Despite its name Mongolian meatballs have nothing to do with Mongolia. The dish came from Chinese restaurants in USA following Mongolian beef (see the recipe at ) and Mongolian chicken. Meatballs fried on all sides in a glaze sauce have already become a classic. This dish is filled with mouth-watering Asian tastes. You can cook it with ramen noodles or serve as we have on cabbage leaves. And for a party serve this meal as an excellent appetiser pinned with a toothpick.