If you’ve been craving something that hits every note — sweet, savory, with a touch of that irresistible Asian flair — then this Mongolian Meatballs Recipe is about to become your new favorite. Imagine tender, juicy meatballs baked to golden perfection and bathed in a rich, sticky sauce that’s bursting with layers of flavor. It’s comfort food with a gourmet twist, perfect for weeknight dinners or impressive gatherings. Whether you serve it over fluffy rice or silky noodles, these meatballs deliver a satisfying, crave-worthy experience every time.
Ingredients You’ll Need
This Mongolian Meatballs Recipe is built on straightforward ingredients that are easy to find but pack a serious punch in flavor and texture. Each element, from the savory ground meat to the punchy ginger in the sauce, plays a crucial role in creating that balance of sweetness, warmth, and umami that makes this dish unforgettable.
- 1 lb ground beef (or a mix of beef and pork): The star protein providing juicy, tender meatballs with great flavor.
- 1/3 cup breadcrumbs: Adds structure to keep the meatballs moist and perfectly tender.
- 1 egg: Acts as a binder to hold the meatballs together during baking.
- 2 garlic cloves (minced): Infuses the meatballs with aromatic punch and depth.
- 2 green onions (finely chopped): Adds a fresh, sharp bite that brightens the meat mixture.
- 1 tablespoon soy sauce: Offers a salty, umami richness right inside the meatballs.
- 1 teaspoon sesame oil: Adds a nutty warmth that rounds out the flavor profile.
- 1/2 teaspoon ground ginger: Provides gentle heat and aromatic complexity.
- Salt and pepper to taste: Essential seasonings to elevate all other ingredients.
- 1/2 cup low-sodium soy sauce (for sauce): The base for a deeply savory, balanced sauce.
- 1/4 cup brown sugar (packed): Sweetness that creates that signature sticky glaze.
- 1/4 cup water: Helps to bring the sauce ingredients together smoothly.
- 2 tablespoons hoisin sauce: Adds a complex, slightly tangy flavor that makes the sauce stand out.
- 1 tablespoon rice vinegar: Provides brightness to cut through the richness.
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry): Thickens the sauce to a luscious glaze.
- 2 cloves garlic (minced, for sauce): Boosts the saucy flavor with fresh aromatic heat.
- 1 teaspoon fresh grated ginger: Adds zing and warmth for that authentic touch.
- 1 tablespoon sesame oil (for sauce): Enhances the final sauce with a rich, toasty finish.
- Optional garnishes (sesame seeds, sliced green onions): Adds crunch and freshness for the perfect presentation.
How to Make Mongolian Meatballs Recipe
Step 1: Prepare and Form the Meatballs
Begin by preheating your oven to 400°F (200°C) to get things nice and hot. In a large bowl, combine your ground meat with breadcrumbs, egg, minced garlic, finely chopped green onions, soy sauce, sesame oil, ground ginger, salt, and pepper. Mix just until everything is evenly incorporated—don’t overwork the mixture or your meatballs may turn out tough. Roll the mixture into 1-inch meatballs, making sure they’re all about the same size for even cooking. Line a baking sheet with parchment paper and arrange the meatballs with a little space between each.
Step 2: Bake the Meatballs
Pop the meatballs into the oven and bake for about 15 to 18 minutes. You’ll want them to be cooked through, browned on the outside but still juicy within. Oven baking keeps the process hands-off and results in tender meatballs that hold up beautifully when coated in sauce.
Step 3: Make the Mongolian Sauce
While the meatballs bake, it’s time to whip up that signature sauce. In a small saucepan over medium heat, whisk together low-sodium soy sauce, brown sugar, water, hoisin sauce, rice vinegar, minced garlic, grated ginger, and sesame oil. Let it come to a gentle simmer so the flavors meld. Then stir in the cornstarch slurry and continue cooking for 2 to 3 minutes until the sauce thickens to a glossy, sticky consistency.
Step 4: Combine Meatballs and Sauce
When the meatballs come out of the oven, transfer them carefully to a large skillet or pan set over low heat. Pour your thickened, aromatic sauce over the meatballs and gently toss to coat each one evenly. Let the meatballs warm through in the sauce for a couple of minutes — this step allows each bite to soak up those delicious flavors.
How to Serve Mongolian Meatballs Recipe
Garnishes
Finish your Mongolian Meatballs with a sprinkle of toasted sesame seeds and a scattering of sliced green onions for color, texture, and an extra burst of freshness. These little toppings take your dish from great to truly restaurant-level with very little effort.
Side Dishes
These meatballs shine served over steamed jasmine rice or even simple noodles to catch every drop of that luscious sauce. For a vibrant dinner, serve alongside stir-fried vegetables like bok choy, snap peas, or bell peppers. The crisp vegetables provide a fresh crunch that balances the richness of the meatballs and sauce perfectly.
