These Mongolian Beef Meatballs combines the traditional richness of Mongolian beef flavors with the natural sweetness of honey. These offer a delectable combination of sweet, savory, and slightly tangy flavors!
EVERYTHING YOU’LL NEED TO MAKE THESE mangolian beef meatballs
- Ground Beef: We use a leaner ground beef when we make these!
- Breadcrumbs: If you don’t have any breadcrumbs on hand you can make them by blending up some toasted slices of bread (which is what I actually do most of the time) or use crackers. You just need something to help bind everything together.
- Onion: make sure you chop these up fine or else they will cause your meatballs to separate rather than combine together well. I learned this from first hand experience.
- Garlic: oh garlic in anything is absolutely delicious! Even the smell alone lets you know what you’re about to eat is gonna be good! We use a lot of garlic because 1) we really like garlic and 2) we have yet to hear someone say a dish had too much garlic!
- White Pepper: this spice is a little milder than black pepper and is used in many Asian dishes to add some heat.
- Soy Sauce: adds a salty umami flavor to the meatballs.
- Shaoxing Wine: a Chinese rice wine that adds a subtle sweetness to the meatballs.
Mongolian Beef Meatballs
These Mongolian Beef Meatballs combines the traditional richness of Mongolian beef flavors with the natural sweetness of honey. These offer a delectable combination of sweet, savory, and slightly tangy flavors!
Ingredients
Meatball Ingredients
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/2 small onion, chopped finely
- 3 garlic cloves
- 1 Tbsp white pepper
- 1 Tbsp soy sauce
- 2 Tbsp shaoxing wine
- 1 egg
Sauce
- 2 Tbsp honey
- 3/4 cup hot water
- 1/4 cup soy sauce
- 1 tsp dark soy sauce
- 1 Tbsp corn starch
Toppings (optional)
- sesame seeds
Instructions
- Mix all of the meatball ingredients together. Roll into balls (about 16).
- Pan fry for 10-12 minutes or until done. While your meatballs are cooking, make the sauce.
- To make the sauce, mix all of your sauce ingredients together.
- Pour your sauce over your meatballs (if there is a lot of grease in the pan, I take the meatballs out of the pan and get most of the grease with a paper towel, then add the meatballs back to the pan and pour the sauce over it).
- Cook until your sauce is thickened. Top with sesame seeds and enjoy!
