Description
Sticky Mongolian Beef Meatballs are a flavor-packed appetizer that combines tender, juicy meatballs with a rich, sweet, and savory sauce. Perfect for parties, weeknight dinners, or served over rice, this easy recipe is sure to impress everyone at the table.
Ingredients
For the Meatballs
- 1/2 cup panko breadcrumbs
- 1/2 cup green onions, thinly sliced (white parts only)
- 1 large egg
- 1 tablespoon minced garlic
- 1 tablespoon low-sodium soy sauce
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon white pepper
- 1 pound ground beef
For the Mongolian Sauce
- 1/2 cup water
- 1/3 cup brown sugar
- 1/4 cup low-sodium soy sauce
- 4 cloves grated garlic
- 2 teaspoons sesame oil
- 2 teaspoons grated ginger
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1/8 teaspoon red pepper flakes
- 1/8 teaspoon white pepper
- 2 teaspoons toasted sesame seeds (for garnish)
- Green onion tops, thinly sliced (for garnish)
Instructions
- Prepare the Meatballs
- Preheat the oven to 450°F and line a baking sheet with parchment paper.
- In a large bowl, combine panko breadcrumbs, sliced green onions (white parts), egg, minced garlic, soy sauce, salt, red pepper flakes, and white pepper.
- Add ground beef and gently mix until just combined to avoid overworking the meat.
- Shape and Bake the Meatballs
- Scoop approximately 1 1/2 tablespoons of the mixture for each meatball and roll into balls.
- Arrange meatballs on the prepared baking sheet, ensuring they are spaced evenly.
- Bake for 8–10 minutes, or until golden brown and cooked through.
- Prepare the Mongolian Sauce
- Heat a large skillet over medium-high heat.
- Add water, brown sugar, soy sauce, grated garlic, sesame oil, ginger, oyster sauce, hoisin sauce, red pepper flakes, and white pepper.
- Whisk until the sugar dissolves and bring the mixture to a simmer.
- Reduce heat to low and allow the sauce to bubble gently for 5–6 minutes, stirring frequently to prevent burning.
- Coat the Meatballs
- Transfer the baked meatballs to the skillet with the sauce. Toss gently to coat each meatball evenly.
- If necessary, coat the meatballs in batches and transfer to a serving dish.
- Garnish and Serve
- Sprinkle the meatballs with toasted sesame seeds and the green parts of the sliced onions.
- Serve immediately as an appetizer, or pair with steamed rice or noodles for a complete meal.
Notes
- Avoid Overmixing: Overworking the ground beef can result in dense meatballs.
- Extra Sauce: Double the sauce if you plan to serve the meatballs over rice or noodles.
- Freezer-Friendly: Cooked meatballs (without sauce) can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking and stovetop
- Cuisine: Asian