Mongolian Meatballs are a tasty and easy-to-make dish that brings a bit of sweet and savory flavor together in every bite. These little meatballs get cooked up with a sticky sauce made from soy, brown sugar, and garlic that gives them a wonderful hint of Asian-inspired goodness. They’re juicy, flavorful, and perfect for sharing as an appetizer or serving up with rice for a full meal.
I love making these meatballs because they come together quickly, and the sauce always turns out just right—thick enough to coat every meatball with that yummy glaze. One of my favorite tricks is to sprinkle a little green onion or sesame seeds on top when they’re done; it adds a nice fresh touch and makes them look super inviting. These are a crowd-pleaser at parties, especially since everyone can grab them on toothpicks and munch away happily.
Whenever I serve Mongolian Meatballs, I like pairing them with some steamed veggies or a simple side of rice to soak up any extra sauce. They also make a great lunch option that I can reheat the next day without losing any flavor. Honestly, it’s that kind of recipe that I always keep in mind when I want something quick but still full of taste and comfort.
Key Ingredients & Substitutions
Ground Meat: A mix of beef and pork adds extra juiciness, but all beef works great too. For a lighter option, try ground turkey or chicken, though these can be a bit drier.
Garlic & Ginger: Fresh is best for bright and sharp flavors. If fresh isn’t available, use 1/2 tsp garlic powder and 1/4 tsp ground ginger instead.
Soy Sauce: Low sodium soy sauce helps control saltiness. Coconut aminos or tamari are good gluten-free substitutes.
Brown Sugar: You can swap light brown sugar for dark brown for a deeper caramel taste, or try honey or maple syrup for a natural sweetener twist.
Breading & Egg: Breadcrumbs help hold the meatballs together, but panko works well too. For a gluten-free option, crushed rice crackers or oats can be used. Eggs bind everything, so keep them if possible.
How Do You Make Perfectly Tender and Flavorful Meatballs?
Getting tender meatballs means mixing ingredients gently – overworking the meat can make them tough. Here’s how:
- Use your hands or a spatula to combine meat, aromatics, and seasonings just until mixed.
- Roll evenly sized balls, about 1 to 1.5 inches, so they cook consistently.
- Cook in batches to avoid overcrowding the pan, which helps meatballs brown nicely.
- Fry over medium-high heat, turning gently to brown all sides without breaking them up.
- Once browned, finish cooking in the sauce so flavors meld and the meatballs stay juicy.
Tip: Rest meatballs for a few minutes after cooking—they hold juices better and taste more tender.
Equipment You’ll Need
- Large mixing bowl – I like using one big bowl to mix everything without mess.
- Skillet or frying pan – a wide pan makes browning the meatballs easier and faster.
- Meatball scoop or spoon – helps make evenly sized meatballs for uniform cooking.
- Whisk or spoon – for stirring the sauce till it thickens smoothly.
- Measuring cups and spoons – for accurate ingredients, especially soy sauce and sugar.
- Serving dish or plate – nice presentation and to keep cooked meatballs warm.
Flavor Variations & Add-Ins
- Swap beef for ground turkey or chicken for a leaner meatball; they’re lighter but still tasty.
- Stir in chopped water chestnuts or bamboo shoots for extra crunch and texture.
- Add a dash of chili flakes or sriracha to give the sauce a spicy kick.
- Top with shredded carrots or bean sprouts for added freshness and color.
Mongolian Meatballs
Ingredients You’ll Need:
For the Meatballs:
- 1 lb (450g) ground beef (or a mix of beef and pork)
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1/4 cup green onions, finely chopped (white and light green parts)
- 1/4 cup breadcrumbs
- 1 egg
- 2 tbsp soy sauce
- Salt and pepper, to taste
- 1 tbsp vegetable oil (for frying)
For the Mongolian Sauce:
- 1/2 cup soy sauce (low sodium preferred)
- 1/2 cup water
- 1/2 cup brown sugar (light or dark)
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
For Garnishing:
- Sliced green onions (green parts)
- Sesame seeds (white or toasted)
- Fresh cilantro (optional)
How Much Time Will You Need?
This dish takes about 15 minutes to prepare and 15 minutes to cook, totaling approximately 30 minutes. It’s a quick and simple recipe that’s perfect for a tasty weeknight dinner or a flavorful appetizer on short notice.
Step-by-Step Instructions:
1. Make the Meatball Mixture:
In a large bowl, gently combine the ground meat, minced garlic, grated ginger, chopped green onions (white parts), breadcrumbs, egg, soy sauce, salt, and pepper. Be careful not to overmix to keep the meatballs tender.
2. Shape the Meatballs:
Roll the mixture into meatballs about 1 to 1.5 inches in diameter. You should have around 16 to 20 meatballs, all fairly even for uniform cooking.
3. Cook the Meatballs:
Heat vegetable oil in a large skillet over medium-high heat. Add meatballs in batches without crowding the pan. Brown them on all sides and cook through, which should take about 8 to 10 minutes. Set the cooked meatballs aside.
4. Prepare the Sauce:
Using the same pan, add minced garlic and grated ginger. Sauté briefly for around 30 seconds until fragrant. Then add soy sauce, water, and brown sugar. Stir well and bring the mixture to a simmer.
5. Thicken the Sauce:
Slowly stir in the cornstarch slurry, stirring constantly, until the sauce thickens and becomes shiny and smooth.
6. Combine and Coat the Meatballs:
Return the meatballs to the pan and toss gently to coat with the glossy Mongolian sauce evenly.
7. Serve & Garnish:
Place the meatballs over steamed white rice on a serving dish. Sprinkle with sliced green onions, sesame seeds, and fresh cilantro if you like. Serve hot and enjoy your delicious Mongolian Meatballs!
Can I Use Frozen Meatballs for This Recipe?
Yes! Just thaw them completely in the fridge overnight before cooking. You can then follow the recipe by cooking the thawed meatballs in the sauce until heated through.
Can I Substitute Ground Beef with Another Meat?
Absolutely! Ground pork, turkey, or chicken all work well. Just keep in mind that leaner meats may cook faster and could be slightly drier, so watch cooking times closely.
How Do I Store and Reheat Leftover Mongolian Meatballs?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water or extra sauce if the mixture feels dry.
What Can I Serve With Mongolian Meatballs?
They’re fantastic over steamed rice or noodles. For a low-carb option, try serving them with sautéed vegetables or cauliflower rice to soak up the rich sauce.