Mongolian Meatballs

• servings: 6 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

2 pounds ground beef

4 green onions (finely chopped, plus more for serving)

2 inch fresh ginger (grated, or 2 Tbsp. ginger paste)

6 cloves garlic (minced or grated)

1 head broccoli (cut into florets)

1 Tablespoon olive oil

1 Tablespoon vegetable oil

1 cup low-sodium soy sauce

1 cup brown sugar

4 cloves garlic (minced)

2 Tablespoons ginger (minced)

⅔ cup water

1 Tablespoon rice wine vinegar

1/2 teaspoon red pepper flakes

2 Tablespoons cornstarch (whisked with 1/2 cup water)

Kosher salt and pepper (to taste)

3 green onions (thinly sliced)

Sesame seeds

Directions

Preheat the oven to 450 degrees F. Line a baking sheet with foil or parchment paper.

Add the ground beef, green onions, ginger, and garlic to a bowl. Season with salt and pepper. Mix until just combined. Roll into tablespoon-size balls, placing them on one side of the prepared baking sheet. Add the broccoli to the other side of the baking sheet and toss with 1 tablespoon oil, salt, and pepper. Transfer to the oven and bake for 15 minutes or until the meatballs are cooked through.

Meanwhile, in a large skillet add the oil, soy sauce, brown sugar, garlic, ginger, water, rice wine vinegar and red pepper flakes. Stir and cook over medium-high heat, for about 10 minutes. Whisk together cornstarch with 1/2 cup water and add to your sauce. Continue to cook until the sauce thickens. Remove from the heat.

Add the cooked meatballs to the skillet of sauce and toss, until the sauce coats the meatballs.

Serve the meatballs and remaining sauce over bowls of rice topped with additional green onions and sesame seeds. Serve the broccoli on the side.

Notes

I haven't tried these but Kat says they're yummy

Nutrition

• Calories: 691 kcal
• Total Fat: 34 g
• Saturated Fat: 15 g
• Cholesterol: 81 mg
• Sodium: 2276 mg
• Total Carbohydrate: 73 g
• Dietary Fiber: 5 g
• Total Sugars: 58 g
• Protein: 28 g