Mongolian Meatballs

These Easy Mongolian Meatballs are a delicious twist on the classic Mongolian Beef, packing all that incredible sweet and savory flavor into tender, juicy meatballs. The meatballs are perfectly seasoned, baked or pan-fried until golden, and then tossed in a rich, glossy, and garlicky soy-ginger sauce. It’s a restaurant-quality meal that’s surprisingly simple to make on a busy weeknight.

Served over a bed of fluffy rice with a sprinkle of fresh green onions, this dish is a guaranteed crowd-pleaser. The homemade Mongolian sauce is the star of the show—it’s deeply savory with a hint of sweetness that clings to every meatball, making for an absolutely irresistible bite every time.

this recipe

Why You’ll Love This Recipe

• Better Than Takeout: All the amazing flavor of your favorite restaurant dish, made fresh at home.
• Quick & Easy: A straightforward recipe that comes together in about 30 minutes.
• Incredibly Flavorful Sauce: The sweet and savory soy-ginger sauce is completely addictive.
• Versatile & Family-Friendly: A guaranteed hit with both kids and adults.

Ingredients

For the Meatballs:

• 1.5 lbs Ground Beef or Ground Pork
• 1/2 cup Panko Breadcrumbs
• 1 large Egg, lightly beaten
• 3 cloves Garlic, minced
• 1 teaspoon Fresh Ginger, grated
• 2 Green Onions, finely chopped
• 1 tablespoon Soy Sauce
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

For the Mongolian Sauce:

• 1/2 cup Low-Sodium Soy Sauce
• 1/2 cup Water
• 1/2 cup Brown Sugar, packed
• 4 cloves Garlic, minced
• 1 tablespoon Fresh Ginger, grated
• 1/4 cup Vegetable Oil
• 1 tablespoon Cornstarch, mixed with 2 tablespoons of cold water (slurry)

Step-by-Step Instructions

1. Prep: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. Make the Meatballs: In a large bowl, combine the ground beef, panko breadcrumbs, egg, minced garlic, grated ginger, green onions, soy sauce, salt, and pepper. Mix gently with your hands until just combined—be careful not to overmix.
3. Shape and Bake: Roll the mixture into 1.5-inch meatballs and arrange them in a single layer on the prepared baking sheet. Bake for 15-20 minutes, or until cooked through and lightly browned.
4. Start the Sauce: While the meatballs are baking, make the sauce. In a large skillet or wok, heat the vegetable oil over medium heat. Add the minced garlic and grated ginger and cook for about 30 seconds until fragrant.
5. Simmer the Sauce: Stir in the soy sauce, water, and brown sugar. Bring the mixture to a simmer, stirring until the sugar has completely dissolved.
6. Thicken and Combine: Whisk in the cornstarch slurry and let the sauce simmer for another 1-2 minutes, stirring constantly, until it has thickened. Add the baked meatballs to the skillet and gently toss to coat them completely in the glossy sauce.
7. Serve: Serve the Mongolian meatballs immediately, garnished with sliced green onions and sesame seeds.

Tips & Variations

• Pro Tip: For extra-tender meatballs, avoid overworking the meat mixture. Mix just until the ingredients are incorporated.
• Stovetop Method: If you prefer, you can pan-fry the meatballs in a tablespoon of oil instead of baking them. Cook them in batches until browned and cooked through.
• Make it Spicy: Add 1-2 teaspoons of sriracha or a pinch of red pepper flakes to the sauce for a little heat.
• Add Veggies: After tossing the meatballs in the sauce, stir in some steamed broccoli florets or sliced bell peppers for a complete one-pan meal.

Frequently Asked Questions (FAQ)

• Can I use frozen meatballs?
  • Yes, for an even quicker shortcut, you can use pre-cooked frozen meatballs. Bake them according to the package directions, then toss them in the homemade Mongolian sauce.
• How do I store leftovers?
  • Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet or in the microwave.
• Can I make this gluten-free?
  • Absolutely. Use gluten-free panko breadcrumbs (or crushed pork rinds) in the meatballs and substitute the soy sauce with tamari or coconut aminos in the sauce.

Serving Suggestions

• These Mongolian meatballs are perfect served over a bed of steamed white or brown rice to soak up the delicious sauce. Garnish with plenty of sliced green onions and a sprinkle of toasted sesame seeds for a finishing touch. They are also great with noodles or in a lettuce wrap.

Abby

Mongolian Meatballs

Tired of the usual meatball recipe? These Mongolian Meatballs are tender beef meatballs simmered in a sweet, savory soy-garlic sauce. They cook up in less than 30 minutes, making them a quick, satisfying weeknight dinner option. Serve over steamed rice for a complete meal!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 8 minutes mins

Total Time 28 minutes mins

Servings: 24 meatballs

Course: Main Dish

Cuisine: Asian, Chinese-Inspired

Calories: 306

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb ground beef
• 2 tbsp Shaoxing wine (or dry sherry)
• 1 tbsp soy sauce
• 1 tsp chili flakes
• 1/4 tsp brown sugar
• 2 cloves garlic, grated
• 1 tsp grated ginger
• 1/2 cup breadcrumbs
• 4 green onions, chopped
• 1/4 cup brown sugar (for sauce)
• 1/4 cup soy sauce (for sauce)
• 1/3 cup water (for sauce)
• 4 cloves garlic, grated (for sauce)
• 2 tsp ginger, grated (for sauce)
• 1 tsp cornstarch (for slurry)
• 2 tsp water (for slurry)
• 1 tsp canola oil
• 1 green onion, sliced (for garnish)

Equipment

• Large Skillet
• Mixing Bowls
• Whisk or spoon
• Tongs or spatula

Method

 

1. In a medium bowl, combine beef, Shaoxing wine, soy sauce, chili flakes, brown sugar, garlic, and ginger. Beat until sticky and bouncy. Mix in breadcrumbs, egg, and chopped green onions.
2. Form mixture into 24 heaping tablespoon-sized meatballs. Lightly oil hands to prevent sticking.
3. In a small bowl, mix sauce ingredients (brown sugar, soy sauce, water, garlic, ginger) until sugar dissolves. In another bowl, mix slurry (cornstarch + water).
4. Heat canola oil in a large skillet over medium-high heat. Add meatballs spaced apart. Cook, flipping 2–3 times, until browned on all sides.
5. Reduce heat to medium. Push meatballs to one side. Spoon or blot out excess fat. Pour in sauce and stir to coat meatballs. Cook 2 minutes.
6. Reduce to medium-low. Stir slurry again, then swirl into pan. Stir immediately until sauce thickens. Remove from heat.
7. Garnish with sliced green onions and serve hot over steamed rice.

Notes

For easy forming, grease your palms lightly with oil to prevent the mixture from sticking. Shaoxing wine gives the best authentic flavor, but dry sherry can be substituted. Adjust chili flakes to taste for spice. Leftovers can be refrigerated for up to 3 days and reheated in a skillet with a splash of water.