Mongolian Meatballs Recipe: A Sweet and Savory Twist for Any Occasion

There’s something undeniably comforting about tender meatballs simmering in a sticky, savory sauce. Now imagine those meatballs elevated with bold Asian-inspired flavors—sweet, salty, garlicky, and just a hint of heat. This Mongolian Meatballs recipe is your go-to for cozy nights at home, game day appetizers, or impressing guests at your next potluck. Inspired by the ever-popular Mongolian beef dish, this recipe captures the essence of Chinese-American fusion cuisine and delivers it in bite-sized, crowd-pleasing form.

The inspiration for these meatballs comes from a love of bold, umami-packed sauces and a desire to turn a classic takeout favorite into something just a bit more versatile. Whether served over rice for a hearty dinner or on toothpicks for a party platter, these Mongolian Meatballs deliver every time.

Why You’ll Love This Recipe

• Flavor-packed: A combination of soy sauce, garlic, ginger, and brown sugar creates a beautifully balanced sauce.

• Versatile serving options: Serve them as appetizers, over noodles, with jasmine rice, or tucked inside lettuce wraps.

• Freezer-friendly: Great for meal prep or planning ahead for a gathering.

• Family-friendly: Kids and adults alike will love these sweet-savory bites.

Ingredients

For the Meatballs:

• 1 lb ground beef (80/20 recommended)

• ½ lb ground pork (optional but adds juiciness)

• ½ cup panko breadcrumbs

• 1 large egg

• 3 green onions, finely chopped

• 3 cloves garlic, minced

• 1 tablespoon fresh ginger, grated

• 1 tablespoon soy sauce

• 1 teaspoon sesame oil

• ½ teaspoon black pepper

• ¼ teaspoon salt

For the Mongolian Sauce:

• ½ cup low-sodium soy sauce

• ⅓ cup brown sugar, packed

• ½ cup water

• 1 tablespoon hoisin sauce (optional for extra depth)

• 2 teaspoons cornstarch

• 2 teaspoons water (for slurry)

• 4 cloves garlic, minced

• 1 tablespoon fresh ginger, grated

• 2 teaspoons rice vinegar

• 1 tablespoon sesame oil

• ½ teaspoon red pepper flakes (adjust to taste)

For Garnish (optional):

• Sliced green onions

• Toasted sesame seeds

• Thinly sliced red chilies

How to Make Mongolian Meatballs

Step 1: Make the Meatballs

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a large mixing bowl, combine ground beef, ground pork, panko breadcrumbs, egg, green onions, garlic, ginger, soy sauce, sesame oil, pepper, and salt.

3. Mix until just combined—avoid over-mixing to keep the meatballs tender.

4. Scoop and shape the mixture into 1½-inch balls (about 1½ tablespoons each) and place them on the prepared baking sheet.

5. Bake for 15-18 minutes, or until the meatballs are browned and cooked through.

Step 2: Make the Mongolian Sauce

1. While the meatballs are baking, whisk together soy sauce, brown sugar, water, hoisin sauce (if using), rice vinegar, and sesame oil in a bowl.

2. In a saucepan over medium heat, sauté garlic and ginger in a splash of oil until fragrant (about 1-2 minutes).

3. Pour in the sauce mixture and bring it to a gentle simmer.

4. Mix cornstarch and water in a small bowl to create a slurry, then stir it into the sauce.

5. Cook for 2-3 minutes, until the sauce has thickened into a glossy glaze.

Step 3: Combine and Finish

1. Once the meatballs are done, transfer them to the sauce and toss to coat thoroughly.

2. Let them simmer for a few minutes in the sauce to absorb flavor.

3. Garnish with green onions, sesame seeds, or chilies if desired.

4. Serve immediately or keep warm in a slow cooker set on low for parties.

Tips for the Best Mongolian Meatballs

• Mix gently: Over-mixing can make the meatballs dense. Combine until just incorporated.

• Use a meat blend: Ground beef and pork together yield juicier, more flavorful meatballs.

• Don’t skip the aromatics: Fresh garlic and ginger are key to authentic flavor.

• Make ahead: You can form the meatballs in advance and refrigerate them for up to 24 hours before baking.

• Double the sauce: Love extra sauce over rice? Simply double the sauce ingredients.

Serving Suggestions

These Mongolian Meatballs are incredibly adaptable. Here are some ways to enjoy them:

• Appetizer Style: Serve with toothpicks and extra sauce on the side.

• Over Rice: Perfect with steamed jasmine or basmati rice to soak up the sauce.

• With Noodles: Try them with lo mein or rice noodles for a heartier dish.

• Lettuce Wraps: Serve in butter lettuce cups with shredded carrots and cucumber.

• Bowl Meal: Add to a grain bowl with quinoa, steamed broccoli, and edamame.

How to Store and Reheat

Refrigerator: Store leftover meatballs in an airtight container for up to 4 days.

Freezer: Cool completely, then freeze in a freezer-safe bag or container. Best used within 2 months.

Reheat: Warm in a saucepan over low heat or microwave in 30-second intervals, stirring in between. Add a splash of water if the sauce has thickened too much.

Variations to Try

• Turkey or Chicken Meatballs: Lighten up with ground turkey or chicken, though be careful not to overcook as lean meats dry out faster.

• Gluten-Free: Use gluten-free panko and tamari instead of regular soy sauce.

• Vegetarian Option: Substitute with plant-based ground meat alternatives. You can also try using mashed chickpeas or lentils with breadcrumbs for a meat-free version.

• Spicier Version: Add sriracha or chili garlic sauce to the Mongolian sauce.

What Makes Mongolian Sauce Unique?

Mongolian sauce is characterized by its balance of sweet and salty with a savory backbone. The combination of soy sauce, brown sugar, garlic, and ginger is classic in Chinese-American cuisine and offers the perfect balance of umami and sweetness. Though it’s not traditionally Mongolian, the name “Mongolian” in this context refers more to a style popularized in American Chinese restaurants rather than an authentic Mongolian dish.

Perfect for Every Occasion

Whether it’s a weeknight dinner, a family gathering, or a holiday party, Mongolian Meatballs can adapt to fit the mood. Their sweet-and-savory appeal makes them especially popular with kids, while the rich, flavorful glaze is satisfying enough for adults to crave seconds.

• Game day snack? Keep them warm in a slow cooker and let guests help themselves.

• Holiday buffet? Serve them on a platter with festive garnishes.

• Simple weeknight meal? Pair them with steamed vegetables and rice.

No matter the occasion, these meatballs deliver on taste and ease.

Print