Mongolian Beef Meatballs
Mongolian Beef Meatballs bring a delicious twist to your dinner table with savory and sweet flavors, perfect for family meals or entertaining guests.
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.
Notes
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. Don’t over-mix the ground beef; gently combine to keep the meatballs tender. 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.