Description
These sticky Mongolian beef meatballs feature a glossy, sweet-savory glaze that clings to tender beef balls, perfect for weeknight dinners.
Ingredients
Scale
- 900 g (2 lb) 80/20 ground beef
- 60 g (2/3 cup) plain breadcrumbs
- 1 large egg
- 1/4 tsp baking soda
- 3 cloves garlic (minced)
- 25 g (1/4 cup) green onion (finely chopped)
- 60 ml (1/4 cup) low-sodium soy sauce
- 120 ml (1/2 cup) low-sodium soy sauce (for the glaze)
- 80 ml (1/3 cup) water
- 75 g (1/3 cup) packed brown sugar
- 30 ml (2 tbsp) rice vinegar
- 1 tsp chili flakes (optional)
- 2 tsp sesame oil (to finish)
- 10 g (1 tbsp) cornstarch mixed with 30 ml (2 tbsp) cold water
- 30–45 ml (2–3 tbsp) neutral oil for frying
- Garnish: toasted sesame seeds and sliced scallions
Instructions
- Mix ground beef, breadcrumbs, egg, baking soda, garlic, green onion, and soy sauce in a large bowl until just combined; chill for 10 minutes.
- Shape into 16 rounds, about 55–60 g (2 oz) each, rolling gently between palms.
- Heat oil in a skillet over medium-high heat and brown meatballs for 8–10 minutes, turning until golden brown.
- Prepare the glaze by simmering soy sauce, water, brown sugar, rice vinegar, and optional chili flakes for 3–4 minutes; add cornstarch slurry and cook until glossy.
- Return browned meatballs to the skillet, coat in glaze, and simmer for 4–6 minutes until heated through.
- Finish with sesame oil and sliced scallions; serve immediately with garnishes.
Notes
Avoid overcrowding the pan and refrigerate meatballs before frying for better texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 4 meatballs
- Calories: 480
- Sugar: 18g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 120mg