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How to Spice Up Your Meatballs

How to Spice Up Your Meatballs


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April 10, 2012

By

Ali Rosen, Daily Meal Video

Meatball advice from The Meatball Shop's Michael Chernow

Want to try The Meatball Shop's meatballs yourself, taste other dishes from over 50 of NYC's best chefs, and give to a good cause? You can at Taste of the Nation benefiting Share Our Strength Monday April 30.

For tickets and more information you can go to www.newyorktaste.org


Sticky Mongolian Beef Meatballs

This post may contain affiliate links. Please check our privacy and disclosure policy.

Turn your favorite Asian take out into Mongolian beef meatballs! These meatballs are made with ground beef and are tender to the core. Toss them in a sweet, savory, and sticky glaze and watch the crowd gobble them up for game day!

Please hand me a spoon and let me go to town on that sauce. Okay, but seriously, is it too early to start sharing game day recipes with you?

I’ve got sticky, sweet, and savory Mongolian beef meatballs on the menu today, and they are just about the most addicting thing to come out of the kitchen. These meatballs are ideal to serve your guests if you’re hosting a party for the big game this year.

But also, they work just as well served over a scoop of fluffy rice with steamed broccoli drizzled with a bit of that crazy Mongolian glaze that’s scented with garlic and ginger, and umami-laden with soy. That sauce just hugs the broccoli, coats the rice, and each bite is tender, fluffy, and crunchy perfection.

At this point, you might as well call me the meatball queen. Strangely, in the last six years, I’ve developed a peculiar liking for turning all these classic meals into meatball versions of themselves. There’s cheesesteak meatballs with garlic cheese sauce, chicken piccata meatballs, Greek-style meatballs, Cajun chicken meatballs in cream sauce, General Tso’s Chicken Meatballs, and then there’s by firecracker chicken meatballs that are basically made to be served at your Super Bowl shindig.

But I digress, these are not the last meatballs you’ll be seeing from me. Would you judge me if I told you I’ve already got one in the works for February? But these Mongolian beef meatballs will undoubtedly be made on the regular, especially since I can serve them over rice and with veggies on the side and call it a meal or serve them on their own and call them an appetizer!


Sticky Mongolian Beef Meatballs

This post may contain affiliate links. Please check our privacy and disclosure policy.

Turn your favorite Asian take out into Mongolian beef meatballs! These meatballs are made with ground beef and are tender to the core. Toss them in a sweet, savory, and sticky glaze and watch the crowd gobble them up for game day!

Please hand me a spoon and let me go to town on that sauce. Okay, but seriously, is it too early to start sharing game day recipes with you?

I’ve got sticky, sweet, and savory Mongolian beef meatballs on the menu today, and they are just about the most addicting thing to come out of the kitchen. These meatballs are ideal to serve your guests if you’re hosting a party for the big game this year.

But also, they work just as well served over a scoop of fluffy rice with steamed broccoli drizzled with a bit of that crazy Mongolian glaze that’s scented with garlic and ginger, and umami-laden with soy. That sauce just hugs the broccoli, coats the rice, and each bite is tender, fluffy, and crunchy perfection.

At this point, you might as well call me the meatball queen. Strangely, in the last six years, I’ve developed a peculiar liking for turning all these classic meals into meatball versions of themselves. There’s cheesesteak meatballs with garlic cheese sauce, chicken piccata meatballs, Greek-style meatballs, Cajun chicken meatballs in cream sauce, General Tso’s Chicken Meatballs, and then there’s by firecracker chicken meatballs that are basically made to be served at your Super Bowl shindig.

But I digress, these are not the last meatballs you’ll be seeing from me. Would you judge me if I told you I’ve already got one in the works for February? But these Mongolian beef meatballs will undoubtedly be made on the regular, especially since I can serve them over rice and with veggies on the side and call it a meal or serve them on their own and call them an appetizer!


Sticky Mongolian Beef Meatballs

This post may contain affiliate links. Please check our privacy and disclosure policy.

Turn your favorite Asian take out into Mongolian beef meatballs! These meatballs are made with ground beef and are tender to the core. Toss them in a sweet, savory, and sticky glaze and watch the crowd gobble them up for game day!

Please hand me a spoon and let me go to town on that sauce. Okay, but seriously, is it too early to start sharing game day recipes with you?

