Mongolian Style Meatballs RECIPE..these are great appetizers or serve with noodles/rice

Dredged in flour then saute in hot oil, to color golden brown

Bake uncovered in any stock and or tomato sauce for 30 mins, garnish with chopped scallions and cilantro, serve with steamed rice or noodles

Ready for rolling into golf ball sized  meatballs and sauteing

Completed cooked in stock and tomato sauce

The meat and vegetables mixed with hoisin sauce, ginger root, dark soy sauce, sherry and dried bread crumbs...allow to marinate overnight

This is a great recipe and very tasty, you may make it spicy or not the choice is yours.
Serve in the sauce or on cocktail sticks:

2 pounds dark meat, ground chicken/turkey; or lean ground beef or pork

2 cups shredded carrots (3 medium)
1 cup minced onion
3 cloves garlic smashed and minced
1 cup minced celery
2 inches root ginger minced
1 bunch minced cilantro (1 cup)
2 tbsp sunflower seed oil
1/4 cup sherry
1 cup minced scallions

Heat a large skillet and saute the onions, carrots and celery for 5 mins.
Remove from heat and allow to cool.
In a large bowl, break up the ground meat using a table knife, add
2 large beaten eggs ( at room temp)
3 tbsp hoisin sauce
2tbsp dark soy sauce
2 chipotle peppers minced fine( optional)
OR
2 tsp ground black pepper 
OR 2tsp red chili powder( cook this with the vegetables when sauteing)
The minced ginger root ( no need to peel)
Add the cooled sauteed vegetables and mix well until everything is incorporated.
Add the minced cilantro and scallions &
1 1/2 cups dried breadcrumbs.
Mix well with the knife (this keeps the meatballs lighter).
Put into a container with a tight fitting lid and store overnight in the fridge.

Next day..shape into golf ball sized meat balls and dredge in flour..shaking off excess.

Sunflower seed oil for frying..fry in batches in a large skillet.
When golden brown on all sides, remove to an ovenproof dish.
PREHEAT OVEN 350F...MIDDLE SHELF

either 

cover with chicken stock or tomato sauce or half and half of each and bake in hot oven 30-45 mins..when sauce is bubbling.

Remove from oven and allow to settle for 10 mins

Serve with cooked noodles or rice or as an appetizer.