Mongolian meatballs are tender and juicy and coated in a savory, sweet sauce bursting with spices. These aren’t your average, run-of-the-mill meatballs! These babies are packed with the bold, savory flavors of garlic, ginger, and soy sauce, then smothered in a sweet, sticky glaze that’ll have you licking your plate clean.
The combination of soy sauce, hoisin, and brown sugar in the sauce creates a rich, umami-packed base. The result is a dish that has just the right amount of sweet and salty, with an amazing depth of flavor.
I love classic Mongolian beef, but I don’t make it very often because it uses expensive flank steak. This dish captures that same sweet and spicy kick using much more affordable group beef.
And don’t be intimidated by the list of ingredients. Most are just spices and sauces that you quickly mix together. You can easily have this easy and delicious dinner on the table in under 30 minutes. And with their impressive presentation and irresistible flavor, these meatballs are sure to be a hit.
In this post, I’ll walk you through the step-by-step process of creating these flavor-packed meatballs and share my best serving suggestions. Once you try these meatballs, you’ll never return to bland old spaghetti and meatballs again.
Looking for more globally inspired recipes using ground beef? Try slow cooker pasta e fagioli, Korean-inspired burgers, or taco bubble-up casserole.
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🥘Ingredient Notes
For exact amounts needed see the recipe card below
- Ground beef: I use lean ground beef, preferably around 90% lean. This makes the meatballs tender and juicy without being too greasy.
- Panko breadcrumbs: These Japanese-style breadcrumbs are lighter and crispier than traditional breadcrumbs, which helps keep the meatballs from feeling too heavy.
- Egg
- Soy sauce: I recommend using low-sodium soy sauce to keep the saltiness in check.
- Rice vinegar
- Garlic
- Ginger
- Green onions
- Salt
- Black pepper
- Sesame oil
- Brown sugar
- Hoisin sauce
- Oyster sauce
🥣How to Make Mongolian Meatballs
- First, preheat your oven to 400 degrees F.
- Mix the ground beef, panko, egg, soy sauce, rice vinegar, minced garlic, ginger, chopped green onions, sea salt, and black pepper in a large bowl. I like to use my hands for this, but you can use a wooden spoon if you prefer.
- Once your mixture is ready, it’s time to form the meatballs. A small ice cream scoop or a tablespoon measure helps keep the meatballs evenly sized. Aim for about 1 1/2 tablespoons of mixture per meatball, and roll them gently between your palms to shape them into nice, round balls.
- Place the meatballs on a greased baking sheet, leaving a bit of space between each one.
- Pop the meatballs into the preheated oven and bake for 15 minutes. While they’re cooking, you can whip up that delicious Mongolian glaze.
- In a large skillet, combine sesame oil, garlic, soy sauce, water, brown sugar, hoisin sauce, oyster sauce, and pepper, and bring the mixture to a simmer over medium heat. Let it bubble away until the sauce has reduced by about half, which should take 4-5 minutes. The glaze should be thick enough to coat the back of a spoon but still pourable.
- When the meatballs are done baking, transfer them to the skillet with the glaze and toss gently to coat. The heat from the meatballs will help the glaze thicken up even more and create a beautiful, glossy coating.
🍴Serving Ideas
One of my favorite ways to enjoy these Mongolian meatballs is over a bed of fluffy white rice. The rice soaks up all that delicious glaze and creates the perfect balance of flavors and textures. And it’s a great way to stretch the dish and feed a hungry crowd.
If you want to add extra veggies to your meal, try serving the meatballs alongside some stir-fried or steamed vegetables. Broccoli, snap peas, and carrots pair beautifully with the sweet and savory glaze, adding a nice pop of color to the plate.
You can also serve the meatballs as an appetizer or party snack. Simply skewer them with toothpicks and arrange them on a platter with some extra glaze for dipping. They’re sure to be a hit and the perfect size for popping right into your mouth.
When it comes to garnishes, a sprinkle of sesame seeds or some thinly sliced green onions adds a nice finishing touch to the dish. You can also add some chopped peanuts, cilantro, or a drizzle of Sriracha.
💭How to Store
Transfer any leftover meatballs and sauce to an airtight container. You can store them in the fridge for up to 5 days. When you’re ready to reheat them, simply pop them in the microwave for a minute or two until they’re heated through.
