Mongolian Meatball Bake
Experience a delightful blend of flavors with these Mongolian Vegetables and Meatballs! Tender beef meatballs are infused with soy sauce and hoisin, then baked with vibrant vegetables like zucchini and red bell pepper. Served over warm rice and garnished with sesame seeds, this dish is a satisfying and colorful meal perfect for family dinners.
ingredients
- cornstarch: 2 tsp
- soy sauce: 3 tbsp
- red wine vinegar: 2 tbsp
- hoisin sauce: 2 tbsp
- ground ginger: 1/4 tsp
- garlic powder: 1/4 tsp
- ground black pepper: 1/4 tsp
- egg: 1, beaten
- evaporated milk: 1/2 cup
- breadcrumbs: 1 cup
- onion salt: 1/2 tsp
- garlic powder: 1/4 tsp
- ground black pepper: 1/4 tsp
- lean ground beef: 1 lb
- corn kernels: 1 cup, cut from the cob
- zucchini: 1 cup, diced
- red bell pepper: 1 cup, diced
- onion: 1/2 cup, chopped
- cooked rice: 2 cups
- toasted sesame seeds: 1/2 tsp
steps
- 1.
Preheat oven to 350°F.
- 2.
In a small bowl, mix cornstarch, soy sauce, vinegar, hoisin sauce, ginger, garlic powder, and black pepper until well combined.
- 3.
In another large bowl, mix egg, evaporated milk, breadcrumbs, onion salt, garlic powder, and black pepper.
- 4.
Crumble the ground beef into the mixture and combine well.
- 5.
Shape the mixture into 1-inch meatballs.
- 6.
Tear four 12-inch pieces of foil and lay them on a smooth surface.
- 7.
Place 1/4 of the vegetables in the center of each foil piece, top with 1/4 of the meatballs, and add 1/4 of the sauce.
- 8.
Fold each foil piece over the mixture and crimp the edges to form packets.
- 9.
Arrange the packets on a baking sheet.
- 10.
Bake in the oven for about 30 minutes.
- 11.
Divide the cooked rice onto serving plates and top each with one foil packet mixture.
- 12.
Sprinkle with toasted sesame seeds before serving.
