I love Asian-inspired comfort food that comes together fast. These Mongolian meatballs deliver all that sticky, sweet satisfaction without the stress of a complicated dinner. I started making this version when I needed something my kids would actually get excited about on busy weeknights, and it quickly became a weekly request in our house.
Table of Contents
Ingredients for Mongolian Meatballs
I always keep these ingredients on hand because this recipe has become such a weeknight staple in our home. The key to getting that restaurant-quality sauce is using low-sodium soy sauce and fresh ginger. I learned this the hard way after my first attempt turned out way too salty. Trust me on the ingredient quality here because it makes all the difference. This recipe makes about 40-45 meatballs and serves 6 people.
For the Meatballs:
- 2 pounds ground beef (80/20 works best for juicy meatballs)
- 4 green onions (finely chopped, plus more for serving) – I recommend using both white and green parts
- 2 inch fresh ginger (grated or 2 tablespoons ginger paste) – My preference is fresh ginger for the best flavor
- 6 cloves garlic (minced or grated)
- 1 head broccoli (cut into florets)
- 1 tablespoon olive oil
- Kosher salt and pepper to taste
For the Sauce:
- 1 tablespoon vegetable oil
- 1 cup low-sodium soy sauce – In my experience, regular soy sauce makes this too salty
- 1 cup brown sugar
- 4 cloves garlic (minced)
- 2 tablespoons ginger (minced)
- ⅔ cup water
- 1 tablespoon rice wine vinegar
- 1/2 teaspoon red pepper flakes (adjust to your spice preference)
- 2 tablespoons cornstarch (whisked with 1/2 cup water) – I usually double-whisk this to prevent lumps
For Garnish:
- 3 green onions (thinly sliced)
- Sesame seeds
Step-by-Step Instructions
I recommend prepping all your ingredients before you start because this recipe moves quickly once you begin. In my experience, having everything ready makes the process smooth and stress-free. Pro tip: start your rice at the same time you preheat the oven so everything finishes together.
Step 1: Preheat your oven to 450 degrees F and line a baking sheet with foil or parchment paper for easy cleanup. This high heat is essential for getting nicely browned meatballs without frying.
Step 2: In a large bowl, combine the ground beef, green onions, ginger, and garlic. Season generously with salt and pepper, then mix gently until just combined. Overmixing makes tough meatballs, so stop as soon as everything is incorporated. Using a cookie scoop or tablespoon, portion and roll the mixture into 1-inch balls (you should get about 40-45 meatballs) and place them on one side of your prepared baking sheet.
Step 3: Toss the broccoli florets with olive oil, salt, and pepper on the other side of the baking sheet. Bake everything together for 15 minutes until the meatballs reach an internal temperature of 160°F and are nicely browned, and the broccoli is tender with lightly charred, crispy edges.
Step 4: While the meatballs bake (this happens simultaneously), heat vegetable oil in a 12-inch skillet over medium-high heat. Add the soy sauce, brown sugar, garlic, ginger, water, rice wine vinegar, and red pepper flakes. Stir frequently and let this bubble and reduce while the meatballs cook, stirring occasionally to prevent sticking.
Step 5: Whisk the cornstarch with water until completely smooth, then pour it into your simmering sauce. Keep stirring as the sauce thickens into that signature glossy coating, about 2 to 3 minutes. The sauce should coat the back of a spoon when ready. Remove from heat.
Step 6: Add your cooked meatballs directly to the skillet and toss until each meatball is coated in that beautiful sticky sauce. Serve immediately over rice or noodles, topped with sliced green onions and sesame seeds, with the roasted broccoli on the side.
Perfect Pairings for Mongolian Meatballs
These meatballs are rich and flavorful, so I like serving them with sides that provide balance and texture contrast.
Steamed Jasmine Rice: The fluffy, slightly fragrant rice soaks up that incredible sauce perfectly and provides a neutral base that lets the meatballs shine. This is my go-to pairing every time.
