Sticky Mongolian Beef Meatballs
A delightful fusion of savory Mongolian flavors and tender meatballs, glazed in a sweet and tangy sauce that elevates any meal.
Ingredients
Meatball Ingredients
- 1 lb Ground beef Choose high-quality ground beef for best results.
- 1/2 cup Breadcrumbs Helps bind the mixture and create a tender texture.
- 2 stalks Green onions Finely chopped for fresh flavor.
- 1 large Egg Acts as a binding agent.
- 2 cloves Garlic Minced for aromatic depth.
- 1 inch Fresh ginger Grated for spicy warmth.
Sauce Ingredients
- 1/4 cup Soy sauce Provides salty depth.
- 1/4 cup Hoisin sauce Adds sweetness and sticky texture.
- 2 tbsp Brown sugar Balances flavors with sweetness.
- 1 tbsp Cornstarch Thickens the sauce.
Vegetable Ingredients
- 2 cups Broccoli florets Provides nutritional balance and crunch.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine ground beef, breadcrumbs, chopped green onions, beaten egg, minced garlic, and grated ginger. Mix thoroughly.
- Shape the mixture into balls about one to two inches in diameter.
- Arrange the meatballs on a baking sheet lined with parchment paper.
Sauce Preparation
- In a small bowl, whisk together soy sauce, hoisin sauce, brown sugar, and cornstarch until smooth.
- Pour half of the sauce over the meatballs, ensuring they are generously coated.
Cooking
- Toss broccoli florets in the remaining sauce, and scatter them around the meatballs on the baking sheet.
- Bake for 20 to 25 minutes until the meatballs are cooked through and the broccoli is tender.
- Let the meatballs rest for a minute before serving.
Notes
To avoid a rubbery texture when reheating, use the oven or microwave carefully. Enjoy leftovers over salads or in wraps.