Mongolian Meatballs are juicy little bites packed with flavor, coated in a glossy sauce that’s both sweet and a bit tangy. These meatballs usually combine ground beef or pork with simple spices, then get tossed in a sauce made of soy sauce, garlic, brown sugar, and ginger, making each bite super tasty and satisfying.
I love making these meatballs when I want something that feels special but isn’t a hassle. One of my favorite things is how fast they come together, plus everyone usually asks for seconds. I sometimes sneak in a bit of green onion or sesame seeds on top for a fresh crunch and a little extra flair.
These meatballs are perfect served over steamed rice or alongside some stir-fried veggies to balance out the sweetness. When I bring these to a gathering, they disappear quickly and bring a happy vibe to the table—plus, they’re great finger food for sharing. Give them a try when you want a fun, flavorful dish that’s simple to make!
Key Ingredients & Substitutions
Ground Beef: This adds rich flavor and moisture to the meatballs. If you want a leaner option, try ground turkey or chicken. For more juiciness, mix half beef and half pork.
Breadcrumbs: They help keep the meatballs soft and tender. If you’re gluten-free, swap with crushed gluten-free crackers or oats.
Soy Sauce: Key for that salty, umami kick in both meatballs and sauce. Low-sodium soy sauce works well to control saltiness. Tamari is a good gluten-free alternative.
Brown Sugar: Balances the salty flavors with sweetness and helps create that glossy sauce. Honey or maple syrup can be swapped in if you prefer natural sweeteners.
Garlic & Ginger: Fresh is best here for boldness, but you can use powdered forms in a pinch. They give the dish its signature aromatic flavor.
How Do I Get Meatballs Tender and Well-Cooked Without Drying Them Out?
Handling meatballs gently makes a big difference. Overmixing can make them tough. Here’s my simple approach:
- Mix ingredients just until combined—avoid overworking the meat.
- Form evenly sized balls for even cooking.
- Brown meatballs over medium heat until golden, turning carefully to avoid breaking them.
- Don’t fully cook during browning; finish cooking in the sauce to keep them juicy.
This technique seals in juices and ensures every meatball is tender, moist, and well-flavored.
Equipment You’ll Need
- Large mixing bowl – I like using one bowl to combine everything easily without mess.
- Skillet or frying pan – A good non-stick or cast-iron skillet helps browning evenly and prevents sticking.
- Cooking spoon or spatula – To turn meatballs gently and coat them in sauce.
- Measuring cups and spoons – For precise measurement of ingredients like soy sauce and sugar.
- Small bowl – To mix cornstarch and water for thickening the sauce.
- Steamer or rice cooker (optional) – To prepare the rice to serve alongside the meatballs.
Flavor Variations & Add-Ins
- Use ground turkey or chicken instead of beef for a leaner version.
- Add chopped vegetables like bell peppers or carrots to the meat mixture for extra crunch and color.
- Mix in a teaspoon of chili flakes or sriracha if you like some heat with your sweet sauce.
- Top with crushed peanuts or cashews for a nutty crunch variation.
How to Make Mongolian Meatballs
Ingredients You’ll Need:
For the Meatballs:
- 1 lb (450 g) ground beef
- ½ cup breadcrumbs
- ¼ cup grated onion
- 2 cloves garlic, minced
- 1 large egg
- 2 tsp soy sauce
- ½ tsp ground ginger (or 1 tsp fresh grated ginger)
- Salt and pepper to taste
- 1 tbsp vegetable oil (for frying)
For the Sauce:
- ½ cup soy sauce
- ½ cup water
- ¼ cup brown sugar
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry, for thickening)
For Garnish and Serving:
- 2 green onions, thinly sliced
- 1 tbsp toasted sesame seeds
- Steamed white rice
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 20-25 minutes to cook, making it ready in under 45 minutes total. Perfect for a quick, tasty dinner!
Step-by-Step Instructions:
1. Make the Meatball Mixture:
In a large bowl, mix together the ground beef, breadcrumbs, grated onion, minced garlic, egg, soy sauce, ground ginger, salt, and pepper. Stir gently until everything is combined, but don’t overmix the meat to keep the meatballs tender.
2. Form and Brown the Meatballs:
Shape the mixture into small balls about 1 to 1.5 inches wide and place them on a tray. Heat vegetable oil in a large skillet over medium heat. Add the meatballs, cooking in batches if needed so they’re not crowded. Brown each side for about 7-8 minutes. The meatballs do not need to be fully cooked now as they’ll finish cooking in the sauce. Remove the meatballs and set aside.
3. Prepare the Sauce and Finish Cooking:
In the same skillet, add soy sauce, water, brown sugar, minced garlic, and grated ginger. Stir everything together and bring it to a gentle simmer over medium heat. Whisk in the cornstarch slurry and cook for 2-3 minutes until the sauce thickens and becomes glossy.
Return the browned meatballs to the skillet and toss gently in the sauce. Let them cook for another 5-7 minutes until they’re cooked through and nicely coated.
4. Serve and Garnish:
Plate your cooked meatballs over a serving of steamed white rice. Sprinkle the green onions and toasted sesame seeds on top for a fresh and nutty finish.
Enjoy your delicious, sticky, and flavorful Mongolian Meatballs with friends or family as a great weeknight meal or appetizer!
Can I Use Frozen Meatballs for This Recipe?
Yes! If you have frozen meatballs, just thaw them completely in the fridge overnight before cooking. You can then brown them briefly in the skillet and finish cooking by simmering in the sauce as directed.
Can I Make Mongolian Meatballs Ahead of Time?
Absolutely! You can prepare and cook the meatballs and sauce a day ahead. Store everything separately in airtight containers in the fridge. When ready, gently reheat the sauce, add the meatballs back in, and warm through.
How Do I Store Leftover Mongolian Meatballs?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan or microwave, adding a splash of water if the sauce has thickened too much.
What Can I Serve With Mongolian Meatballs?
Steamed white rice is classic, but you can also serve them with noodles, cauliflower rice for a low-carb option, or a side of stir-fried vegetables to balance the sweet and savory flavors.
