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

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These Mongolian Meatballs are tender, juicy, and coated in a sticky, sweet-savory sauce packed with garlic, ginger, and soy. Perfect as an appetizer, party snack, or main dish over rice or noodles, they bring big flavor in every bite and are always a crowd favorite.

Ingredients

Scale

For the meatballs:

  • 1 lb ground beef

  • ½ lb ground pork (optional, for added 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 sauce:

  • ½ cup low-sodium soy sauce

  • ⅓ cup brown sugar, packed

  • ½ cup water

  • 1 tablespoon hoisin sauce (optional)

  • 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 (optional)

For garnish (optional):

  • Sliced green onions

  • Toasted sesame seeds

  • Sliced red chilies

Instructions

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

  • In a large bowl, combine the ground beef, ground pork, breadcrumbs, egg, green onions, garlic, ginger, soy sauce, sesame oil, black pepper, and salt. Mix just until combined.

  • Form into 1½-inch meatballs and place on the prepared baking sheet.

  • Bake for 15–18 minutes, until cooked through and lightly browned.

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

  • In a saucepan over medium heat, sauté garlic and ginger for 1–2 minutes until fragrant.

  • Add the sauce mixture and bring to a simmer.

  • Stir in the cornstarch slurry (cornstarch mixed with water) and cook until thickened, about 2–3 minutes.

  • Add red pepper flakes if using, then reduce heat to low.

  • Once meatballs are done, transfer them into the sauce and toss to coat evenly. Let them simmer for a few minutes.

  • Garnish with green onions, sesame seeds, and chilies if desired.

  • Serve hot as an appetizer or over rice/noodles for a meal.

Notes

  • Use ground turkey or chicken for a lighter option.

  • Make the meatballs ahead and refrigerate or freeze until ready to cook.

  • Double the sauce if serving over rice or noodles for extra flavor.

  • These reheat well and are great for meal prep or party menus.

Find it online: https://cookingworthy.com/mongolian-meatballs-recipe-a-sweet-and-savory-twist-for-any-occasion/