Description
A quick and tasty recipe for Sticky Mongolian Beef Meatballs that are perfect for a weeknight dinner.
Ingredients
Scale
- 1 pound ground beef
- 1/4 cup breadcrumbs
- 1/4 cup green onions, chopped
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- Sesame seeds for garnish (optional)
Instructions
- In a large bowl, combine the ground beef, breadcrumbs, green onions, egg, garlic, ginger, black pepper, and salt. Mix until well combined.
- Form the mixture into meatballs, about 1 inch in diameter. You should have approximately 20 meatballs.
- In a large skillet, heat the vegetable oil over medium heat. Add the meatballs and cook for about 5-7 minutes, turning occasionally, until browned on all sides.
- While the meatballs are cooking, in a small bowl, whisk together the soy sauce, brown sugar, cornstarch, sesame oil, and rice vinegar until smooth.
- Once the meatballs are browned, pour the sauce over them in the skillet. Stir gently to coat the meatballs in the sauce.
- Reduce the heat to low and let the meatballs simmer in the sauce for an additional 5 minutes, allowing the sauce to thicken.
- Serve the meatballs warm, garnished with sesame seeds and additional chopped green onions if desired.
Notes
- For a healthier option, substitute ground turkey or chicken for the beef.
- Add some chopped bell peppers or broccoli to the skillet during the last few minutes of cooking for added vegetables and color.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 80mg