Description
Warm, glossy, and impossibly sticky meatballs with ginger, garlic, and a sweet-savory soy glaze.
Ingredients
Scale
- 680 g (1.5 lb) 80/20 ground beef
- 50 g (1/2 cup) panko breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 2 tsp (6 g) fresh ginger, grated
- 180 ml (3/4 cup) low-sodium soy sauce
- 80 g (1/3 cup packed) brown sugar
- 30 ml (2 tbsp) hoisin sauce
- 15 ml (1 tbsp) rice vinegar
- 8 g (2 tsp) cornstarch
- 5 ml (1 tsp) sesame oil
- Green onions and toasted sesame seeds for garnish
- Salt and black pepper to taste
Instructions
- Mix the meatball base: Combine ground beef, panko, egg, garlic, ginger, soy sauce, salt, and pepper in a bowl until just combined.
- Form uniform meatballs: Portion the mixture into 24 equal meatballs and rest for 5 minutes.
- Brown the meatballs: Heat oil in a skillet and brown the meatballs for about 8-10 minutes.
- Make the Mongolian glaze: Whisk soy sauce, water, brown sugar, hoisin sauce, rice vinegar, sesame oil, ginger, and garlic, then simmer.
- Thicken and glaze: Add cornstarch slurry to the sauce, return meatballs to pan, and toss until fully glazed.
- Finish and serve: Stir in sesame oil, garnish, and serve immediately over rice or noodles.
Notes
Use low-sodium soy sauce for a balanced flavor. Bake meatballs at 200°C (400°F) for a healthier version.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Asian
Nutrition
- Serving Size: 6 meatballs
- Calories: 620
- Sugar: 22g
- Sodium: 900mg
- Fat: 34g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 120mg