These tasty Mongolian beef meatballs are a quick treat that packs a punch! With tender beef and a sweet soy sauce glaze, they’ll have everyone asking for seconds.
Making these meatballs is a breeze! I whip them up in just 30 minutes, making it a perfect dinner for busy nights. Plus, who can resist that delicious glaze? 😋
Key Ingredients & Substitutions
Ground Beef: This is the star of the dish, giving rich flavor and a satisfying texture. You can swap it out for ground turkey or chicken for a leaner option. Just keep in mind it may cook a little differently.
Breadcrumbs: Breadcrumbs help bind the meatballs. If you’re gluten-free, you can use almond flour or gluten-free breadcrumbs instead. Personally, I like using panko for extra crunch!
Green Onions: These add a fresh onion flavor. You could also use chives or shallots if green onions are not available. Just remember, they’re not as strong as traditional onions!
Sauces (Soy and Hoisin): Soy sauce is essential for umami taste, while hoisin adds sweetness. If you’re looking for a gluten-free option, try tamari for soy sauce. For hoisin, a mix of soy sauce and a hint of honey can work well too!
Sesame Oil: This oil gives depth to the flavor. If you’re out, vegetable oil can be used in its place, but it won’t have the same nutty taste. Toasted sesame oil is an even better substitute for added flavor.
How Do I Ensure My Meatballs Are Perfectly Cooked?
Cooking meatballs can sometimes be tricky, but here’s how to get them just right. The key is to mix your ingredients thoroughly without overworking the meat, which can make them tough.
- Preheat your oven to 400°F (200°C) to ensure even cooking.
- Form meatballs gently, about 1-2 inches wide. This size is perfect for even cooking!
- Using parchment paper helps them not stick and makes cleanup easier.
- Bake for 15-20 minutes until they’re golden on the outside and cooked through. Consider using a meat thermometer—160°F is safe for ground beef.
Don’t forget to toss them in the sauce while they’re hot out of the oven to maximize flavor! Enjoy your cooking!
How to Make 30-Minute Mongolian Beef Meatballs
Ingredients You’ll Need:
For the Meatballs:
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup green onions, chopped (plus more for garnish)
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
For Serving:
- 1 cup broccoli florets
- 2 cups cooked rice
- 1/4 cup teriyaki or Mongolian sauce (for coating the meatballs)
- Sesame seeds (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 15-20 minutes to bake, totaling around 30 minutes. It’s a quick and tasty meal perfect for busy days!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This will ensure that your meatballs bake evenly and come out perfectly cooked.
2. Make the Meatball Mixture:
In a large mixing bowl, combine the ground beef, breadcrumbs, chopped green onions, egg, minced garlic, minced ginger, soy sauce, hoisin sauce, sesame oil, black pepper, and salt. Use your hands or a spoon to mix everything together until it’s well combined. This is where all the flavors come together!
3. Shape the Meatballs:
With your hands, shape the mixture into meatballs about 1-2 inches in diameter. Place the shaped meatballs on a baking sheet lined with parchment paper. This makes clean-up easier!
4. Prepare the Broccoli:
In a separate small bowl, toss the broccoli florets with a drizzle of olive oil and a pinch of salt and pepper. Spread them around the meatballs on the same baking sheet. This way, they’ll roast alongside the meatballs!
5. Bake Until Ready:
Put the baking sheet in the preheated oven and bake for 15-20 minutes. You’ll know they’re done when the meatballs are cooked through and the broccoli is tender and slightly crispy.
6. Heat the Sauce:
While your meatballs and broccoli are baking, grab a small saucepan and heat the teriyaki or Mongolian sauce over medium heat. Keep an eye on it, stirring occasionally so it doesn’t burn.
7. Coat the Meatballs:
Once your meatballs are cooked, take them out of the oven and immediately toss them in the warm sauce until they are nicely coated. This gives them an extra burst of flavor!
8. Serve and Garnish:
Now, it’s time to serve! Place the meatballs over a bed of cooked rice, with the roasted broccoli on the side. Garnish with additional chopped green onions and sprinkle sesame seeds on top for that extra crunch.
9. Enjoy!
Dig in and enjoy your quick and delicious Mongolian Beef Meatballs! Perfect for dinner or a fancy meal with friends!
Can I Substitute Ground Beef with Another Meat?
Absolutely! You can use ground turkey, chicken, or even pork as a substitute for ground beef. Just ensure that the meat has a similar fat content to keep the meatballs moist. If using leaner meat, consider adding a tablespoon of olive oil to the mixture to compensate for the lower fat content.
How Can I Make This Recipe Gluten-Free?
To make your Mongolian Beef Meatballs gluten-free, simply swap out the breadcrumbs for gluten-free panko or crushed gluten-free crackers. Also, use gluten-free soy sauce or tamari instead of regular soy sauce to keep the flavor and quality intact.
Can I Prepare the Meatballs in Advance?
Yes, you can prepare the meatballs ahead of time! Form them and place them on a baking sheet, then cover and refrigerate for up to 24 hours before baking. You can also freeze them for up to 3 months. Just make sure to thaw them in the fridge overnight before cooking if you’re baking from frozen.
What’s the Best Way to Store Leftover Meatballs?
Store any leftover meatballs in an airtight container in the fridge for up to 3 days. To reheat, microwave them gently or warm them on the stovetop in a skillet with a splash of water or sauce to keep them moist. Enjoy your leftovers as a quick meal!
