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Mongolian Meatballs With a Sweet-Savory Glaze

Mongolian Meatballs With a Sweet-Savory Glaze

Tender baked beef meatballs are coated in a glossy Mongolian-inspired glaze made with soy sauce, brown sugar, garlic, ginger, hoisin sauce, and rice vinegar. Serve them over rice or noodles with a green vegetable.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Meatballs
  • 1 pound Lean ground beef, preferably 85-90% lean
  • 1/2 cup Panko breadcrumbs
  • 1 Large egg
  • 2 Green onions, thinly sliced
  • 2 Garlic cloves, finely minced
  • 1 teaspoon Freshly grated ginger
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Black pepper
Sweet-Savory Glaze
  • 1/2 cup Low-sodium soy sauce
  • 1/2 cup Packed light brown sugar
  • 1/4 cup Water
  • 1 tablespoon Hoisin sauce
  • 1 tablespoon Rice vinegar
  • 2 Garlic cloves, minced
  • 1 teaspoon Freshly grated ginger
  • 1/2 teaspoon Toasted sesame oil
  • 1/4 teaspoon Red pepper flakes, optional
  • 1 tablespoon cornstarch plus 2 tablespoons water Cornstarch mixed with cold water
Garnish
  • 2 Green onions, thinly sliced
  • 1 teaspoon Sesame seeds, optional

Method
 

Step-by-Step
  1. Heat the oven to 400°F. Line a rimmed baking sheet with parchment paper or foil and lightly grease it.
  2. Combine the ground beef, panko, egg, sliced green onion, minced garlic, grated ginger, salt, and pepper. Mix only until the ingredients come together, taking care not to compact or overwork the mixture.
  3. Shape the mixture into 20 to 24 meatballs, each approximately 1 1/2 inches in diameter. Arrange them in a single layer on the prepared baking sheet.
  4. Bake for 15 to 20 minutes, turning once if desired, until browned and the centers reach 160°F. For deeper browning, broil for 1 to 2 minutes after baking while watching closely.
  5. While the meatballs cook, combine the soy sauce, brown sugar, water, hoisin sauce, rice vinegar, garlic, ginger, sesame oil, and optional red pepper flakes in a saucepan.
  6. Bring the sauce to a gentle simmer. Stir the cornstarch and cold water mixture again, add it to the saucepan, and cook for 1 to 2 minutes until the glaze is glossy and thick enough to coat a spoon.
  7. Add the cooked meatballs to the glaze and gently toss until each one is coated. Finish with sliced green onions and sesame seeds, then serve over rice or noodles.

Notes

Mix the meatball ingredients as little as possible for a tender texture. Prepare and thicken the glaze separately so it stays glossy and does not burn on the baking sheet. Refrigerate leftovers in a covered container for up to 3 days and reheat gently until hot.