30-Minute Mongolian Beef Meatballs: The Ultimate Comfort Food Recipe
Introduction to 30-Minute Mongolian Beef Meatballs
Mongolian Beef Meatballs are a delightful fusion of flavors, combining the richness of beef with a sweet and savory sauce. In just 30 minutes, you can create a dish that’s not only quick to prepare but also incredibly satisfying. Perfect for busy weeknights or a cozy family dinner, these meatballs are sure to please everyone at the table.
A Personal Story Behind My Mongolian Beef Meatballs Journey
Growing up, my family often gathered around the dinner table to enjoy hearty meals together. One of our favorites was Mongolian beef, but I wanted to put a twist on it by creating meatballs. The first time I made them, my kitchen filled with the irresistible aroma of ginger and garlic, reminding me of my grandmother’s cooking. Now, I love sharing this recipe with my loved ones, creating new memories around the dinner table.
What Makes This Mongolian Beef Meatballs Recipe Special?
This recipe stands out because it marries the convenience of meatballs with the bold flavors of Mongolian cuisine. The perfect balance of sweet brown sugar and savory soy sauce creates a glaze that clings beautifully to the meatballs. Plus, they bake quickly in the oven, allowing you to enjoy a homemade meal without spending hours in the kitchen. It’s also versatile; you can easily serve these meatballs over rice or with a side of steamed vegetables.
The Full Mongolian Beef Meatballs Recipe
Ingredients
- 2 pounds ground beef
- 4 green onions, finely chopped (plus more for serving)
- 2-inch piece of fresh ginger, grated (or 2 tablespoons ginger paste)
- 6 cloves garlic, minced or grated
- 1 head broccoli, cut into florets
- 1 tablespoon olive oilSauce:
- 1 tablespoon vegetable oil
- 1 cup low-sodium soy sauce
- 1 cup brown sugar
- 4 cloves garlic, minced
- 2 tablespoons ginger, minced
- 2/3 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 tasteTo Garnish:
- 3 green onions, thinly sliced
- Sesame seeds
Instructions
- Preheat your oven to 450°F (about 232°C) and line a baking sheet with foil or parchment paper for easy cleanup.
- In a large bowl, combine the ground beef, chopped green onions, minced ginger, and minced garlic. Season the mixture with salt and pepper. Mix gently until just combined; be careful not to overwork the meat. Roll the mixture into tablespoon-size meatballs and place them on one side of the prepared baking sheet.
- In a separate bowl, toss the broccoli florets with 1 tablespoon of vegetable oil, salt, and pepper. Arrange the broccoli on the other side of the baking sheet. Bake everything in the preheated oven for about 15 minutes or until the meatballs are cooked through and the broccoli is tender.
- While the meatballs and broccoli are baking, prepare the sauce. In a large skillet, combine 1 tablespoon of vegetable oil, soy sauce, brown sugar, minced garlic, minced ginger, water, rice wine vinegar, and red pepper flakes. Cook the mixture over medium-high heat for about 10 minutes, stirring occasionally.
- In a small bowl, whisk the cornstarch with 1/2 cup of water until smooth, then add it to the sauce in the skillet. Continue cooking until the sauce thickens, stirring frequently. Once thickened, remove from heat.
- Carefully add the cooked meatballs to the skillet with the sauce, tossing them gently until they are completely coated.
- Serve the Mongolian beef meatballs over bowls of rice, topped with additional green onions and sesame seeds for an extra crunch. Place the roasted broccoli on the side for a complete meal.
Serving Suggestions and Variations for Mongolian Beef Meatballs
These meatballs can be served in various ways. For a lighter meal, consider serving them over a bed of quinoa or cauliflower rice. You can also add a side of steamed bok choy or snap peas for extra vegetables. If you love spice, feel free to adjust the amount of red pepper flakes in the sauce. You can even experiment by adding other vegetables like bell peppers or carrots to the baking sheet for a colorful and nutritious meal.
Frequently Asked Questions About Mongolian Beef Meatballs
Can I make these meatballs ahead of time?
Yes! You can prepare the meatballs and sauce ahead of time. Just store them separately in the refrigerator and reheat before serving.
Can I freeze the meatballs?
Absolutely! These meatballs freeze well. Just place them in an airtight container and freeze for up to three months. Thaw them in the refrigerator before reheating.
What can I serve with Mongolian Beef Meatballs?
These meatballs are delicious over rice, but you can also try them with noodles or in a lettuce wrap for a fun twist.
Are these meatballs spicy?
The level of spice can be adjusted by increasing or decreasing the amount of red pepper flakes in the sauce. For a milder version, simply omit them.
Is there a way to make this recipe gluten-free?
Yes, you can use gluten-free soy sauce to make this recipe suitable for those with gluten sensitivities.
Recipe Stats
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
- Calories per Serving: 450
- Servings: 6
30-Minute Mongolian Beef Meatballs
Equipment
- Oven Preheat to 450°F.
- Baking sheet Line with foil or parchment paper.
- Skillet For making the sauce.
Ingredients
- 2 pounds ground beef
- 4 green onions finely chopped (plus more for serving)
- 2- inch piece of fresh ginger grated (or 2 tablespoons ginger paste)
- 6 cloves garlic minced or grated
- 1 head broccoli cut into florets
- 1 tablespoon olive oil
Sauce:
- 1 tablespoon vegetable oil
- 1 cup low-sodium soy sauce
- 1 cup brown sugar
- 4 cloves garlic minced
- 2 tablespoons ginger minced
- 2/3 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
To Garnish:
- 3 green onions thinly sliced
- Sesame seeds
Instructions
- Preheat your oven to 450°F (about 232°C) and line a baking sheet with foil or parchment paper for easy cleanup.
- In a large bowl, combine the ground beef, chopped green onions, minced ginger, and minced garlic. Season the mixture with salt and pepper. Mix gently until just combined; be careful not to overwork the meat. Roll the mixture into tablespoon-size meatballs and place them on one side of the prepared baking sheet.
- In a separate bowl, toss the broccoli florets with 1 tablespoon of vegetable oil, salt, and pepper. Arrange the broccoli on the other side of the baking sheet. Bake everything in the preheated oven for about 15 minutes or until the meatballs are cooked through and the broccoli is tender.
- While the meatballs and broccoli are baking, prepare the sauce. In a large skillet, combine 1 tablespoon of vegetable oil, soy sauce, brown sugar, minced garlic, minced ginger, water, rice wine vinegar, and red pepper flakes. Cook the mixture over medium-high heat for about 10 minutes, stirring occasionally.
- In a small bowl, whisk the cornstarch with 1/2 cup of water until smooth, then add it to the sauce in the skillet. Continue cooking until the sauce thickens, stirring frequently. Once thickened, remove from heat.
- Carefully add the cooked meatballs to the skillet with the sauce, tossing them gently until they are completely coated.
- Serve the Mongolian beef meatballs over bowls of rice, topped with additional green onions and sesame seeds for an extra crunch. Place the roasted broccoli on the side for a complete meal.