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Mongolian Beef Meatballs

Mongolian Beef Meatballs - Just like the classic takeout dish, but in a fun new form: meatballs! Saucy, tender, and SO flavorful! Delicious served over rice! TheGarlicDiaries.com

5 from 1 reviews

This spin on the classic takeout dish is such a fun meal that everyone in the family will love!

Scale

Ingredients

For the meatballs:

For the sauce:

Instructions

  1. Preheat your oven to 350
  2. Add all the meatball ingredients into a bowl and mix with your hands until combined
  3. Measure out your meatballs (I use a cookie scoop) and then roll each meatball into a ball with your hands until smooth. My cookie scoop is about 1 tablespoon, and I heap it a bit
  4. Set your meatballs aside as you roll them. Once they are all formed, heat a large skillet over medium high heat with a high heat oil (avocado or coconut work well)
  5. When hot, sear your meatballs in batches on both sides and then place on a parchment paper lined baking sheet. Don’t overcrowd the pan as you’re browning, leave some space in between the meatballs
  6. Bake for 10 minutes at 350 degrees
  7. Meanwhile, add all your sauce ingredients except the arrowroot powder to a mason jar or bowl and shake/whisk to combine. Turn the same pan you cooked your meatballs in to medium heat and add your sauce
  8. Bring to a simmer and let cook for 3-5 minutes until the garlic and ginger have softened
  9. In a small bowl, make a slurry with the arrowroot powder + a bit of water (just stir together until it’s a thin, pourable liquid) and add to your sauce
  10. Cook until thickened to your desired consistency (should only take a few minutes) and then set aside
  11. When your meatballs come out of the oven, add them to the sauce and stir until the meatballs are all coated in the sauce
  12. Top with sesame seeds and sliced green onions and serve over rice!

Nutrition