Sticky Mongolian Beef Meatballs
Why make this recipe
Sticky Mongolian Beef Meatballs are a fantastic dish that puts a delightful twist on traditional meatballs. The combination of ground beef, a sweet and savory sauce, and bright, fresh broccoli makes for a satisfying meal. Plus, they’re easy to prepare and perfect for any night of the week. Whether you want to impress guests or simply enjoy a yummy dinner at home, these meatballs fit the bill perfectly.
How to make Sticky Mongolian Beef Meatballs
Ingredients:
- 1 lb ground beef
- 1/4 cup breadcrumbs
- 1 egg
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1/4 cup soy sauce
- 1/4 cup hoisin sauce
- 1/4 cup brown sugar
- 1/2 tsp ginger, grated
- 1 cup broccoli florets
- Cooked rice or noodles for serving
Directions:
- Preheat the oven to 400°F (200°C).
- In a large bowl, mix together ground beef, breadcrumbs, egg, green onions, and garlic. Form into meatballs and place on a baking sheet.
- Toss broccoli florets on the same baking sheet with the meatballs.
- In a small bowl, whisk together soy sauce, hoisin sauce, brown sugar, and ginger. Pour the sauce over meatballs and broccoli.
- Bake for 20-25 minutes until meatballs are cooked through.
- Serve over rice or noodles.
How to serve Sticky Mongolian Beef Meatballs
To serve, place a generous scoop of cooked rice or noodles on a plate. Top it with the sticky beef meatballs and the roasted broccoli. Drizzle any extra sauce from the baking sheet over the dish for added flavor. This meal is perfect for busy weeknights or a cozy weekend feast.
How to store Sticky Mongolian Beef Meatballs
You can store leftover meatballs in an airtight container in the refrigerator for up to three days. For longer storage, freeze the cooked meatballs in a freezer-safe container for up to three months. When you are ready to enjoy them again, simply thaw in the fridge overnight and reheat in the oven or microwave.
Tips to make Sticky Mongolian Beef Meatballs
- Ensure the ground beef is well mixed with the other ingredients for even flavor.
- You can adjust the sweetness of the sauce by adding more or less brown sugar.
- If you prefer, you can substitute the ground beef with ground turkey or chicken for a lighter option.
- Feel free to add other vegetables, like bell peppers or snap peas, for more color and taste.
Variation
You can make these meatballs with a spicy kick by adding red pepper flakes to the sauce. For a vegetarian option, try using canned chickpeas or lentils in place of the ground beef, and adjust the binding ingredients accordingly.
FAQs
1. Can I make sticky Mongolian beef meatballs ahead of time?
Yes! You can prepare the meatballs a day ahead and store them in the fridge. Just bake them before serving.
2. Can I use frozen broccoli?
Yes! Frozen broccoli can work well, just make sure to thaw and drain any excess water before tossing it with the meatballs.
3. What can I serve with sticky Mongolian beef meatballs?
These meatballs pair wonderfully with steamed rice or noodles. You could also serve them with a fresh side salad or roasted vegetables for a complete meal.
Sticky Mongolian Beef Meatballs
Ingredients
Method
- Preheat the oven to 400°F (200°C).
- In a large bowl, mix together the ground beef, breadcrumbs, egg, green onions, and garlic. Form into meatballs and place on a baking sheet.
- Toss the broccoli florets on the same baking sheet with the meatballs.
- In a small bowl, whisk together the soy sauce, hoisin sauce, brown sugar, and ginger. Pour the sauce over the meatballs and broccoli.
- Bake for 20-25 minutes until the meatballs are cooked through.
