Mongolian Beef Meatballs with Pineapple

Mongolian Beef Meatballs with Pineapple have the flavor of a takeout favorite but in meatball form. Added pineapple provides a sweet freshness that contrasts nicely with the sweet and savory sauce. These meatballs are fantastic as an appetizer or as a rice bowl.

Mongolian beef is a fixture in Chinese restaurants. It consists of thinly sliced and tenderized beef (usually flank) seared until crispy then cooked in a sweet, salty, and sticky sauce. This meatball version has all the characteristics but with tender meatballs…and it has more sauce to enjoy! Because of the meatball form, it’s great served as an appetizer or party food in addition to being a main dish.

Pineapple is not typically included in Mongolian beef but it is a wonderful addition. The slight sweetness and tanginess of the fruit complement the salty and sweet flavor profile.

Quick and easy:

This dish can come together in just about 30 minutes, making it perfect for a busy weeknight dinner. The meatballs are quickly mixed, formed, then baked. Because of their small size, the bake time is short. While they cook, the soy sauce, brown sugar, and beef broth-based sauce are prepared on the stovetop. When the meatballs are done, they are added to the sauce for the finishing touch. And it’s done!

Ingredients needed:

• Ground beef—use 93% lean for less fat and 85% for a more economical option.
• Pineapple chunks—canned pineapple is perfect. A couple of tablespoons of the juice is added to the sauce to accentuate the pineapple flavor without overtaking the dish. If you don’t like pineapple, feel free to omit it altogether.
• Chopped onion—adds to the flavor profile. Cut down on the sauté time if you like more crunch.
• Scallion—for color and mild oniony flavor.
• Soy sauce—use low sodium. For flavoring the meatballs and sauce.
• Brown sugar—adds sweetness and slight stickiness to the sauce.
• Reduced sodium beef broth—to add flavor and moisture to the meatballs. It’s also used in the sauce. Use low-sodium beef broth to control the amount of salt.
• Fresh ginger—aromatic and adds peppery and spicy warmth. You can substitute with ground ginger. To substitute, the guideline is 1 tablespoon of fresh grated ginger equals 1/4 teaspoon powder. Feel free to add more ginger powder to taste.
• Garlic—for great flavor.
• Oyster sauce—to provide full-bodied flavor an saltiness to the meatballs.
• Bread crumbs—for tenderness and for binding the meatballs.
• Egg—acts as a binder for the meatballs.
• Cornstarch—to thicken the sauce.
• Salt and black pepper—for seasoning and rounding out the flavor.

Recipe highlights:

• Make meatballs: combine ground beef, egg, scallion, salt, pepper, ginger, garlic, oyster sauce, bread crumbs, and beef broth in a mixing bowl. Mix until combined.
• Form into 1 1/4 to 1 1/2-inch wide meatballs. Place on a greased or parchment paper-lined baking sheet. Bake in a preheated 400° F oven for 12-15 minutes or until the internal temperature is 160° F.

• In the meantime, prepare the sauce: combine soy sauce, beef broth, pineapple juice, brown sugar, black pepper, and cornstarch in a bowl. Whisk until lump-free. Set aside.
• Preheat a 12-inch skillet centered between medium and medium-high. Add oil then onion and a pinch of salt. Cook for 3-4 minutes until translucent, stirring frequently. Add ginger. Stir for 30 seconds. Add garlic. Stir for 30 seconds.
• Stir in the sauce mixture. Reduce heat to medium-low until meatballs are done baking. At that point, add the meatballs to the skillet. Add pineapple chunks.
• Increase heat to medium-medium high to bring to a boil. Stir for 1 minute. Add scallion. Reduce heat to medium-low. Simmer meatballs for 2-3 minutes. Stirring halfway to evenly coat all sides with sauce.
• Detailed instructions are in the recipe card below.

How to serve:

These meatballs are fantastic on their own as an appetizer. They make an easy dinner as well. Serve over rice with a delicious and satisfying rice bowl. Add sautéed spinach, steamed broccoli, or edamame for an even more nourishing dinner.

How to store:

Leftover Mongolian Beef Meatballs are delicious reheated. They can be stored refrigerated or in the freezer.

• Refrigerate—allow to cool completely then place in airtight container and refrigerate for up to 4 days.
• Freeze—allow to cool completely then place in a freezer bag or an airtight container. Store for up to 3 months. For even cooking, defrost in the refrigerator prior to reheating.

