Recipe By Brian Bower
Published Jun 19th
Prep 30m Cook 2h 35m Additional - Ready In 3h 5m
Servings 12 servings Calories 180.9

My meatball recipe inspired by Chef John’s Mongolian Pork Chops is absolutely delicious. A wonderful recipe for a party. Serve them as an appetizer with toothpicks, and they will disappear before your eyes. They can also make a meal sandwiched in a hero or over a bed of pasta.

Recipe Ingredients

  • ½ cup hoisin sauce
  • 4 cloves garlic, minced
  • 2 tablespoons red wine vinegar
  • 1 ½ tablespoons soy sauce
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon rice vinegar
  • 2 teaspoons sesame oil
  • 2 teaspoons white sugar
  • 1 ½ teaspoons hot sauce
  • ½ teaspoon ground white pepper
  • ½ teaspoon ground black pepper
  • 1 pound ground beef
  • ½ pound ground lamb
  • ½ head cabbage, chopped
  • 1 yellow onion, chopped
  • ½ cup panko bread crumbs
  • ½ cup grated carrot
  • 1 tablespoon ground ginger
  • ¼ cup chopped green onion
  • 6 cloves garlic, chopped
  • 1 teaspoon garlic salt
  • ½ teaspoon ground black pepper

Cooking Directions

  1. 1 Preheat oven to 450 degrees F (230 degrees C).
  2. 2 Whisk hoisin sauce, 4 cloves garlic, red wine vinegar, soy sauce, grated ginger, rice vinegar, sesame oil, sugar, hot sauce, white pepper, and black pepper together in a large bowl.
  3. 3 Mix ground beef, ground lamb, cabbage, yellow onion, panko, carrot, ground ginger, green onion, 6 cloves chopped garlic, garlic salt, black pepper, and 2 tablespoons of the hoisin sauce mixture together in a separate bowl; shape into meatballs and arrange on a jelly roll pan.
  4. 4 Bake in preheated oven until no longer pink in the middle, about 25 minutes. Shake pan to turn meatballs, switch oven to Broil, and cook under the broiler until browned, about 10 minutes more. Set aside to cool.
  5. 5 Transfer warm meatballs to slow cooker and pour hoisin sauce mixture over the meatballs.
  6. 6 Cook on Low, stirring intermittently, for 2 to 4 hours.

Nutrition Facts

  • Calories 180.9
  • Carbohydrate 15.6 g
  • Cholesterol 36.6 mg
  • Fat 8.6 g
  • Fiber 2.3 g
  • Protein 11.7 g
  • Saturated Fat 3.1 g
  • Sodium 518.8 mg
  • Sugar 6.4 g


  1. I was looking for something with ground beef and cabbage that was not some version of cabbage rolls. Great recipe. I ground in my food processor, the onions, Garlic and cabbage to just slightly larger than a dice. I made 1/2 but could have used a whole batch of? sauce. I did not have any - Read more ...
  2. Just the right amount of spicy. I baked in the oven at 350 for 15 minutes turning once and never mixed into the sauce. I drizzled the sauce over the whole meal. Per other reviews I reduced the soy sauce in the sauce. Served over cauliflower rice and stir fry veggies.
  3. Very tasty! Served with rice and garlic bok choy. Left out the cabbage and hot sauce. Didn't use lamb - used ground pork instead. I doubled the sauce the second time I made it because the first time there wasn't enough. I didn't broil it - only baked for 25 minutes. I kept it in - Read more ...
  4. All beef. No cabbage or green onion. Followed recipe exactly but made the sauce on the stove.
  5. I used ground turkey and didn't add sugar and it was still delicious. They are scrumptious even without the sauce. The serving suggestion in the photo would be perfect. I ran out of hoisin sauce so replaced the last bit with water and honey. Hoisin has a lot of salt already so if you're using - Read more ...
  6. I was skeptical because the recipe didn't call for eggs and I was afraid the meatballs would fall apart but they didn't.