I’ve got sticky, sweet, and savory Mongolian beef meatballs on the menu today, and they are just about the most addicting thing to come out of the kitchen. These meatballs are ideal to serve your guests if you’re hosting a party for the big game this year.

But also, they work just as well served over a scoop of fluffy rice with steamed broccoli drizzled with a bit of that crazy Mongolian glaze that’s scented with garlic and ginger, and umami-laden with soy. That sauce just hugs the broccoli, coats the rice, and each bite is tender, fluffy, and crunchy perfection.

At this point, you might as well call me the meatball queen. Strangely, in the last six years, I’ve developed a peculiar liking for turning all these classic meals into meatball versions of themselves. There’s cheesesteak meatballs with garlic cheese sauce, chicken piccata meatballs, Greek-style meatballs, Cajun chicken meatballs in cream sauce, General Tso’s Chicken Meatballs, and then there’s by firecracker chicken meatballs that are basically made to be served at your Super Bowl shindig.

But I digress, these are not the last meatballs you’ll be seeing from me. Would you judge me if I told you I’ve already got one in the works for February? But these Mongolian beef meatballs will undoubtedly be made on the regular, especially since I can serve them over rice and with veggies on the side and call it a meal or serve them on their own and call them an appetizer!


Sticky Mongolian Beef Meatballs

This post may contain affiliate links. Please check our privacy and disclosure policy.

Turn your favorite Asian take out into Mongolian beef meatballs! These meatballs are made with ground beef and are tender to the core. Toss them in a sweet, savory, and sticky glaze and watch the crowd gobble them up for game day!

Please hand me a spoon and let me go to town on that sauce. Okay, but seriously, is it too early to start sharing game day recipes with you?

I’ve got sticky, sweet, and savory Mongolian beef meatballs on the menu today, and they are just about the most addicting thing to come out of the kitchen. These meatballs are ideal to serve your guests if you’re hosting a party for the big game this year.

But also, they work just as well served over a scoop of fluffy rice with steamed broccoli drizzled with a bit of that crazy Mongolian glaze that’s scented with garlic and ginger, and umami-laden with soy. That sauce just hugs the broccoli, coats the rice, and each bite is tender, fluffy, and crunchy perfection.

At this point, you might as well call me the meatball queen. Strangely, in the last six years, I’ve developed a peculiar liking for turning all these classic meals into meatball versions of themselves. There’s cheesesteak meatballs with garlic cheese sauce, chicken piccata meatballs, Greek-style meatballs, Cajun chicken meatballs in cream sauce, General Tso’s Chicken Meatballs, and then there’s by firecracker chicken meatballs that are basically made to be served at your Super Bowl shindig.

But I digress, these are not the last meatballs you’ll be seeing from me. Would you judge me if I told you I’ve already got one in the works for February? But these Mongolian beef meatballs will undoubtedly be made on the regular, especially since I can serve them over rice and with veggies on the side and call it a meal or serve them on their own and call them an appetizer!


Sticky Mongolian Beef Meatballs

This post may contain affiliate links. Please check our privacy and disclosure policy.

Turn your favorite Asian take out into Mongolian beef meatballs! These meatballs are made with ground beef and are tender to the core. Toss them in a sweet, savory, and sticky glaze and watch the crowd gobble them up for game day!

Please hand me a spoon and let me go to town on that sauce. Okay, but seriously, is it too early to start sharing game day recipes with you?

I’ve got sticky, sweet, and savory Mongolian beef meatballs on the menu today, and they are just about the most addicting thing to come out of the kitchen. These meatballs are ideal to serve your guests if you’re hosting a party for the big game this year.

But also, they work just as well served over a scoop of fluffy rice with steamed broccoli drizzled with a bit of that crazy Mongolian glaze that’s scented with garlic and ginger, and umami-laden with soy. That sauce just hugs the broccoli, coats the rice, and each bite is tender, fluffy, and crunchy perfection.

At this point, you might as well call me the meatball queen. Strangely, in the last six years, I’ve developed a peculiar liking for turning all these classic meals into meatball versions of themselves. There’s cheesesteak meatballs with garlic cheese sauce, chicken piccata meatballs, Greek-style meatballs, Cajun chicken meatballs in cream sauce, General Tso’s Chicken Meatballs, and then there’s by firecracker chicken meatballs that are basically made to be served at your Super Bowl shindig.