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)

• 12-inch skillet or saute pan—this sauce pan has a nonstick ceramic surface. It is free of PFOA, PTFE, PFAS, lead, and cadmium. Comes with a heat-resistant glass lid and a stay cool handle.
• Baking sheet—this half sheet pan is made from aluminized steel. It’s warp resistant and nonstick, and has a corrugate surface for air circulation and even baking.
• Spatula—this wooden spatula is sturdy and safe for nonstick surfaces.
• Wire hand whisk—this one has a glossy ABS handle and stainless steel head.
• Digital Meat Thermometer—this model has an ambidextrous backlit feature and is water proof.
• Oyster sauce—if you are unfamiliar with this ingredient, it is thick dark brown sauce that is salty, sweet, and full of umami. It is a fantastic flavoring for may Asian style dishes. You’ve probably had it without realizing it. It can be found in the Asian aisle of the supermarket (and cheaper there too).

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Mongolian Beef Meatballs with Pineapple

Author: Thao | In Good Flavor Cooking Method:Stovetop Cooked, Oven Baked/Roasted Cuisine:Asian-Inspired Courses:Appetizer, Main Recipe Keys: High Protein

Difficulty:BeginnerPrep time: 15 minutesCook time: 15 minutesRest time: minutesTotal time: 30 minutesServings:6 Servings

Description

Mongolian Beef Meatballs with Pineapple have the flavor of a takeout favorite but in meatball form. Added pineapple provides a sweet freshness that contrasts nicely with the sweet and savory sauce. These meatballs are fantastic as an appetizer or as a rice bowl.

Ingredients

• 1 1/4 pounds ground beef
• 1/3 cup bread crumbs
• 1/3 cup low sodium beef broth
• 1 large egg
• 1/4 cup chopped scallion, white part
• 1 teaspoon finely chopped ginger
• 2 teaspoons chopped garlic
• 2 tablespoons oyster sauce
• 1/8 teaspoon salt
• 1/2 teaspoon black pepper

For the sauce:

• 1/4 cup low sodium soy sauce
• 1 cup low sodium beef broth
• 2 tablespoons pineapple juice, from the can of pineapple
• 1 cup canned pineapple chunks, drained
• 1/4 cup dark brown sugar
• 1 cup chopped sweet onion (Vidalia)
• 1/2 cup scallion, green tops, chopped 1-inch long
• 1 teaspoon finely chopped ginger
• 2 teaspoons chopped garlic
• 1 tablespoon cornstarch
• pinch of salt
• 1/8 teaspoon black pepper
• 2 tablespoons neutral oil

Instructions

1. Preheat oven to 400° F.
2. Make the meatballs: In a mixing bowl, add ground beef, egg, scallion, salt, black pepper, ginger, garlic, oyster sauce, bread crumbs, and beef broth. Mix until combined.
3. Form into 1 1/4 to 1 1/2-inch wide meatballs. Place on a greased or parchment paper-lined baking sheet. Bake for 12-15 minutes or until the internal temperature is 160° F.
4. In the meantime prepare the sauce: combine soy sauce, beef broth, pineapple juice, brown sugar, black pepper, and cornstarch in a bowl. Whisk until lump-free. Set aside.
5. Preheat a 12-inch skillet centered between medium and medium-high. Add oil, then sweet onion, and a pinch of salt. Cook for 3-4 minutes until translucent but crisp, stirring frequently. Add ginger. Stir for 30 seconds. Add garlic. Stir for 30 seconds. Reduce heat if the garlic browns or sticks to the bottom of the pan.
6. Stir in the sauce mixture. Reduce heat to medium-low until meatballs are done baking. When done, add meatballs, without any of the pan juices, to the skillet. Add pineapple chunks.
7. Increase heat to medium-medium high to bring to a boil. Stir for 1 minute. Add chopped green scallion tops. Reduce heat to medium-low. Simmer meatballs for 2-3 minutes. Stirring halfway to evenly coat all sides with sauce.
8. Serve as an appetizer or over rice for a main course.
9. Makes about 28 meatballs, or 4 main course servings, or 6-8 appetizer servings.

Keywords:30-Minute Meals, Meatballs, Mongolian Beef, Rice Bowl

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