Easy Mongolian meatballs

Easy Mongolian meatballs came into my life when I was getting tired of the same old meatball routine. Don’t get me wrong – I love a good Italian meatball, but sometimes you need something different to shake things up.

The first time I made these, I was skeptical about how well that sweet and savory Mongolian sauce would work with meatballs instead of beef strips. But watching those perfectly browned meatballs get coated in that glossy, ginger-garlic sauce changed my mind completely. The sauce clings to every curve and crevice, and when you bite in, you get that tender meat with just a hint of spice from the chili flakes, all wrapped up in sweetness from the brown sugar. What makes this recipe so appealing is how quickly it comes together – you’re shaping meatballs and they’re in the pan within minutes, no waiting around for ovens to preheat. The whole thing takes less than 30 minutes, which means these easy Mongolian meatballs work perfectly for those nights when you need something impressive without the stress. Let’s get cooking.

What You’ll Discover About Easy Mongolian Meatballs

This dish takes the familiar comfort of meatballs and gives them an Asian-inspired twist that makes dinner feel special without adding complicated steps. The combination of time-tested meatball technique with bold Mongolian flavors creates something that pleases everyone at the table.

• Comes together quickly enough for busy weeknights at under 30 minutes
• Balances sweet and savory flavors in every bite
• Offers a fun twist on both traditional meatballs and Mongolian beef
• Uses reliable techniques that work consistently every time
• Works beautifully for meal prep throughout the week
• Tastes even better as leftovers the next day
• Goes from scratch to table with minimal fuss

Understanding Your Ingredients

Ground beef forms the base of these meatballs. I always choose a slightly fattier blend instead of super lean because it keeps the meatballs juicy and prevents them from drying out during cooking.

Shaoxing wine adds depth to the meat mixture. This Chinese cooking wine brings a subtle complexity, though dry sherry works perfectly as a substitute if that’s what you have.

Breadcrumbs help bind everything together while keeping the texture tender. Half a cup gives you meatballs that hold their shape without becoming dense or heavy.

Brown sugar creates the signature sweet coating in the sauce. A quarter cup balances perfectly with the salty soy sauce for that classic Mongolian flavor profile.

Fresh ginger provides that warm, spicy note that defines Asian cooking. Grating it fine helps distribute the flavor evenly throughout both the meatballs and the sauce.

Garlic appears in both the meatballs and the sauce, building layers of savory flavor. Fresh cloves make all the difference compared to jarred or powdered versions.

Cornstarch slurry thickens the sauce to that perfect glossy consistency. Mixing it with water before adding prevents lumps and ensures smooth results.

The Method That Works

Step 1. In a medium-size bowl, combine the ground beef with Shaoxing wine, soy sauce, chili flakes, brown sugar, garlic, and ginger, beating the mixture until the meat starts feeling sticky and bouncy in texture.

Step 2. Add the breadcrumbs, egg, and chopped green onions to the bowl and mix until everything incorporates fully and evenly throughout the meat.

Step 3. Through trial and error, I learned that greasing your palms with a bit of oil makes forming the meatballs much easier – shape the mixture into 24 heaping tablespoon-sized portions using your hands.

Step 4. In a small bowl, mix together all the sauce ingredients, stirring until the sugar dissolves completely into the liquid.

Step 5. Combine the cornstarch and water in another small bowl, mixing well to create a smooth slurry without any lumps.

Step 6. Heat your large skillet over medium-high heat with 1 teaspoon of oil until it’s hot, then add the meatballs with some space between each one.

Step 7. Betty always says not to touch the meatballs until the bottoms turn brown – this takes patience but creates better browning and prevents them from falling apart.

Step 8. Flip the meatballs 2 to 3 times during cooking until most sides show that golden brown color that adds so much flavor.

Step 9. Turn the heat to medium and move the browned meatballs to one side of the pan, then use a spoon or paper towels with tongs to remove excess fat.

Step 10. Pour the prepared sauce into the pan and cook for 2 minutes, stirring the meatballs constantly to coat them evenly in the sauce.

Step 11. Turn the heat to medium-low, stir the cornstarch slurry again to make sure it’s completely dissolved, then swirl it into the pan.

Step 12. Stir immediately after adding the slurry and let everything cook until the sauce thickens to that perfect glossy consistency, then remove from heat.

Step 13. Garnish your easy Mongolian meatballs with sliced green onions and serve hot over steamed rice as a satisfying main dish.

Making the Most of Leftovers

Store cooled meatballs in an airtight container in the refrigerator where they’ll keep well for up to 4 days. The sauce continues to flavor the meatballs as they sit, making leftovers something to look forward to.

These meatballs freeze beautifully for meal prep – place them in a freezer-safe airtight container where they’ll keep for up to 3 months. Thaw overnight in the refrigerator before reheating.

When ready to enjoy, reheat gently on the stovetop over medium-low heat until warmed through, or use the microwave, heating in short bursts and stirring between intervals to ensure even heating.

Perfect Partners for Mongolian Meatballs

These meatballs create a satisfying main dish, but the right accompaniments turn dinner into a complete meal with varied textures and flavors.

Sticky Garlic Chicken Noodles – The garlic noodles complement the Mongolian flavors perfectly.

High Protein Sticky Garlic Chicken Noodles – Another noodle option with similar Asian-inspired flavors.

Crispy Chilli Beef Fried Rice – Fried rice makes an excellent side for these meatballs.

Asian Inspired Beef Cabbage Skillet – The Asian flavors work beautifully together.

Chinese Beef and Broccoli – Classic Chinese side dish pairs wonderfully with Mongolian meatballs.

Mongolian Beef Meatballs – Another Mongolian-style meatball variation for comparison.

Serve these easy Mongolian meatballs over steamed white rice to soak up all that delicious sauce. Pair with roasted or blanched vegetables like asparagus, broccoli, or cauliflower for added nutrition and texture. For something different, pile the meatballs into a hoagie or hot dog roll with Chinese coleslaw, pickled shallots, or pickled vegetables for a fusion sandwich. Make sure to get plenty of sauce on whatever vegetables you serve alongside.

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