Sticky Mongolian Beef Meatballs
Savory meatballs glazed in a rich and sweet Mongolian-style sauce, perfect for family dinners or casual gatherings.
Ingredients
Meatball Base
- 1 pound ground beef Main ingredient providing protein.
- 1 cup breadcrumbs Helps bind the meatballs.
- 1/4 cup chopped green onions Adds freshness and crunch.
- 1 large egg, beaten Binds the meatball mixture.
- 3 cloves garlic, minced Adds aromatic flavor.
- 1 tablespoon fresh ginger, grated Enhances authenticity of flavor.
Sauce
- 1/4 cup soy sauce Provides salty flavor.
- 1/4 cup hoisin sauce Adds sweetness and richness.
- 1/4 cup brown sugar Sweetens the glaze.
- 1 tablespoon cornstarch Thickens the sauce.
Vegetables
- 2 cups broccoli florets Adds nutrition and pairs well with the beef.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the ground beef, breadcrumbs, green onions, beaten egg, minced garlic, and grated ginger. Mix thoroughly.
- Shape the mixture into meatballs about 1-2 inches in diameter.
Cooking
- Arrange the meatballs on a baking sheet, spaced evenly apart.
- In a separate bowl, whisk together soy sauce, hoisin sauce, brown sugar, and cornstarch. Pour half of the sauce over the meatballs, coating them well.
- Toss the broccoli florets in the remaining sauce and scatter them around the meatballs on the baking sheet.
- Bake for 20 to 25 minutes, or until the meatballs are cooked through and the broccoli is tender.
- Let the meatballs rest for a minute before serving.
Notes
For a lighter option, substitute ground turkey or chicken for the beef. For gluten-free, use gluten-free breadcrumbs and soy sauce.