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A close-up shot showcases savory Mongolian Meatballs glistening with sauce, ready to be enjoyed.

Easy Mongolian Meatballs

These Mongolian Meatballs offer the savory, slightly sweet taste of Mongolian Beef in a convenient, bite-sized form. Perfect for a quick and delicious family meal, they are sure to become a new favorite. Serve over rice, noodles, or as a fun appetizer.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef 80/20 blend
  • 1/2 cup panko bread crumbs
  • 1/4 cup finely chopped onion
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup soy sauce
  • 1/2 cup water
  • 1/2 cup packed brown sugar
  • 1/4 cup cornstarch
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon minced garlic
  • 1 teaspoon ground ginger
  • 1/4 teaspoon red pepper flakes optional
  • Sesame seeds optional
  • Chopped green onions optional

Equipment

  • Large bowl
  • baking sheet
  • parchment paper
  • Small cookie scoop or spoon
  • medium saucepan
  • whisk
  • Spoon
  • measuring cups and spoons

Method
 

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine the ground beef, panko bread crumbs, onion, egg, garlic, soy sauce, ginger, salt, and pepper. Gently mix until just combined. Don't overmix.
  3. Using your hands or a small cookie scoop, form the mixture into 1-inch meatballs. Place them on the prepared baking sheet.
  4. Bake for 15-20 minutes, or until the meatballs are cooked through and lightly browned. The internal temperature should reach 160°F (71°C).
  5. While the meatballs are baking, prepare the sauce. In a medium saucepan, whisk together the soy sauce, water, brown sugar, cornstarch, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes (if using).
  6. Bring the sauce to a simmer over medium heat, stirring constantly. Cook for 3-5 minutes, or until the sauce has thickened to your liking. It should coat the back of a spoon.
  7. Once the meatballs are cooked, add them directly to the saucepan with the Mongolian sauce. Gently stir to coat each meatball evenly.
  8. Let the meatballs simmer in the sauce for another 5 minutes, allowing the flavors to meld together.
  9. Sprinkle with sesame seeds and chopped green onions, if desired. Serve hot over rice, noodles, or your favorite side dish.

Notes

Don't overmix the meatball mixture for tender meatballs. Use wet hands to prevent sticking when forming meatballs. Adjust the sauce seasoning to your preference. For extra color, broil the meatballs for the last 1-2 minutes. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave, stovetop, or oven. Freeze for longer storage. Variations: Use ground turkey or chicken, add vegetables, spice it up with sriracha, make it gluten-free with gluten-free bread crumbs and tamari, or use a slow cooker for a hands-off approach.