Creative Ways to Present
For parties or casual snacks, try serving these Mongolian Meatballs Recipe bites on skewers with a dipping bowl of extra sauce. Alternatively, pile them on a slider bun with fresh cucumber slices and a drizzle of sriracha mayo for a fun fusion twist that will wow your guests.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, keep the meatballs and sauce stored together in an airtight container in the refrigerator. They’ll stay fresh for up to three days, making for easy lunches or quick dinners.
Freezing
You can also freeze these meatballs before adding the sauce. Place them on a baking sheet to freeze individually, then transfer to a zip-top bag or container for up to three months. When you’re ready to eat, thaw overnight and follow the reheating instructions below.
Reheating
Reheat leftovers gently on the stovetop over low heat until warmed through and saucy. Avoid overheating to keep the meatballs tender and prevent the sauce from becoming too thick or sticky. Adding a splash of water or broth before reheating can help loosen the sauce if needed.
FAQs
Can I use other meats for this Mongolian Meatballs Recipe?
Absolutely! While ground beef or a beef-pork combo works beautifully for flavor and texture, ground chicken, turkey, or even lamb can be delicious substitutes, just adjust seasoning to your liking.
Is this recipe spicy?
The classic version is not spicy but has plenty of savory and sweet notes. If you love a little heat, feel free to add chili flakes or a dash of sriracha either in the sauce or served on the side.
Can I make this recipe gluten-free?
You can! Use gluten-free breadcrumbs and replace soy sauce with tamari or a gluten-free alternative to keep the flavors intact without gluten.
How do I get the sauce to thicken perfectly?
Make sure you prepare the cornstarch slurry properly and stir it into the simmering sauce. Keep stirring while it thickens, and it should reach a nice, glossy consistency in 2 to 3 minutes.
What’s the best way to serve Mongolian Meatballs for a crowd?
Keep the meatballs warm in a slow cooker tossed in sauce, ready for guests to help themselves. Serve with a variety of sides like rice, noodles, and veggies so everyone can customize their plates.
Final Thoughts
You owe it to yourself to try this Mongolian Meatballs Recipe as soon as possible. It’s a perfect blend of familiar comfort and exciting Asian-inspired flavors that make weeknight dinners feel special without any fuss. Once you taste those tender meatballs swimming in sticky, flavorful sauce, you’ll understand why this recipe has become a beloved go-to. So grab your ingredients and get ready for a delicious adventure that everyone at your table will adore!
Print
Mongolian Meatballs Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Asian-Inspired
Description
This Mongolian Meatballs recipe features tender, flavorful meatballs baked to perfection and coated in a rich, sweet-savory Mongolian sauce. Perfect as a main course, these meatballs combine ground beef with aromatic garlic, ginger, and green onions, complemented by a thickened soy-hoisin sauce with hints of sesame and rice vinegar. Serve them hot over rice or noodles for a hearty Asian-inspired meal.
Ingredients
For the Meatballs:
- 1 lb ground beef (or a mix of beef and pork)
- 1/3 cup breadcrumbs
- 1 egg
- 2 garlic cloves, minced
- 2 green onions, finely chopped
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon ground ginger
- Salt and pepper to taste
For the Mongolian Sauce:
- 1/2 cup low-sodium soy sauce
- 1/4 cup brown sugar, packed
- 1/4 cup water
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 2 cloves garlic, minced
- 1 teaspoon fresh grated ginger
- 1 tablespoon sesame oil
Optional Garnishes:
- Sesame seeds
- Sliced green onions
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine the ground beef (or beef and pork mix), breadcrumbs, egg, minced garlic, chopped green onions, soy sauce, sesame oil, ground ginger, and salt and pepper. Mix gently until just combined to avoid toughening the meat.
- Shape and Bake the Meatballs: Preheat the oven to 400°F (200°C). Roll the meat mixture into 1-inch meatballs and place them evenly spaced on a parchment-lined baking sheet. Bake for 15–18 minutes until the meatballs are cooked through and nicely browned.
- Prepare the Mongolian Sauce: While the meatballs bake, combine soy sauce, brown sugar, water, hoisin sauce, rice vinegar, minced garlic, grated fresh ginger, and sesame oil in a small saucepan over medium heat. Bring the mixture to a gentle simmer.
- Thicken the Sauce: Stir in the cornstarch slurry and continue simmering for 2–3 minutes until the sauce thickens to a glossy consistency.
- Combine Meatballs and Sauce: Transfer the baked meatballs to a large skillet or pan over low heat. Pour the prepared sauce over the meatballs and gently toss to coat them evenly. Warm for 2–3 minutes so the meatballs absorb the sauce.
- Garnish and Serve: Garnish with sesame seeds and sliced green onions. Serve the Mongolian Meatballs hot, ideally over steamed rice or noodles for a complete meal.
Notes
- You can prepare the meatballs in advance and freeze them. To serve, reheat and toss in the sauce until warm.
- For a spicier variation, add chili flakes or a splash of sriracha to the sauce.
- Using low-sodium soy sauce can help reduce sodium content.
- This recipe works well with a mix of beef and pork for added flavor and juiciness.
