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Sticky Mongolian Beef Meatballs

Sticky Mongolian Beef Meatballs

Turn your favorite Asian take out into sticky Mongolian beef meatballs! These tender meatballs are tossed in a sweet, savory glaze.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer, main dish
Cuisine Asian
Servings 4 meatballs
Calories 350 kcal

Equipment

  • Baking Sheet
  • Large bowl
  • Skillet
  • Whisk

Ingredients
  

Meatballs

  • 0.5 cup Panko breadcrumbs
  • 0.5 cup thinly sliced green onions (white only) keep greens for serving!
  • 1 large egg
  • 1 tablespoon minced garlic
  • 1 tablespoon low sodium soy sauce
  • 0.5 teaspoon salt
  • 0.25 teaspoon red pepper flakes
  • 0.25 teaspoon white pepper
  • 1 pound ground beef

Mongolian Sauce

  • 0.5 cup water
  • 0.333 cup brown sugar
  • 0.25 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
  • 0.125 teaspoon red pepper flakes
  • 0.125 teaspoon white pepper
  • 2 teaspoons toasted sesame seeds

Instructions
 

Preparation

  • Position a rack in the center of the oven and preheat the oven to 450ºF. Line a baking sheet with parchment paper, set aside.
  • In a large bowl, combine the breadcrumbs, green onions, egg, minced garlic, soy sauce, salt, and white pepper. Mix until totally combined. Add the ground beef and mix until just combined. Shape into meatballs using 1 ½ tablespoon of mix per meatball. Line on the baking sheet and bake for 8-10 minutes until golden brown and cooked through.
  • While the meatballs are baking, heat the sauce ingredients (except sesame seeds) in a skillet over medium-high heat. Whisk to dissolve the sugar and bring to a simmer. Lower heat and simmer for 5-6 minutes, stirring frequently.
  • When the meatballs are cooked, add them to the skillet and toss in the sauce to coat. If needed, you can coat them in halves. Sprinkle with toasted sesame seeds and serve.

Notes

For parties, consider doubling the sauce batch as meatballs soak up quite a bit as they sit. The sauce thickens naturally, so if preparing early, you may need more water to achieve glaze-like consistency.

Nutrition

Serving: 2meatballsCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 80mgSodium: 600mgPotassium: 500mgFiber: 1gSugar: 12gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 2mg
Keyword Appetizer, Easy Recipe, ground beef, meatballs, Mongolian beef, sticky sauce
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