Mongolian Meatballs Recipe: A Flavorful Twist on a Takeout Classic

Name: Mongolian Meatballs Recipe: A Flavorful Twist on a Takeout Classic
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 lb ground beef (or half beef, half pork); 1/3 cup breadcrumbs; 1 egg; 2 tablespoons green onions, finely chopped; 2 garlic cloves, minced; 1 teaspoon grated fresh ginger; 1 tablespoon soy sauce; 1 teaspoon sesame oil; Salt and pepper, to taste; 1/2 cup low-sodium soy sauce; 1/3 cup brown sugar, packed; 1/2 cup water; 1 tablespoon rice vinegar; 2 garlic cloves, minced; 1 teaspoon grated ginger; 1 tablespoon sesame oil; 1 tablespoon cornstarch mixed with 2 tablespoons water; 1/4 teaspoon red pepper flakes (optional); Sliced green onions; Toasted sesame seeds

Author: rodrigo Stone

Published: July 23, 2025

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There’s something undeniably comforting about tender meatballs smothered in a rich, sweet-and-savory sauce. Now imagine that comforting classic infused with bold Asian-inspired flavors — that’s what Mongolian Meatballs are all about. Perfect for a cozy weeknight dinner, a game-day party appetizer, or a crowd-pleasing potluck contribution, these meatballs are as versatile as they are delicious.

This recipe draws its inspiration from the ever-popular Mongolian beef, a dish known for its glossy soy-based sauce, aromatic garlic and ginger, and the signature kiss of brown sugar sweetness. By transforming that beloved flavor profile into juicy, bite-sized meatballs, you get a dish that’s both familiar and excitingly new. Whether you’re serving them over steamed rice, tucked into lettuce cups, or skewered for easy entertaining, these Mongolian Meatballs promise to impress.

Why You’ll Love This Recipe

If you’re a fan of Asian takeout flavors but want a homemade dish that’s quick and approachable, this recipe checks every box.

Easy to make: The meatballs come together with simple pantry ingredients.
Bold flavors: A balanced mix of sweet, savory, and umami-rich elements.
Versatile serving options: Serve as an appetizer or a main dish.
Meal prep friendly: These meatballs freeze and reheat beautifully.

Let’s dive into what makes these Mongolian Meatballs so crave-worthy — and how you can recreate them at home.

Ingredients

For the Meatballs:

1 lb ground beef (or a mix of beef and pork for added richness)
1/3 cup breadcrumbs
1 egg
2 tablespoons green onions, finely chopped
2 garlic cloves, minced
1 teaspoon grated fresh ginger
1 tablespoon soy sauce
1 teaspoon sesame oil
Salt and pepper to taste

For the Mongolian Sauce:

1/2 cup low-sodium soy sauce
1/3 cup brown sugar, packed
1/2 cup water
1 tablespoon rice vinegar
2 garlic cloves, minced
1 teaspoon grated ginger
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
1 tablespoon sesame oil
1/4 teaspoon red pepper flakes (optional, for heat)

Garnish:

Sliced green onions
Toasted sesame seeds

How to Make Mongolian Meatballs

Step 1: Prepare the Meatballs

In a large mixing bowl, combine the ground meat, breadcrumbs, egg, chopped green onions, garlic, ginger, soy sauce, sesame oil, salt, and pepper. Mix until just combined — be careful not to overmix, as that can make the meatballs tough.

Use a tablespoon or cookie scoop to portion the meat mixture into evenly sized balls, about 1 to 1.5 inches in diameter. Roll them gently between your hands to shape.

Step 2: Cook the Meatballs

There are a couple of ways to cook your meatballs, depending on your preference:

Baked Method: Preheat the oven to 400°F (200°C). Place meatballs on a parchment-lined baking sheet and bake for 18–20 minutes, or until browned and cooked through.
Pan-Seared Method: Heat a tablespoon of oil in a large skillet over medium-high heat. Sear the meatballs in batches, turning occasionally, until browned on all sides and fully cooked (about 8–10 minutes total).

