If you are searching for a flavor-packed, crowd-pleasing dish that brings together the perfect balance of sweet and savory, you have to try this Mongolian Meatballs Recipe. Bursting with tender ground beef meatballs glazed in a rich, sticky sauce infused with garlic, ginger, and soy, this dish offers an irresistible combination that feels both comforting and exciting. It’s an easy-to-make recipe that transforms simple ingredients into a spectacular meal perfect for weeknights or entertaining friends. Get ready to impress your taste buds with this Asian-inspired delight!
Ingredients You’ll Need
The beauty of this Mongolian Meatballs Recipe lies in its simplicity and the thoughtful combination of each ingredient that brings depth, texture, and vivid flavors. From the tender meatballs to the glossy sauce, every component plays an essential role in creating a dish that’s both hearty and fresh.
- 1 lb ground beef: The juicy foundation of the meatballs providing rich flavor and satisfying texture.
- 1 egg: Acts as a binder, helping the meatballs hold together perfectly during cooking.
- ½ cup breadcrumbs: Adds just the right amount of structure for tender yet firm meatballs.
- 3 green onions (thinly sliced): Brings brightness and a mild onion flavor directly into the meatballs.
- 2 cloves garlic (minced): Essential aromatic that infuses the meatballs with savory depth.
- 1 teaspoon grated ginger: Adds a zesty warmth that perfectly complements the garlic and soy.
- 1 tablespoon soy sauce: Provides a salty umami backbone to the meatball mixture.
- ½ teaspoon salt: Enhances all the natural flavors without overpowering.
- ¼ teaspoon black pepper: A touch of spice that keeps the flavor balanced.
- 1 tablespoon sesame oil (for cooking): Imparts a subtle nutty richness to the sauté process.
- For the sauce:
- ½ cup low-sodium soy sauce: The flavorful base of the sweet and savory glaze.
- â…“ cup brown sugar: Sweetens the sauce to create that signature sticky glaze.
- ¼ cup water: Balances the sauce’s intensity for perfect consistency.
- 1 tablespoon hoisin sauce: Adds depth and complexity with a mild sweetness.
- 1 tablespoon rice vinegar: Brings a gentle acidity that cuts through the richness.
- 2 cloves garlic (minced): Gives the sauce an extra layer of fragrant garlicky punch.
- 1 teaspoon grated ginger: Keeps the sauce lively with fresh spice and warmth.
- 1 tablespoon cornstarch mixed with 1 tablespoon water (slurry): Thickens the sauce into that glossy, luscious finish.
How to Make Mongolian Meatballs Recipe
Step 1: Prepare the Meatball Mixture
Begin by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper to prevent sticking. In a large mixing bowl, combine the ground beef with the egg, breadcrumbs, green onions, garlic, ginger, soy sauce, salt, and pepper. Use your hands or a spoon to gently mix everything just until combined. Avoid overmixing to keep your meatballs tender and juicy.
Step 2: Shape and Bake the Meatballs
Roll the mixture into 1-inch meatballs using your hands and arrange them evenly spaced on your prepared baking sheet. Bake in the preheated oven for 12 to 15 minutes, or until they are cooked through and golden brown on the outside. Baking ensures a hands-off approach that results in perfectly tender meatballs with minimal mess.
Step 3: Make the Mongolian Sauce
While the meatballs bake, combine the low-sodium soy sauce, brown sugar, water, hoisin sauce, rice vinegar, minced garlic, and grated ginger in a small saucepan over medium heat. Bring to a gentle simmer so all those flavors meld beautifully. Next, stir in the cornstarch slurry and continue cooking for 2 to 3 minutes. This step thickens the sauce into a glossy, sticky glaze that will coat your meatballs.
Step 4: Combine Meatballs with Sauce
Remove the baked meatballs from the oven and carefully transfer them to the saucepan with your luscious Mongolian sauce. Stir gently to coat each meatball evenly, then let them simmer together for another 2 to 3 minutes. This final step ensures every bite is packed with that addictive sweet and savory glaze we all crave.
How to Serve Mongolian Meatballs Recipe
Garnishes
Enhance the presentation and add a fresh element by sprinkling extra thinly sliced green onions or toasted sesame seeds over the saucy meatballs. These simple garnishes not only add color but also introduce an extra layer of texture and mild onion flavor that perfectly complements the dish.
Side Dishes
This Mongolian Meatballs Recipe pairs wonderfully with fluffy steamed rice or tender noodles which soak up all the delicious sauce. For a lighter option, serve alongside sautéed or steamed greens like bok choy, broccoli, or snap peas to add a crisp, vibrant contrast.
