Mongolian Meatballs
Servings: 6 servings
Mongolian Meatballs are an easy PF Chang rip-off healthier and easier than the original! Saucy, savory and sweet: ground beef never tasted so Asian before!
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Ingredients
Meatballs
- 2 pounds Ground Beef (I use 80/20)
- 2 large Eggs
- 1 tbsp Soy Sauce
- 1 tsp Onion Powder
- 1/2 cup Panko Breadcrumbs
Mongolian Sauce
- 1 tsp Vegetable Oil
- 1 tsp Ginger, grated
- 2 large Garlic Cloves, smashed with the side of a knife
- 1/2 cup Soy Sauce
- 2/3 Water
- 1/3 cup Brown Sugar
- Red Pepper Flakes to taste
For Serving
- 4 Green Onions, cleaned and sliced diagonally in 2" pieces
Instructions
Meatballs
- Preheat oven to 425 degrees F.
- Mix together eggs, soy sauce, bread crumbs, and onion powder. Add ground beef and mix thoroughly, without over-mixing.
- Portion the meat mixture into 2 ounce balls and place on baking sheet.
- Bake until cooked, about 20 minutes. Test the internal temperature with a meat thermometer. It should read 155 degrees F.
Mongolian Sauce
- While the meatballs are cooking, prep the sauce in a large saucepan or dutch oven large enough to put all the meatballs into. Saute the ginger and garlic in vegetable oil over medium heat until fragrant, about 30 seconds. Add Soy Sauce, water, dark brown sugar and a pinch of red pepper flakes to taste, if desired. Mix well.
- Bring the sauce mixture to a rolling boil and cook for 7 to 10 minutes, until sauce is the desired consistency. If you want a thicker sauce, mix 1 tablespoon of corn starch with 1 tablespoon of water and whisk into the sauce.
- When meatballs are cooked, add them to the sauce and toss lightly to coat.
- Immediately before serving, add in the green onions.
- Serve piping hot over white rice.