Mongolian Meatballs are a delicious twist on classic meatballs, packed with flavorful spices and coated in a tasty, slightly sweet soy-based sauce. These little bites are juicy on the inside and sticky-sauce-coated on the outside, making every bite a perfect mix of savory and a hint of sweetness. They’re great whether you’re serving them as an appetizer or part of a main meal.
I love making Mongolian Meatballs because they come together fast and fill the house with a wonderful aroma. The sauce is something special—thick enough to cling to the meatballs but not too heavy, with just the right balance of garlic and ginger flavors that make me want to eat more every time. I like to add a sprinkle of green onions on top for a fresh pop of color and crunch.
One of my favorite ways to enjoy these meatballs is over a bed of steamed rice or noodles, soaking up all that tasty sauce. I’ve also found that they’re perfect for parties or family dinners because everyone can grab a meatball and enjoy a bite full of flavor. They’re comfort food with a little bit of excitement, and I always appreciate how easy they are to prepare but still impress everyone at the table.
Key Ingredients & Substitutions
Ground Meat: I like using a mix of beef and pork for juicy, tender meatballs. If you prefer leaner meat, all beef or turkey works fine too, but the texture might be a bit firmer.
Baking Binder: Breadcrumbs help hold meatballs together and keep them soft. If gluten-free is needed, try crushed rice crackers or gluten-free breadcrumbs instead.
Green Onions, Garlic & Ginger: These give fresh, aromatic flavors typical in Mongolian dishes. Fresh is best, but garlic or ginger paste can work in a pinch.
Soy Sauce & Brown Sugar: They create the base of the sauce—a good mix of salty and sweet. Use low-sodium soy sauce to reduce saltiness or coconut aminos for a soy-free option. Brown sugar can be swapped for honey or maple syrup for a different sweetness type.
Hoisin Sauce: Optional but adds a lovely depth and richness. If you don’t have hoisin, a small splash of oyster sauce or extra soy sauce can fill in.
Cornstarch Slurry: Used to thicken the sauce and give it that perfect glossy finish. You can use arrowroot powder as a substitute if preferred.
How Do You Make Juicy, Well-Browned Meatballs That Don’t Fall Apart?
Getting meatballs juicy and perfectly browned takes a little care:
- Mix Gently: Stir the ingredients until just combined. Overmixing can make meatballs dense.
- Size Matters: Make them about 1 to 1.5 inches across for even cooking — smaller ones may dry out, bigger ones need longer cooking.
- Heat and Oil: Use medium-high heat and enough oil to get the pan hot and the meatballs browned. Don’t crowd the pan; cook in batches to avoid steaming.
- Turn Carefully: Brown all sides for a nice crust, but don’t press down on them or they lose juices.
- Check Doneness: Meatballs should reach 160°F inside or be cooked through with no pink. Let them rest a few minutes if needed.
Equipment You’ll Need
- Large mixing bowl – perfect for combining all the meatball ingredients easily.
- Cookie scoop or spoon – helps size the meatballs evenly for uniform cooking.
- Skillet or frying pan – for browning the meatballs; non-stick or cast-iron works great.
- Whisk – for mixing the sauce ingredients smoothly, especially the cornstarch slurry.
- Measuring cups and spoons – to get the right proportions of ingredients for flavor balance.
- Serving dish or bowl – to present the meatballs beautifully after cooking.
Flavor Variations & Add-Ins
- Use ground chicken or turkey for a leaner version, which still stays tender with the right moisture.
- Mix in chopped water chestnuts or bell peppers for extra crunch and sweetness.
- Add a splash of rice vinegar or sesame oil in the sauce for a tangy or toasted flavor.
- Top with chopped peanuts or cashews for added texture and nutty flavor.
Mongolian Meatballs
Ingredients You’ll Need:
For the Meatballs:
- 1 lb (450g) ground beef (or a mix of beef and pork)
- 1/4 cup breadcrumbs
- 1/4 cup finely chopped green onions (white and light green parts)
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 large egg
- 1 tbsp soy sauce
- 1/2 tsp black pepper
- 1/4 tsp salt
- 1 tbsp vegetable oil (for frying)
For the Mongolian Sauce:
- 1/2 cup soy sauce
- 1/4 cup water
- 1/4 cup brown sugar (packed)
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp hoisin sauce (optional for extra depth)
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry for thickening)
For Garnish:
- 2 green onions, sliced thinly on a bias
- 1 tsp toasted sesame seeds (white and black mixed if available)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10 minutes to cook, so you’ll have delicious Mongolian Meatballs ready in around 25 minutes—perfect for a quick and tasty meal or appetizer.
Step-by-Step Instructions:
1. Make the Meatball Mixture:
In a large bowl, add the ground beef, breadcrumbs, chopped green onions, minced garlic, grated ginger, egg, soy sauce, salt, and black pepper. Mix everything gently with your hands or a spoon until just combined. Try not to overmix so the meatballs stay tender.
2. Shape the Meatballs:
Use your hands or a small scoop to form the mixture into meatballs about 1 to 1.5 inches wide. You should get around 12 to 16 meatballs. Set them aside on a plate.
3. Cook the Meatballs:
Heat the vegetable oil in a large skillet over medium-high heat. Add the meatballs carefully in batches—avoid crowding the pan. Cook the meatballs, turning occasionally, until they are browned on all sides and fully cooked through, about 6 to 8 minutes. Transfer cooked meatballs to a plate and keep warm.
4. Make the Sauce:
In the same skillet, pour in the soy sauce, water, brown sugar, minced garlic, grated ginger, and hoisin sauce (if using). Bring the mixture to a gentle simmer over medium heat.
5. Thicken the Sauce:
Stir the cornstarch and water slurry again, then slowly pour it into the simmering sauce while stirring constantly. Cook for 1 to 2 minutes until the sauce thickens and becomes shiny and smooth.
6. Coat the Meatballs:
Return the meatballs to the skillet with the sauce. Gently toss the meatballs in the thick sauce until they’re all evenly coated and heated through.
7. Garnish & Serve:
Transfer the saucy meatballs to a serving bowl. Sprinkle with the sliced green onions and toasted sesame seeds for a fresh, crunchy finish. Serve the Mongolian Meatballs hot over steamed rice or noodles, or enjoy them as a tasty appetizer.
Can I Use Frozen Meatballs for This Recipe?
Yes! If using frozen meatballs, thaw them completely in the fridge overnight before cooking. You can brown them in the skillet and then proceed with the sauce as usual to get that sticky, flavorful coating.
Can I Make These Meatballs Ahead of Time?
Absolutely! Prepare and cook the meatballs in advance, then store them in an airtight container in the fridge for up to 2 days. When ready to eat, reheat gently in the sauce on the stove to keep them moist and flavorful.
What Can I Substitute for Soy Sauce?
If you need a soy-free option, use coconut aminos as a 1:1 substitute. For low-sodium needs, opt for a low-sodium soy sauce. These swaps keep the umami flavor with less salt or allergens.
How Should I Store Leftovers?
Keep leftover meatballs and sauce in an airtight container in the fridge for up to 3 days. Reheat on the stove or microwave until warmed through, stirring occasionally to maintain saucy goodness.
