Description
Transform Mongolian beef into bite-sized meatballs with a sticky-sweet soy glaze and roasted broccoli for a quick weeknight meal.
Ingredients
- 1 pound ground beef
- 1/4 cup breadcrumbs (gluten-free if needed)
- 1 egg
- 1 tablespoon ground ginger (or 1 tablespoon finely grated fresh ginger)
- 1 teaspoon garlic powder (or 1–2 cloves fresh garlic, minced)
- Salt and pepper to taste
- 2 cups broccoli florets
- 1/2 cup coconut sugar (substitute brown sugar or light granulated sugar)
- 1/2 cup soy sauce (low-sodium or tamari for gluten-free)
- 2 tablespoons cornstarch
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Combine ground beef, breadcrumbs, egg, ground ginger, garlic powder, salt, and pepper in a large bowl. Mix gently until combined.
- Shape the mixture into evenly sized meatballs (1 to 1½ inches) and arrange them on the baking sheet with space between each.
- Tuck broccoli florets around the meatballs on the sheet.
- In a small saucepan, whisk together coconut sugar, soy sauce, cornstarch, rice vinegar, and sesame oil. Heat over medium, stirring until the sauce thickens (about 5–8 minutes).
- Pour the sauce over the meatballs and broccoli, coating them well.
- Bake for 20 minutes, or until meatballs are cooked to 160°F (71°C) and broccoli is tender.
- Remove from oven, let rest for a few minutes, and serve warm.
Notes
For a lighter binder, swap half the breadcrumbs for 2 tablespoons of plain yogurt. For a lower-sugar sauce, reduce coconut sugar to 1/4 cup and taste before finishing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mongolian