Description
These Sticky Mongolian Beef Meatballs are tender beef meatballs glazed in a sweet-savory Mongolian-style sauce, perfect for cozy evenings and gatherings.
Ingredients
- 1.5 pounds ground beef (lean)
- 1 large egg, lightly beaten
- 3/4 cup panko breadcrumbs
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 scallions, thinly sliced (reserve some for garnish)
- 1 tsp sesame oil
- Salt and pepper to taste
- 1/2 cup low-sodium soy sauce
- 1/2 cup brown sugar, packed
- 1/4 cup water
- 2 tbsp rice vinegar
- 1 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
- 1/2 tsp crushed red pepper flakes (optional for heat)
- 1 tbsp vegetable oil for searing
Instructions
- Prep the meatball mixture: In a large bowl, combine ground beef, egg, panko, garlic, ginger, scallions, sesame oil, and a pinch of salt and pepper. Mix gently—overworking makes dense meatballs.
- Shape: Use a small cookie scoop or your hands to form 1–1.25-inch meatballs. Place them on a lined baking sheet.
- Brown the meatballs: Heat oil in a large skillet over medium-high heat. Add meatballs in batches, turning occasionally to brown all sides, about 6–8 minutes total per batch. They do not need to be fully cooked through at this stage.
- Make the glaze: In a small saucepan, combine soy sauce, brown sugar, water, and rice vinegar. Bring to a simmer and stir until the sugar dissolves. Add the cornstarch slurry and simmer until thick and glossy, about 1–2 minutes.
- Combine: Return meatballs to the skillet, pour the glaze over them, and gently toss to coat. Simmer for another 3–4 minutes so the meatballs finish cooking and the glaze reduces further.
- Serve: Transfer to a serving dish and garnish with sliced scallions and a sprinkle of sesame seeds. Serve over steamed rice or alongside roasted vegetables.
Notes
Don’t overmix the meatball mixture to keep them tender. You can also freeze the unglazed meatballs for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Pan-Frying
- Cuisine: Asian