Description
Savory Mongolian beef meatballs glazed in a sweet and tangy pineapple sauce, combining tender beef with aromatic ginger, garlic, and scallions. Perfect for a flavorful weeknight dinner or party appetizer.
Ingredients
Units
Scale
- 1 1/4 pounds ground beef
- 1/3 cup bread crumbs
- 1/3 cup low-sodium beef broth
- 1 large egg
- 1/4 cup chopped scallion (white part)
- 1 teaspoon finely chopped ginger
- 2 teaspoons chopped garlic
- 2 tablespoons oyster sauce
- 1/8 teaspoon salt
- 1/2 teaspoon black pepper
- For the sauce:
- 1/4 cup low-sodium soy sauce
- 1 cup low-sodium beef broth
- 2 tablespoons pineapple juice (from the can of pineapple)
- 1 cup canned pineapple chunks, drained
- 1/4 cup dark brown sugar
- 1 cup chopped sweet onion (Vidalia)
- 1/2 cup scallion, green tops, chopped 1-inch long
- 1 teaspoon finely chopped ginger
- 2 teaspoons chopped garlic
- 1 tablespoon cornstarch
- Pinch of salt
- 1/8 teaspoon black pepper
- 2 tablespoons neutral oil
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine ground beef, bread crumbs, beef broth, egg, white scallion, ginger, garlic, oyster sauce, salt, and black pepper.
- Mix until just combined, being careful not to overmix.
- Form mixture into 1 1/2-inch meatballs and place on the prepared baking sheet.
- Bake for 15-20 minutes, until cooked through and lightly browned.
- Meanwhile, prepare the sauce: heat neutral oil in a large skillet over medium heat and sauté onions, garlic, and ginger until fragrant and softened.
- Add soy sauce, beef broth, pineapple juice, pineapple chunks, brown sugar, salt, and pepper. Stir and bring to a simmer.
- Mix cornstarch with a small amount of water to create a slurry, then stir into the sauce to thicken.
- Add baked meatballs to the sauce and toss to coat evenly.
- Garnish with chopped green scallion tops and serve hot with rice or noodles.
Notes
- Do not overmix the meatball mixture to keep them tender.
- You can pan-fry meatballs instead of baking for a crispier exterior.
- Adjust brown sugar and pineapple for more sweetness if desired.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
Nutrition
- Serving Size: 4 meatballs with sauce
- Calories: 350
- Sugar: 12g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 85mg