Simple Way to Make Homemade Mongolian Beef Meatballs

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, mongolian beef meatballs. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Beat the egg in a large bowl with a fork, then add the hoisin sauce, soy sauce, garlic, ginger and scallions. Stir in the panko, then add the ground beef, tearing into small pieces before adding to the bowl. In a large bowl, place the ground beef, egg, coconut aminos, arrowroot, ginger, garlic, salt, pepper and green onion. Using your hands, mix until the meat is just combined (try not to overwork the meat and over mix here).

Mongolian Beef Meatballs is one of the most popular of current trending foods on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Mongolian Beef Meatballs is something which I have loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can cook mongolian beef meatballs using 10 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Mongolian Beef Meatballs:

1. Make ready 1 package frozen meat balls
2. Get Sauce:
3. Prepare 1/2 cup soy sauce
4. Get 1/2 cup water
5. Take 1/2 cup brown sugar
6. Take 1 tbs garlic, minced I used powdered
7. Prepare 1/2 tsp ginger, grated
8. Take 1/8 tsp red pepper flakes
9. Make ready Tbs oil
10. Get 1 tbs cornstarch I used flour

Seriously, they are convenient, quick, and delicious. These Mongolian Beef Meatballs are also delicious served over noodles, quinoa, or even cauliflower rice for a low carb option. Or, just make the meatballs (skip the broccoli) and serve them as an appetizer either with toothpicks or on mini skewers. Mongolian beef is a takeout classic, and it's one of my faves.

Instructions to make Mongolian Beef Meatballs:

1. Warm meatballs through, in the microwave or on the stove. I quartered mine and browned then in oil
2. Meanwhile, mix sauce.
3. When meatballs are browned add sauce and bring to a boil. Simmer on low til it reduces to desired thickness.
4. Serve over rice with vegetables. I've been adding lentils to a lot of dishes for the added protein and to make dishes go further

Or, just make the meatballs (skip the broccoli) and serve them as an appetizer either with toothpicks or on mini skewers. Mongolian beef is a takeout classic, and it's one of my faves. My husband is a steak lover so he often times will get Mongolian beef, and then I'll often times steal several bites/half of the entire container. Combine the ground beef with the seasonings and mix well. Roll the meatballs into small cocktail meatballs and place on the baking sheet.

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