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Mongolian Meatballs

Deliciously Easy Mongolian Meatballs for Your Next Feast

Discover the delightful twist of Mongolian Meatballs, enveloped in a sweet and savory sauce, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 meatballs
Course: Dinner
Cuisine: Asian, Mongolian
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound Ground Beef Use slightly fattier beef for juicier meatballs.
  • 2 tablespoons Shaoxing Wine Can substitute with dry sherry or white wine.
  • 3 tablespoons Soy Sauce Opt for low-sodium versions.
  • 1 teaspoon Chili Flakes Adjust according to your spice preference.
  • 2 tablespoons Brown Sugar Honey or coconut sugar can work as substitutes.
  • 2 cloves Garlic Fresh is best for an aromatic punch.
  • 1 tablespoon Ginger Use fresh ginger for the best flavor.
  • 1/2 cup Breadcrumbs Gluten-free options available.
  • 1 unit Egg Acts as a binder; use a flax egg for vegan.
  • 2 unit Green Onions Adds freshness and visual appeal.
For the Sauce
  • 1/4 cup Brown Sugar
  • 1/4 cup Soy Sauce
  • 1/2 cup Water Adjust for desired consistency.
  • 2 cloves Garlic As above.
  • 1 tablespoon Ginger As above.
For the Slurry
  • 1 tablespoon Cornstarch Arrowroot is a great gluten-free substitute.
For Cooking
  • 2 tablespoons Canola Oil Can swap with vegetable or peanut oil.

Equipment

  • Large mixing bowl
  • Large skillet
  • Serving plate

Method
 

Preparation
  1. In a large mixing bowl, combine ground beef, Shaoxing wine, soy sauce, chili flakes, brown sugar, minced garlic, and grated ginger. Add breadcrumbs, beaten egg, and chopped green onions. Mix thoroughly until sticky, about 2-3 minutes.
  2. Use your hands to form the mixture into 24 evenly sized meatballs, each about 1 to 1.5 inches in diameter. Place on a plate or tray.
  3. Heat canola oil in a large skillet over medium-high heat. Add the meatballs, cooking for about 8-10 minutes until browned and cooked through, with internal temperature of at least 160°F.
  4. After browning, reduce heat to medium-low. Push the meatballs to one side and drain excess fat if necessary. Add the sauce ingredients and stir. Allow to simmer for about 2 minutes.
  5. Combine cornstarch with water to create a slurry. Stir into skillet with meatballs and sauce. Cook for an additional 1-2 minutes until sauce thickens.
  6. Remove from heat and garnish meatballs with sliced green onions. Serve hot over rice or in hoagie rolls.

Nutrition

Serving: 1meatballCalories: 200kcalCarbohydrates: 15gProtein: 10gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 600mgPotassium: 200mgFiber: 1gSugar: 5gVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

These Mongolian Meatballs are perfect for meal prep and can be stored in the fridge for up to 4 days or frozen for later use.

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