Description
Tender, juicy Mongolian Beef Meatballs coated in a sticky sweet soy-ginger glaze. Ready in 30 minutes and served over fluffy rice for an easy family dinner.
Ingredients
Scale
- 1 pound ground beef, 93% lean
- 1/2 cup panko breadcrumbs
- 1 large egg
- 3 cloves garlic, minced
- 1 tablespoon low
- sodium soy sauce
- 3 green onions, thinly sliced, white parts for mixing, green parts for serving
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/4 teaspoon red pepper flakes
- 1/2 cup water
- 1/3 cup brown sugar
- 1/4 cup low
- sodium soy sauce
- 4 cloves garlic, grated
- 2 teaspoons fresh ginger, grated
- 2 teaspoons sesame oil
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1/8 teaspoon red pepper flakes
- 1 tablespoon cornstarch plus 2 tablespoons water for slurry
- Cooked white or brown rice for serving
- Toasted sesame seeds for garnish
- Sliced green onions for garnish
Instructions
- Preheat the oven to 450 F and line a large baking sheet with parchment paper.
- In a large bowl combine the panko, green onion whites, minced garlic, soy sauce, egg, salt, white pepper, and red pepper flakes. Mix thoroughly.
- Add the ground beef and mix gently with a fork until just combined. Do not overwork.
- Scoop and roll the meatball mixture into tablespoon
- sized balls and place on the baking sheet with space between each.
- Bake for 12 to 15 minutes until cooked through and lightly golden at 160 F internal temperature.
- While the meatballs bake, combine the sauce ingredients in a large skillet over medium
- high heat and whisk together.
- Bring the sauce to a simmer and cook for 5 to 6 minutes, stirring frequently.
- Whisk the cornstarch and water into a slurry, pour into the sauce while whisking, and cook for 1 to 2 minutes until thickened and glossy.
- Add the baked meatballs to the skillet and gently toss to coat. Let sit 1 to 2 minutes over low heat.
- Serve over steamed rice, topped with toasted sesame seeds and sliced green onions.
Notes
Do not overwork the meatball mixture or the meatballs will turn out dense. Use low-sodium soy sauce in both the meatballs and the sauce. Double the sauce recipe if you want extra for rice and vegetables. Store leftovers in an airtight container for up to 4 days. Reheat in a skillet with a splash of water. Meatballs can be shaped raw and refrigerated up to 24 hours before baking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Asian-Inspired