why make this recipe
Mongolian Beef Meatballs bring a delicious twist to your dinner table. They are not only flavorful but also simple to prepare. With a mix of savory and sweet flavors, these meatballs are perfect for a family meal or for entertaining guests. The combination of ground beef, fresh ingredients, and a rich sauce makes them a hit with everyone. Plus, they are baked instead of fried, making them a bit healthier but still full of taste.
how to make Mongolian Beef Meatballs
Ingredients:
- 1/2 cup Panko breadcrumbs
- 1/2 cup thinly sliced green onions (white part only)
- 1 large egg
- 1 tablespoon minced garlic
- 1 tablespoon low sodium soy sauce
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon white pepper
- 1 pound ground beef
- 1/2 cup water
- 1/3 cup brown sugar
- 1/4 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
- 1/8 teaspoon red pepper flakes
- 1/8 teaspoon white pepper
- 2 teaspoons toasted sesame seeds
Directions:
- Preheat the oven to 450°F and line a baking sheet with parchment paper.
- In a large bowl, combine Panko breadcrumbs, green onions, egg, minced garlic, soy sauce, salt, red pepper flakes, and white pepper until mixed well.
- Add ground beef and mix gently to avoid overworking the meat.
- Shape into small meatballs (about 1.5 tablespoons each) and place on the baking sheet. Bake for 8-10 minutes until golden brown and cooked through.
- Meanwhile, prepare the sauce: In a large skillet, combine water, brown sugar, low sodium soy sauce, grated garlic, sesame oil, ginger, oyster sauce, hoisin sauce, red pepper flakes, and white pepper.
- Heat over medium-high, whisking until sugar dissolves. Bring to a simmer, then lower heat and simmer for 5-6 minutes, stirring frequently.
- Once meatballs are done, add them to the skillet and toss to coat in the sauce. If necessary, do this in batches.
- Serve the meatballs garnished with toasted sesame seeds and slivered green onions.
how to serve Mongolian Beef Meatballs
You can serve Mongolian Beef Meatballs over rice or noodles for a complete meal. They are great as an appetizer too, especially when served with toothpicks. Adding extra green onions on top gives a nice pop of color and flavor.
how to store Mongolian Beef Meatballs
If you have leftovers, you can store them in an airtight container in the refrigerator for up to three days. To reheat, simply warm them up in the microwave or on the stove until heated through. You can also freeze the meatballs for up to three months. Just make sure to thaw them in the fridge before reheating.
tips to make Mongolian Beef Meatballs
- Don’t over-mix the ground beef. Gently combine to keep the meatballs tender.
- Feel free to adjust the spice level by adding more or less red pepper flakes to suit your taste.
- For added flavor, let the meatballs sit in the sauce for a bit before serving.
variation
You can switch out ground beef for ground turkey or chicken if you prefer a leaner meat option. Also, try adding chopped vegetables like bell peppers or carrots to the meat mixture for extra nutrition and flavor.
FAQs
Can I make the meatballs ahead of time?
Yes, you can prepare the meatballs a day in advance. Just store them in the refrigerator and bake them right before serving.
What can I serve with Mongolian Beef Meatballs?
They go well with steamed rice, fried rice, or noodles. You can also serve them with a side of stir-fried vegetables.
Are Mongolian Beef Meatballs spicy?
They can have a kick due to the red pepper flakes, but you can control the spiciness by adjusting the amount you use. They are generally not too spicy for most people.
Mongolian Beef Meatballs
Ingredients
Meatball Ingredients
- 1 large egg
- 1/2 cup Panko breadcrumbs
- 1/2 cup thinly sliced green onions (white part only)
- 1 tablespoon minced garlic
- 1 tablespoon low sodium soy sauce
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon white pepper
- 1 pound ground beef
Sauce Ingredients
- 1/2 cup water
- 1/3 cup brown sugar
- 1/4 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
- 1/8 teaspoon red pepper flakes
- 1/8 teaspoon white pepper
- 2 teaspoons toasted sesame seeds for garnish
Instructions
Preparation
- Preheat the oven to 450°F and line a baking sheet with parchment paper.
- In a large bowl, combine Panko breadcrumbs, green onions, egg, minced garlic, soy sauce, salt, red pepper flakes, and white pepper until mixed well.
- Add ground beef and mix gently to avoid overworking the meat.
- Shape into small meatballs (about 1.5 tablespoons each) and place on the baking sheet.
Cooking
- Bake the meatballs for 8-10 minutes until golden brown and cooked through.
- Meanwhile, prepare the sauce: In a large skillet, combine water, brown sugar, low sodium soy sauce, grated garlic, sesame oil, ginger, oyster sauce, hoisin sauce, red pepper flakes, and white pepper.
- Heat over medium-high, whisking until sugar dissolves. Bring to a simmer, then lower heat and simmer for 5-6 minutes, stirring frequently.
- Once meatballs are done, add them to the skillet and toss to coat in the sauce. If necessary, do this in batches.
Serving
- Serve the meatballs garnished with toasted sesame seeds and slivered green onions.