Mongolian Beef Meatballs
Turn your favorite Asian take out into Mongolian beef meatballs! These meatballs are made with ground beef and are tender to the core. Toss them in a sweet, savory, and sticky glaze and watch the crowd gobble them up for game day!
Servings: 8
Calories: 207kcal
Ingredients
Meatballs:
- ½ cup Panko breadcrumbs
- thinly sliced green onions white only, keep greens for serving!
- 1 large egg
- 1 tablespoon minced garlic
- 1 tablespoon low sodium soy sauce
- ½ teaspoon salt
- ¼ teaspoon red pepper flakes
- ¼ teaspoon white pepper
- 1 pound ground beef 93-95% lean
Mongolian Sauce:
- ½ cup water
- ⅓ cup brown sugar
- ¼ cup low sodium soy sauce
- 4 cloves garlic grated
- 2 teaspoons sesame oil
- 2 teaspoons grated ginger
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- ⅛ teaspoon red pepper flakes
- ⅛ teaspoon white pepper
- 2 teaspoons toasted sesame seeds
Instructions
- PREP: Position a rack in the center of the oven and preheat the oven to 450ºF. Line a baking sheet with parchment paper, set aside.
- MEATBALLS: In a large bowl, combine the breadcrumbs, green onions, egg, minced garlic, soy sauce, salt, and white pepper. Mixed together until totally combined. Then, add the ground beef and mix until *just combined* you don’t want to overwork the meat or you’ll have tough meatballs. Shape the meatball mixture into meatballs using 1 ½ tablespoon (scant) of mix per meatball. I like to make them small since these are appetizers. Line the meatballs on the baking sheet and bake the meatballs for 8-10 minutes or until golden brown and cooked through.
- SAUCE: While the meatballs are baking, heat the ingredients for the sauce (except the sesame seeds) in a large skillet over medium-high heat. Use a whisk to dissolve the sugar and allow the sauce to come to a simmer before lowering the heat to low. Allow the sauce to simmer for 5-6 minutes (you want it to just barely bubble on the surface.) Stir frequently so the sauce doesn’t burn.
- SERVE: When the meatballs are cooked, add them to the skillet and toss them in the sauce to coat. If your skillet is small, you can add ½ of the meatballs, coat and remove them to a serving dish. Sprinkle the meatballs with the toasted sesame seeds and the slivered green onions and serve!
Notes
- if you're making these for a party and would like to store them, I suggest doubling the batch of sauce (meatballs soak up quite a bit as they sit.) And placing them in a slow cooker on the 'warm' setting.
- the sauce does thicken naturally as it sits, so if you prepare this early on, you may need a bit more water to help thin it back to a glaze-like consistency.
Nutrition
Serving: 4 meatballs | Calories: 207kcal | Carbohydrates: 15g | Protein: 13g | Fat: 11g | Fiber: 0.5g | Sugar: 10g
