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

Description

Sweet, savory, and packed with umami flavor, Mongolian Meatballs are a fun and easy twist on the classic takeout-style Mongolian beef. Perfect for dinners, appetizers, or party platters, these meatballs are coated in a rich soy-based sauce with hints of garlic, ginger, and brown sugar.

Ingredients

Scale

For the Meatballs:

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

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 sesame oil
1 tablespoon cornstarch mixed with 2 tablespoons water
1/4 teaspoon red pepper flakes (optional)

Garnish:

Sliced green onions
Toasted sesame seeds

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
In a large bowl, mix together the ground meat, breadcrumbs, egg, green onions, garlic, ginger, soy sauce, sesame oil, salt, and pepper until just combined.
Scoop and shape the mixture into 1- to 1.5-inch meatballs. Arrange them evenly on the prepared baking sheet.
Bake for 18–20 minutes or until fully cooked through and lightly browned. Set aside.
In a medium saucepan over medium heat, combine soy sauce, brown sugar, water, rice vinegar, garlic, and ginger. Stir and bring to a gentle simmer.
Add the cornstarch slurry and stir continuously until the sauce thickens (about 2–3 minutes). Stir in sesame oil and red pepper flakes if using.
Transfer the baked meatballs to the saucepan and gently toss to coat them evenly with the sauce. Let them simmer together for another 2–3 minutes.
Serve immediately, garnished with sliced green onions and sesame seeds.

Notes

For a lighter version, use ground turkey or chicken.
You can pan-sear the meatballs instead of baking if preferred.
Make a double batch and freeze extras for future meals.
The sauce can be made in advance and stored in the fridge for up to 5 days.

Prep Time: 15 minutes
Cook Time: 25 minutes