Name: Easy Mongolian Meatballs
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Cuisine: Asian
Ingredients: 1 lb ground beef; 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; ¼ cup brown sugar; ¼ cup soy sauce; ⅓ cup water; 4 cloves garlic, grated; 2 teaspoons grated ginger; 1 teaspoon cornstarch; 2 teaspoons water; 1 teaspoon canola oil; 1 green onion, sliced (for garnish)

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I’m sharing this easy yet flavorful recipe for Mongolian Meatballs—it’s a dish I find irresistibly satisfying. Juicy beef meatballs simmered in a glossy, sweet‑and‑savory sauce—perfect over steamed rice for a quick and comforting meal. Easy Mongolian Meatballs

Why I’ll Love This Recipe

I love how effortlessly this recipe comes together. The meatballs are sticky and bouncy before cooking, making them fun to form by hand. The sweet-savory sauce coats them beautifully, balancing bold flavors in under 30 minutes. It always feels like a treat, yet it’s quick enough for a weeknight supper.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Meatballs

1 lb ground beef
1 tablespoon low-sodium 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 grated ginger

Slurry

1 teaspoon cornstarch
2 teaspoons water

Cooking

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

Directions

In a medium bowl, I combine ground beef, soy sauce, chili flakes, brown sugar, garlic, and ginger, mixing until the meat becomes sticky and bouncy.
I stir in breadcrumbs, the egg, and chopped green onions until fully incorporated.
I form heaping tablespoon‑sized meatballs—about 24 in total—greasing my palm if needed to prevent sticking.
I whisk together the sauce ingredients in a small bowl until the sugar dissolves.
I mix the slurry—cornstarch and water—in another small bowl.
I heat canola oil in a large skillet over medium‑high. When hot, I add the meatballs with space between them and let them cook undisturbed until the bottoms turn brown, then flip them 2–3 times until golden on most sides.
I turn the heat to medium, push meatballs to one side, and blot excess fat if needed.
I pour in the sauce and cook for about 2 minutes, stirring to coat the meatballs evenly.
I reduce heat to medium‑low, stir the slurry again, pour it in, and stir immediately—letting the sauce thicken.
I remove from heat and garnish with sliced green onion. I serve them hot over steamed rice.

Servings and timing

Servings: About 24 meatballs
Prep time: 20 minutes
Cook time: 8 minutes
Total time: 28 minutes

If I ever scale this, I keep the timing roughly the same but adjust ingredients proportionally.

Variations

I like customizing this recipe depending on what I have:

I sometimes swap beef for ground chicken or turkey for a lighter version.
For gluten-free, I replace breadcrumbs with gluten‑free alternatives and soy sauce with tamari.
To tweak sweetness, I adjust the brown sugar in the sauce or use honey or maple syrup.
When I want a shortcut on prep day, I shape meatballs ahead of time and refrigerate them ready to cook the next day.

Storage/reheating

I store leftover meatballs and sauce in an airtight container in the fridge for up to 3–4 days. To reheat, I gently warm them in a skillet over medium heat, adding a splash of water if the sauce is too thick, until they’re heated through. I’ve also frozen them—once cooled, I freeze individually on a baking sheet, then transfer to a bag. When I want to enjoy them again, I reheat from frozen in a covered skillet over medium, with a bit of water or broth to loosen the sauce.

FAQs

1. What can I use instead of Shaoxing wine?

I skip the wine entirely and rely on soy sauce, garlic, and ginger for depth. A splash of rice vinegar (non-alcoholic) or a dash of broth adds brightness if needed.

2. Can I make the meatballs ahead of time?

Yes—I form the meatballs and store them in the fridge for up to a day or freeze them for longer. I just thaw and cook them when ready.

3. How can I make this dish less sweet?

I reduce the brown sugar in the sauce or use half honey and half soy sauce. Adjusting gradually lets me hit the flavor I prefer.

4. What if I don’t have breadcrumbs?

I often substitute panko, crushed crackers, or even a small amount of oats—they all help bind the meatballs well.

5. Can I bake these instead of cooking on the stovetop?

Absolutely—baking at 200 °C (400 °F) for about 15–20 minutes works well. Then, I toss them in the sauce in a saucepan until it thickens.

Conclusion

I’m really fond of how these Mongolian Meatballs balance bold flavor with ease of preparation. Whether I’m looking for a tasty weeknight dinner, meal prep option, or something to please a crowd, this recipe delivers. I always end up making extra—because once I taste that sauce, I understand why it’s too good not to have seconds.

Easy Mongolian Meatballs

Why I’ll Love This Recipe