Name: Mongolian Meatballs That Bring Sweet Savory Bliss Home
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 pound Ground Beef (a fattier blend ensures juiciness); 2 tablespoons Shaoxing Wine (can substitute dry sherry); 3 tablespoons Soy Sauce (provides umami and saltiness); ½ teaspoon Chili Flakes (adds a hint of heat); 1 tablespoon Brown Sugar (sweetens meatballs and sauce); 2 cloves Garlic (grated); 1 teaspoon Ginger (for meatballs, grated); 2 teaspoons Ginger (for sauce, grated); ½ cup Breadcrumbs (binds the mixture); 1 large Egg (acts as a binding agent); 4 stalks Green Onions (chopped; plus 1 for garnish); ⅓ cup Water (adjusts sauce consistency); 1 teaspoon Cornstarch (for slurry to thicken sauce); 1 teaspoon Canola Oil (for cooking meatballs)

“Did you hear that?” I overheard my friend marveling at the aroma wafting from my kitchen as I prepared Mongolian meatballs in sweet savory sauce. These delightful morsels are a quick solution that transforms your weeknight dinners into something extraordinary. Juicy and adaptable, they offer the flexibility to use your favorite ground meat—beef, turkey, or even chicken—and come together in just under 30 minutes. It’s a perfect way to swap out fast food for a homemade meal that feels like a culinary adventure. Plus, they’re meal prep-friendly, allowing you to whip up a batch for busy days ahead. What’s your go-to comfort food that satisfies your cravings?

Why Choose Mongolian Meatballs?

Satisfying Flavors: The irresistible blend of sweet and savory in these meatballs creates a harmonious taste that dances on your palate.

Quick Preparation: Ready in just under 30 minutes, these meatballs make weeknight dinners feel special without the long wait.

Versatility: Easily swap proteins—beef, chicken, turkey, or even pork—tailored to your family’s taste preferences.

Meal Prep Champion: Perfect for busy schedules, these meatballs store well in the fridge for up to three days or can be frozen for future meals.

Crowd Pleaser: Serve them over fluffy rice and watch everyone rave about your cooking! Try accompanying them with some roasted vegetables for a well-rounded meal; if you’re looking for more variations, don’t miss my Baked Meatballs Savory or Baked Chicken Meatballs.

Mongolian Meatballs Ingredients

For the Meatballs
• Ground Beef – Main protein source for meatballs; a fattier blend ensures juiciness.
• Shaoxing Wine – Adds depth of flavor; dry sherry can be a great substitute.
• Soy Sauce – Provides essential umami and saltiness in your sauce.
• Chili Flakes – A sprinkle adds just the right hint of heat to balance flavors.
• Brown Sugar – Sweetens both meatballs and sauce, marrying sweet and savory perfectly.
• Garlic (2 cloves, grated) – An aromatic boost that enhances flavor beautifully.
• Ginger (1 teaspoon for meatballs; 2 teaspoons for sauce) – Brings a fresh and zesty brightness.
• Breadcrumbs (1/2 cup) – Binds the meatball mixture to keep it together.
• Egg (1) – Acts as a binding agent for a tender meatball texture.
• Green Onions (4, chopped + 1, sliced for garnish) – Adds a pop of freshness and crunch.
For the Sauce
• Water (1/3 cup) – Adjusts the sauce consistency to that perfect coat of flavor.
• Cornstarch (1 teaspoon for slurry) – Thickens the sauce for delicious clinging to the meatballs.
• Canola Oil (1 teaspoon) – Essential for heating and cooking those perfect meatballs.

Discover the joy of preparing these Mongolian Meatballs that balance sweet and savory, perfect for transforming your dinner table!

Step‑by‑Step Instructions for Mongolian Meatballs

Step 1: Prepare the Meatball Mixture
In a medium bowl, combine 1 pound of ground beef, 2 tablespoons of Shaoxing wine, 3 tablespoons of soy sauce, ½ teaspoon of chili flakes, 1 tablespoon of brown sugar, and 2 grated cloves of garlic. Also, add 1 teaspoon of grated ginger. Mix thoroughly until the mixture becomes sticky, which usually takes about 2-3 minutes. This sticky texture is key for the perfect Mongolian meatballs.

Step 2: Add Binding Ingredients
Next, incorporate ½ cup of breadcrumbs, 1 beaten egg, and 4 chopped green onions into the meatball mixture. Stir until everything is evenly distributed and the mixture is well combined. This step should take about 2 minutes. The mixture should have a consistent texture that holds together when formed into balls, setting you up for delicious Mongolian meatballs.