If you want to freeze your leftover meatballs for longer storage, you can do that too! Just place the cooled meatballs and glaze in a freezer-safe container or bag, making sure to remove as much air as possible.
They’ll keep in the freezer for up to a month. When you’re ready to enjoy them again, let them thaw in the fridge overnight, then reheat in the microwave or on the stovetop until heated through.
⭐Tips
Be sure to check out the step by step instructions
- You could easily swap it out for ground pork, chicken, or turkey.
- Don’t overmix the meatball mixture, as this can make the meatballs tough and dense. Instead, mix the ingredients just until they’re evenly combined, then stop. The mixture should be loose and tacky but still hold together when you roll it into balls.
- If your meatballs are browning too quickly on the outside, try lowering the oven temperature to 375 degrees F and cooking them for a few minutes longer.
- Swap out the brown sugar for honey or maple syrup if you prefer a different kind of sweetness.
📝Reader Questions
Yes, you can mix up the meatball mixture and shape the meatballs up to a day in advance. Just store them in the fridge on a covered baking sheet until you’re ready to cook. You can also make the glaze and store it separately in the fridge, then reheat it gently on the stovetop before tossing it with the cooked meatballs.
If you want to make these meatballs gluten-free or low-carb, skip the breadcrumbs. The texture may differ slightly—the meatballs will be denser and less tender. Try substituting almond flour or crushed pork rinds for a similar effect.
Yes, you can! To cook the meatballs in the air fryer, preheat your fryer to 400 degrees F and arrange the meatballs in a single layer in the basket. Cook for 8-10 minutes, shaking the basket halfway through, until the meatballs are browned and cooked through. Then, toss them with the glaze as directed in the recipe.
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Mongolian Meatballs Recipe
Ingredients
Meatballs
- 1 pound ground beef
- 2 cups panko breadcrumbs
- 1 egg
- 1 teaspoon soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon garlic minced
- 1 teaspoon ginger minced
- 2 tablespoons green onions chopped
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
Mongolian Glaze
- 1 teaspoon sesame oil
- 1 teaspoon garlic minced
- 1 cup soy sauce
- ¼ cup water
- 2 tablespoons brown sugar
- 1 tablespoon hoisin sauce
- 1 tablespoon oyster sauce
- ½ teaspoon pepper
Instructions
- Preheat the oven to 400 degrees F.
- In a large bowl, mix all the meatball ingredients. Spoon out 1 ½ tablespoons of the mixture to form each meatball. Place all on a greased baking sheet and bake for 15 minutes.1 pound ground beef, 2 cups panko breadcrumbs, 1 egg, 1 teaspoon soy sauce, 1 teaspoon rice vinegar, 1 teaspoon garlic, 1 teaspoon ginger, 2 tablespoons green onions, ½ teaspoon sea salt, ½ teaspoon ground black pepper
- To make the glaze, add the sesame oil, garlic, soy sauce, water, brown sugar, hoisin sauce, oyster sauce, and pepper to a large skillet and bring to a simmer until the sauce reduces by half. This will take 4-5 minutes.1 teaspoon sesame oil, 1 teaspoon garlic, 1 cup soy sauce, ¼ cup water, 2 tablespoons brown sugar, 1 tablespoon hoisin sauce, 1 tablespoon oyster sauce, ½ teaspoon pepper
- Add the meatballs to the glaze and coat with the sauce.
Notes
- You could easily swap it out for ground pork, chicken, or turkey.
- Don’t overmix the meatball mixture, as this can make the meatballs tough and dense. Instead, mix the ingredients just until they’re evenly combined, then stop.
- You can mix up the meatball mixture and shape the meatballs up to a day in advance. Just store them in the fridge on a covered baking sheet until you’re ready to cook.
- You can also make the glaze and store it separately in the fridge, then reheat it gently on the stovetop before tossing it with the cooked meatballs.
- To cook the meatballs in the air fryer, preheat your fryer to 400 degrees F and arrange the meatballs in a single layer in the basket. Cook for 8-10 minutes, shaking the basket halfway through, until the meatballs are browned and cooked through.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Nutrition facts are estimates.
