballs reach a minimum internal temperature of 160 degrees, 10-12 minutes.
Stir in white portions of green onions, garlic sesame sauce, and half the sambal. Taste, and add remaining sambal if desired.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, mixing broccoli with meatballs and garnishing meatballs with green portions of green onions and peanuts. Bon appétit.