Step 3: Form the Meatballs
Using your hands (greased lightly to prevent sticking), scoop out approximately 1 heaping tablespoon of the meat mixture and roll it into a ball. Repeat this process to create about 24 meatballs, arranging them on a plate as you work. This step should take around 5-7 minutes. The size ensures they cook evenly and stay juicy when cooked.

Step 4: Cook the Meatballs
Heat 1 teaspoon of canola oil in a skillet over medium-high heat. Once hot, carefully add the meatballs to the skillet, allowing space between them to avoid crowding. Cook for about 7-10 minutes, flipping them several times until they achieve a rich brown color on all sides. You want a nice sear that enhances the flavors of your Mongolian meatballs.

Step 5: Prepare the Sauce
After the meatballs are browned, reduce the heat to medium and push the meatballs to one side of the skillet, allowing any excess fat to drain if needed. In the empty space, combine the sauce ingredients: 1/3 cup of water, 2 teaspoons of grated ginger, and remaining brown sugar. Stir these ingredients together, cooking for approximately 2 minutes to meld the flavors.

Step 6: Thicken the Sauce
Next, mix 1 teaspoon of cornstarch with a little water in a small bowl to create a slurry. Pour this slurry into the skillet and stir to combine with the sauce. Continue cooking, stirring gently until the sauce thickens, about 2-3 minutes. The sauce should become glossy and cling beautifully to the meatballs, making for an enticing presentation of your Mongolian meatballs.

Step 7: Serve and Garnish
Remove the skillet from heat, and garnish your Mongolian meatballs with the reserved sliced green onions. Serve hot over a bed of steamed rice, allowing the flavors of the sweet and savory sauce to soak into the rice. This final step transforms your dish into a captivating meal bursting with flavor, ready to be enjoyed!

Helpful Tricks for Mongolian Meatballs

Sticky Mixture: Ensure the meatball mixture is sticky enough by mixing thoroughly; this prevents them from falling apart during cooking and enhances the texture of your Mongolian meatballs.
Don’t Overcrowd: When cooking, leave space between the meatballs in the skillet. Crowding can lead to steaming instead of browning, diminishing flavor.
Proper Browning: Achieve a rich, deep color by flipping the meatballs several times during cooking. This enhances flavor and ensures they are cooked evenly.
Cornstarch Slurry: Stir the cornstarch slurry quickly into the sauce to avoid clumps. This makes for a beautifully thick, glossy sauce that coats the meatballs deliciously.
Garnish Freshness: Don’t skip the green onions as a garnish; they add a fresh, crunchy element that brightens the flavors of your Mongolian meatballs.
Batch Cooking: Consider doubling the recipe for meal prep. These meatballs freeze well and can be reheated for a quick meal later, making weeknight cooking effortless and delightful.

Mongolian Meatballs Variations & Substitutions

Make these Mongolian meatballs your own by exploring a few simple swaps and twists that cater to your taste buds!

Protein Swap: Use ground chicken, turkey, or pork in place of beef for a unique flavor profile. Each option adds its specific juiciness!
Vegetable Boost: Incorporate grated carrots or finely diced bell peppers into the meatball mix for a nutritional punch. It adds color and a subtle crunch that enhances each bite.
Low-Carb Option: Substitute breadcrumbs with crushed pork rinds or almond flour to satisfy a low-carb lifestyle without sacrificing flavor. You’ll still get that lovely texture!
Sauce Spicy: Increase the heat level by adding a spoonful of sriracha or chili paste to the sauce. It brings an exciting spice that contrasts beautifully with the sweetness.
Herb Infusion: Mix fresh herbs like cilantro or basil into the meatball mixture for an aromatic twist. These herbs will provide an unexpected freshness that surprises and delights!
Meatball Subs: Serve the meatballs in toasted sub rolls with a drizzle of the sweet-savory sauce for an irresistible meatball sub. Top with pickled veggies for an added crunch!
Ginger Kick: Boost the ginger flavor by adding more grated ginger to the sauce, enhancing its brightness and creating a delightfully aromatic dish.

Don’t forget to check out my Baked Meatballs Savory and Baked Chicken Meatballs for more flavor-packed inspiration that utilizes versatile meat options!

What to Serve with Mongolian Meatballs?

