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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!
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
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.
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