Mongolian Meatballs Recipe

Introduction

I recently made this Mongolian Meatballs recipe for dinner, and it was an absolute hit! The meatballs are tender and juicy, coated in a deliciously sweet and savory sauce that’s packed with flavors. I served it over steamed rice, and my family couldn’t stop raving about how flavorful and satisfying it was. This dish is so simple to make but tastes like it came straight from a restaurant. If you’re looking for a quick meal that’s packed with bold flavors, this Mongolian Meatballs recipe is a must-try!

Why You’ll Love This Mongolian Meatballs Recipe

These Mongolian Meatballs are not only delicious but incredibly versatile, making them perfect for a weeknight dinner or a special occasion. The sweet and savory sauce perfectly complements the juicy meatballs, creating a comforting and satisfying meal. With just a few ingredients, you can have a flavorful dish ready in under 30 minutes. Whether you’re serving them over rice or alongside vegetables, this recipe is sure to elevate your meal!

Ingredients

For the Meatballs:

• 1 lb (450 g) ground beef
• 2 tbsp Shaoxing wine (or dry sherry)
• 1 tbsp soy sauce
• 1 tsp chili flakes
• 1/4 tsp brown sugar
• 2 cloves garlic, grated
• 1 tsp grated ginger
• 1/2 cup breadcrumbs
• 1 egg
• 4 green onions, chopped

For the Sauce:

• 1/4 cup brown sugar
• 1/4 cup soy sauce
• 1/3 cup water
• 4 cloves garlic, grated
• 2 tsp ginger, grated

For the Slurry:

• 1 tsp cornstarch
• 2 tsp water

For Cooking:

• 1 tsp canola oil
• 1 green onion, sliced (for garnish)

Instructions

Prepare the Meatballs:

1. In a medium bowl, combine the ground beef, Shaoxing wine, soy sauce, chili flakes, brown sugar, grated garlic, and grated ginger. Mix until the mixture feels sticky and slightly bouncy.
2. Add the breadcrumbs, egg, and chopped green onions. Mix until everything is fully incorporated and the mixture is uniform.

Shape the Meatballs:

3. Shape the mixture into 24 heaping tablespoon-sized meatballs using your hands. If the mixture is too sticky, lightly grease your palms with oil to make shaping easier.

Prepare the Sauce and Slurry:

4. In a small bowl, mix the sauce ingredients: brown sugar, soy sauce, water, garlic, and ginger. Stir until the sugar dissolves completely.
5. In another small bowl, combine the slurry ingredients (cornstarch and water) and mix well until smooth.

Cook the Meatballs:

6. Heat a large skillet over medium-high heat and add 1 teaspoon of canola oil. Once hot, add the meatballs to the pan, making sure to leave space between each one.
7. Cook the meatballs without moving them for about 2–3 minutes until the bottom is browned. Flip the meatballs and cook for another 2–3 minutes on each side until most sides are golden brown and cooked through.

Add Sauce and Simmer:

8. Once the meatballs are browned, reduce the heat to medium. Push the meatballs to one side of the skillet, and carefully remove any excess fat with a spoon or paper towel.
9. Pour the prepared sauce into the skillet and stir the meatballs gently to coat them evenly. Let it cook for about 2 minutes to allow the flavors to meld together.

Thicken the Sauce:

10. Stir the slurry again to ensure the cornstarch is dissolved. Swirl the slurry into the pan and stir immediately. Let the sauce thicken for about 1–2 minutes until it reaches your desired consistency.
11. Remove the skillet from heat.

Garnish and Serve:

12. Garnish the meatballs with sliced green onions for a pop of color and added freshness.
13. Serve hot over steamed rice for a complete meal, and enjoy the perfect balance of savory and sweet flavors.

Nutrition Facts (per serving)

• Servings: 6
• Calories per serving: 350 kcal
• Sugar: 15g
• Sodium: 780mg
• Fat: 18g
  • Saturated Fat: 6g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
• Carbohydrates: 28g
  • Fiber: 2g
• Protein: 22g
• Cholesterol: 55mg

Preparation Time

• Prep Time: 20 minutes
• Cook Time: 8 minutes
• Total Time: 28 minutes

How to Serve

• Over steamed rice: The best way to enjoy these Mongolian Meatballs is over a bed of fluffy steamed rice, which helps absorb the flavorful sauce.
• With vegetables: You can also serve the meatballs alongside stir-fried vegetables like broccoli, bell peppers, or snap peas for a more complete meal.
• On their own: If you’re looking for a lighter meal, serve these meatballs on their own with a side of dipping sauce.

Additional Tips

1. Use lean ground beef: If you want a leaner version of these meatballs, opt for lean ground beef or ground turkey. This will still result in a delicious, moist meatball but with less fat.
2. Adjust the spice level: If you prefer a milder version, reduce the chili flakes or leave them out completely. You can also add more for extra heat.
3. Make the meatballs ahead: You can prepare the meatballs a day ahead and store them in the fridge. When ready to cook, just follow the steps for the sauce and simmer.
4. Try different sauces: If you want to experiment, try adding a splash of hoisin sauce or fish sauce to the sauce mix for an even more authentic Mongolian flavor.
5. Use a non-stick skillet: A non-stick skillet helps prevent the meatballs from sticking while browning, making it easier to flip and cook them evenly.

FAQ Section

1. Can I use ground chicken or turkey instead of beef? Yes, ground chicken or turkey will work in this recipe. Just keep in mind that turkey may have a slightly drier texture than beef.
2. Can I make these meatballs ahead of time? Absolutely! You can shape the meatballs and store them in the fridge for up to 24 hours before cooking them. This will save you time on busy days.
3. How can I adjust the sweetness of the sauce? You can increase or decrease the brown sugar to suit your taste. If you prefer a less sweet sauce, reduce the sugar by half.
4. Can I freeze the meatballs? Yes, you can freeze the uncooked meatballs. Simply shape them and place them on a baking sheet in the freezer. Once frozen, transfer them to a freezer bag or container. To cook, just add extra time when cooking the frozen meatballs.
5. Is Shaoxing wine necessary for the recipe? Shaoxing wine adds a deep, rich flavor to the meatballs, but you can substitute it with dry sherry if needed.
6. Can I make the sauce spicier? Yes, you can increase the chili flakes or add some chili paste for an extra spicy kick.
7. What other dishes can I serve with these meatballs? These meatballs go well with a variety of sides like steamed broccoli, stir-fried vegetables, or even a simple salad.
8. Can I use a store-bought sauce for Mongolian Meatballs? While homemade sauce adds more flavor, you can substitute with a store-bought Mongolian sauce if you’re in a pinch.
9. How can I thicken the sauce without cornstarch? You can use arrowroot powder or flour as alternatives to cornstarch, although cornstarch gives the best results for a smooth, glossy sauce.
10. Can I make these meatballs gluten-free? Yes, simply use gluten-free breadcrumbs or omit them altogether and add some extra egg to help bind the mixture.

Conclusion

These Mongolian Meatballs are a fantastic and quick dinner option that’s packed with flavor. The sweet and savory sauce pairs perfectly with the juicy meatballs, making for a satisfying meal that the whole family will love. Whether served over rice or with veggies, this dish is sure to impress. Try it tonight for a delicious, easy-to-make meal that will have everyone coming back for seconds!

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