These Mongolian Beef Meatballs are a tasty mix of ground beef and sweet sauces, giving you a wonderful flavor in just 30 minutes! Perfect for a quick family dinner.
Who doesn’t love meatballs? They’re like little flavor bombs! I often serve them over rice or noodles, and let’s be real, a little extra sauce never hurt anyone! 😄
Key Ingredients & Substitutions
Ground Beef: This recipe calls for 1 pound of ground beef, but you can use ground turkey or chicken for a leaner option. Just adjust cooking times as needed for different meats.
Green Onions: Essential for flavor, scallions also provide a nice crunch. If you’re out of green onions, fresh chives or even finely chopped onion can work as substitutes.
Breadcrumbs: Breadcrumbs help bind the meatballs. If you need a gluten-free option, try almond flour or crushed gluten-free crackers. I often use panko for a lighter texture.
Soy Sauce: The backbone of the sauce, soy sauce adds depth. If you’re avoiding soy, coconut aminos is a great alternative without losing much flavor.
Brown Sugar: It gives a sweet balance. You could swap it for honey or maple syrup, but keep in mind that these may slightly alter the taste and texture of the sauce.
How Do I Ensure My Meatballs Are Perfectly Cooked?
Cooking meatballs can be tricky, but there are a few tips to get them just right. The goal is to be juicy and cooked through without being dry. Here’s how to do it:
- Use a mix of lean and fatty ground beef for flavor.
- Mix the ingredients gently to avoid tough meatballs; overmixing can lead to dense meatballs.
- Make them uniform in size (about 1 inch) to ensure even cooking.
- Use a meat thermometer; aim for an internal temperature of 165°F (74°C).
Also, rotating the meatballs halfway through baking can help them brown evenly. Trust your senses—when they smell delicious, they’re probably ready!
30-Minute Mongolian Beef Meatballs
Ingredients You’ll Need:
For the Meatballs:
- 1 pound ground beef
- 1/4 cup green onions, finely chopped (plus more for garnish)
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1/4 cup breadcrumbs
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Mongolian Sauce:
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 1 tablespoon water (to thicken)
For Serving:
- 2 cups cooked rice (white or jasmine)
- 2 cups broccoli florets
- Sesame seeds for garnish
- Additional green onions for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 15-20 minutes to cook, making the total time around 30 minutes. Perfect for a quick and delicious dinner!
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheet:
Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent the meatballs from sticking.
2. Mix the Meatball Ingredients:
In a large bowl, combine the ground beef, finely chopped green onions, minced garlic, minced ginger, breadcrumbs, egg, salt, and pepper. Use your hands or a spoon to mix everything until just combined—don’t overmix!
3. Form the Meatballs:
Take the meat mixture and form it into small meatballs, about 1 to 1.5 inches in diameter. Place them neatly on the lined baking sheet, giving each one a little space to cook evenly.
4. Bake the Meatballs:
Pop the baking sheet in the preheated oven and bake the meatballs for 15-20 minutes. They should be cooked through and nicely browned on the outside when they’re ready.
5. Make the Mongolian Sauce:
While the meatballs are baking, make the sauce. In a small saucepan, mix together the soy sauce, brown sugar, hoisin sauce, and sesame oil. Heat over medium until it starts to simmer.
6. Thicken the Sauce:
Once the sauce is simmering, stir in the cornstarch mixture. Cook for an additional 2-3 minutes, stirring until the sauce thickens slightly. Then, take it off the heat.
7. Cook the Broccoli:
In the last few minutes of baking the meatballs, steam or sauté the broccoli florets until they are tender but still bright green. This adds a nice crunch to your meal!
8. Coat the Meatballs:
When the meatballs are finished baking, toss them in the Mongolian sauce until they are well-coated. Get every meatball covered for maximum flavor!
9. Serve It Up:
To serve, place the meatballs over a bed of cooked rice and add the broccoli on the side. Sprinkle sesame seeds and additional chopped green onions on top for some extra flair!
10. Enjoy!
Dig into your delicious Mongolian Beef Meatballs! Enjoy the tasty combination of flavors and the satisfaction of a quick homemade meal.
Can I Use Ground Turkey Instead of Ground Beef?
Absolutely! Ground turkey can be a great substitute for ground beef. It may result in a slightly lighter flavor, so consider adding a bit more seasoning or some additional spices if you prefer a bolder taste!
What If I Don’t Have Hoisin Sauce?
No hoisin sauce? No problem! You can mix 1 tablespoon of soy sauce with a teaspoon of honey or brown sugar to create a quick substitute. It won’t be quite the same, but it will still add a nice sweetness to the sauce.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply microwave them or warm them gently on the stovetop, adding a splash of water to the sauce if it thickens too much during storage.
Can I Freeze the Meatballs?
Yes! You can freeze uncooked or cooked meatballs. To freeze uncooked meatballs, place them on a baking sheet to freeze individually before transferring them to a freezer bag. For cooked meatballs, cool them completely, then store them in an airtight container. They can be frozen for up to 3 months!
