* 1 lb of ground beef * ½ cup panko breadcrumbs * 1 large egg * ½ cup chopped green onion * 2 large garlic cloves, minced * 1 ½ teaspoons grated ginger * 1 tablespoon oyster sauce * 1 tablespoon soy sauce * 1 teaspoon sesame oil (optional) * ¼ teaspoon baking powder (tenderizes the meat) * ¼ teaspoon salt * ⅛ teaspoon white or black pepper
***For the Glaze:
* 3 dried chilis (optional-add more or less based on your heat preference) * 3 cloves garlic, minced * ¾ teaspoon grated ginger¼ cup soy sauce * 2 tablespoons brown sugar or rice syrup * 2 tablespoons mirin * ¼ cup tablespoons water * 1 teaspoon of cornstarch mixed with 1 teaspoon of water to make a slurry * ¼ cup chopped green onions, plus more for garnish * 1 teaspoon sesame seeds for garnish
**Instructions:**
1. Preheat the oven to 400°F. 2. In a large bowl, combine all ingredients for the meatballs and mix thoroughly. Roll into 1-inch balls and set aside until the oven is preheated. 3. Once preheated, place the meatballs onto a baking sheet and bake for 20-22 minutes until cooked through. 4. While the meatballs cook, you can make the sauce. Combine all ingredients except for the cornstarch in a medium pan over medium heat. Let this cook for 1-2 minutes. 5. Then, pour in the cornstarch slurry and let this cook until thickened, about 1 minute. Set aside. 6. Once the meatballs are done cooking, you can stir them in with the sauce and let that glaze. Top with the extra green onion and sesame seeds and enjoy!
Great for meal prep; consume within 3-4 days for best quality.
TwoTwoWorld
These meatballs look absolutely delicious! I’ve never tried Mongolian meatballs, and I’m intrigued to give this recipe a try.
2 Comments
Recipe link: [https://sowthetable.com/mongolian-beef-meatballs/](https://sowthetable.com/mongolian-beef-meatballs/)
**Ingredients:**
****For the Meatballs:*
* 1 lb of ground beef
* ½ cup panko breadcrumbs
* 1 large egg
* ½ cup chopped green onion
* 2 large garlic cloves, minced
* 1 ½ teaspoons grated ginger
* 1 tablespoon oyster sauce
* 1 tablespoon soy sauce
* 1 teaspoon sesame oil (optional)
* ¼ teaspoon baking powder (tenderizes the meat)
* ¼ teaspoon salt
* ⅛ teaspoon white or black pepper
***For the Glaze:
* 3 dried chilis (optional-add more or less based on your heat preference)
* 3 cloves garlic, minced
* ¾ teaspoon grated ginger¼ cup soy sauce
* 2 tablespoons brown sugar or rice syrup
* 2 tablespoons mirin
* ¼ cup tablespoons water
* 1 teaspoon of cornstarch mixed with 1 teaspoon of water to make a slurry
* ¼ cup chopped green onions, plus more for garnish
* 1 teaspoon sesame seeds for garnish
**Instructions:**
1. Preheat the oven to 400°F.
2. In a large bowl, combine all ingredients for the meatballs and mix thoroughly. Roll into 1-inch balls and set aside until the oven is preheated.
3. Once preheated, place the meatballs onto a baking sheet and bake for 20-22 minutes until cooked through.
4. While the meatballs cook, you can make the sauce. Combine all ingredients except for the cornstarch in a medium pan over medium heat. Let this cook for 1-2 minutes.
5. Then, pour in the cornstarch slurry and let this cook until thickened, about 1 minute. Set aside.
6. Once the meatballs are done cooking, you can stir them in with the sauce and let that glaze. Top with the extra green onion and sesame seeds and enjoy!
Great for meal prep; consume within 3-4 days for best quality.
These meatballs look absolutely delicious! I’ve never tried Mongolian meatballs, and I’m intrigued to give this recipe a try.