As you savor the rich, tangy sensations of your Mongolian meatballs, consider these delightful pairings to create a full meal experience.

Fluffy Steamed Rice: The perfect base to soak up the sweet and savory sauce, offering a comforting and satisfying bite.
Roasted Broccoli: This crunchy, lightly charred vegetable contrasts beautifully with the juicy meatballs, providing a balance of textures.
Asian Slaw: A crisp and tangy slaw with cabbage, carrots, and sesame dressing adds brightness and freshness to your plate.
Garlic Noodles: These savory noodles deliver a delightful burst of flavor, complementing the sweet richness of the meatballs.
Miso Soup: A warm bowl of miso soup with tofu and seaweed brings warmth and a touch of umami that harmonizes with the dish.
Cucumber Salad: Cool and refreshing, this salad offers a contrast that cuts through the richness of the meatballs, enhancing the overall experience.
Lemonade or Iced Tea: A refreshing drink to cleanse your palate between each delicious bite, elevating your meal to a dining affair.
Chocolate Mochi Ice Cream: Finish off your meal with a sweet treat—a chewy, chocolate-filled delight that melds well with the savory flavors enjoyed.

Make Ahead Options

These Mongolian meatballs are a fantastic choice for meal prep, making weeknight dinners a breeze! You can prepare the meatball mixture and form the meatballs up to 24 hours in advance; simply cover and refrigerate them. The sauce ingredients can also be prepared ahead, stored separately in the fridge for up to 3 days. When you’re ready to cook, just allow the meatballs to come to room temperature before cooking and follow the usual instructions for browning and saucing. This approach keeps the meatballs just as juicy and flavorful, ensuring you have a delicious homemade meal ready with minimal effort!

How to Store and Freeze Mongolian Meatballs

Fridge: Store leftover Mongolian meatballs in an airtight container for up to 3 days. Reheat in the microwave or on the stove until warmed through.

Freezer: Freeze meatballs in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Thaw in the fridge before reheating.

Reheating: To enjoy leftovers, reheat meatballs with the sauce on low heat in a skillet, ensuring they are heated evenly and thoroughly.

Meal Prep: Prepare and freeze a batch for easy meals! Just thaw and reheat for a quick, satisfying dinner.

Mongolian Meatballs Recipe FAQs

What ingredients should I choose for the best flavor in Mongolian meatballs?
Absolutely! Using fresh and high-quality ingredients can significantly enhance the flavors. For ground beef, I recommend selecting a blend with a higher fat content, around 80/20, as it keeps the meatballs juicy. Make sure your ginger and garlic are fresh; grated ginger needs to be lively, while garlic should be fragrant without any sprouting. If opting for Shaoxing wine, look for a reputable brand to ensure depth in your sauce.

How long can I store leftover Mongolian meatballs?
Very! You can keep leftover Mongolian meatballs in an airtight container in the fridge for up to 3 days. When storing, ensure they are fully cooled before sealing to retain texture. Simply reheat in the microwave or on the stovetop until warmed through.

Can I freeze Mongolian meatballs, and how should I do it?
Certainly! To freeze Mongolian meatballs, start by placing them in a single layer on a baking sheet, ensuring they don’t touch to prevent sticking. Freeze them for about 1-2 hours until firm, then transfer them to a freezer-safe bag. They will last for up to 3 months. When you’re ready to use them, it’s best to thaw them overnight in the fridge for even reheating.

What should I do if my meatball mixture is too dry?
If you find that your meatball mixture is too dry and won’t hold together, mix in a small amount of water or an extra egg to improve the moisture content. Alternatively, add a few more breadcrumbs but be careful not to overdo it, as too many can result in dry meatballs. Ensure your mixture feels sticky; this is vital for achieving tender bites.

Are Mongolian meatballs suitable for special dietary needs like gluten-free?
Absolutely! You can easily adapt Mongolian meatballs for a gluten-free diet by using gluten-free breadcrumbs and ensuring that the soy sauce is also gluten-free (look for tamari). Ground meats like turkey or chicken can be great alternatives too. Always double-check your specific dietary requirements with each ingredient to be on the safe side.

Can I use different meats in Mongolian meatballs?
Very! Mongolian meatballs are incredibly versatile. Feel free to swap in ground chicken, turkey, or even pork depending on your preference. Just make sure to choose a fattier blend (such as 85/15 for turkey) to keep the meatballs moist and flavorful. You can also mix different meats for a unique flavor profile!