Mongolian Beef Meatballs

Name: Mongolian Beef Meatballs
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4-6 serving(s)
Ingredients: 1 large egg; 1 tablespoon hoisin sauce; 1 tablespoon low sodium soy sauce; 2 teaspoons grated garlic; 1 teaspoon grated ginger; 3 scallions, finely chopped; 1 1/4 cups panko breadcrumbs; 1 1/2 lbs ground beef; 1 cup dark brown sugar; 1/2 cup low sodium soy sauce; 1/3 cup hoisin sauce; 1 tablespoon sesame oil; 2 teaspoons grated garlic; 1/2 teaspoon grated ginger; 1/2 teaspoon red pepper flakes; 2 teaspoons cornstarch; 4 cups cooked rice; 1/4 cup sliced scallion; 2 tablespoons toasted sesame seeds

Submitted by Arlyn Osborne

"Everything you love about Mongolian beef, but in meatball form! This is a quick easy dinner that pairs well with rice or Chinese noodles."

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photo by frostingnfettuccine

Ready In:: 55mins
Ingredients:: 19
Serves:: 4-6

ingredients

Meatballs
1 large egg
1 tablespoon hoisin sauce
1 tablespoon low sodium soy sauce
2 teaspoons grated garlic
1 teaspoon grated ginger
3 scallions, finely chopped
1 ¹⁄₄ cups panko breadcrumbs
1 ¹⁄₂ lbs ground beef
Sauce
1 cup dark brown sugar
¹⁄₂ cup low sodium soy sauce
¹⁄₃ cup hoisin sauce
1 tablespoon sesame oil
2 teaspoons grated garlic
¹⁄₂ teaspoon grated ginger
¹⁄₂ teaspoon red pepper flakes
2 teaspoons cornstarch
Rice and Garnishes
4 cups cooked rice
¹⁄₄ cup sliced scallion
2 tablespoons toasted sesame seeds

directions

For the meatballs: Preheat the oven to 375 degrees F and line a sheet tray with parchment paper.
Beat the egg in a large bowl with a fork, then add the hoisin sauce, soy sauce, garlic, ginger and scallions. Stir in the panko, then add the ground beef, tearing into small pieces before adding to the bowl.
Mix together by hand until completely combined, then use a 1-tablespoon ice cream scoop or spoon to make meatballs and place on the prepared baking sheet. Shape the meatballs into smooth round balls. Bake until cooked through, 15 to 17 minutes.
For the sauce: Whisk to combine the dark brown sugar, soy sauce, hoisin sauce, sesame oil, garlic, ginger, red pepper flakes and 1 cup water in a large skillet. Bring to a simmer and cook until the sugar is dissolved and the sauce is thickened, 6 to 8 minutes.
Whisk the cornstarch with 1 tablespoon water in a small bowl until smooth. Stir into the simmering sauce, then add the cooked meatballs and cook until the sauce is thickened and the meatballs are coated, about 30 seconds.
For the rice and garnishes: Serve the meatballs over rice and garnish with sliced scallions and toasted sesame seeds.

Questions & Replies

Can the meatballs made in advance and frozen until ready to use and make the sauce

janicebbs73

Reviews

Recipe is delicious. Made a minor modification by doubling the sauce but only used 2/3 cup dark brown sugar. I served it with rice noodles but it would also be great on rice. I will definitely make this again.
Susan I.
This looked interesting and I had all of the ingredients and so I have it a try. As many have said, double the sauce. I added more hoison to the sauce recipe because we like the taste. Super easy for a weeknight meal and would be a nice appetizer as well. Thank you for posting

Cyndy B
Excellent recipe but next time will double the sauce recipe as everyone wanted more!

Tina C.
I thought these were tasty. I followed everybody else's advice to double the sauce which left me with plenty.

Tread
I made these last night …….omg...delicious !!! These may be my go to for a pot luck !!! Gotta share !!!

Eileen H.

see 1 more reviews

Tweaks

I doubled the sauce but only used 2/3 cup dark brown sugar. Turned out fantastic!

Susan I.
Can't wait to make these. Will serve with either ramen noodles or bao buns. Yeah, hoisin!

Lorraine P.