Mongolian Meatballs

Mongolian Meatballs are my secret weapon when I want to impress without spending hours in the kitchen. This fun twist combines the sweet yet savory sauce from Mongolian beef with tender, meaty Western-style meatballs. I stumbled upon this combination during a dinner party experiment, and it’s been a crowd-pleaser ever since.

The first time I made these, I was nervous about combining two different cooking styles. But watching those perfectly browned meatballs simmer in that glossy, ginger-spiked sauce, I knew I had something special. These Mongolian Meatballs deliver bold flavors in less than 30 minutes. The sticky-sweet sauce clings to every meatball, and serving them over fluffy rice means not a drop of that delicious sauce goes to waste. It’s comfort food that feels restaurant-special but comes together faster than takeout delivery.

Simple Ingredients for Big Flavor

I always use ground beef with a bit of fat content for these Mongolian Meatballs because lean meat makes dry, tough meatballs. Pro tip: wetting your hands with a bit of oil before rolling prevents the meat from sticking to your palms.

Meatballs:

• 1 pound ground beef (80/20 or 85/15 blend recommended)
• 2 tablespoons Shaoxing wine (or dry sherry)
• 1 tablespoon soy sauce
• 1 teaspoon chili flakes
• ¼ teaspoon brown sugar
• 2 cloves garlic, grated
• 1 teaspoon grated ginger
• ½ cup breadcrumbs
• 1 egg
• 4 green onions, chopped

Sauce:

• ¼ cup brown sugar
• ¼ cup soy sauce
• ⅓ cup water
• 4 cloves garlic, grated
• 2 teaspoons ginger, grated

Slurry:

• 1 teaspoon cornstarch
• 2 teaspoons water

Cooking:

• 1 teaspoon canola oil
• 1 green onion, sliced (for garnish)

Pro tip: Don’t skip the Shaoxing wine in the meatball mixture. It adds authentic depth and helps tenderize the meat for the best Mongolian Meatballs texture.

Step-by-Step Meatball Instructions

Step 1: In a medium bowl, combine the ground beef, Shaoxing wine, soy sauce, chili flakes, brown sugar, grated garlic, and grated ginger. Beat the mixture with your hands or a spoon until the meat starts to feel sticky and bouncy. This step is crucial for tender meatballs that hold together during cooking.

Step 2: Add the breadcrumbs, egg, and chopped green onions to the meat mixture. Mix until everything is fully incorporated and the mixture holds together when squeezed.

Step 3: Form the mixture into 24 heaping tablespoon-sized meatballs using your hands. For easy forming, grease your palms with a bit of oil to prevent the meat from sticking. Try to make them all roughly the same size so they cook evenly.

Step 4: In a small bowl, mix together all the sauce ingredients: brown sugar, soy sauce, water, grated garlic, and grated ginger. Stir until the sugar dissolves completely. Set aside.

Step 5: In another small bowl, combine the cornstarch and water for the slurry. Mix well and set aside. You’ll add this at the end to thicken the sauce to that signature glossy Mongolian Meatballs coating.

Step 6: Heat a large skillet over medium-high heat with 1 teaspoon of canola oil until hot. Add the meatballs with some space between them so they brown rather than steam. Cook without touching for 2-3 minutes until the bottoms turn golden brown.

Step 7: Flip the meatballs and continue cooking, turning them 2-3 times, until most sides are golden brown and the meatballs are cooked through, about 8-10 minutes total. Pro tip: proper browning makes a huge difference in flavor development and helps the meatballs stay together.

Step 8: Turn the heat to medium. Move the browned meatballs to one side of the pan and use a spoon or paper towel with tongs to remove some of the excess fat from the pan, leaving just a thin coating.

Step 9: Pour the sauce into the pan and let it cook for 2 minutes while stirring the meatballs gently to coat them evenly. The sauce will start to bubble and thicken slightly.

Step 10: Turn the heat to medium-low. Stir the cornstarch slurry again to dissolve it completely, then swirl it into the pan. Stir immediately and let the sauce cook until it thickens to a glossy, clingy consistency, about 1-2 minutes. Remove from heat.

Step 11: Transfer the Mongolian Meatballs to a serving dish and garnish with sliced green onions. Serve hot over steamed rice with plenty of that amazing sauce.

What to Serve with These Meatballs

Mongolian Meatballs pair perfectly with sides that soak up the sweet and savory sauce.

Steamed White Rice: Fluffy rice is essential for catching every drop of that glossy sauce and balancing the rich flavors.

Roasted Broccoli: Slightly charred broccoli florets add nutrition and a mild bitterness that contrasts beautifully with the best sides for meatballs.

Stir-Fried Vegetables: Quick-cooked bell peppers, snap peas, and carrots complement the Asian flavors while adding color and crunch.

Asian Coleslaw: Crisp cabbage slaw with sesame dressing provides refreshing crunch and cuts through the richness perfectly.

More Bold and Flavorful Ground Beef Recipes

These Mongolian meatballs deliver restaurant-quality flavor at home, and complement other internationally-inspired ground beef dishes beautifully. The Ground Beef Bulgogi shares that same Asian-inspired sweetness and savory depth. For Mediterranean flair, the Beef Giouvetsi introduces aromatic herbs and tender orzo.

When seeking comfort food classics, the Creamy Cheesy Baked Ziti never disappoints, or try the fusion fun of Smashburger Quesadillas for something completely different.

Keeping Your Meatballs Fresh

Store cooled Mongolian Meatballs in an airtight container in the refrigerator for up to 4 days. I recommend keeping them in their sauce to maintain moisture.

Reheat gently in a skillet over medium-low heat until warmed through, stirring occasionally. You can also microwave individual portions on medium power, stirring halfway through. The meatballs reheat beautifully and the flavors actually deepen overnight.

Pro tip: these meatballs are perfect for meal prep. Pack them with rice and vegetables for quick lunches throughout the week. They also freeze well for up to 3 months, though I find they’re so good they never last that long in my house.

Common Meatball Questions

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