Instructions
1. Prepare the Meatballs:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large mixing bowl, combine the ground beef, panko breadcrumbs, milk, egg, minced garlic, ground ginger, salt, and black pepper. Mix gently until just combined—overmixing can make the meatballs dense.
Using your hands or a small scoop, shape the mixture into 1-inch meatballs and arrange them on the prepared baking sheet. Bake for 12–15 minutes, or until cooked through and lightly browned on top. Set aside.
2. Make the Mongolian Sauce:
While the meatballs bake, heat 1 tablespoon of vegetable oil in a medium saucepan over medium heat. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant. Stir in the soy sauce, water, brown sugar, hoisin sauce, and rice vinegar. Bring the mixture to a gentle simmer, stirring occasionally to dissolve the sugar and combine the flavors.
3. Thicken the Sauce:
Once the sauce is simmering, stir in the cornstarch slurry (cornstarch mixed with water). Continue stirring for 2–3 minutes until the sauce thickens and becomes glossy. Remove from heat and set aside while you finish the meatballs.
4. Combine Meatballs and Sauce:
In a large skillet, heat the remaining 1 tablespoon of vegetable oil over medium heat. Add the baked meatballs to the pan and pour the thickened sauce over them. Toss gently to coat the meatballs evenly, and cook for another 3–4 minutes, allowing the sauce to caramelize slightly around the meatballs for deeper flavor.
