Name: Irresistible Mongolian Meatballs with Sweet Savory Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 lb Ground Beef (or ground chicken, pork, or turkey for a lighter alternative); 1 tbsp Shaoxing Wine (or Dry Sherry) (or substitute with white wine or omit); 1/2 cup Breadcrumbs (use seasoned or gluten-free if preferred); 1 medium Egg (acts as a binder); 2 cloves Garlic (grated); 1 tsp Ginger (grated); 4 stalks Green Onions (chopped; 1 sliced for garnish); 1/2 cup Soy Sauce (opt for low-sodium for a healthier twist); 1/4 cup Brown Sugar (or substitute with honey or maple syrup); 1 tsp Chili Flakes (adjust according to preference); 1/3 cup Water (or replace with stock for added flavor); 1 tsp Cornstarch (or substitute with arrowroot starch); 1 tsp Canola Oil (or swap with avocado or vegetable oil)

As the aroma of sizzling meatballs filled the kitchen, I couldn’t help but feel a sense of excitement for the evening ahead. These Mongolian meatballs in sweet savory sauce are not just an elevated take on a classic meal; they’re a celebration of flavors that transports you straight to your favorite Asian bistro. Best of all, they come together in under 30 minutes, making them a lifesaver for those hectic weeknights. The combination of tender meatballs coated in a glossy sauce offers a delightful balance you’ll crave time and again. Whether you’re meal prepping for the week or looking for a crowd-pleasing dish, these mouthwatering morsels are sure to impress. Ready to dive into this quick and savory recipe? Let’s get cooking!

Why Are These Meatballs So Irresistible?

Quick and Easy: Whip up these mouthwatering Mongolian meatballs in just 30 minutes, making them perfect for busy weeknights.

Flavor Explosion: The combination of savory soy sauce, aromatic ginger, and sweet brown sugar creates a glaze that elevates the meatballs to gourmet status.

Versatile Delight: You can easily swap proteins, like ground chicken or turkey, and even add fresh veggies for an extra crunch.

Meal Prep Friendly: Pack them away for lunches or quick dinners; they reheat beautifully without sacrificing flavor!

Whether you’re looking for an exciting twist on dinner or a satisfying meal prep option, these Mongolian meatballs are sure to fit the bill. For another delicious yet simple option, check out our Baked Chicken Meatballs that everyone will adore!

Mongolian Meatball Ingredients

Uncover everything you need for these delicious Mongolian meatballs!

For the Meatballs

Ground Beef – The main protein providing a rich, meaty flavor; try ground chicken, pork, or turkey for a lighter alternative.
Shaoxing Wine (or Dry Sherry) – Adds depth and enhances flavor; if unavailable, substitute with white wine or simply omit.
Breadcrumbs (1/2 cup) – These give structure; use seasoned or gluten-free variants if you prefer.
Egg – Acts as a binder to keep your meatballs together.
Garlic (2 cloves, grated) – A flavorful enhancer that’s essential to the dish.
Ginger (1 teaspoon, grated) – Contributes warmth and a touch of spice.
Green Onions (4, chopped & 1, sliced for garnish) – Adds freshness; shallots or chives make great alternatives.

For the Sauce

Soy Sauce – Provides that essential umami flavor; opt for low-sodium for a healthier twist.
Brown Sugar – Balances the savory backdrop with sweetness; honey or maple syrup can be used instead.
Chili Flakes – Introduces heat; adjust according to your preference or feel free to omit.
Water (1/3 cup) – Used in the sauce; replace with stock for added flavor.
Cornstarch (1 teaspoon) – Thicks the sauce beautifully; arrowroot starch works as a substitute.
Canola Oil (1 teaspoon) – For cooking; feel free to swap with avocado or vegetable oil.

Get ready to relish these Mongolian meatballs that are not just flavorful, but also quick and enjoyable to prepare!

Step‑by‑Step Instructions for Mongolian Meatballs

Step 1: Mix the Meatball Ingredients
In a medium bowl, combine the ground beef, Shaoxing wine, soy sauce, chili flakes, brown sugar, grated garlic, and grated ginger. Use your hands to mix until the mixture is sticky and well-combined, which should take about 2 minutes. This sticky texture helps bind the meatballs.

