why make this recipe
Sticky Mongolian Beef Meatballs are a delicious and satisfying meal that brings together the savory flavors of ground beef and the sweet and tangy taste of Mongolian sauce. These meatballs are not just tasty; they are easy to make and perfect for any day of the week. The dish is great for families, gatherings, or a quick dinner. Plus, it pairs wonderfully with rice or noodles, making it a versatile option for your table.
how to make Sticky Mongolian Beef Meatballs
Ingredients
- 1 pound ground beef
- 1/4 cup green onions, chopped
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs
- 1 egg
- Salt and pepper to taste
- 2 cups broccoli florets
- 1/4 cup soy sauce
- 1/2 cup brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon sesame oil
- Cooked rice or noodles, for serving
Directions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine ground beef, green onions, garlic, breadcrumbs, egg, salt, and pepper. Mix well and form into meatballs.
- Place the meatballs and broccoli on a baking sheet.
- In a small saucepan, combine soy sauce, brown sugar, cornstarch, and sesame oil. Heat over medium heat until the mixture thickens.
- Drizzle this sauce over the meatballs and broccoli.
- Bake for 20-25 minutes until the meatballs are cooked through.
- Serve over rice or noodles.
how to serve Sticky Mongolian Beef Meatballs
Serve the Sticky Mongolian Beef Meatballs hot over a bed of fluffy rice or noodles. You can add extra green onions on top for garnish and a sprinkle of sesame seeds for added flavor and crunch. This dish is perfect for family dinners or meal prep for the week.
how to store Sticky Mongolian Beef Meatballs
To store any leftovers, let the meatballs cool completely. Place them in an airtight container and refrigerate. They can last in the fridge for up to 3 days. If you want to keep them longer, freeze the meatballs in a freezer-safe container for up to 3 months.
tips to make Sticky Mongolian Beef Meatballs
- Ensure the meatballs are evenly sized for even cooking.
- Feel free to customize the sauce with your favorite ingredients, like ginger or chili flakes.
- For a lighter version, you can substitute ground beef with ground turkey or chicken.
variation
You can make a vegetarian version of these meatballs by using a combination of lentils or mushrooms instead of ground beef. You can also add vegetables like bell peppers or carrots to the mix for more flavor and nutrition.
FAQs
1. Can I use ground turkey instead of ground beef?
Yes, ground turkey is a great substitute for a leaner option. The dish will still be tasty!
2. How do I know when the meatballs are done?
Meatballs are done when they reach an internal temperature of 165°F (74°C). You can also cut one open to check if it’s no longer pink inside.
3. Can I make this recipe ahead of time?
Yes! You can prepare the meatballs and sauce ahead of time. Just store them separately in the fridge and bake them when you’re ready to eat.
Sticky Mongolian Beef Meatballs
Ingredients
Method
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine ground beef, green onions, garlic, breadcrumbs, egg, salt, and pepper. Mix well and form into meatballs.
- Place the meatballs and broccoli on a baking sheet.
- In a small saucepan, combine soy sauce, brown sugar, cornstarch, and sesame oil. Heat over medium heat until the mixture thickens.
- Drizzle this sauce over the meatballs and broccoli.
- Bake for 20-25 minutes until the meatballs are cooked through.