Here’s another delicious recipe for ground beef. If you’re looking for a new recipe for ground beef, this is it. Your family will enjoy these Mongolian beef meatballs with a shiny, sweet, spicy sauce that is so good.

Easy to Make Mongolian Beef Meatballs with Rice — Mongolian Beef Meatballs over Rice

I’ve used 80% lean ground beef for this recipe.

You’ll want to start the rice before or just after preparing the meatballs and placing them in the oven.

Click here to ►Print the recipe.

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Mongolian Beef Meatballs with Rice

Preheat oven to 450°

Ingredients:

2 pounds ground beef
4 green onions thinly sliced
2 inches fresh ginger root grated
6 garlic cloves minced
1/4 cup Panko breadcrumbs
1 egg
2 teaspoons Kosher salt
1/2 teaspoon black pepper

Sauce:

1 Tablespoon sesame oil
1 cup low-sodium soy sauce
1 cup brown sugar
4 garlic cloves minced
2/3 cup cold water
1 Tablespoon rice wine vinegar
1/2 teaspoon red pepper flakes
2 Tablespoons cornstarch
1/2 cup cold water
Salt and Pepper to taste

Garnish:

Sliced green onions
Sesame seeds

Ground beef, Panko breadcrumbs, Ginger, Garlic, Green onions, egg, salt, and pepper.

Mix well.

Place the ground beef, Panko breadcrumbs, ginger, garlic, green onions, egg, salt, and pepper. Mix well, but don’t overwork.

Shape 48 meatballs

(We are an Amazon affiliate and may receive a small percentage of any sales through the links in this post at no cost to you. Thanks for supporting this website!)

Shape the meat mixture into forty-eight 1-inch balls and place on tin foil lined baking sheet. (Easy clean up!) My sheet pan is 13 x 18 inches.

Place the baking sheet with the meatballs in the preheated oven and bake for 12 minutes. If you make fewer and larger meatballs, you’ll have to adjust the baking time.

While the meatballs bake, add the oil, soy sauce, brown sugar, garlic, ginger, water, rice wine vinegar, and red pepper flakes to a large skillet.

Whisk over medium heat .

Continue whisking over medium heat for 10 minutes.

Cook while stirring for 10 minutes over medium-high heat.

Add the cornstarch to the cold water and stir together until the cornstarch is dissolved.

Whisk in the Cornstarch mixture.

Whisk over medium heat until thickened.

Whisk well as you add the cornstarch mixture to the sauce. Cook until the sauce thickens. Then, remove the skillet from the heat.

Remove the meatballs from the oven.

Bake at 450° for 12 minutes.

Add the meatballs to the sauce.

Add the meatballs to the thickened sauce, spoon the sauce over the meatballs. Serve over white rice. Garnish with slices of green onion and sesame seeds. We served this with roasted broccoli.

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MiloTree
recipe

Yield: 4 servings
Mongolian Beef Meatballs with Rice

*Prep Time:* 15 minutes

*Cook Time:* 15 minutes

*Total Time:* 30 minutes

Ingredients

Meatballs

2 pounds ground beef

4 green onions thinly sliced

2 inches fresh ginger root grated

6 garlic cloves minced

1/4 cup Panko breadcrumbs

1 egg

2 teaspoons Kosher salt

1/2 teaspoon black pepper

Sauce

1 Tablespoon sesame oil

1 cup low-sodium soy sauce

1 cup brown sugar

4 garlic cloves minced

2/3 cup cold water

1 Tablespoon rice wine vinegar

1/2 teaspoon red pepper flakes

2 Tablespoons cornstarch

1/2 cup cold water

Salt and Pepper to taste

Garnish

Sliced green onions

Sesame seeds

Instructions

Preheat oven to 450°
Place the ground beef, Panko breadcrumbs, ginger, garlic, green onions, egg, salt, and pepper. Mix well, but don't overwork.
*(We are an Amazon affiliate and may receive a small percentage of any sales through the links in this post at no cost to you. Thanks for supporting this website!)*
Shape the meat mixture into forty-eight 1-inch balls and place on tin foil lined baking sheet. *(Easy clean up!)* My sheet pan is 13 x 18 inches.
Place the baking sheet with the meatballs in the preheated oven and bake for 12 minutes. If you make fewer and larger meatballs, you'll have to adjust the baking time.
While the meatballs bake, add the oil, soy sauce, brown sugar, garlic, ginger, water, rice wine vinegar, and red pepper flakes to a large skillet.

Cook while stirring for 10 minutes over medium-high heat.
Add the cornstarch to the cold water and stir together until the cornstarch is dissolved.
Whisk well as you add the cornstarch mixture to the sauce. Cook until the sauce thickens. Then, remove the skillet from the heat.
Remove the meatballs from the oven.
Add the meatballs to the thickened sauce, spoon the sauce over the meatballs. Serve over white rice. Garnish with slices of green onion and sesame seeds. We served this with roasted broccoli.

© My Humble Home and Garden

**Cuisine:** Asian / **Category:** Beef

Easy to Make Mongolian Beef Meatballs with Rice