Description

These Mongolian Meatballs are a flavorful twist on traditional Mongolian beef, featuring juicy, seasoned ground beef meatballs baked alongside tender broccoli florets. The meatballs are coated in a rich, sweet, and savory sauce made with soy sauce, brown sugar, garlic, and ginger, delivering a perfect balance of flavors. Served over rice and garnished with green onions and sesame seeds, this quick and satisfying recipe is ideal for a weeknight dinner.

Ingredients

Meatballs

2 pounds ground beef
4 green onions, finely chopped (plus more for serving)
2 inch fresh ginger, grated (or 2 tablespoons ginger paste)
6 cloves garlic, minced or grated
Kosher salt and pepper, to taste

Broccoli

1 head broccoli, cut into florets
1 tablespoon olive oil
Salt and pepper, to taste

Sauce

1 tablespoon vegetable oil
1 cup low-sodium soy sauce
1 cup brown sugar
4 cloves garlic, minced
2 tablespoons ginger, minced
⅔ cup water
1 tablespoon rice wine vinegar
½ teaspoon red pepper flakes
2 tablespoons cornstarch, whisked with ½ cup water

Garnish

3 green onions, thinly sliced
Sesame seeds

Cook Mode Prevent your screen from going dark

Instructions

Preheat and prepare baking sheet: Preheat your oven to 450°F (230°C). Line a baking sheet with foil or parchment paper for easy cleanup.
Mix and shape meatballs; prepare broccoli: In a large bowl, combine ground beef, chopped green onions, grated ginger, and minced garlic. Season with kosher salt and pepper to taste. Mix gently until just combined to avoid tough meatballs. Roll the mixture into tablespoon-sized meatballs and place them on one side of the prepared baking sheet. On the other side, spread the broccoli florets, toss with olive oil, salt, and pepper.
Bake meatballs and broccoli: Place the baking sheet in the preheated oven and bake for approximately 15 minutes, or until the meatballs are fully cooked and the broccoli is tender and lightly roasted.
Prepare the sauce: While the meatballs and broccoli bake, heat vegetable oil in a large skillet over medium-high heat. Add soy sauce, brown sugar, minced garlic, minced ginger, water, rice wine vinegar, and red pepper flakes. Stir to combine and cook for about 10 minutes, allowing the flavors to meld.
Thicken the sauce: Whisk together cornstarch and ½ cup water in a small bowl. Slowly add this slurry to the simmering sauce, stirring constantly until the sauce thickens to a glossy consistency. Remove from heat.
Coat meatballs in sauce: Add the baked meatballs to the skillet with the sauce and gently toss them until evenly coated and heated through.
Serve: Spoon the meatballs and sauce over bowls of cooked rice. Serve the roasted broccoli on the side. Garnish the meatballs with additional sliced green onions and a sprinkle of sesame seeds for extra flavor and texture.

Notes

You can substitute ground beef with ground turkey or chicken for a leaner version.
For extra heat, increase the amount of red pepper flakes or add a dash of sriracha.
Use gluten-free soy sauce to make this dish gluten-free.
Serving over steamed jasmine or basmati rice works best for texture and flavor.
Leftover meatballs and sauce store well in the fridge for up to 3 days and can be reheated on the stovetop or microwave.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Baking
Cuisine: Asian, Mongolian-inspired