30-Minute Mongolian Beef Meatballs
Delicious Mongolian beef meatballs in a sweet and savory sauce, served with broccoli.
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.
Notes
For a spicier kick, increase the amount of red pepper flakes in the sauce. No alcoholic drinks allowed, please substitute with a non-alcoholic option.