I went searching for this recipe after having some delicious Mongolian meatballs on my last cruise.  These are different.  The ones on the cruise ship didn't have so much veggie content (more solid texture).  But I enjoy these.

  I cooked the meatballs at a lower oven temp because I found they burned on the bottom at 450.    This was a nice change of pace for me.  I hope you enjoy.

Carol

Mongolian Meatballs

Ingredients

Mongolian Sauce:

• 1/2 cup hoisin sauce

• 4 cloves garlic, minced

• 2 tablespoons red wine vinegar

• 1 1/2 tablespoons soy sauce

• 1 tablespoon grated fresh ginger

• 1 tablespoon rice vinegar

• 2 teaspoons sesame oil

• 2 teaspoons white sugar

• 1 1/2 teaspoons hot sauce

• 1/2 teaspoon ground white pepper

• 1/2 teaspoon ground black pepper

  Meatballs:

• 1 pound ground beef

• 1/2 pound ground lamb

• 1/2 head cabbage, chopped

• 1 yellow onion, chopped

• 1/2 cup grated carrot

• 1 tablespoon ground ginger

• 1/4 cup chopped green onion

• 6 cloves garlic, chopped

• 1 teaspoon garlic salt

• 1/2 teaspoon ground black pepper

Directions

1. Preheat oven to 450 degrees F.

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.

3. Mix ground beef, ground lamb, cabbage, yellow onion, 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. Bake in preheated oven until no longer pink in the middle, about 25 minutes turning once. Set aside to cool.

5. Transfer meatballs to slow cooker and pour hoisin sauce mixture over the meatballs.

6. Cook on Low, stirring intermittently, for 2 to 4 hours.

I love to cook cauliflower until tender. Drain well. Put in a bowl add salt and pepper to taste and mix well with a mixer.  Stir in a cup of cheese and crumbled cooked bacon. Serve hot. So delicious. 

My favorite Thanksgiving recipe is garlic-sauteed cauliflower with pecorino on top!

Pumpkin Dip

1  small can libby Pumpkin,  1 large to double

1 large bx sugar-free vanilla pudding, 2 large to double

1 bowl sugar-free cool whip, the very large or 2 small to double

Make your pudding as bax calls for in large bowl and chill in fridge while you fold pumpkin into the cool whip in a large bowl once this is folded good and pudding is set up mix in pudding with your pumpkin and cool whip add a tsp vanilla and cinnamon, nutmeg,pumpkin pie spice if you choose to and to your own taste.

Serve with any fruits you have in season  I like just a lil as a snack when everyone else is eating all there high calorie cakes and pies for the Holidays.

For a great leftover dinner, place refridgerated croissants in a wreath shape, fill with leftover stuffing, turkey and a thin spread of cranberry sauce. Pull the dough over and bake. Yummy!