Mongolian Beef Meatballs. Browse Our Official Site For Tasty Meatballs Recipes! Beat the egg in a large bowl with a fork, then add the hoisin sauce, soy sauce, garlic, ginger and scallions. Stir in the panko, then add the ground beef, tearing into small pieces before adding to the bowl.
Using your hands, mix until the meat is just combined (try not to overwork the meat and over mix here). Meatballs aren't traditionally asian, but we have taken a twist on Mongolian beef and subbed the thinly sliced beef for hearty meatballs. Mongolian sauce is a blend of brown sugar, soy sauce, ginger and minced garlic. You can cook Mongolian Beef Meatballs using 17 ingredients and 5 steps. Here is how you cook it.
Ingredients of Mongolian Beef Meatballs
- Prepare 1.5 lb of Ground Beef.
- Prepare 1 of Egg.
- You need 1/2 cup of Parsley, chopped.
- Prepare 2 of Garlic Cloves, minced.
- You need of Salt & Pepper.
- It’s of For the Mongolian Glaze.
- You need 1 Tsp of Sesame Oil.
- You need 3 of Garlic Cloves, minced.
- Prepare 1 Tsp of Ginger, minced.
- You need 1/2 Cup of Brown Sugar.
- It’s 1/2 cup of Soy sauce.
- Prepare 2/3 Cup of Water.
- Prepare 3 Tbsp of Oyster Sauce.
- It’s 1 Tsp of Chili Flakes.
- It’s of For garnish.
- It’s of Sesame Seeds.
- It’s of Green Onion.
This sauce is great as a dip and also as a marinade. Turn your favorite Asian take out into Mongolian beef meatballs! These meatballs are made with ground beef and are tender to the core. Toss them in a sweet, savory, and sticky glaze and watch the crowd gobble them up for game day!
Mongolian Beef Meatballs instructions
- Preheat the oven to 400F and line a baking sheet with parchment paper..
- In a large bowl combine the beef, egg, parsley, garlic, salt & pepper. Mix well and form small meatballs with your hands..
- Arrange the meatball on the parchment paper and bake for 15-20 minutes..
- Meanwhile, make the Mongolian Glaze. In a saucepan combine the sesame oil, garlic, ginger, soy sauce, oyster sauce, water, brown sugar, and chili flakes..
- Stir the mixture and bring to boil. Once you see a lot of bubble on the surface of the mixture turn the heat to low and simmer for about 5-10 minutes. The sauce with thicken and reduce its volume..
Mongolian beef is a takeout classic, and it's one of my faves. My husband is a steak lover so he often times will get Mongolian beef, and then I'll often times steal several bites/half of the entire container. Mongolian Beef Meatballs: The best ever Mongolian beef meatballs, these are saucy, sticky, sweet, and delicious, and can be the perfect dinner or appetizer. You get all the amazing flavor of mongolian beef, with no cutting up the meat. Plus you can cook them in the pressure cooker or the slow cooker!