Mongolian Meatballs with Ginger-Soy Glaze – Sweet, Savory & Sticky Goodness

• ½ cup low-sodium soy sauce
• ½ cup water
• ⅓ cup brown sugar
• 1 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 2 tsp cornstarch mixed with 2 tsp water (slurry)

For Cooking & Garnish:

• 2 tbsp vegetable oil (divided)
• 2 green onions, thinly sliced

👨‍🍳 Instructions

1️⃣ Prepare the Meatballs:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine ground beef, panko, milk, egg, garlic, ginger, salt, and pepper. Mix until just combined — avoid overmixing for tender meatballs.
3. Form into 1-inch meatballs and arrange evenly on the prepared baking sheet.
4. Bake for 12–15 minutes, or until cooked through and lightly golden.

2️⃣ Make the Mongolian Sauce:

1. While meatballs bake, heat 1 tbsp vegetable oil in a saucepan over medium heat.
2. Add garlic and ginger; sauté for 30 seconds until fragrant.
3. Stir in soy sauce, water, brown sugar, hoisin sauce, and rice vinegar.
4. Bring to a gentle simmer. Add cornstarch slurry and stir constantly for 2–3 minutes until sauce thickens and turns glossy.
5. Remove from heat and set aside.

3️⃣ Combine & Finish: