Sticky Mongolian Meatballs

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake, while tamari is gluten-free.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index, while white sugar is more affordable.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers heart-healthy fats, while canola oil is a budget-friendly alternative.

Preheat the oven to 400°F (200°C).

In a large bowl, combine ground beef, bread crumbs, egg, ginger, garlic, and black pepper.

Mix until well combined, then form into meatballs about the size of a golf ball.

Place the meatballs on a baking sheet lined with parchment paper.

Bake for 20-25 minutes until cooked through and browned.

While meatballs are baking, prepare the sauce by combining soy sauce, brown sugar, ginger, garlic, and water in a saucepan.

Bring the sauce to a simmer over medium heat, stirring until the sugar dissolves.

In a small bowl, mix cornstarch with a little water to create a slurry.

Add the cornstarch slurry to the sauce and cook until thickened, about 2-3 minutes.

Remove the meatballs from the oven and toss them in the sauce until well coated.

Garnish with sliced green onions and sesame seeds before serving.

Cooking Techniques

Spice Level:

Allergens