Ingredients
For the Meatballs and Vegetables
- 2 pounds ground beef
- 4 green onions, finely chopped, plus more for serving
- 2-inch fresh ginger, grated (or 2 Tbsp ginger paste)
- 6 cloves garlic, minced or grated
- 1 head broccoli, cut into florets
- 1 Tablespoon olive oil
- Kosher salt and pepper, to taste
For the Sauce
- 1 Tablespoon vegetable oil
- 1 cup low-sodium soy sauce
- 1 cup brown sugar
- 4 cloves garlic, minced
- 2 Tablespoons ginger, minced
- ⅔ cup water
- 1 Tablespoon rice vinegar
- ½ teaspoon red pepper flakes
- 2 Tablespoons cornstarch, whisked with ½ cup water
For Serving
- 3 green onions, thinly sliced
- Sesame seeds
- Cooked rice, for serving
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 450°F (230°C) and line a baking sheet with foil or parchment paper to prevent sticking and make cleanup easier.
- Make Meatballs and Prepare Broccoli: In a large bowl, combine the ground beef, finely chopped green onions, grated ginger, and minced garlic. Season generously with kosher salt and freshly ground black pepper. Mix until just combined to keep the meatballs tender. Roll the mixture into tablespoon-sized meatballs and place them on one side of the prepared baking sheet. On the other side, toss broccoli florets with 1 tablespoon olive oil, salt, and pepper.
- Bake Meatballs and Broccoli: Place the baking sheet in the preheated oven and bake for about 15 minutes, or until the meatballs are fully cooked and the broccoli is tender-crisp.
- Prepare Mongolian Sauce: While the meatballs and broccoli bake, heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add soy sauce, brown sugar, minced garlic, minced ginger, ⅔ cup water, rice vinegar, and red pepper flakes. Stir the mixture and allow it to simmer for about 10 minutes to develop flavor.
- Thicken the Sauce: Whisk cornstarch with ½ cup water until smooth, then slowly add this slurry to the simmering sauce. Continue cooking and stirring until the sauce thickens to a glossy consistency. Remove the skillet from heat.
- Toss Meatballs in Sauce: Add the baked meatballs to the skillet with the thickened sauce and gently toss to coat each meatball evenly.
- Serve: Serve the glazed meatballs over bowls of cooked rice, topped with thinly sliced green onions and a sprinkle of sesame seeds. Plate the roasted broccoli alongside for a complete meal.
Notes
- For a spicier kick, increase the red pepper flakes or add a dash of sriracha to the sauce.
- You can substitute ground beef with ground turkey or chicken for a leaner option.
- Make sure not to overmix the meatball mixture to keep them tender and juicy.
- Leftover meatballs and sauce can be refrigerated for up to 3 days and reheated gently on the stovetop or in the microwave.
- Serving with steamed jasmine or basmati rice complements the bold flavors perfectly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Asian