But I digress, these are not the last meatballs you’ll be seeing from me. Would you judge me if I told you I’ve already got one in the works for February? But these Mongolian beef meatballs will undoubtedly be made on the regular, especially since I can serve them over rice and with veggies on the side and call it a meal or serve them on their own and call them an appetizer!


Sticky Mongolian Beef Meatballs

This post may contain affiliate links. Please check our privacy and disclosure policy.

Turn your favorite Asian take out into Mongolian beef meatballs! These meatballs are made with ground beef and are tender to the core. Toss them in a sweet, savory, and sticky glaze and watch the crowd gobble them up for game day!

Please hand me a spoon and let me go to town on that sauce. Okay, but seriously, is it too early to start sharing game day recipes with you?

I’ve got sticky, sweet, and savory Mongolian beef meatballs on the menu today, and they are just about the most addicting thing to come out of the kitchen. These meatballs are ideal to serve your guests if you’re hosting a party for the big game this year.

But also, they work just as well served over a scoop of fluffy rice with steamed broccoli drizzled with a bit of that crazy Mongolian glaze that’s scented with garlic and ginger, and umami-laden with soy. That sauce just hugs the broccoli, coats the rice, and each bite is tender, fluffy, and crunchy perfection.

At this point, you might as well call me the meatball queen. Strangely, in the last six years, I’ve developed a peculiar liking for turning all these classic meals into meatball versions of themselves. There’s cheesesteak meatballs with garlic cheese sauce, chicken piccata meatballs, Greek-style meatballs, Cajun chicken meatballs in cream sauce, General Tso’s Chicken Meatballs, and then there’s by firecracker chicken meatballs that are basically made to be served at your Super Bowl shindig.

But I digress, these are not the last meatballs you’ll be seeing from me. Would you judge me if I told you I’ve already got one in the works for February? But these Mongolian beef meatballs will undoubtedly be made on the regular, especially since I can serve them over rice and with veggies on the side and call it a meal or serve them on their own and call them an appetizer!


Sticky Mongolian Beef Meatballs

This post may contain affiliate links. Please check our privacy and disclosure policy.

Turn your favorite Asian take out into Mongolian beef meatballs! These meatballs are made with ground beef and are tender to the core. Toss them in a sweet, savory, and sticky glaze and watch the crowd gobble them up for game day!

Please hand me a spoon and let me go to town on that sauce. Okay, but seriously, is it too early to start sharing game day recipes with you?

I’ve got sticky, sweet, and savory Mongolian beef meatballs on the menu today, and they are just about the most addicting thing to come out of the kitchen. These meatballs are ideal to serve your guests if you’re hosting a party for the big game this year.

But also, they work just as well served over a scoop of fluffy rice with steamed broccoli drizzled with a bit of that crazy Mongolian glaze that’s scented with garlic and ginger, and umami-laden with soy. That sauce just hugs the broccoli, coats the rice, and each bite is tender, fluffy, and crunchy perfection.

At this point, you might as well call me the meatball queen. Strangely, in the last six years, I’ve developed a peculiar liking for turning all these classic meals into meatball versions of themselves. There’s cheesesteak meatballs with garlic cheese sauce, chicken piccata meatballs, Greek-style meatballs, Cajun chicken meatballs in cream sauce, General Tso’s Chicken Meatballs, and then there’s by firecracker chicken meatballs that are basically made to be served at your Super Bowl shindig.

But I digress, these are not the last meatballs you’ll be seeing from me. Would you judge me if I told you I’ve already got one in the works for February? But these Mongolian beef meatballs will undoubtedly be made on the regular, especially since I can serve them over rice and with veggies on the side and call it a meal or serve them on their own and call them an appetizer!


Sticky Mongolian Beef Meatballs

This post may contain affiliate links. Please check our privacy and disclosure policy.

Turn your favorite Asian take out into Mongolian beef meatballs! These meatballs are made with ground beef and are tender to the core. Toss them in a sweet, savory, and sticky glaze and watch the crowd gobble them up for game day!

Please hand me a spoon and let me go to town on that sauce. Okay, but seriously, is it too early to start sharing game day recipes with you?

I’ve got sticky, sweet, and savory Mongolian beef meatballs on the menu today, and they are just about the most addicting thing to come out of the kitchen. These meatballs are ideal to serve your guests if you’re hosting a party for the big game this year.

