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Easy Mongolian meatballs

Easy Mongolian Meatballs

Tender meatballs in a sweet, savory Mongolian sauce that makes a quick and super-satisfying meal. Ready in less than 30 minutes with bold Asian-inspired flavors.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef for meatballs
  • 2 tablespoons Shaoxing wine or dry sherry, for meatballs
  • 1 tablespoon soy sauce for meatballs
  • 1 teaspoon chili flakes for meatballs
  • 1/4 teaspoon brown sugar for meatballs
  • 2 cloves garlic grated, for meatballs
  • 1 teaspoon grated ginger for meatballs
  • 1/2 cup breadcrumbs for meatballs
  • 1 egg for meatballs
  • 4 green onions chopped, for meatballs
  • 1/4 cup brown sugar for sauce
  • 1/4 cup soy sauce for sauce
  • 1/3 cup water for sauce
  • 4 cloves garlic grated, for sauce
  • 2 teaspoons ginger grated, for sauce
  • 1 teaspoon cornstarch for slurry
  • 2 teaspoons water for slurry
  • 1 teaspoon canola oil for cooking
  • 1 green onion sliced, for garnish

Equipment

  • Medium-size bowl
  • small bowls
  • large skillet
  • Spoon or kitchen paper towels with tongs

Method
 

  1. In a medium-size bowl combine ground beef, Shaoxing wine, soy sauce, chili flakes, brown sugar, garlic and ginger. Beat until the meat starts to feel sticky and bouncy.
  2. Add the breadcrumbs, egg, and green onions. Mix until fully incorporated.
  3. Form the mixture into 24 heaping tablespoon sized meatballs using your hands. For easy forming, grease your palm with a bit of oil.
  4. Add the sauce ingredients to a small bowl. Mix to dissolve the sugar completely.
  5. Combine the slurry ingredients in a small bowl and mix well.
  6. Heat a large skillet over medium high heat with 1 teaspoon of oil until hot. Add the meatballs with some space in between.
  7. Cook without touching until the bottom turns brown. Flip the meatballs 2 to 3 times, until most of the sides turn golden brown.
  8. Turn to medium heat. Move the browned meatballs to one side of the pan. Remove excess fat that collects in the pan.
  9. Pour the sauce into the pan. Cook for 2 minutes while stirring the meatballs to coat them evenly.
  10. Turn to medium low heat. Stir the slurry again to dissolve the cornstarch completely and swirl into the pan.
  11. Stir immediately and let cook until the sauce thickens. Remove the pan from the heat.
  12. Garnish with sliced green onions and serve hot over steamed rice.
Etekcity Food Kitchen Scale - Kitchen Equipment Recommendation

Notes

Use slightly fattier blend of meat for juicier meatballs. Can use ground chicken, pork, or turkey instead of beef. Can use store-bought meatballs as shortcut. Browning is key for flavor. Beat meat until sticky before adding other ingredients.
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