Description
Tender beef meatballs in a glossy sweet-savory Mongolian sauce, ready in just 30 minutes. Restaurant flavors made easy at home.
Ingredients
Scale
- 1 pound ground beef (80/20 blend)
- 1/2 cup panko breadcrumbs
- 1 large egg, beaten
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1/3 cup low-sodium soy sauce
- 1/3 cup brown sugar, packed
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1/2 cup beef broth
- 2 teaspoons fresh ginger, grated
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 4 green onions, sliced
- 1 tablespoon sesame seeds
Instructions
- 1. Combine ground beef, panko, egg, garlic, ginger, sesame oil, salt, and pepper in a bowl. Mix gently until just combined.
- 2. Roll mixture into 20-24 meatballs, about 1.5 inches in diameter.
- 3. Whisk together soy sauce, brown sugar, hoisin sauce, rice vinegar, cornstarch, beef broth, ginger, garlic, and red pepper flakes until smooth.
- 4. Heat oil in a large skillet over medium-high heat. Brown meatballs on all sides, 6-8 minutes total.
- 5. Reduce heat to medium and pour sauce over meatballs. Cook 3-4 minutes until sauce thickens and coats meatballs.
- 6. Garnish with green onions and sesame seeds. Serve over rice.
Notes
Store leftovers in refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently with a splash of broth if needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Pan-frying
- Cuisine: Asian-American
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 22g
- Sodium: 890mg
- Fat: 18g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 24g