These meatballs are a fun and delicious way to bring the flavors of Chinese takeout right into your kitchen! They feature tender, seasoned ground meat coated in a sticky, sweet, and savory Mongolian sauce. This recipe is super quick to make—ready in under 30 minutes—and is absolutely perfect for serving over a nice bed of rice for a satisfying family dinner.
Table of Contents
- Ingredients for Mongolian Meatballs
- Simple Step-by-Step Instructions
- Serving & Meal Prep Tips
- FAQs (Frequently Asked Questions)
- Conclusion
Mongolian Meatballs
A fun and delicious way to bring the flavors of Chinese takeout right into your kitchen! These feature tender, seasoned ground meat coated in a sticky, sweet, and savory Mongolian sauce. Quick to make and perfect over rice for a satisfying family dinner.Ingredients
Equipment
Method
Notes
For the juiciest results, use a slightly fattier ground beef blend. To form the meatballs easily, lightly grease your hands with a little oil. When browning, avoid overcrowding the pan and don’t flip them until a good crust has formed. If you want a time saver, use $1text{ lb}$ of good-quality, store-bought meatballs instead of the homemade mixture.
Ingredients for Mongolian Meatballs
This recipe makes about 24 meatballs—plenty for a hearty meal!
- For the Meatballs
- Ground beef (or use ground chicken/pork/turkey): 1 lb (A slightly fattier blend makes the juiciest meatballs!)
- Shaoxing wine (or dry sherry): 2 tbsp
- Soy sauce: 1 tbsp
- Chili flakes: 1 tsp
- Brown sugar: 1/4 tsp
- Garlic, grated: 2 cloves
- Ginger, grated: 1 tsp
- Breadcrumbs: 1/2 cup
- Egg: 1 large
- Green onions, chopped: 4
- For the Sticky Sauce
- Brown sugar: 1/4 cup
- Soy sauce: 1/4 cup
- Water: 1/3 cup
- Garlic, grated: 4 cloves
- Ginger, grated: 2 tsp
- For the Slurry (Thickener)
- Cornstarch: 1 tsp
- Water: 2 tsp
- Cooking & Garnish
- Canola oil: 1 tsp
- Green onion, sliced: 1 (for garnishing right before serving)
Simple Step-by-Step Instructions
Step 1: Mix the Meatballs
In a medium-size bowl, gently combine the ground beef, wine, 1 tbsp soy sauce, chili flakes, 1/4 tsp brown sugar, 2 cloves garlic, and 1 tsp ginger. Mix until the meat feels sticky. Then, mix in the breadcrumbs, egg, and chopped green onions until everything is just combined.
Step 2: Form and Shape
Use your hands (you can lightly grease them with a little oil) to form the mixture into 24 heaping tablespoon-sized meatballs.
Step 3: Prep the Sauce and Slurry
In two separate small bowls, mix the sauce ingredients together until the sugar dissolves. In the other bowl, mix the cornstarch and water for the slurry, making sure the cornstarch is completely dissolved.
Step 4: Brown the Meatballs
Heat 1 tsp of oil in a large skillet over medium-high heat. Add the meatballs, keeping them slightly separated. Cook until the bottoms are nicely browned, then flip 2–3 times until most sides are golden brown.
Step 5: Clean Up and Add Sauce
Lower the heat to medium. Move the browned meatballs to one side of the pan and use a spoon or paper towels to carefully drain off any fat. Pour the prepared sauce right into the pan and stir the meatballs gently to coat them evenly. Cook for 2 minutes.
Step 6: Thicken the Sauce
Turn the heat down to medium-low. Give the cornstarch slurry a quick stir and pour it into the pan. Stir immediately and continue stirring gently until the sauce thickens into a beautiful, sticky glaze. Remove the pan from the heat.
Step 7: Serve
Garnish the meatballs with the sliced green onions. Serve them piping hot over steamed rice, or with your favorite roasted vegetables.
Serving & Meal Prep Tips
- Serving: These are wonderful served over simple white rice. They also taste great with a side of steamed broccoli or green beans to balance the sweetness.
- Meal Prep: This is an excellent recipe for making ahead! It stores and reheats beautifully for lunches throughout the week.
- Time Saver: If you’re really short on time, you can absolutely substitute the homemade mixture with 1 lb of good-quality, store-bought meatballs.
FAQs (Frequently Asked Questions)
Can I bake these instead of frying?
Yes! You can bake them on a lined baking sheet at 400°F (200°C) for 15–20 minutes until done. Then, transfer the baked meatballs to the skillet, add the sauce, and thicken it as directed in Step 6.
What can I use instead of Shaoxing wine?
Dry sherry is the best substitute. If you need a non-alcoholic option, use beef broth or a bit of chicken broth mixed with a drop of vinegar.
How do I prevent the meatballs from falling apart?
The combination of the egg and breadcrumbs should keep them together well. The key is to avoid overcrowding the pan when browning them and not to flip them until a good crust has formed on the bottom.
Conclusion
These Classic Easy Mongolian Meatballs are savory, comforting, and simple enough for any weeknight. They truly deliver that delightful sweet-and-savory takeout experience with minimal fuss!
Would you like the recipe for steamed broccoli or Chinese-style pickled shallots to serve alongside these meatballs?
