why make this recipe
Mongolian Meatballs are a delightful twist on a classic dish, offering a perfect blend of flavors and textures. The savory meatballs paired with a sweet and slightly spicy sauce make this meal truly special. It’s an excellent choice for a family dinner or when you want to impress guests. Plus, it’s fairly simple to make and can be served with various sides like rice or vegetables.
how to make Mongolian Meatballs
Ingredients:
- 2 pounds ground beef
- 4 green onions (finely chopped, plus more for serving)
- 2 inches 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
- ½ teaspoon red pepper flakes
- 2 tablespoons cornstarch (whisked with ½ cup water)
- Kosher salt and pepper (to taste)
- 3 green onions (thinly sliced)
- Sesame seeds
Directions:
- Preheat the oven to 450 degrees F. Line a baking sheet with foil or parchment paper.
- In a bowl, combine the ground beef, green onions, ginger, and garlic. Season with salt and pepper. Mix until just combined.
- Roll the mixture into tablespoon-sized balls and place them on one side of the prepared baking sheet.
- Add the broccoli to the other side of the baking sheet and toss it with 1 tablespoon of oil, salt, and pepper.
- Transfer to the oven and bake for 15 minutes or until the meatballs are cooked through.
- Meanwhile, in a large skillet, add oil, soy sauce, brown sugar, garlic, ginger, water, rice wine vinegar, and red pepper flakes. Stir and cook over medium-high heat for about 10 minutes.
- Whisk together the cornstarch with ½ cup water and add it to the sauce. Cook until the sauce thickens, then remove from heat.
- Add the cooked meatballs to the skillet and toss until they are coated with the sauce.
- Serve the meatballs and remaining sauce over bowls of rice, topped with additional green onions and sesame seeds. Store the broccoli on the side.
how to serve Mongolian Meatballs
Mongolian Meatballs are best served over a bed of fluffy white rice or brown rice. You can also pair them with steamed vegetables for a complete meal. Don’t forget to garnish with extra green onions and a sprinkle of sesame seeds for added flavor and presentation.
how to store Mongolian Meatballs
To store leftovers, place the meatballs and sauce in an airtight container and refrigerate. They will last for about 3 to 4 days. You can also freeze them in a freezer-safe container for up to 3 months. When ready to eat, thaw and reheat in a skillet or microwave until warmed through.
tips to make Mongolian Meatballs
- Make sure not to overmix the meatball mixture to keep them tender.
- Feel free to adjust the level of sweetness and spice by adding more or less brown sugar and red pepper flakes.
- Experiment with adding other vegetables like bell peppers or snap peas for extra color and nutrition.
variation (if any)
You can easily substitute ground beef with ground turkey or chicken for a lighter option. If you prefer a vegetarian version, try using plant-based ground meat or a mix of finely chopped mushrooms and beans.
FAQs
Q: Can I make Mongolian Meatballs ahead of time?
A: Yes! You can prepare the meatballs and sauce in advance and store them separately in the fridge. Heat them up when ready to serve.
Q: What can I serve with Mongolian Meatballs?
A: They are great served with rice, but you can also pair them with noodles, quinoa, or a simple salad.
Q: Can I freeze Mongolian Meatballs?
A: Absolutely! You can freeze the cooked meatballs in their sauce. Just make sure to let them cool completely before storing.
Mongolian Meatballs
Ingredients
Method
- Preheat the oven to 450 degrees F. Line a baking sheet with foil or parchment paper.
- In a bowl, combine the ground beef, green onions, ginger, and garlic. Season with salt and pepper. Mix until just combined.
- Roll the mixture into tablespoon-sized balls and place them on one side of the prepared baking sheet.
- Add broccoli to the other side of the baking sheet and toss with 1 tablespoon of oil, salt, and pepper.
- Transfer to the oven and bake for 15 minutes or until the meatballs are cooked through.
- Meanwhile, in a large skillet, combine oil, soy sauce, brown sugar, garlic, ginger, water, rice wine vinegar, and red pepper flakes. Stir and cook over medium-high heat for about 10 minutes.
- Whisk together the cornstarch with ½ cup water and add it to the sauce. Cook until the sauce thickens, then remove from heat.
- Add the cooked meatballs to the skillet and toss until coated with the sauce.
- Serve the meatballs and remaining sauce over bowls of rice, topped with additional green onions and sesame seeds. Store the broccoli on the side.