Description
Sticky Mongolian Beef Meatballs are a delicious Asian-inspired main course featuring tender ground beef meatballs glazed in a sweet and savory soy-based sauce. This easy stovetop recipe combines the flavors of garlic, ginger, and brown sugar for a satisfying meal perfect for serving over rice or noodles.
Ingredients
Scale
Meatballs
- 1 pound ground beef
- 1/4 cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons green onions, finely chopped
Sauce
- 2 tablespoons vegetable oil
- 1/2 cup low sodium soy sauce
- 1/2 cup brown sugar
- 1/4 cup water
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch
- 2 tablespoons water (for slurry)
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes (optional)
Garnish
- Sesame seeds
- Sliced green onions
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine the ground beef, breadcrumbs, egg, minced garlic, grated ginger, salt, black pepper, and green onions. Mix gently until just combined to avoid tough meatballs, then shape the mixture into small meatballs.
- Cook the Meatballs: Heat the vegetable oil in a large skillet over medium heat. Cook the meatballs in batches, turning occasionally to brown all sides evenly. Continue cooking until the meatballs are cooked through, about 8 to 10 minutes. Remove the meatballs from the skillet and set aside.
- Make the Sauce: In the same skillet, add the soy sauce, brown sugar, water, minced garlic, and grated ginger. Bring the mixture to a simmer and cook for 3 to 4 minutes to blend the flavors.
- Thicken the Sauce: Stir together the cornstarch and 2 tablespoons of water to make a slurry. Slowly add this slurry into the simmering sauce, stirring continuously until the sauce thickens and becomes glossy.
- Finish the Sauce: Add the sesame oil and red pepper flakes (if using) to the sauce and stir to combine.
- Coat the Meatballs: Return the cooked meatballs to the skillet, tossing them gently to coat evenly with the sticky sauce. Cook for an additional 2 to 3 minutes until the meatballs are heated through and well coated.
- Garnish and Serve: Transfer the meatballs to a serving dish, garnish with sesame seeds and sliced green onions. Serve hot over rice or noodles for a complete meal.
Notes
- Do not overmix the meatball mixture to keep them tender.
- Adjust the sweetness or saltiness of the sauce according to your taste preference.
- This dish pairs well with steamed rice or your favorite noodles for a full meal.
