Mongolian Beef Meatballs

1. Smoke 2 pounds of precooked beef meatballs at 225°F until they reach an internal temperature of about 140°F.
2. In a large Le Creuset braiser or similar pot, whisk together all ingredients for the Mongolian sauce: 1/3 cup brown sugar, 1/4 cup low sodium beef broth, 1/4 cup low sodium soy sauce, 1/4 cup hoisin sauce, 1 tbsp tonkatsu sauce, 2 tbsp garlic paste, 2 teaspoons sesame oil, 2 tsp ginger paste, and 1 tsp gochujang paste. Bring the sauce to a simmer on induction or stovetop.
3. Add the smoked meatballs to the simmering sauce, tossing to coat them evenly.
4. Continue to grill (or bake/braise in an oven) at 275°F for about 1 hour, or until the sauce has thickened to your desired consistency and the meatballs reach an internal temperature of 165°F.
5. Serve the Mongolian beef meatballs hot over fluffy plain white rice, garnished with toasted sesame seeds and chopped green onions. These can also be served in bao buns.