Mongolian Meatballs and Veggies
Savor the fusion of flavors with these Mongolian-inspired meatballs, infused with soy, hoisin, and a hint of ginger. Accompanied by vibrant vegetables like zucchini, corn, and red bell pepper, this dish is served over fluffy rice, creating a perfect harmony of textures and tastes. A delicious and hearty meal that the whole family will enjoy!
ingredients
- 2 tsp cornstarch
- 3 tbsp soy sauce
- 2 tbsp red wine vinegar
- 2 tbsp hoisin sauce
- 1/4 tsp ground ginger
- 1/4 tsp garlic powder
- 1/4 tsp ground black pepper
- 1 egg, beaten
- 1/2 cup evaporated milk
- 1 cup breadcrumbs
- 1/2 tsp onion salt
- 1/4 tsp garlic powder
- 1/4 tsp ground black pepper
- 1 lb lean ground beef
- 1 cup corn kernels, cut from the cob
- 1 cup zucchini, diced
- 1 cup red bell pepper, diced
- 1/2 cup onion, diced
- 2 cups cooked rice
- 1/2 tsp toasted sesame seeds
steps
- 1.
Preheat your oven to 400°F (200°C).
- 2.
In a large bowl, combine ground beef, egg, evaporated milk, breadcrumbs, cornstarch, onion salt, garlic powder, and black pepper. Mix until well combined.
- 3.
Form the mixture into small meatballs, about 1 inch in diameter. Place on a baking sheet lined with parchment paper.
- 4.
In a separate bowl, whisk together soy sauce, red wine vinegar, hoisin sauce, ground ginger, and garlic powder to create a glaze.
- 5.
Drizzle half of the glaze over the meatballs, ensuring they are well coated.
- 6.
Bake in the preheated oven for 15-20 minutes, or until the meatballs are cooked through.
- 7.
Meanwhile, heat a large skillet over medium heat. Sauté onion, zucchini, and red bell pepper until tender, adding corn halfway through cooking.
- 8.
Add the remaining glaze to the skillet, stirring to combine the vegetables.
- 9.
Serve the meatballs over cooked rice, topped with sautéed vegetables and a sprinkle of toasted sesame seeds.
Releated Recipes
