Description
Sticky Mongolian Beef Meatballs made in under 30 minutes! The meatballs and broccoli bake together on one baking sheet for easy cleanup, then get tossed in a thick, sweet Mongolian-style sauce and served over rice or noodles.
Ingredients
- 2 pounds ground beef
- 4 green onions, finely chopped (plus more for serving)
- 2-inch piece fresh ginger, grated (or 2 tbsp ginger paste)
- 6 cloves garlic, minced or grated
- 1 head broccoli, cut into florets
- 1 tbsp olive oil
- Sauce
- 1 tbsp vegetable oil
- 1 cup low-sodium soy sauce
- 1 cup brown sugar
- 4 cloves garlic, minced
- 2 tbsp fresh ginger, minced
- ⅔ cup water
- 1 tbsp rice wine vinegar
- ½ tsp red pepper flakes
- 2 tbsp cornstarch (whisked with ½ cup water)
- Kosher salt and black pepper, to taste
- To Garnish
- 3 green onions, thinly sliced
- Sesame seeds
Instructions
- Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper or foil.
- In a bowl, combine ground beef, green onions, ginger, and garlic. Season with salt and pepper and mix until just combined.
- Roll mixture into tablespoon-sized meatballs and place on one side of the baking sheet.
- Add broccoli to the other side, toss with olive oil, salt, and pepper.
- Bake for 15 minutes, or until meatballs are cooked through.
- Meanwhile, in a large skillet, add vegetable oil, soy sauce, brown sugar, garlic, ginger, water, rice wine vinegar, and red pepper flakes.
- Cook over medium-high heat for about 10 minutes.
- Stir in cornstarch slurry and cook until sauce thickens. Remove from heat.
- Add cooked meatballs to the sauce and toss until fully coated.
- Serve meatballs and sauce over rice or noodles with broccoli on the side. Garnish with green onions and sesame seeds.
Notes
- Serve with jasmine rice, brown rice, or noodles.
- Adjust red pepper flakes for more or less heat.
- Leftovers store well in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Bake
- Cuisine: Asian-Inspired