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Mongolian Beef Meatballs - Sticky Sweet in Under 30 Minutes

Sticky Mongolian Beef Meatballs

Tender beef meatballs baked on one sheet with broccoli, then tossed in a thick, sweet, tangy, and spicy Mongolian sauce. Ready in under 30 minutes with minimal cleanup, perfect served over rice or noodles.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 portions
Course: Appetizer, Dinner, Main Course
Cuisine: Asian, Chinese-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds ground beef
  • 4 green onions finely chopped, plus more for serving
  • 2 inch fresh ginger grated (or 2 Tbsp ginger paste)
  • 6 cloves garlic minced or grated
  • 1 head broccoli cut into florets
  • 1 tablespoon olive oil for broccoli
  • kosher salt and pepper to taste
  • 1 tablespoon vegetable oil for sauce
  • 1 cup low-sodium soy sauce
  • 1 cup brown sugar
  • 4 cloves garlic minced, for sauce
  • 2 tablespoons ginger minced, for sauce
  • 0.66 cup water
  • 1 tablespoon rice wine vinegar
  • 0.5 teaspoon red pepper flakes
  • 2 tablespoons cornstarch whisked with 1/2 cup water
  • 3 green onions thinly sliced, for garnish
  • sesame seeds for garnish

Equipment

  • baking sheet
  • large skillet
  • mixing bowl
  • Parchment paper or foil

Method
 

  1. Preheat the oven to 450°F. Line a baking sheet with foil or parchment paper.
  2. Add the ground beef, green onions, ginger, and garlic to a bowl. Season with salt and pepper. Mix until just combined. Roll into tablespoon-size balls, placing them on one side of the prepared baking sheet.
  3. Add the broccoli to the other side of the baking sheet and toss with 1 tablespoon oil, salt, and pepper.
  4. Transfer to the oven and bake for 15 minutes or until the meatballs are cooked through.
  5. Meanwhile, in a large skillet add the oil, soy sauce, brown sugar, garlic, ginger, water, rice wine vinegar, and red pepper flakes. Stir and cook over medium-high heat for about 10 minutes.
  6. Whisk together cornstarch with 1/2 cup water and add to your sauce. Continue to cook until the sauce thickens. Remove from the heat.
  7. Add the cooked meatballs to the skillet of sauce and toss until the sauce coats the meatballs.
  8. Serve the meatballs and remaining sauce over bowls of rice topped with additional green onions and sesame seeds. Serve the broccoli on the side.
Etekcity Food Kitchen Scale - Kitchen Equipment Recommendation

Notes

Meal Prep Friendly: Double the batch and keep portions in the fridge for up to 4 days, it reheats beautifully.
Fried Egg Topping: Add a fried egg on top for an extra layer of richness.
Fresh Ingredients: Use fresh garlic and ginger if possible for the best flavor.
Low-Carb Option: Serve over cauliflower fried rice instead of regular rice.
Appetizer Style: Make just the meatballs (skip broccoli) and serve as an appetizer with toothpicks or mini skewers.
Wine Pairing: A fruity red wine like Zinfandel or Grenache pairs nicely. For white wine lovers, try Riesling.
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