Step 2: Form the Meatballs
Add the breadcrumbs, egg, and chopped green onions into the meat mixture, mixing thoroughly for another 2 minutes until everything is evenly distributed. With clean hands, shape the mixture into 24 meatballs, each about the size of a golf ball. Place them on a plate while you heat your skillet.

Step 3: Brown the Meatballs
Heat 1 teaspoon of canola oil in a large skillet over medium-high heat. Once the oil shimmers (after about 1 minute), add the meatballs directly, making sure not to overcrowd them. Cook for about 8 minutes, gently turning them to brown all sides evenly, until they are golden brown and cooked through.

Step 4: Prepare the Sauce
Once the meatballs are browned, carefully remove any excess fat from the skillet to avoid a greasy sauce. Pour the sauce mixture into the skillet, allowing it to sizzle. Cook for about 2 minutes, stirring gently to coat each meatball thoroughly in the sweet-savory sauce.

Step 5: Thicken the Sauce
In a small bowl, mix the cornstarch with 1/3 cup of water until smooth, then add this mixture to the skillet. Stir continuously for 1-2 minutes until the sauce thickens and becomes glossy, clinging nicely to the meatballs. Remove the skillet from heat to prevent overcooking.

Step 6: Garnish and Serve
Garnish your Mongolian meatballs with the sliced green onions for a burst of freshness. Serve them hot over a bed of steamed rice, allowing the rich sauce to soak into the grains, making every bite delectable and satisfying. Enjoy this beautiful dish, perfect for any weeknight dinner!

Make Ahead Options

These Mongolian meatballs are perfect for meal prep enthusiasts! You can prepare the meatball mixture up to 24 hours in advance; simply combine the ground beef with Shaoxing wine, soy sauce, and other ingredients, then cover and refrigerate. The sauce can also be made ahead and stored in an airtight container for up to 3 days. Just remember to reheat it gently to maintain its rich consistency. When you’re ready to enjoy your Mongolian meatballs, cook them from the chilled state as directed, ensuring they reach an internal temperature of 165°F. With these make-ahead options, you’ll save precious time during those busy weeknights while still serving a delicious and flavorful meal!

Mongolian Meatballs Variations & Substitutions

Don’t be afraid to get creative with your Mongolian meatballs and explore enticing alternatives that will tantalize your taste buds!

Alternative Protein: Swap ground beef for ground chicken or turkey for a lighter version. Each meat brings its unique flavor profile that can be just as satisfying!
Veggie Boost: Add sautéed bell peppers or snap peas for a burst of color and nutrition. The crunch of fresh vegetables elevates the dish, making it a wholesome choice.
Spicy Kick: Incorporate minced fresh chili or sriracha for an extra kick of heat. Adjust to your spice preference to create your perfect level of warmth.
Seasoned Breadcrumbs: Use Italian or panko breadcrumbs instead of plain for added flavor and texture. These variations give your meatballs a delightful crunch with each bite.
Gluten-Free Option: Switch to gluten-free breadcrumbs and make the recipe entirely gluten-free without sacrificing taste. A simple swap can help keep everyone at the table happy!
Sauce Swap: Experiment with hoisin sauce instead of brown sugar for a sweet twist. It adds a different layer of flavor and pairs beautifully with the savory elements of the dish.
Garnish Twist: Instead of green onions, try garnishing with fresh cilantro or toasted sesame seeds for a unique flavor twist. Each option brings a fresh perspective to your dish.
DIY Meatball Subs: Use the meatballs as a filling for hoagie rolls, topped with pickled vegetables for an exciting twist! This fun presentation turns your meal into a delicious sandwich feast.

Want more delicious meatball inspirations? Check out our Baked Meatballs Savory or give our Baked Chicken Meatballs a try for even more flavor and ease on your weeknight dinner table!

