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Sticky Mongolian Beef Meatballs

Sticky Mongolian Beef Meatballs

Turn your favorite Asian take out into Sticky Mongolian Beef Meatballs! These tender meatballs are tossed in a sweet, savory, and sticky glaze.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizers
Cuisine Asian
Servings 8 meatballs
Calories 207 kcal

Equipment

  • oven
  • baking sheet
  • large bowl
  • skillet
  • whisk

Ingredients
  

Meatballs

  • 0.5 cup Panko breadcrumbs
  • 1 large egg
  • 1 tablespoon minced garlic
  • 1 tablespoon low sodium soy sauce
  • 0.5 teaspoon salt
  • 0.25 teaspoon red pepper flakes
  • 0.25 teaspoon white pepper
  • 1 pound ground beef 93-95% lean
  • thinly sliced green onions (white only) keep greens for serving!

Mongolian Sauce

  • 0.5 cup water
  • 0.333333 cup brown sugar
  • 0.25 cup low sodium soy sauce
  • 4 cloves garlic grated
  • 2 teaspoons sesame oil
  • 2 teaspoons ginger grated
  • 1 tablespoon oyster sauce
  • 1 tablespoon hoisin sauce
  • 0.125 teaspoon red pepper flakes
  • 0.125 teaspoon white pepper
  • 2 teaspoons toasted sesame seeds

Instructions
 

Preparation

  • Position a rack in the center of the oven and preheat the oven to 450ºF. Line a baking sheet with parchment paper, set aside.
  • In a large bowl, combine the breadcrumbs, green onions, egg, minced garlic, soy sauce, salt, and white pepper. Mix together until totally combined. Then, add the ground beef and mix until just combined. Shape the mixture into meatballs using 1 ½ tablespoon of mix per meatball. Line the meatballs on the baking sheet and bake for 8-10 minutes or until golden brown.
  • While the meatballs are baking, heat the sauce ingredients (except the sesame seeds) in a large skillet over medium-high heat. Whisk to dissolve the sugar and allow to simmer before lowering the heat. Allow to simmer for 5-6 minutes, stirring frequently.
  • When the meatballs are cooked, add them to the skillet and toss to coat. If the skillet is small, coat half of the meatballs and remove them to a serving dish. Sprinkle with toasted sesame seeds and slivered green onions to serve.

Notes

If making for a party, consider doubling the batch of sauce as the meatballs absorb it. Store in a slow cooker on 'warm'. Sauce thickens, so add more water if preparing early.

Nutrition

Serving: 4meatballsCalories: 207kcalCarbohydrates: 15gProtein: 13gFat: 11gFiber: 0.5gSugar: 10g
Keyword Appetizers, Asian cuisine, Beef Meatballs, game day, Mongolian, Sticky Mongolian Beef Meatballs
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