Sticky Mongolian Meatballs


Posted: September 1

Time: 30 minutes

Yield: 12 servings

recipe image

These Asian-inspired meatballs are covered in a flavorful sauce that blends garlic, ginger, soy sauce, and brown sugar. Sticky Mongolian Meatballs are a unique take on Mongolian beef, a favorite among Chinese restaurants for good reason. These Sticky Mongolian Meatballs can even be served as appetizers—just stick a toothpick in them. For dinner, serve alongside jasmine rice and sauteed veggies.


Ingredients

For the meatballs: • 1/2 cup panko breadcrumbs • 1/2 cup green onions, thinly sliced, plus more for serving • 1/2 teaspoon salt • 1/4 teaspoon white pepper • 1 pound ground beef • 1 large egg • 1 tablespoon garlic, minced • 1 tablespoon low-sodium soy sauce • 1/4 teaspoon red pepper flakes For the sauce: • 1/2 cup of water • 1/3 cup brown sugar • 1/4 cup low-sodium soy sauce • 4 cloves garlic, grated • 2 teaspoons sesame oil • 2 teaspoons ginger, grated • 1 tablespoon oyster sauce • 1 tablespoon hoisin sauce • 1/8 teaspoon red pepper flakes • 1/8 teaspoon white pepper • 2 teaspoons sesame seeds, toasted

Directions

Step 1

Place the oven rack in the center of the oven.

Step 2

Preheat to 450 degrees F.

Step 3

Line a baking sheet with parchment paper and set it aside.

Step 4

In a large bowl, add the breadcrumbs, green onions, salt, and white pepper. Mix them together until fully combined.

Step 5

Add the ground beef and mix until slightly combined—you don't want to overwork the meat, or your meatballs will be tough.

Step 6

Gently shape the mixture into meatballs using 1 1/2 tablespoons of mix per meatball.

Step 7

Line the meatballs on the prepared baking sheet and bake until cooked fully and golden-brown, about 8-10 minutes.

Step 8

While the meatballs are in the oven, heat the water, brown sugar, soy sauce, garlic, sesame, ginger, oyster, hoisin, red pepper flakes, and white pepper in a large skillet over medium-to-high heat.

Step 9

Use a whisk to dissolve the sugar and let the sauce come to a simmer before setting the heat to low.

Step 10

Let the sauce simmer for 5-6 minutes, letting it slightly bubble on the surface. Stir frequently to avoid burning the sauce.

Step 11

When the meatballs are golden brown, add them to the skillet and toss them in the sauce to coat. If you have a small skillet, add 1/2 of the meatballs, coat in sauce, then put them on your serving dish.

Step 12

Sprinkle the toasted sesame seeds and green onions on the meatballs and serve!


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