Mongolian Beef Meatballs with Broccoli and Rice

I, admittedly, am not the best with Asian cuisine. I love to eat it, but I am not great at cooking it, so I was pleasantly surprised when this dish turned out super yummy, and easy to boot!

According to Koryo Tours, Mongolian Beef originated in Taiwan when Chinese BBQ first hit the scene. It’s a super simple dish, typically served with thinly sliced beef, but I changed it up with ground beef, and turned it into meatballs! My 3-year-old LOVES meatballs, so I knew it would be a hit with her, and it was!

Some tips when making this dish:

Form the meatballs first, and then refrigerate them. That way they firm back up before you put them in the oven.

Make small “Swedish style” meatballs. These meatballs are almost bite-sized. This allows you to have more sauce on more meatballs which means more flavor!

Don’t cook your sauce for too long! This will cause the Mongolian Beef sauce to become too thick, and nobody needs that in their life.

So, without further ado, Mongolian Beef Meatballs with Broccoli and Rice:

And, don't forget to let me know what you think in the post comments or over on Instagram @sugarandsalt_co!

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