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–+ servings

Mongolian Meatballs

978kcal | 66g Protein | 92g Carbohydrates | 39g Fat
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Carb Rice
Protein Beef
Servings 4
Calorie 800< Calories

Equipment

Ingredients
  

For the Meatballs:

  • 2 lbs ground beef 93% lean
  • 1 cup bread crumbs
  • 2 large eggs
  • 1 cluster garlic minced
  • 1 tsp ginger grated
  • 2 tbsp soy sauce low-sodium
  • 1 tbsp sesame oil
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1/2 tsp red pepper flakes optional

For the Sauce:

  • 1/2 cup soy sauce low-sodium
  • 1/4 cup brown sugar
  • 1 tbsp hoisin sauce
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tbsp water
  • 1 tsp garlic powder
  • 1 tsp fresh ginger grated
  • 1 tsp cornstarch optional, for thickening

For the Sprouts:

  • 1.5 pounds brussels sprouts
  • 2 tbsp olive oil
  • 1 tbsp soy sauce
  • 1/2 tbsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp pepper

For the Rice & Garnish:

  • 1 cup Jasmine Rice
  • Green onions optional
  • Sesame seeds optional

Instructions
 

  • Preheat oven to 400°F (200°C).
  • Begin to cook rice, following your preferred method. I love my rice cooker!
    1 cup Jasmine Rice
  • In a large bowl, mix the ground beef, breadcrumbs, eggs, garlic, ginger, soy sauce, sesame oil, salt, pepper, and red chili flakes. Combine until just mixed—don’t overwork the meat.
    2 lbs ground beef, 1 cup bread crumbs, 2 large eggs, 1 cluster garlic, 1 tsp ginger, 2 tbsp soy sauce, 1 tbsp sesame oil, 1/2 tsp black pepper, 1/2 tsp salt, 1/2 tsp red pepper flakes
  • Roll the mixture into 1.5-inch meatballs and place them on a parchment-lined baking sheet. You will get approximately 28 meatballs.
  • Cut brussels sprouts in halves (or quarters for large pieces).
    1.5 pounds brussels sprouts
  • Toss brussels sprouts in a large bowl with olive oil, soy sauce, garlic powder, salt, and pepper. Then, spread on a baking sheet in a single layer.
    2 tbsp olive oil, 1 tbsp soy sauce, 1/2 tbsp garlic powder, 1/2 tsp salt, 1/2 tsp pepper
  • Bake for 20-25 minutes, or until the meatballs are browned and cooked through & sprouts are tender and caramelized on the edges.
  • In a small saucepan over medium heat, combine soy sauce, brown sugar, hoisin sauce, rice vinegar, sesame oil, garlic powder, and ginger. Stir to combine.
    1/2 cup soy sauce, 1/4 cup brown sugar, 1 tbsp hoisin sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tbsp water, 1 tsp garlic powder, 1 tsp fresh ginger
  • Bring to a simmer, then whisk in the cornstarch. Cook until the sauce thickens (about 2 minutes), then remove from heat.
    1 tsp cornstarch
  • Transfer baked meatballs to a large bowl and pour the Mongolian sauce over them. Toss gently to coat.
  • Serve brussels sprouts & meatballs on a bed of rice, evenly portioned into 4 separate portions. Garnish with green onions or sesame seeds if you'd like- & enjoy!
    Green onions, Sesame seeds

Nutrition

Calories: 978kcalCarbohydrates: 92gProtein: 66gFat: 39gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 223mgSodium: 2643mgPotassium: 1703mgFiber: 9gSugar: 21gVitamin A: 1478IUVitamin C: 145mgCalcium: 191mgIron: 11mg
Keyword Easy Mongolian meatball recipe with macros, High-protein Mongolian meatballs for meal prep, Oven-baked Mongolian meatballs for dinner
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