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Sticky Mongolian Beef Meatballs

Sticky Mongolian Beef Meatballs

These Sticky Mongolian Beef Meatballs are sweet, savory, and sure to impress anyone at your next gathering.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer
Cuisine Asian
Servings 4 meatballs
Calories 220 kcal

Equipment

  • oven
  • baking sheet
  • skillet
  • whisk

Ingredients
  

Meatballs

  • ½ cup Panko breadcrumbs
  • ½ cup thinly sliced green onions (white only) keep greens for serving
  • 1 large egg
  • 1 tablespoon minced garlic
  • 1 tablespoon low sodium soy sauce
  • ½ teaspoon salt
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon white pepper
  • 1 pound ground beef

Mongolian Sauce

  • ½ cup water
  • ⅓ cup brown sugar
  • ¼ cup low sodium soy sauce
  • 4 cloves garlic, grated
  • 2 teaspoons sesame oil
  • 2 teaspoons grated ginger
  • 1 tablespoon oyster sauce
  • 1 tablespoon hoisin sauce
  • ⅛ teaspoon red pepper flakes
  • ⅛ 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 and cooked through.
  • While the meatballs are baking, heat the ingredients for the sauce (except the sesame seeds) in a large skillet over medium-high heat. Use a whisk to dissolve the sugar and allow the sauce to come to a simmer, then lower the heat to low and let it simmer for 5-6 minutes, stirring frequently.
  • When the meatballs are cooked, add them to the skillet and toss them in the sauce to coat. Sprinkle with toasted sesame seeds and slivered green onions to serve.

Notes

If you're making these for a party and would like to store them, I suggest doubling the batch of sauce. The sauce does thicken naturally as it sits, so you may need more water to thin it back to a glaze-like consistency.

Nutrition

Serving: 1meatballCalories: 220kcalCarbohydrates: 10gProtein: 14gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 400mgPotassium: 230mgSugar: 6gCalcium: 4mgIron: 10mg
Keyword appetizer, game day, Meatballs, Mongolian beef, party food, sticky meatballs
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