But also, they work just as well served over a scoop of fluffy rice with steamed broccoli drizzled with a bit of that crazy Mongolian glaze that’s scented with garlic and ginger, and umami-laden with soy. That sauce just hugs the broccoli, coats the rice, and each bite is tender, fluffy, and crunchy perfection.

At this point, you might as well call me the meatball queen. Strangely, in the last six years, I’ve developed a peculiar liking for turning all these classic meals into meatball versions of themselves. There’s cheesesteak meatballs with garlic cheese sauce, chicken piccata meatballs, Greek-style meatballs, Cajun chicken meatballs in cream sauce, General Tso’s Chicken Meatballs, and then there’s by firecracker chicken meatballs that are basically made to be served at your Super Bowl shindig.

But I digress, these are not the last meatballs you’ll be seeing from me. Would you judge me if I told you I’ve already got one in the works for February? But these Mongolian beef meatballs will undoubtedly be made on the regular, especially since I can serve them over rice and with veggies on the side and call it a meal or serve them on their own and call them an appetizer!


Sticky Mongolian Beef Meatballs

This post may contain affiliate links. Please check our privacy and disclosure policy.

Turn your favorite Asian take out into Mongolian beef meatballs! These meatballs are made with ground beef and are tender to the core. Toss them in a sweet, savory, and sticky glaze and watch the crowd gobble them up for game day!

Please hand me a spoon and let me go to town on that sauce. Okay, but seriously, is it too early to start sharing game day recipes with you?

I’ve got sticky, sweet, and savory Mongolian beef meatballs on the menu today, and they are just about the most addicting thing to come out of the kitchen. These meatballs are ideal to serve your guests if you’re hosting a party for the big game this year.

But also, they work just as well served over a scoop of fluffy rice with steamed broccoli drizzled with a bit of that crazy Mongolian glaze that’s scented with garlic and ginger, and umami-laden with soy. That sauce just hugs the broccoli, coats the rice, and each bite is tender, fluffy, and crunchy perfection.

At this point, you might as well call me the meatball queen. Strangely, in the last six years, I’ve developed a peculiar liking for turning all these classic meals into meatball versions of themselves. There’s cheesesteak meatballs with garlic cheese sauce, chicken piccata meatballs, Greek-style meatballs, Cajun chicken meatballs in cream sauce, General Tso’s Chicken Meatballs, and then there’s by firecracker chicken meatballs that are basically made to be served at your Super Bowl shindig.

But I digress, these are not the last meatballs you’ll be seeing from me. Would you judge me if I told you I’ve already got one in the works for February? But these Mongolian beef meatballs will undoubtedly be made on the regular, especially since I can serve them over rice and with veggies on the side and call it a meal or serve them on their own and call them an appetizer!


Sticky Mongolian Beef Meatballs

This post may contain affiliate links. Please check our privacy and disclosure policy.

Turn your favorite Asian take out into Mongolian beef meatballs! These meatballs are made with ground beef and are tender to the core. Toss them in a sweet, savory, and sticky glaze and watch the crowd gobble them up for game day!

Please hand me a spoon and let me go to town on that sauce. Okay, but seriously, is it too early to start sharing game day recipes with you?

I’ve got sticky, sweet, and savory Mongolian beef meatballs on the menu today, and they are just about the most addicting thing to come out of the kitchen. These meatballs are ideal to serve your guests if you’re hosting a party for the big game this year.

But also, they work just as well served over a scoop of fluffy rice with steamed broccoli drizzled with a bit of that crazy Mongolian glaze that’s scented with garlic and ginger, and umami-laden with soy. That sauce just hugs the broccoli, coats the rice, and each bite is tender, fluffy, and crunchy perfection.

At this point, you might as well call me the meatball queen. Strangely, in the last six years, I’ve developed a peculiar liking for turning all these classic meals into meatball versions of themselves. There’s cheesesteak meatballs with garlic cheese sauce, chicken piccata meatballs, Greek-style meatballs, Cajun chicken meatballs in cream sauce, General Tso’s Chicken Meatballs, and then there’s by firecracker chicken meatballs that are basically made to be served at your Super Bowl shindig.

But I digress, these are not the last meatballs you’ll be seeing from me. Would you judge me if I told you I’ve already got one in the works for February? But these Mongolian beef meatballs will undoubtedly be made on the regular, especially since I can serve them over rice and with veggies on the side and call it a meal or serve them on their own and call them an appetizer!