If you’re craving comfort food with a wow factor, the Mongolian Meatballs Recipe is an absolute must-try. Think bold, savory flavors, tender meatballs blanketed in a glossy, sweet-and-salty Mongolian sauce, and just the right kicks of ginger and garlic to keep you coming back for seconds. The recipe is a guaranteed crowd-pleaser, whether you need a quick weekday dinner, an easy party appetizer, or just a dish to spoil yourself. Simple prep, familiar ingredients, and show-stopping results—what’s not to love about this Mongolian Meatballs Recipe?
Ingredients You’ll Need
Every success in the kitchen starts with the right ingredients, and this Mongolian Meatballs Recipe is no exception! Each element, from fragrant ginger to savory soy, brings its own magic to the table, creating a blend you’ll want to savor in every bite.
- Ground beef (or mix of beef and pork): The foundation for juicy, flavorful meatballs—use a blend for extra savoriness.
- Breadcrumbs: These soak up all the delicious juices, keeping your meatballs moist and tender.
- Egg: Acts as the binder, holding everything together so your meatballs never fall apart.
- Garlic cloves (minced): Adds depth and an irresistible aroma to both the meatballs and sauce.
- Green onions (finely chopped): These bring a pop of freshness and color into the mix.
- Soy sauce: Provides that essential umami punch, anchoring the flavor profile.
- Sesame oil: Just a splash boosts the nuttiness and gives a subtle, toasty note.
- Ground ginger: Wakes up the meat mixture with zippy warmth.
- Salt and pepper: Season to your liking—these basics matter more than you think!
- Hoisin sauce: Adds a sweet, tangy dimension to the Mongolian sauce.
- Brown sugar: Balances the salty and savory with a caramel-like richness.
- Rice vinegar: Lifts the flavors with a gentle tang—so important in Asian-inspired sauces.
- Water: Helps adjust the sauce’s consistency so it perfectly coats each meatball.
- Cornstarch slurry: A quick mix of cornstarch and water thickens the sauce just right.
- Fresh grated ginger: Infuses the sauce with freshness and a little sharpness.
- Optional garnishes (sesame seeds, sliced green onions): For a final flourish and that irresistible crunch!
How to Make Mongolian Meatballs Recipe
Step 1: Mix the Meatball Ingredients
Start by grabbing your biggest mixing bowl—this is where the magic happens! Combine your ground meat, breadcrumbs, egg, minced garlic, green onions, soy sauce, sesame oil, ground ginger, and a good pinch of salt and pepper. Don’t overmix; just stir until everything looks evenly combined. You’re going for tender meatballs, not tough ones!
Step 2: Shape and Bake the Meatballs
With damp hands, roll the mixture into 1-inch balls and line them up on a parchment-lined baking sheet. Pop them into a preheated 400°F (200°C) oven for 15 to 18 minutes, until they’re browned and cooked through. The baking helps seal in all those juicy flavors while keeping things easy and mess-free.
Step 3: Whisk Up the Mongolian Sauce
While your kitchen fills with the aroma of roasting meatballs, work on the sauce. In a small saucepan over medium heat, whisk together soy sauce, brown sugar, water, hoisin sauce, rice vinegar, garlic, fresh ginger, and sesame oil. When it starts to simmer, add your cornstarch slurry and stir—it thickens fast!
Step 4: Toss Meatballs in Sauce
Once the meatballs are beautifully baked, transfer them to a large skillet on low heat. Pour the luscious sauce over the top and gently toss to coat each meatball. Let them cook together for 2 to 3 minutes. The sauce clings, turning each meatball into a little flavor bomb.
Step 5: Add Garnishes and Serve
Transfer those glistening meatballs to your favorite serving platter or bowl, and sprinkle generously with sesame seeds and sliced green onions. Serve them hot—over rice, noodles, or simply with toothpicks if you’re going appetizer-style!
How to Serve Mongolian Meatballs Recipe
Garnishes
Garnishing is the final step that takes your Mongolian Meatballs Recipe from homey to restaurant-worthy! A scattering of toasted sesame seeds brings crunch and nuttiness, while fresh green onions add brightness and a dash of color that makes the dish pop. If you want next-level flair, a few strips of red chili or a sprinkle of cilantro never hurt.
Side Dishes
These meatballs love a soft pillow of jasmine rice or a nest of chewy rice noodles. For extra veggies, pair them with quick-stirred broccoli, snap peas, or a simple cucumber salad. You could even tuck them into steamed buns for a fusion twist. The sweet-and-savory Mongolian sauce plays well with so many different sides!
