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Mongolian Beef Meatballs

Mongolian Beef Meatballs
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Sticky Mongolian meatballs with sweet and tangy sauce. Ready in under 30 minutes with one baking sheet cleanup.

Ingredients

Scale
  • 2 pounds ground beef
  • 4 green onions, finely chopped (plus more for serving)
  • 2 inch fresh ginger, grated (or 2 Tbsp ginger paste)
  • 6 cloves garlic, minced or grated
  • 1 head broccoli, cut into florets
  • 1 tablespoon olive oil
  • Kosher salt and pepper to taste
  • 1 tablespoon vegetable oil
  • 1 cup low-sodium soy sauce
  • 1 cup brown sugar
  • 4 cloves garlic, minced
  • 2 tablespoons ginger, minced
  • 2/3 cup water
  • 1 tablespoon rice wine vinegar
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoons cornstarch (whisked with 1/2 cup water)
  • 3 green onions, thinly sliced
  • Sesame seeds

Instructions

  1. Preheat the oven to 450°F. Line a baking sheet with foil or parchment paper.
  2. Add the ground beef, green onions, ginger, and garlic to a bowl. Season with salt and pepper. Mix until just combined. Roll into tablespoon-size balls, placing them on one side of the prepared baking sheet.
  3. Add the broccoli to the other side of the baking sheet and toss with 1 tablespoon oil, salt, and pepper.
  4. Transfer to the oven and bake for 15 minutes or until the meatballs are cooked through.
  5. Meanwhile, in a large skillet add the oil, soy sauce, brown sugar, garlic, ginger, water, rice wine vinegar and red pepper flakes. Stir and cook over medium-high heat for about 10 minutes.
  6. Whisk together cornstarch with 1/2 cup water and add to your sauce. Continue to cook until the sauce thickens. Remove from the heat.
  7. Add the cooked meatballs to the skillet of sauce and toss until the sauce coats the meatballs.
  8. Serve the meatballs and remaining sauce over bowls of rice topped with additional green onions and sesame seeds. Serve the broccoli on the side.

Notes

  • Serve over instant pot rice, noodles, quinoa, or cauliflower fried rice for low carb option.
  • Make just the meatballs (skip broccoli) and serve as appetizer with toothpicks or mini skewers.
  • Pair with fruity red wine like Zinfandel or Grenache, or Riesling for white option.

Nutrition

Find it online: https://www.benefitiany.com/mongolian-beef-meatballs/