why make this recipe
Sticky Mongolian Beef Meatballs are a delicious and easy dish you can whip up for family dinners or special occasions. These meatballs are juicy, flavorful, and coated in a sweet and savory sauce that packs a punch. They are also versatile, so you can enjoy them over rice or noodles. Plus, adding broccoli not only adds color but also makes the dish healthier!
how to make Sticky Mongolian Beef Meatballs
Ingredients:
- 1 lb ground beef
- 1 cup breadcrumbs
- 1 egg
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1 tsp ginger, minced
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup hoisin sauce
- 2 cups broccoli florets
- Rice or noodles for serving
Directions:
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine ground beef, breadcrumbs, egg, green onions, garlic, and ginger. Form the mixture into meatballs and place them on a baking sheet.
- Arrange the broccoli florets around the meatballs.
- In a small saucepan, combine soy sauce, brown sugar, and hoisin sauce over medium heat. Stir until the sugar is dissolved.
- Brush the sauce over the meatballs and broccoli.
- Bake for 20-25 minutes, or until meatballs are cooked through and broccoli is tender.
- Serve over rice or noodles.
how to serve Sticky Mongolian Beef Meatballs
Serve these meatballs hot over a bed of rice or noodles. The sweet and savory sauce pairs wonderfully with the beef and broccoli, creating a satisfying meal. You can also garnish with extra green onions or sesame seeds for added flavor and crunch.
how to store Sticky Mongolian Beef Meatballs
To store your leftovers, let the meatballs cool down first. Place them in an airtight container and store them in the refrigerator for up to 3 days. For longer storage, you can freeze the meatballs. Just make sure to wrap them well or use a freezer-safe bag, and they can last for about 3 months.
tips to make Sticky Mongolian Beef Meatballs
- Make sure your meatballs are evenly sized for even cooking.
- If you like a bit of heat, add some red pepper flakes to the sauce.
- For an extra crispy texture, broil the meatballs for a few minutes at the end of baking.
- Experiment with different vegetables, such as bell peppers or snap peas, if you want to mix it up!
variation
You can easily switch out the ground beef for ground turkey or chicken if you prefer a leaner option. Additionally, you can make the dish vegetarian by using plant-based meat or chickpeas.
FAQs
1. Can I make these meatballs ahead of time?
Yes! You can prepare the meatballs in advance and store them in the refrigerator. Just bake them when you’re ready to serve.
2. What can I use if I don’t have hoisin sauce?
You can substitute hoisin sauce with a mix of soy sauce and a bit of sugar. It won’t taste exactly the same, but it will still be delicious.
3. Can I add more vegetables?
Absolutely! This dish is versatile, and you can add any vegetables you like. Just make sure they can cook in the same time as the meatballs.
Sticky Mongolian Beef Meatballs
Ingredients
Meatball Ingredients
- 1 lb ground beef
- 1 cup breadcrumbs
- 1 large egg
- 2 pieces green onions, chopped
- 2 cloves garlic, minced
- 1 tsp ginger, minced
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup hoisin sauce
- 2 cups broccoli florets
For Serving
- As needed servings Rice or noodles For serving
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine ground beef, breadcrumbs, egg, green onions, garlic, and ginger.
- Form the mixture into meatballs and place them on a baking sheet.
- Arrange the broccoli florets around the meatballs.
Cooking
- In a small saucepan, combine soy sauce, brown sugar, and hoisin sauce over medium heat.
- Stir until the sugar is dissolved.
- Brush the sauce over the meatballs and broccoli.
- Bake for 20-25 minutes, or until meatballs are cooked through and broccoli is tender.
Serving
- Serve these meatballs hot over a bed of rice or noodles.
- Garnish with extra green onions or sesame seeds for added flavor and crunch.