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Sticky Mongolian Beef Meatballs

A delightful twist on traditional meatballs with a sweet and savory sauce, complemented by fresh broccoli.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Mongolian
Calories: 400
Ingredients Method Notes

Ingredients
  

Meatball Mixture
  • 1 lb ground beef Ensure well mixed with other ingredients.
  • 1/4 cup breadcrumbs
  • 1 item egg
  • 2 items green onions, chopped
  • 2 cloves garlic, minced
Sauce
  • 1/4 cup soy sauce
  • 1/4 cup hoisin sauce
  • 1/4 cup brown sugar Adjust for sweetness according to preference.
  • 1/2 tsp ginger, grated
Vegetable
  • 1 cup broccoli florets
For Serving
  • as needed item cooked rice or noodles For serving.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, mix together the ground beef, breadcrumbs, egg, green onions, and garlic. Form into meatballs and place on a baking sheet.
  3. Toss the broccoli florets on the same baking sheet with the meatballs.
Cooking
  1. In a small bowl, whisk together the soy sauce, hoisin sauce, brown sugar, and ginger. Pour the sauce over the meatballs and broccoli.
  2. Bake for 20-25 minutes until the meatballs are cooked through.

Notes

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 ready to enjoy, thaw in the fridge overnight and reheat in the oven or microwave. Adjust the sweetness of the sauce and try adding different veggies for variations.