Mongolian Meatballs are little bites of juicy, tender beef glazed in a sweet and savory sauce that’s bursting with garlic and ginger. These meatballs have just the right balance of flavors and a hint of warmth from the spices that make each mouthful so satisfying.
I love making these meatballs when I want something easy but packed with flavor. What makes them special to me is the sauce—it’s sticky and slightly sweet with a perfect kick, which keeps everyone coming back for more. Plus, they cook up quickly, so they’re great for a weekday dinner or even a fun appetizer for friends.
My favorite way to enjoy Mongolian Meatballs is served over fluffy steamed rice or tossed with some stir-fried veggies to add freshness and crunch. They also work well as a tasty party snack—just pop them on toothpicks and watch them disappear fast! These meatballs never fail to bring smiles around the table.
Key Ingredients & Substitutions
Ground beef: I like using ground beef for juicy, flavorful meatballs. A mix of beef and pork adds extra moisture. For a lighter option, you could use ground turkey or chicken.
Breadcrumbs: They help keep the meatballs tender and hold together. If avoiding gluten, try gluten-free breadcrumbs or crushed rice crackers.
Green onions: Both white and green parts add freshness and mild onion flavor. If you don’t have green onions, finely chopped chives or mild shallots work well.
Soy sauce: Essential for the salty, umami base in both the meatballs and sauce. Low-sodium soy sauce is a good swap to control saltiness.
Brown sugar: Sweetens the sauce and balances saltiness. You can replace it with coconut sugar or honey, but add honey late and reduce heat to keep flavor balanced.
Ginger and garlic: These give the dish its signature warm and aromatic touch. Fresh is best, but powders can work in a pinch.
Cornstarch slurry: Thickens the sauce to a glossy finish. Tapioca starch or arrowroot powder are good alternatives for thickening.
How Do I Make Meatballs Tender and Well-Cooked?
Mixing the meatball ingredients without overworking the meat is key. Overmixing can make the meatballs tough.
- Use a gentle hand when combining meat, breadcrumbs, egg, and seasonings.
- Shape meatballs evenly to cook uniformly—about 1 1/2 inches works well.
- Cook in batches over medium heat so they brown nicely without burning or undercooking.
- Don’t crowd the pan; this helps them brown and cook through better.
Finishing them in the sauce not only boosts flavor but ensures they stay juicy and tender. Keep the simmer gentle to avoid drying out the meatballs.
Equipment You’ll Need
- Large mixing bowl – I use it to combine the meatball ingredients easily without mess.
- Skillet or frying pan – A non-stick or cast-iron skillet works best for browning and simmering the meatballs.
- Measuring cups and spoons – Essential for getting the right balance of ingredients for flavor and sauce.
- Small bowl – For mixing the cornstarch with water to thicken the sauce, making it glossy and smooth.
- Spatula or tongs – Helps turn and toss the meatballs gently while cooking or coating with sauce.
Flavor Variations & Add-Ins
- Protein swaps: Use ground turkey or chicken for a leaner option, or try plant-based meat for a vegetarian twist.
- Cheese addition: Mix shredded mozzarella or Monterey Jack into the meat for a cheesy surprise.
- Veggie boost: Fold in finely chopped mushrooms, bell peppers, or water chestnuts for extra crunch and flavor.
- Spice it up: Add crushed red pepper flakes, Sriracha, or a dash of five-spice powder for more heat and depth.
Mongolian Meatballs
Ingredients You’ll Need:
For the Meatballs:
- 1 lb (450 g) ground beef (or a mix of beef and pork)
- 1/4 cup breadcrumbs
- 1/4 cup finely chopped green onions (white and light green parts)
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1 tbsp soy sauce
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp vegetable oil (for frying)
For the Mongolian Sauce:
- 3/4 cup water or beef broth
- 1/4 cup soy sauce
- 2 tbsp brown sugar (or more to taste)
- 1 tsp grated fresh ginger
- 2 cloves garlic, minced
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
- 1 tbsp hoisin sauce (optional, adds depth)
- 1 tsp rice vinegar or apple cider vinegar (optional for balance)
- 1/2 tsp chili flakes or a dash of chili paste (optional, for heat)
Garnish:
- Sliced green onions (green parts)
- Toasted white sesame seeds
To Serve:
- Steamed white jasmine or long-grain rice
Time You’ll Need
Getting this dish ready usually takes about 20 minutes to prep the meatballs and sauce, plus 10 minutes cooking time. So, all together, you’ll be enjoying your Mongolian Meatballs in around 30 minutes – quick and tasty!
Step-by-Step Instructions:
1. Make the Meatball Mixture:
In a large bowl, add the ground beef, breadcrumbs, chopped green onions, minced garlic, grated ginger, soy sauce, egg, salt, and pepper. Mix gently with your hands or a spoon until everything just comes together. Don’t overmix—this keeps the meatballs tender.
2. Shape the Meatballs:
Roll the mixture into small balls about 1 1/2 inches wide. Try to make them as even as possible so they cook evenly.
3. Cook the Meatballs:
Heat the vegetable oil in a large skillet over medium heat. Add the meatballs in batches so you don’t overcrowd the pan. Cook for about 8-10 minutes, turning them gently until browned on all sides and cooked through. Once done, take them out and set aside.
4. Prepare the Sauce:
In the same skillet, add the minced garlic and grated ginger for the sauce. Sauté for about 30 seconds until you can smell the lovely aroma. Then pour in the water or beef broth, soy sauce, brown sugar, and add hoisin sauce, vinegar, and chili flakes if using. Stir everything and bring it to a boil.
5. Thicken the Sauce:
Mix the cornstarch with water in a small bowl to make a slurry. Slowly whisk this into the boiling sauce and cook for 1-2 minutes until the sauce thickens and looks glossy.
6. Combine Meatballs and Sauce:
Return the meatballs to the pan and toss them gently in the sauce. Let everything simmer together for 2 more minutes so the meatballs soak up the flavors.
7. Serve:
Place the meatballs over your steamed rice and sprinkle with sliced green onions and toasted sesame seeds for a fresh, crunchy finish. Enjoy your delicious Mongolian Meatballs!
Can I Use Frozen Meatballs for This Recipe?
Yes, you can use frozen meatballs! Just thaw them completely in the fridge overnight or in a sealed bag submerged in cold water before cooking. Then follow the recipe to brown and coat them in the sauce for best results.
Can I Make These Meatballs Ahead of Time?
Absolutely! Prepare and cook the meatballs in advance, then refrigerate them in an airtight container for up to 2 days. When ready to serve, reheat gently in the sauce on the stove until warmed through.
How Should I Store Leftovers?
Keep any leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat slowly on the stove or in the microwave, stirring occasionally for even heat.
What Are Good Side Dishes to Serve with Mongolian Meatballs?
Steamed jasmine or long-grain rice is perfect to soak up the sauce. You can also serve them alongside stir-fried vegetables, steamed broccoli, or a fresh cucumber salad for a balanced meal.
