Mongolian Beef Meatballs

5.00 (8)
⏱ 55 mins 🍽 4-6 serving(s) 🏷 Meatballs

This recipe transforms the popular takeaway dish into homemade meatballs. Juicy beef meatballs are baked, then tossed in a glossy, flavourful sauce made with dark brown sugar, soy, hoisin and aromatics. Ready in under an hour, it's a satisfying meal ideal for serving over a bed of fluffy rice and finished with fresh scallions and sesame seeds.

Mongolian Beef Meatballs

Ingredients

  • 1 large egg
  • 1 tablespoon hoisin sauce
  • 1 tablespoon low sodium soy sauce
  • 2 teaspoons grated garlic
  • 1 teaspoon grated ginger
  • 3 scallions, finely chopped
  • 1 1/4 cups panko breadcrumbs
  • 1 1/2 lbs ground beef
  • 1 cup dark brown sugar
  • 1/2 cup low sodium soy sauce
  • 1/3 cup hoisin sauce
  • 1 tablespoon sesame oil
  • 2 teaspoons grated garlic
  • 1/2 teaspoon grated ginger
  • 1/2 teaspoon red pepper flakes
  • 2 teaspoons cornstarch
  • 4 cups cooked rice
  • 1/4 cup sliced scallion
  • 2 tablespoons toasted sesame seeds

Method

  1. Begin by heating your oven to 375 degrees F and lining a baking sheet with parchment paper.
  2. In a large bowl, use a fork to beat the egg, then mix in the hoisin sauce, soy sauce, garlic, ginger and chopped scallions. Add the panko breadcrumbs, followed by the ground beef, breaking it into pieces as you add it.
  3. Use your hands to mix everything until fully incorporated. Form the mixture into meatballs using a 1-tablespoon scoop or spoon, placing them on the prepared sheet. Roll each portion into a neat ball. Bake for 15 to 17 minutes until cooked through.
  4. To make the sauce, whisk together the dark brown sugar, soy sauce, hoisin sauce, sesame oil, garlic, ginger, red pepper flakes and 1 cup of water in a large skillet. Bring the mixture to a simmer and cook for 6 to 8 minutes, until the sugar dissolves and the sauce thickens.
  5. In a separate small bowl, combine the cornstarch with 1 tablespoon of water to create a smooth slurry. Pour this into the simmering sauce, stirring well. Add the baked meatballs and cook for about 30 seconds, until the sauce thickens further and coats the meatballs evenly.
  6. Serve the glazed meatballs over portions of cooked rice. Finish with a garnish of sliced scallions and a sprinkle of toasted sesame seeds.

Nutrition (per serving)

Sodium2001400 mg

Recipe details

CategoryMeatballs
AuthorArlyn Osborne