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Mongolian Meatballs

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Tender, juicy meatballs coated in a sweet-savory Mongolian-style sauce with ginger, garlic, and a hint of spice, served alongside crisp-tender broccoli and garnished with green onions and sesame seeds.

Ingredients

2 pounds ground beef

4 green onions, finely chopped (plus more for serving)

2-inch piece fresh ginger, grated (or 2 tablespoons ginger paste)

6 cloves garlic, minced or grated

1 head broccoli, cut into florets

1 tablespoon olive oil

1 tablespoon vegetable oil

1 cup low-sodium soy sauce

1 cup brown sugar

4 cloves garlic, minced

2 tablespoons ginger, minced

⅔ cup water

1 tablespoon rice wine vinegar

1/2 teaspoon red pepper flakes

2 tablespoons cornstarch (whisked with 1/2 cup water)

Kosher salt and pepper, to taste

3 green onions, thinly sliced (for garnish)

Sesame seeds (for garnish)

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, mix together ground beef, chopped green onions, grated ginger, and minced garlic. Season lightly with salt and pepper.
  3. Form the mixture into meatballs, about 1 to 1½ inches in diameter, and place them on the prepared baking sheet.
  4. Bake for 15–20 minutes or until fully cooked through and browned on the outside.
  5. While the meatballs are baking, heat olive oil in a skillet over medium heat. Add broccoli florets and sauté until bright green and crisp-tender, about 4–5 minutes. Remove from the skillet and set aside.
  6. In the same skillet, heat vegetable oil. Add minced garlic and ginger, sauté for 1–2 minutes until fragrant.
  7. Pour in soy sauce, brown sugar, water, rice wine vinegar, and red pepper flakes. Stir and bring to a gentle simmer.
  8. Whisk the cornstarch slurry into the sauce and cook until thickened, about 2–3 minutes.
  9. Add baked meatballs and broccoli into the skillet, tossing to coat in the sauce.
  10. Garnish with sliced green onions and sesame seeds before serving.

Notes

Use ground turkey or chicken for a leaner option.

Swap broccoli for snow peas, green beans, or bok choy.

For extra spice, increase red pepper flakes or add sriracha.

Make it gluten-free by using tamari instead of soy sauce.

Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.

Nutrition

Find it online: https://justsosavory.com/mongolian-meatballs/