Expert Tips for Mongolian Meatballs

Perfectly Browned: Ensure the meatballs are well-browned for maximum flavor; avoid overcrowding the skillet, which can lead to steaming instead of browning.
Juicy Texture: Use ground beef with a higher fat content to keep the meatballs juicy; lean meat can lead to dryness.
Quick Prep Option: For an even faster dinner, consider using store-bought meatballs; just adjust the sauce cooking time accordingly.
Sauce Thickness: If you prefer a thicker sauce, gradually add more cornstarch-water mixture; stir continuously to avoid lumps while thickening.
Meal Prep Ready: Store leftovers in an airtight container in the refrigerator; they reheat beautifully without losing flavor or texture, making them perfect for meal prep.

Mongolian meatballs are not just easy to prepare but also full of flavor, making these tips essential for the best results!

How to Store and Freeze Mongolian Meatballs

Fridge: Store leftover Mongolian meatballs in an airtight container for up to 3 days. Make sure they are cooled before sealing to maintain texture and flavor.
Freezer: Place meatballs in a single layer on a baking sheet to flash freeze for 1-2 hours. Once frozen, transfer them to a freezer-safe bag or container for up to 3 months.
Reheating: Thaw overnight in the fridge before reheating. Heat in a skillet over low heat with a splash of water to retain moisture or microwave gently to prevent drying out.
Meal Prep Tip: These meatballs are excellent for meal prep, so you can make a double batch; just store half in the freezer for a quick and delicious dinner later!

What to Serve with Mongolian Meatballs

Create an unforgettable dining experience with delicious side dishes that perfectly complement the flavors of your Mongolian meatballs.

Steamed White Rice: Soft, fluffy rice absorbs the sweet-savory sauce, making every bite a heavenly mix of flavors.
Garlic Broccoli: Crisp-tender broccoli with a hint of garlic brings a fresh and vibrant crunch, balancing the richness of the meatballs.
Sesame Noodles: These cold noodles tossed in a sesame dressing provide a delightful contrast in texture and a nutty flavor that enhances the meal.
Pickled Vegetables: A refreshing tang from quick-pickled carrots and cucumbers adds brightness, cutting through the richness of the sauce for a more complex palate.
Sweet and Sour Cucumber Salad: This light salad brings a refreshing, crunchy texture that pairs beautifully with the savory meatballs, adding a crisp bite to the meal.
Spicy Asian Slaw: The crunchy cabbage, tossed with a zesty dressing, introduces a wonderful crunch and the perfect amount of heat, complementing the meatballs.
Sichuan Green Beans: Sautéed in garlic and a dash of chili oil, these green beans add a savory element that echoes the flavors of the main dish.
Chili Lime Sparkling Water: This refreshing drink cuts through the richness of the sauce, providing a sweet and citrusy palate cleanser that enhances the dining experience.

Mongolian Meatballs Recipe FAQs

How do I choose ripe ingredients for this recipe?
Absolutely! For the best flavor, look for ground beef that is bright red with a good amount of marbling. If you’re using green onions, select those with firm, green tops and avoid any that are wilting or yellowing.

What is the best way to store leftover Mongolian meatballs?
You can store leftover Mongolian meatballs in an airtight container in the refrigerator for up to 3 days. Make sure they are cooled completely before sealing to preserve their juicy texture and flavor.

Can I freeze Mongolian meatballs, and if so, how?
Yes, you can freeze them! First, arrange the meatballs in a single layer on a baking sheet to flash freeze them for about 1-2 hours. After they’re solid, transfer them to a freezer-safe plastic bag or container. They can be frozen for up to 3 months. Just remember to label the bag with the date!

What should I do if my sauce isn’t thickening?
If your sauce isn’t thickening as expected, make a cornstarch slurry by mixing 1 teaspoon of cornstarch with 1 tablespoon of cold water until smooth. Gradually add this to your sauce while stirring continuously; it should thicken up in just a couple of minutes.

Are there any dietary considerations or allergies to keep in mind?
Very! This recipe contains soy and wheat from the soy sauce, so if you have soy allergies or are gluten-free, opt for gluten-free soy sauce or tamari. You can also adjust the spices to your liking; for instance, you can omit chili flakes for a milder dish.

Can I use other proteins instead of ground beef?
Absolutely! You can swap ground beef with ground chicken, pork, or turkey for a lighter option. Adjust cooking times slightly based on the meat you choose, and don’t hesitate to add your favorite veggies for extra crunch and flavor!