Mongolian Beef Meatballs Recipe

Ingredients

½ cup EACH: Panko breadcrumbs AND thinly sliced green onions (white only, keep greens for serving!)
1 large egg
1 tablespoon EACH: minced garlic AND low sodium soy sauce
½ teaspoon salt
¼ teaspoon EACH: red pepper flakes AND white pepper
1 pound ground beef
½ cup water
? cup brown sugar
¼ cup low sodium soy sauce
4 cloves garlic grated
2 teaspoons EACH: sesame oil AND grated ginger
1 tablespoon EACH: oyster sauce AND hoisin sauce
? teaspoon EACH: red pepper flakes AND white pepper
2 teaspoons toasted sesame seeds

PREP TIME 15m	COOK TIME 15m	TOTAL TIME 30m
YIELD 23-24 meatballs

PREP:

Position a rack in the center of the oven and preheat the oven to 450ºF. Line a baking sheet with parchment paper, set aside.

MEATBALLS:

In a large bowl, combine the breadcrumbs, green onions, egg, minced garlic, soy sauce, salt, and white pepper.
Mixed together until totally combined.
Then, add the ground beef and mix until *just combined* you don’t want to overwork the meat or you’ll have tough meatballs.
Shape the meatball mixture into meatballs using 1 ½ tablespoon (scant) of mix per meatball.
I like to make them small since these are appetizers.
Line the meatballs on the baking sheet and bake the meatballs for 8-10 minutes or until golden brown and cooked through.

SAUCE:

While the meatballs are baking, heat the ingredients for the sauce (except the sesame seeds) in a large skillet over medium-high heat.
Use a whisk to dissolve the sugar and allow the sauce to come to a simmer before lowering the heat to low.
Allow the sauce to simmer for 5-6 minutes (you want it to just barely bubble on the surface.) Stir frequently so the sauce doesn’t burn.

SERVE:

When the meatballs are cooked, add them to the skillet and toss them in the sauce to coat.
If your skillet is small, you can add ½ of the meatballs, coat and remove them to a serving dish.
Sprinkle the meatballs with the toasted sesame seeds and the slivered green onions and serve!