Description
A savory-sweet twist on classic meatballs with a glossy Mongolian-style sauce, perfect for busy weeknights and potlucks.
Ingredients
- 1 pound ground beef (80/20 for best flavor)
- 1/4 cup breadcrumbs (panko or regular)
- 1 large egg
- 2 tablespoons soy sauce (for the meatball mix)
- 1 tablespoon sesame oil
- 1 teaspoon minced garlic
- 1/2 teaspoon ground ginger or 1 teaspoon fresh grated ginger
- Salt and pepper to taste
- 2 cups broccoli florets
- 1/2 cup soy sauce (for the sauce)
- 1/4 cup brown sugar
- 2 tablespoons cornstarch
- 1 tablespoon rice vinegar
- 1/4–1/2 cup water (to loosen the sauce as needed)
- Rice or noodles, for serving
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine ground beef, breadcrumbs, egg, soy sauce, sesame oil, garlic, ginger, and a pinch of salt and pepper. Mix gently until just combined.
- Shape the mixture into evenly sized meatballs (about 1–1.5 inches), aiming for 18–20 meatballs.
- Arrange the meatballs on the prepared sheet with broccoli florets around them. Bake for 18–22 minutes until the meatballs reach 160°F internal temperature and the broccoli is tender.
- In a saucepan, whisk together soy sauce, brown sugar, cornstarch, rice vinegar, and water. Cook over medium heat, stirring until the sauce thickens (about 2–3 minutes).
- Transfer cooked meatballs to a bowl, pour the sauce over them, and toss gently. Return to the oven for 1–2 minutes to set the glaze.
- Serve immediately over rice or noodles and garnish with green onions or sesame seeds.
Notes
For best flavor, do not overmix the meat. Consider variations for proteins or methods like air-frying.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian