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Mongolian Meatballs with Rice and Steamed Broccoli

Yields1 Serving

Frys_Mongolian Meatballs

Sticky Mongolian Sauce
 1 big knob of ginger, finely chopped
 2 garlic cloves, finely chopped
 2 red chillies, finely chopped (optional)
 ½ C (125 ml) orange juice
 ¼ C (60 ml) brown sugar
 ¼ C (60 ml) Hoisin sauce
 2 Tbsp (30 ml) soy sauce
 1 Tbsp (15 ml) oyster sauce
 1 Tbsp (15 ml) sesame oil
Meatballs and Garnish
 Olive oil
 1 x 240 g box of Fry’s Family Plant Based Meatballs
 2 C (500 ml) cooked jasmine rice
 200 g broccoli, steamed
 ¼ C sesame seeds, toasted
 2 spring onions, sliced (green part only)
 Skewers (optional for serving)
Sticky Mongolian Sauce

Put all the ingredients for the sauce into a small pot over medium heat. Mix to combine, bring to a boil and then remove from the heat.

Meatballs and Garnish

Add a drizzle olive oil to a frying pan and heat. Lightly fry the Fry’s Family Plant Based Meatballs until warmed through.


Toss the warm meatballs in the sticky Mongolian sauce; for presentation purposes you can opt to serve skewered if preferred. Serve on a bed of steamed jasmine rice garnished with toasted sesame seeds and sliced spring onions greens.

Nutrition Facts

Serving Size 4