Set the cooked meatballs aside while you prepare the sauce.

Step 3: Make the Mongolian Sauce

In a medium saucepan, combine soy sauce, brown sugar, water, rice vinegar, garlic, and ginger. Bring the mixture to a simmer over medium heat, stirring occasionally until the sugar dissolves and the flavors meld (about 3–4 minutes).

Stir in the cornstarch slurry and continue to simmer until the sauce thickens to a glossy consistency (about 2–3 minutes). Stir in sesame oil and red pepper flakes if using.

Step 4: Combine and Serve

Add the cooked meatballs to the saucepan or pour the sauce over the meatballs in a skillet. Toss to coat evenly, allowing the sauce to simmer with the meatballs for 2–3 minutes so the flavors meld.

Transfer to a serving dish and sprinkle with chopped green onions and sesame seeds. Serve immediately.

Serving Suggestions

Mongolian Meatballs are incredibly versatile, making them suitable for all kinds of meals and occasions:

Main Course: Serve over steamed jasmine rice or fluffy basmati rice for a filling dinner. Add stir-fried veggies like broccoli, snow peas, or bell peppers for a complete meal.
Appetizer: Skewer them with toothpicks and serve on a platter for parties or gatherings.
Lettuce Wraps: Wrap meatballs in butter lettuce leaves and drizzle with extra sauce for a low-carb option.
Noodle Bowl: Pair with soba noodles or rice noodles and a quick stir-fry of vegetables.

Tips for the Best Mongolian Meatballs

Don’t overmix: When combining the meatball mixture, mix just until the ingredients come together to keep the meatballs tender.
Use fresh ginger and garlic: The aroma and flavor are unmatched compared to powdered versions.
Adjust sweetness: If you prefer a less sweet sauce, reduce the brown sugar slightly or increase the rice vinegar for balance.
Double the batch: These freeze well, so make a double batch and freeze half for an easy meal later.

Make-Ahead and Storage Tips

Make Ahead

You can roll and refrigerate the uncooked meatballs up to 24 hours ahead of time. Cover tightly with plastic wrap or store in an airtight container.

Freezing

Both raw and cooked meatballs can be frozen:

Raw: Flash freeze rolled meatballs on a baking sheet, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes to the cook time.
Cooked: Freeze meatballs and sauce separately in airtight containers for up to 3 months. Thaw in the fridge overnight and reheat in a skillet.

Reheating

Warm leftovers in a saucepan over medium heat or microwave in 30-second bursts until heated through. Add a splash of water or extra sauce if needed to prevent drying out.

Variations to Try

While the classic version is delicious, here are a few variations to put your own twist on Mongolian Meatballs:

Turkey or Chicken: Use ground turkey or chicken for a lighter option.
Vegetarian: Substitute with plant-based meat or make lentil-based meatballs.
Spicy Kick: Add a tablespoon of Sriracha or chili garlic paste to the sauce.
Pineapple Addition: Toss in pineapple chunks for a sweet, tropical flair.

What to Serve with Mongolian Meatballs

These meatballs pair well with a variety of side dishes. Here are a few ideas:

Steamed Jasmine Rice – A classic, neutral base that soaks up the sauce.
Fried Rice – Adds a little more texture and flavor.
Stir-Fried Vegetables – Broccoli, bok choy, and bell peppers complement the richness.
Asian Slaw – Adds a crunchy, tangy contrast to the sweet sauce.
Garlic Noodles – For a cozy, noodle-centric meal.

Frequently Asked Questions

Are Mongolian Meatballs spicy?

By default, they’re sweet and savory with just a mild heat if you add red pepper flakes. You can easily adjust the spice level to your liking.

Can I make these gluten-free?

Yes, use gluten-free breadcrumbs and tamari or coconut aminos instead of soy sauce.

How many meatballs does this recipe make?

This recipe yields approximately 18–20 medium-sized meatballs, depending on how large you roll them.

Can I use store-bought meatballs?

You can use pre-cooked meatballs in a pinch. Just prepare the sauce and simmer them in it until heated through.