If you’ve ever craved the savory flavors of Mongolian beef, then you’re going to fall head over heels for these Mongolian Beef Meatballs. This twist on a classic Chinese dish combines the bold, sweet, and spicy flavors of Mongolian beef in a fun, bite-sized form. Perfect for a weeknight dinner or an impressive appetizer, these meatballs are sure to be a hit.
Ingredients
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup green onions, finely chopped
- 2 cloves garlic, minced
- 1 egg, beaten
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1 tsp ginger, grated
- 1 tsp sesame oil
- 1 tbsp vegetable oil
- Sriracha to taste
- Salt and pepper to taste
Equipments
- Large mixing bowl
- Baking sheet
- Small saucepan
- Whisk
How to Make Mongolian Beef Meatballs – Step By Step
Step 1 – Prepare the Meatball Mixture
Step 1: In a large mixing bowl, combine the ground beef, breadcrumbs, green onions, minced garlic, egg, salt, and pepper. Mix everything thoroughly using your hands or a spatula until the ingredients are well incorporated. This step is crucial because it ensures that your meatballs will hold together and maintain their shape when cooking.
Step 2 – Form the Meatballs
Step 2: Scoop about 1 tablespoon of the beef mixture and roll it between your palms to form a compact ball. Repeat this process until all the mixture is used up, placing the meatballs evenly spaced on a baking sheet lined with parchment paper. Consistent sizing ensures even cooking, essential for achieving that perfect texture.
Step 3 – Cook the Meatballs
Step 3: Preheat your oven to 400°F (200°C). Once heated, place the meatballs in the oven and bake for 15-20 minutes until they are browned and cooked through. Baking helps evenly cook the meatballs while maintaining their juiciness.
Step 4 – Make the Mongolian Sauce
Step 4: While the meatballs bake, prepare the sauce. In a small saucepan over medium heat, whisk together soy sauce, brown sugar, grated ginger, sesame oil, and a dash of Sriracha for some kick. Bring to a simmer, allowing the sugar to dissolve completely, and the flavors to meld together.
Step 5 – Combine and Serve
Step 5: Remove the meatballs from the oven and immediately brush them with the Mongolian sauce, ensuring each one is sufficiently glazed. Return them to the oven for an additional 5 minutes so that they fully absorb the sauce. Serve immediately, garnished with more chopped green onions and sesame seeds if desired.
How to Serve Mongolian Beef Meatballs
These Mongolian Beef Meatballs are versatile and can be served in a number of ways. For a fulfilling meal, you can serve them over a bed of steamed rice or alongside sautéed vegetables. For those looking for a lighter option, these meatballs work wonderfully alongside a crisp salad or in lettuce wraps for a delightful crunch. They’re also perfect as an appetizer for parties, easily picked up with toothpicks and devoured.
Recipe Success Tips & Suggestions
Here are a few tips to ensure your meatballs come out delicious every time:
- Don’t overmix: Overmixing can make meatballs tough. Mix just until combined.
- Sear first, bake later: Browning meatballs in a pan before baking can enhance the flavor.
- Adjust sweetness: You can tweak the amount of sugar in the sauce to balance with your taste buds.
High Protein Twist: Power-Packed Mongolian Beef Meatballs
If you’re looking to increase your protein intake, you can effortlessly beef up (pun intended!) these meatballs. Try using lean ground beef and enrich the mixture with ingredients like egg whites and unflavored protein powder, which do the trick without altering the texture too much. A touch of Greek yogurt can also add an interesting dimension of creaminess while boosting those protein levels even more.
Adjustments like these not only keep the calorie count in check but also make these meatballs a go-to option for fitness enthusiasts and those keen on muscle building. Tasty and nutritious, they’ll serve as the perfect post-workout meal!
Low Carb Delight: Carb-Conscious Mongolian Beef Meatballs
Looking to keep the carbs on the lighter side? These meatballs can easily be transformed into a low-carb delicacy. Switching out regular breadcrumbs for almond meal provides the structure you need while keeping carbohydrate content down. Additionally, you can replace the brown sugar with a keto-friendly sweetener to keep that beloved sweet profile intact.
This low-carb version is perfect for anyone following ketogenic dietary principles, ensuring you enjoy your favorite flavors without straying from your health goals. Deliciously easy, these make for an excellent dinner that doesn’t compromise on taste!
Storage Instructions
Mongolian Beef Meatballs can be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them for up to 3 months. To thaw, simply leave them in the fridge overnight. Reheat them gently in a saucepan with some extra sauce or in the oven until heated through.
FAQs
- Can I make these meatballs ahead of time? Yes, you can prepare the meatball mixture a day in advance and store it in the refrigerator until you are ready to shape and cook them.
- What if I don’t have Sriracha? Feel free to substitute with any other hot sauce you have on hand, or leave it out completely if you prefer your meatballs mild.
- Can I use a different type of meat? Absolutely! Ground turkey or chicken can be used as a lighter alternative to beef.
- How do I keep the meatballs from falling apart? Ensure the mix is not too wet; if needed, add more breadcrumbs or an extra egg to help bind them.
Take a Final Bite: Interact and Share Your Thoughts
Now that you’ve mastered the art of making Mongolian Beef Meatballs, why not share your culinary success? Leave your comments below, and let us know how they turned out for you! Feel free to share this recipe with your friends and family or on your favorite social media platforms. Bon Appétit!
Mongolian Beef Meatballs
Ingredients
Main Ingredients
- ground beef
- breadcrumbs
- green onions
- garlic
- egg
- soy sauce
- brown sugar
- ginger
- sesame oil
- vegetable oil
- Sriracha
- Salt and pepper
Instructions
Steps
- In a large mixing bowl, combine the ground beef, breadcrumbs, green onions, minced garlic, egg, salt, and pepper. Mix thoroughly to incorporate all ingredients.
- Scoop about 1 tablespoon of the beef mixture and roll it between your palms to form a ball. Place on a baking sheet lined with parchment paper.
- Preheat your oven to 400°F (200°C). Place the meatballs in the oven and bake for 15-20 minutes until browned and cooked through.
- While the meatballs bake, prepare the sauce. In a small saucepan over medium heat, whisk together soy sauce, brown sugar, grated ginger, sesame oil, and Sriracha. Simmer to dissolve sugar.
- Remove meatballs and glaze with sauce. Return to oven for 5 minutes. Serve hot, garnished with green onions and sesame seeds.