Description
These Mongolian beef meatballs feature a sweet-and-salty glaze over tender meatballs served with roasted broccoli, ideal for a comforting weeknight dinner.
Ingredients
- 1 pound ground beef (80/20 recommended)
- 1/4 cup breadcrumbs (panko or regular)
- 1 large egg
- 2 tablespoons soy sauce (for meatballs)
- 1 tablespoon sesame oil
- 1 teaspoon minced garlic
- 1/2 teaspoon ground ginger (or 1 teaspoon fresh grated ginger)
- Salt and pepper to taste
- 2 cups broccoli florets
- 1/2 cup soy sauce (for the sauce)
- 1/4 cup brown sugar
- 2 tablespoons cornstarch
- 1 tablespoon rice vinegar
- 1/4–1/2 cup water (as needed)
- Cooked rice or noodles for serving
- Optional garnishes: sliced green onions, toasted sesame seeds
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine ground beef, breadcrumbs, egg, 2 tablespoons soy sauce, sesame oil, garlic, ginger, and salt and pepper. Mix gently until just combined.
- Form mixture into 18–20 meatballs, about 1–1.5 inches in diameter. Place them on the baking sheet with broccoli florets.
- Bake for 18–22 minutes, checking that beef reaches 160°F (71°C) and broccoli is tender.
- While baking, prepare sauce by whisking together 1/2 cup soy sauce, brown sugar, cornstarch, rice vinegar, and 1/4 cup water in a saucepan. Heat over medium until thickened, about 2–3 minutes.
- Transfer meatballs to a bowl, pour the sauce over and toss to coat. Return meatballs to the baking sheet and bake for an additional 1–2 minutes.
- Serve over rice or noodles, garnished with green onions and sesame seeds if desired.
Notes
These meatballs are economical and quick to make, perfect for busy weeknights. Adjust the sauce thickness with water based on your preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian