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Sticky Mongolian Beef Meatballs

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Sticky Mongolian Beef Meatballs are a perfect combination of sweet, savory, and umami, all packed into tender, juicy bites. The beef is seasoned and cooked to perfection, coated in a rich, sticky glaze that’s packed with bold flavors like soy, ginger, garlic, and brown sugar. Each bite is intensely flavorful, with the perfect balance of saltiness and sweetness that’s characteristic of classic Mongolian cuisine. These meatballs are incredibly satisfying—comfort food at its finest.

Ingredients

Scale

  • Meatballs:

    • 1 lb ground beef
    • ½ cup panko breadcrumbs
    • 1 large egg
    • 1 tablespoon soy sauce
    • 1 teaspoon grated ginger
    • 2 cloves garlic, minced
    • 1 tablespoon green onions, chopped
    • ½ teaspoon salt
    • ¼ teaspoon black pepper

  • For the Sticky Mongolian Sauce:

    • ⅓ cup low-sodium soy sauce
    • ¼ cup brown sugar
    • 2 tablespoons hoisin sauce
    • 1 tablespoon cornstarch, mixed with 2 tablespoons water (slurry)
    • 2 teaspoons grated ginger
    • 2 cloves garlic, minced
    • 1 tablespoon sesame oil
    • 1 tablespoon green onions (for garnish)
    • 1 teaspoon sesame seeds (for garnish, optional)

Instructions

Prepare the Meatballs:

  1. Mix the Ingredients: In a large bowl, combine ground beef, panko breadcrumbs, egg, soy sauce, grated ginger, garlic, green onions, salt, and pepper.
  2. Form the Meatballs: Roll the mixture into small, evenly-sized meatballs (about 1 inch in diameter).
  3. Cook the Meatballs: Heat sesame oil in a large skillet over medium heat. Cook the meatballs for 8-10 minutes, turning occasionally until browned and cooked through. Remove from the skillet and set aside.

Make the Sticky Mongolian Sauce:

  1. Sauté Aromatics: In the same skillet, add ginger and garlic. Sauté for 1-2 minutes until fragrant.
  2. Simmer the Sauce: Add soy sauce, brown sugar, and hoisin sauce to the skillet. Stir to combine and bring to a gentle simmer.
  3. Thicken the Sauce: Slowly stir in the cornstarch slurry. Simmer for 2-3 minutes until the sauce thickens and becomes glossy.

Combine and Serve:

  1. Toss the Meatballs: Add the cooked meatballs back to the skillet and toss to coat evenly in the sticky Mongolian sauce.
  2. Garnish and Serve: Sprinkle with green onions and sesame seeds. Serve hot over rice, noodles, or vegetables.

Nutrition

Find it online: https://minimealprep.com/sticky-mongolian-beef-meatballs/