Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- In a large mixing bowl, gently combine the ground beef, panko breadcrumbs, egg, 2 cloves of minced garlic, 1 teaspoon of grated ginger, 1 tablespoon of soy sauce, and sesame oil. Mix until just combined, but do not overmix.
- Roll the meat mixture into uniform 1.5-inch meatballs and arrange them in a single layer on the prepared baking sheet. Bake for 15-20 minutes, or until browned and fully cooked.
- While the meatballs bake, add 1/2 cup soy sauce, beef broth, brown sugar, 3 cloves of minced garlic, and 1 tablespoon of grated ginger to a medium saucepan. Whisk to combine and bring to a simmer over medium heat.
- In a small bowl, whisk together the cornstarch and cold water to form a smooth slurry. While whisking the sauce, slowly pour in the slurry. Continue to simmer and whisk for 1-2 minutes until the sauce has thickened.
- Remove the sauce from the heat. Once the meatballs are done baking, carefully add them to the saucepan and gently toss to coat them completely in the Mongolian sauce.
- Garnish with sliced green onions and sesame seeds. Serve immediately over rice or noodles.
Nutrition
Notes
For extra tender meatballs, avoid overworking the meat mixture.
To make this gluten-free, use tamari instead of soy sauce and gluten-free panko breadcrumbs.
You can substitute ground turkey or chicken for ground beef if desired.
To make this gluten-free, use tamari instead of soy sauce and gluten-free panko breadcrumbs.
You can substitute ground turkey or chicken for ground beef if desired.