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
Scale
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.
