Mongolian Beef Meatballs

Ingredients

• 1/2 cup Panko breadcrumbs
• 3 thinly sliced green onions (white only, keep greens for serving!)
• 1 large egg
• 1 tablespoon minced garlic
• 1 tablespoon low sodium soy sauce
• 1/2 teaspoon salt
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon white pepper
• 1 pound ground beef (93-95% lean)
• 1/2 cup water
• 1/3 cup brown sugar
• 1/4 cup low sodium soy sauce
• 4 cloves garlic grated
• 2 teaspoons sesame oil
• 2 teaspoons grated ginger
• 1 tablespoon oyster sauce
• 1 tablespoon hoisin sauce
• 1/8 teaspoon red pepper flakes
• 1/8 teaspoon white pepper
• 2 teaspoons toasted sesame seeds

Instructions

1. 1

   PREP: Position a rack in the center of the oven and preheat the oven to 450ºF. Line a baking sheet with parchment paper, set aside.

2. 2

   MEATBALLS: In a large bowl, combine the breadcrumbs, green onions, egg, minced garlic, soy sauce, salt, and white pepper. Mixed together until totally combined. Then, add the ground beef and mix until *just combined* you don’t want to overwork the meat or you’ll have tough meatballs. Shape the meatball mixture into meatballs using 1 ½ tablespoon (scant) of mix per meatball. I like to make them small since these are appetizers. Line the meatballs on the baking sheet and bake the meatballs for 8-10 minutes or until golden brown and cooked through.

3. 3

   SAUCE: While the meatballs are baking, heat the ingredients for the sauce (except the sesame seeds) in a large skillet over medium-high heat. Use a whisk to dissolve the sugar and allow the sauce to come to a simmer before lowering the heat to low. Allow the sauce to simmer for 5-6 minutes (you want it to just barely bubble on the surface.) Stir frequently so the sauce doesn’t burn.

4. 4

   SERVE: When the meatballs are cooked, add them to the skillet and toss them in the sauce to coat. If your skillet is small, you can add ½ of the meatballs, coat and remove them to a serving dish. Sprinkle the meatballs with the toasted sesame seeds and the slivered green onions and serve!