Description
These Mongolian meatballs are a delicious spin on a takeout classic—juicy, garlicky beef meatballs tossed in a sweet and savory soy-ginger glaze, served with tender broccoli and topped with sesame seeds. A comforting, flavor-packed meal that’s perfect over rice or on its own!
Ingredients
For the Meatballs:
2 lbs ground beef
4 green onions, finely chopped
2-inch piece fresh ginger, grated (or 2 tbsp ginger paste)
6 cloves garlic, minced or grated
Salt and pepper, to taste
For the Broccoli:
1 head broccoli, cut into florets
1 tbsp olive oil
For the Sauce:
1 tbsp vegetable oil
1 cup low-sodium soy sauce
1 cup brown sugar
4 cloves garlic, minced
2 tbsp minced ginger
⅔ cup water
1 tbsp rice wine vinegar
½ tsp red pepper flakes
2 tbsp cornstarch mixed with ½ cup water
To Garnish:
3 green onions, thinly sliced
Sesame seeds
Instructions
Make the Meatballs: In a bowl, combine ground beef, green onions, ginger, garlic, salt, and pepper. Mix until just combined. Form into 1½-inch meatballs.
Heat a skillet with olive oil over medium heat. Brown meatballs in batches until cooked through. Set aside.
Cook the Broccoli: In the same skillet or a separate pan, sauté broccoli in olive oil until tender-crisp.
Make the Sauce: In a saucepan, heat vegetable oil. Add garlic and ginger and sauté for 1 minute. Add soy sauce, brown sugar, water, vinegar, and red pepper flakes. Bring to a simmer.
Stir in the cornstarch slurry and simmer until the sauce thickens.
Toss cooked meatballs in the sauce. Serve over broccoli or rice.
Garnish with sliced green onions and sesame seeds.
Notes
Sticky, saucy, and oh-so-satisfying—these meatballs are your next favorite takeout-style dinner made at home!
- Prep Time: 20
- Cook Time: 25 minutes
Nutrition
- Calories: 420 per serving
- Sugar: 16g per serving
- Fat: 24g per serving
- Carbohydrates: 22g per serving
- Fiber: 3g per serving
- Protein: 26g per serving