Mongolian Beef Meatballs

These Mongolian Beef Meatballs are my weeknight dinner secret weapon when I want big flavors without big effort. This recipe bakes tender beef meatballs and crispy broccoli together on one sheet pan, then tosses everything in a thick, glossy sweet-and-savory sauce. I love that everything cooks at once and cleanup is a breeze with just one pan.

The first time I made these sticky Mongolian meatballs, I was looking for a way to get my kids to eat more vegetables. The sweet brown sugar sauce with hints of ginger and garlic won them over immediately, and the fact that the broccoli roasts right alongside the meatballs meant no extra dishes. These Mongolian Beef Meatballs have become our favorite Friday night dinner because they feel special but come together in under 30 minutes. Served over fluffy rice with extra sauce, this meal disappears fast.

Everything for Your Mongolian Meatballs

I always use fresh ginger for these Mongolian Beef Meatballs because it makes such a difference in the final flavor. Pro tip: if you have ginger paste on hand, it works beautifully and saves you the trouble of grating.

For the Meatballs:

• 2 pounds ground beef
• 4 green onions, finely chopped, plus more for serving
• 2 inch fresh ginger, grated (or 2 tablespoons ginger paste)
• 6 cloves garlic, minced or grated
• 1 head broccoli, cut into florets
• 1 tablespoon olive oil
• Kosher salt and pepper to taste

For the Sauce:

• 1 tablespoon vegetable oil
• 1 cup low-sodium soy sauce
• 1 cup brown sugar, packed
• 4 cloves garlic, minced
• 2 tablespoons ginger, minced
• 2/3 cup water
• 1 tablespoon rice wine vinegar
• 1/2 teaspoon red pepper flakes
• 2 tablespoons cornstarch whisked with 1/2 cup water

To Garnish:

• 3 green onions, thinly sliced
• Sesame seeds

Personal tip: For the Mongolian Beef Meatballs, I prefer using 80/20 ground beef because it keeps the meatballs juicy and tender. If you use leaner beef, they can turn out a bit dry. The sauce is quite sweet, so if you prefer less sweetness, start with 3/4 cup brown sugar and add more to taste.

Making Your Sticky Mongolian Meatballs

Step 1: Preheat your oven to 450°F. This high heat is important for getting nicely browned meatballs and crispy broccoli florets. Line a large baking sheet with foil or parchment paper for easy cleanup.

Step 2: Add the ground beef, finely chopped green onions, grated ginger, and minced garlic to a large mixing bowl. Season generously with kosher salt and freshly ground black pepper. I use about 1 teaspoon of salt and 1/2 teaspoon of pepper. Mix everything together with your hands until just combined. Don’t overmix or the meatballs will be tough.

Step 3: Roll the mixture into tablespoon-sized balls, placing them on one side of your prepared baking sheet. You should get about 24-30 meatballs. Try to keep them uniform in size so they cook evenly. Wet your hands slightly if the mixture is sticking to your fingers.

Step 4: Add the broccoli florets to the other side of the baking sheet. Drizzle with the tablespoon of olive oil and toss to coat. Season with a pinch of salt and pepper. Make sure the broccoli is spread in a single layer and not touching the meatballs.

Step 5: Transfer the baking sheet to your preheated 450°F oven and bake for 15 minutes. The Mongolian Beef Meatballs should be cooked through and lightly browned, and the broccoli should be tender with crispy, slightly charred edges. Check that the internal temperature of the meatballs reaches 160°F for food safety.

Step 6: While the meatballs bake, make the sauce. Add the vegetable oil to a large skillet over medium-high heat. Once hot, add the soy sauce, brown sugar, minced garlic, minced ginger, water, rice wine vinegar, and red pepper flakes. Stir everything together well. The brown sugar should dissolve completely as the mixture heats up. Bring to a simmer and cook for about 10 minutes, stirring occasionally. The sauce should reduce slightly and smell incredible.

Step 7: In a small bowl, whisk together the cornstarch and 1/2 cup water until smooth with no lumps. Pour this slurry into your simmering sauce while stirring constantly. Continue to cook for another 2-3 minutes, stirring often, until the sauce thickens noticeably and becomes glossy. It should coat the back of a spoon. Remove from heat.

Step 8: When the meatballs are done, carefully transfer them from the baking sheet to the skillet of sauce using tongs. Toss gently until every meatball is coated in that beautiful, thick sauce. The sauce should cling to the meatballs like a glaze.

Step 9: Serve the Mongolian Beef Meatballs and extra sauce over bowls of hot rice. Top with thinly sliced green onions and a sprinkle of sesame seeds. Serve the roasted broccoli on the side or mix it right into the bowls.

Pro tip: If you want to serve these as appetizers, skip the rice and broccoli. Just arrange the sauced meatballs on a platter with toothpicks and watch them disappear.

Best Sides for Mongolian Beef Meatballs

These Mongolian Beef Meatballs are versatile and pair beautifully with various sides that soak up the delicious sauce.

Instant pot rice: Fluffy white rice is the classic choice for these meatballs. It soaks up all that sweet, savory sauce perfectly and makes the meal more filling and satisfying.

Cauliflower fried rice: For a low-carb option, cauliflower rice keeps the meal lighter while still giving you something to soak up the sauce. The mild flavor lets the Mongolian meatballs shine.

Noodles: Lo mein or rice noodles work wonderfully instead of rice. The noodles get coated in sauce and create a more substantial, filling meal that feels like takeout.

Asian cucumber salad: Cool, crisp cucumber salad with rice vinegar provides a refreshing contrast to the rich, sweet meatballs. The crunch and acidity balance everything beautifully.

Steamed edamame: These protein-packed soybeans make a simple, healthy side. They add nutrition without competing with the bold Mongolian flavors.

More Delicious Asian-Inspired Ground Beef Recipes

These Mongolian beef meatballs bring restaurant-quality Asian flavors to your kitchen, and there are more irresistible recipes to discover. For a classic rice bowl experience, my Korean Ground Beef Bowl features similar bold, savory-sweet flavors with gochujang and sesame that come together in minutes.

When you have more time, let my Slow Cooker Korean Beef Noodles simmer to tender perfection while you go about your day. For a unique fusion twist, try the Ultimate Ground Beef Hot Honey Bowl that combines Asian-inspired techniques with sweet and spicy hot honey glaze.

Storing Your Mongolian Meatballs

Your Mongolian Beef Meatballs will stay fresh in an airtight container in the refrigerator for up to 4 days. Store the meatballs with their sauce together, but I recommend keeping any leftover rice separate for best texture. The sauce thickens as it cools but loosens up again when reheated.

When you’re ready to eat, reheat the meatballs in the microwave in 90-second intervals, stirring between each, or warm them gently in a skillet over medium-low heat. If the sauce has become too thick, add a splash of water or beef broth to loosen it. The broccoli reheats well too, though it won’t be quite as crispy.

Pro tip: These Mongolian Beef Meatballs freeze beautifully for up to 3 months. I like to freeze them in single-serving portions with sauce in freezer-safe containers. Thaw overnight in the refrigerator before reheating. The meatballs maintain their texture perfectly, and the sauce tastes just as good as fresh.

Mongolian Meatball Questions

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