Cauliflower Fried Rice: For a lighter, low-carb option that still feels satisfying, cauliflower rice adds bulk without weighing you down. It works especially well if you’re watching your carb intake but still want that takeout experience.
Sesame Noodles: Tossing these meatballs with chilled sesame noodles creates an amazing hot-and-cold contrast that’s perfect for warmer weather. The noodles also help stretch the meal if you’re feeding a crowd.
Asian Cucumber Salad: The cool, crisp, tangy cucumber salad cuts through the richness of the sweet sauce beautifully. I always make this when I need something refreshing alongside heavier dishes.
Stir-Fried Vegetables: Quick-cooked vegetables with garlic add another layer of Asian flavor while providing that satisfying crunch and nutritional boost. It takes just 5 minutes to prepare while your meatballs rest.
Korean Ground Beef Bowl: If you love these flavors, try this similar Asian-inspired ground beef dish that’s equally quick and delicious.
Keep It Fresh
Store leftover meatballs and sauce separately in airtight containers in the refrigerator for up to 4 days. I recommend this because the meatballs stay firmer when stored without the sauce. Reheat the meatballs in the microwave or in a skillet over medium heat, then toss with fresh sauce or leftover sauce warmed separately.
For longer storage, freeze the cooked meatballs without sauce for up to 3 months in freezer-safe bags. Pro tip: flash freeze them on a baking sheet first, then transfer to bags so they don’t stick together. Thaw overnight in the refrigerator before reheating and tossing with freshly made sauce.
These meatballs also work beautifully as appetizers, similar to these cheesy meatball subs. Just stick a toothpick in each one and serve them on a platter at your next gathering. They disappear fast, so consider making a double batch.
FAQs
Can I use ground turkey instead of beef?
Absolutely! Ground turkey, chicken, or pork all work well in this recipe. Just keep in mind that leaner meats may result in slightly drier meatballs, so consider adding a tablespoon of oil to the meat mixture for moisture.
Why is my sauce not thickening?
Make sure you’re whisking the cornstarch and water together completely before adding it to the sauce, and let it simmer for the full 2-3 minutes after adding. If it’s still thin, mix another tablespoon of cornstarch with 2 tablespoons of water and add gradually while stirring.
Can I make this ahead of time?
You can prep the meatballs and roll them up to 24 hours in advance, storing them covered in the refrigerator. The sauce is best made fresh, but you can make it while the meatballs bake for perfect timing coordination.
Mongolian Meatballs
Ingredients
Equipment
Method
- Preheat the oven to 450 degrees F. Line a baking sheet with foil or parchment paper. Pro tip: start your rice at the same time so everything finishes together.
- In a large bowl, combine the ground beef, green onions, ginger, and garlic. Season with salt and pepper. Mix until just combined, being careful not to overmix. Using a cookie scoop or tablespoon, portion and roll the mixture into 1-inch balls (you should get about 40-45 meatballs) and place them on one side of the prepared baking sheet.
- Add the broccoli florets to the other side of the baking sheet and toss with 1 tablespoon olive oil, salt, and pepper. Transfer to the oven and bake for 15 minutes until the meatballs reach an internal temperature of 160 degrees F and are nicely browned, and the broccoli is tender with lightly charred, crispy edges.
- While the meatballs bake (this happens simultaneously), heat vegetable oil in a 12-inch skillet over medium-high heat. Add the soy sauce, brown sugar, garlic, ginger, water, rice wine vinegar, and red pepper flakes. Stir frequently and let this bubble and reduce while the meatballs cook, stirring occasionally to prevent sticking.
- Whisk together cornstarch with 1/2 cup water until completely smooth, then add to your sauce. Continue stirring as the sauce thickens, about 2 to 3 minutes. The sauce should coat the back of a spoon when ready. Remove from the heat.
- Add the cooked meatballs to the skillet of sauce and toss until each meatball is coated in sauce.
- Serve the meatballs and remaining sauce over bowls of rice topped with additional green onions and sesame seeds. Serve the broccoli on the side.
