Description
Tender meatballs glazed in a rich and tangy Mongolian sauce, served over rice or noodles with broccoli.
Ingredients
Scale
- 1 pound ground beef
- 1 cup breadcrumbs
- 1 egg
- 2 tablespoons soy sauce
- 1 teaspoon ginger, minced
- 1 tablespoon garlic, minced
- Salt and pepper to taste
- 2 cups broccoli florets
- 1/2 cup Mongolian sauce
- Cooked rice or noodles for serving
Instructions
- Preheat the oven to 400°F (200°C).
- Combine the ground beef, breadcrumbs, egg, soy sauce, ginger, garlic, salt, and pepper in a large bowl. Mix gently until well combined.
- Roll the mixture into golf ball-sized meatballs and place them on a parchment-lined baking sheet.
- Bake for about 15-20 minutes or until browned and cooked through.
- Steam the broccoli florets for about 3-4 minutes until bright green and tender-crisp.
- Coat the baked meatballs with Mongolian sauce in a large pan over medium heat, simmering for a few minutes.
- Plate with rice or noodles and steamed broccoli, drizzling any remaining sauce on top.
Notes
Garnish with chopped green onions or sesame seeds for added flavor. Consider adding a splash of chili garlic sauce for a spicy twist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 3 meatballs
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Mongolian, beef, meatballs, sticky, easy recipe