Creative Ways to Present
Get playful with your Mongolian Meatballs Recipe! For parties, serve mini meatballs skewered with fancy toothpicks or as sliders in warm bao buns. Or, try building a bowl with rice, greens, pickles, and a few saucy meatballs for a fun make-your-own meal. Trust me, your guests will be talking about your presentation long after dinner’s over.
Make Ahead and Storage
Storing Leftovers
Leftover Mongolian meatballs are a treat for later! Store any extras in an airtight container in the fridge for up to three days. The flavors actually develop even more as they sit, so they taste just as wonderful the next day—if there are any left!
Freezing
This Mongolian Meatballs Recipe is fantastic for meal prep because the cooked meatballs (without sauce) freeze beautifully. Spread them on a tray to freeze individually, then transfer to a zip-top bag—no clumping! When you’re craving them, thaw in the fridge, then sauce and reheat as needed.
Reheating
Gently reheat leftovers in a skillet over low heat, adding a splash of water if the sauce needs loosening. Microwave works too—just keep things covered to retain moisture. The meatballs stay juicy, and the sauce comes back to life with a quick stir.
FAQs
Can I use ground chicken or turkey instead of beef?
Absolutely! Ground chicken or turkey makes a lighter but just as delicious version of the Mongolian Meatballs Recipe. You may need to watch the baking time, as leaner meats cook a bit faster and can dry out if overbaked—so aim for 12 to 15 minutes in the oven and keep an eye on them.
Is this recipe kid-friendly?
Most definitely! The sweet-and-savory Mongolian sauce is a winner with kids, and you can always skip extra ginger or chili to keep things mild. Serve with rice and let the little ones help roll the meatballs for a fun family kitchen moment.
Can I make these meatballs ahead of time?
Yes! One of my favorite things about the Mongolian Meatballs Recipe is that you can form and bake the meatballs in advance. Store them in the fridge or freeze, and then simply simmer in the sauce when you’re ready—super convenient for weeknights or gatherings.
What if I don’t have hoisin sauce?
No hoisin? No problem! Try using extra soy sauce with a teaspoon of honey and a pinch of five-spice powder, or even a little oyster sauce in its place. The flavors will still be rich, sweet, and complex—just like the classic Mongolian Meatballs Recipe.
How do I make the recipe spicy?
For those who love heat, add a pinch of red chili flakes or a generous squirt of sriracha to your Mongolian sauce. You can even top the finished dish with finely sliced fresh chilies—just remember to taste as you go!
Final Thoughts
It’s hard not to fall in love with every bite of this Mongolian Meatballs Recipe—rich, saucy, and endlessly versatile. Whether you serve these up for dinner, as party starters, or tucked inside a lunchbox, they’re sure to win hearts. Give it a try, and don’t be surprised if this becomes your new go-to for gatherings or cozy nights in!
Print
Mongolian Meatballs Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Mongolian meatballs are a delicious twist on a classic dish, featuring tender meatballs smothered in a savory and slightly sweet Mongolian sauce. Perfect for a cozy dinner or impressive appetizer!
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
- Preheat the oven to 400°F (200°C). In a large bowl, combine ground meat, breadcrumbs, egg, garlic, green onions, soy sauce, sesame oil, ginger, salt, and pepper. Mix until just combined, then roll into 1-inch meatballs. Place on a parchment-lined baking sheet and bake for 15–18 minutes, or until fully cooked and browned.
- While the meatballs bake, prepare the sauce. In a small saucepan over medium heat, whisk together soy sauce, brown sugar, water, hoisin sauce, rice vinegar, garlic, ginger, and sesame oil. Bring to a simmer, then stir in the cornstarch slurry. Cook for 2–3 minutes until the sauce thickens.
- Once the meatballs are done, transfer them to a large skillet or pan over low heat. Pour the sauce over the meatballs and toss to coat. Cook for 2–3 minutes to warm through and let the sauce cling to the meatballs. Garnish with sesame seeds and green onions. Serve hot over rice or noodles.
Notes
- You can make the meatballs ahead and freeze them—just reheat and toss in sauce before serving.
- For a spicier version, add chili flakes or a splash of sriracha to the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 4–5 meatballs with sauce
- Calories: 410
- Sugar: 14g
- Sodium: 890mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 110mg
