Description
Juicy, tender meatballs coated in a sweet-savory Mongolian-inspired glaze—perfect for busy weeknights, meal prep, or as an appetizer for gatherings.
Ingredients
- 1 pound ground beef (or ground turkey)
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped green onions
- 1/4 cup milk
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, combine ground meat, breadcrumbs, green onions, milk, egg, garlic powder, ginger powder, salt, and pepper. Mix until just combined.
- Shape mixture into 1-inch meatballs and place on a lined baking sheet.
- Bake for 15–20 minutes, or until golden and cooked through.
- Meanwhile, in a small saucepan, whisk together soy sauce, brown sugar, cornstarch, water, sesame oil, and red pepper flakes.
- Bring sauce to a gentle boil, whisking continuously until thickened (about 2–3 minutes).
- Toss baked meatballs in the sauce until evenly coated. Serve immediately.
Notes
- For a lighter option, use ground turkey or chicken.
- For gluten-free, swap in gluten-free breadcrumbs and tamari.
- Add sriracha or rice vinegar to adjust flavor intensity.
- Meatballs can be made ahead and stored raw in the fridge for up to 24 hours before baking.
- Freeze cooked meatballs for up to 3 months; thaw before reheating.
Nutrition
- Serving Size: 4-5 meatballs
- Calories: 320
- Sugar: 14g
- Sodium: 980mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 85mg