Creative Ways to Present
Want to add a fun twist? Try serving these meatballs as appetizers on toothpicks, or create a bowl meal by piling them atop a bed of rice noodles and tossing everything with crunchy shredded carrots, cilantro, and a drizzle of extra sauce. No matter how you plate them, these meatballs are guaranteed to impress.
Make Ahead and Storage
Storing Leftovers
Any leftover Mongolian Meatballs Recipe can be stored in an airtight container in the refrigerator for up to three days. Keeping the meatballs and sauce together helps preserve their flavor and moisture, making for a delicious next-day meal.
Freezing
To freeze, allow the meatballs to cool completely after cooking, then transfer them with the sauce to a freezer-safe container or bag. Frozen properly, these meatballs can stay fresh for up to three months. Just thaw in the refrigerator overnight before reheating.
Reheating
Reheat your meatballs gently in a skillet over medium-low heat, stirring occasionally until warmed through. You can also microwave them covered in short bursts to avoid drying out. Adding a splash of water or broth helps maintain the sauce’s luscious texture.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! Ground turkey or chicken can be a lighter alternative that works wonderfully in this recipe. The sauce’s bold flavors keep the meatballs juicy and delicious, no matter which ground meat you choose.
How spicy is this Mongolian Meatballs Recipe?
This recipe is not spicy by default, focusing more on sweet and savory flavors. However, if you love heat, you can easily add red pepper flakes or sriracha to the sauce for a spicy kick.
Can I bake the meatballs instead of frying them?
Yes, baking is actually the preferred method in this recipe. It’s less messy, healthier, and it evenly cooks the meatballs while keeping them tender inside.
Is this dish gluten-free?
Not as written, due to soy sauce and breadcrumbs containing gluten. To make gluten-free, substitute with gluten-free soy sauce (tamari) and gluten-free breadcrumbs or crushed rice crackers.
What are the best side dishes to serve with these meatballs?
Steamed jasmine rice, brown rice, or simple stir-fried vegetables are fantastic choices. You can also serve them over noodles or even in lettuce wraps for a fresh, handheld option.
Final Thoughts
There is something truly special about this Mongolian Meatballs Recipe — it’s simple enough for an everyday dinner yet bold and flavorful enough to feel like a treat. I hope you enjoy making and sharing this dish as much as I do. It’s a shining example of how a few humble ingredients can come together to create a meal full of warmth, smiles, and irresistible flavor. Give it a try and watch these mouthwatering meatballs become an instant favorite!
Print
Mongolian Meatballs Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Asian-Inspired
- Diet: Dairy-Free
Description
These Mongolian Meatballs are a flavorful and easy dinner option featuring tender beef meatballs baked to perfection and coated in a sweet and savory soy-based glaze, inspired by classic Asian flavors. Perfect served over rice or noodles.
Ingredients
Meatballs:
- 1 lb ground beef
- 1 egg
- ½ cup breadcrumbs
- 3 green onions, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 tablespoon soy sauce
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon sesame oil (for cooking)
Sauce:
- ½ cup low-sodium soy sauce
- â…“ cup brown sugar
- ¼ cup water
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 tablespoon cornstarch mixed with 1 tablespoon water (slurry)
Instructions
- Preheat and prepare: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easy.
- Mix meatball ingredients: In a large bowl, combine the ground beef, egg, breadcrumbs, sliced green onions, minced garlic, grated ginger, soy sauce, salt, and black pepper. Mix gently until just combined to keep the meatballs tender.
- Form meatballs: Roll the mixture into 1-inch meatballs and arrange them evenly spaced on the prepared baking sheet.
- Bake meatballs: Place the baking sheet in the oven and bake the meatballs for 12 to 15 minutes, or until they are fully cooked through and no longer pink inside.
- Prepare the sauce: While the meatballs bake, combine soy sauce, brown sugar, water, hoisin sauce, rice vinegar, minced garlic, and grated ginger in a small saucepan. Heat over medium heat and bring to a gentle simmer.
- Thicken the sauce: Stir in the cornstarch slurry and continue cooking for 2–3 minutes until the sauce thickens and becomes glossy.
- Coat meatballs in sauce: Remove the meatballs from the oven and add them directly to the saucepan. Stir gently to coat the meatballs in the savory sauce, then simmer together for another 2–3 minutes to meld flavors.
- Serve: Garnish with extra sliced green onions or sesame seeds if desired, and serve hot over steamed rice or noodles for a complete meal.
Notes
- For a lighter variation, substitute ground turkey or chicken for the beef.
- Add heat to the sauce with red pepper flakes or a splash of sriracha for a spicy kick.
- Leftover meatballs can be stored in the refrigerator for up to 3 days and reheat well.
