I love Mongolian beef from Chinese takeout, so when I discovered I could turn those same bold flavors into meatballs, it changed my weeknight dinner game completely. These Mongolian meatballs bring that signature sweet and savory sauce to tender, juicy meatballs that take just 30 minutes from start to finish. I first made this recipe on a busy Tuesday when my family was craving something different but comforting, and it’s been on regular rotation ever since.
Table of Contents
Ingredients for Mongolian Meatballs
When making these meatballs, I recommend using ground beef with about 15-20% fat content for the juiciest results. My go-to is always 85/15 ground beef because leaner meat tends to create dry meatballs. The Shaoxing wine adds authentic flavor, but dry sherry works perfectly as a substitute if that’s what you have in your pantry.
For the Meatballs:
- 1 lb ground beef (I use 85/15 for best texture)
- 2 tablespoons Shaoxing wine (or dry sherry)
- 1 tablespoon soy sauce
- 1 teaspoon chili flakes
- 1/4 teaspoon brown sugar
- 2 cloves garlic (grated)
- 1 teaspoon grated ginger (fresh ginger makes a difference)
- 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 – I always use fresh)
- 2 teaspoons grated ginger
For the Slurry:
- 1 teaspoon cornstarch
- 2 teaspoons water
For Cooking:
- 1 teaspoon canola oil
- 1 green onion (sliced for garnish)
Step-by-Step Instructions
In my experience, beating the meat mixture until it feels sticky is the secret to meatballs that hold together perfectly during cooking. This step might seem small, but it makes all the difference.
Step 1: Combine the ground beef, Shaoxing wine, soy sauce, chili flakes, brown sugar, garlic, and ginger in a medium bowl. Beat the mixture with a wooden spoon or your hands for about 2 minutes until it feels sticky and bouncy. Add the breadcrumbs, egg, and green onions, then mix until everything is fully incorporated.
Step 2: Form the mixture into 24 meatballs, about a heaping tablespoon each. Grease your palms with a small amount of oil to prevent sticking. Roll each portion between your palms until smooth and round.
Step 3: Mix all sauce ingredients in a small bowl, stirring until the brown sugar dissolves completely. In a separate bowl, combine the cornstarch and water for your slurry, mixing well.
Step 4: Heat your large skillet over medium-high heat with the canola oil. Once hot, add the meatballs with space between each one. Cook without moving them for about 3 minutes until the bottoms turn golden brown, then flip 2-3 times until most sides are browned.
Step 5: Reduce heat to medium and push the meatballs to one side. Use paper towels attached to tongs to blot away excess fat from the pan.
Step 6: Pour the sauce into the cleared side of the pan. Cook for 2 minutes, stirring the meatballs to coat them evenly in the thickening sauce.
Step 7: Lower heat to medium-low. Stir the slurry again to redistribute the cornstarch, then swirl it into the sauce. Stir immediately and cook for 1-2 minutes until the sauce thickens and becomes glossy. Remove from heat, garnish with sliced green onions, and serve hot over steamed rice.
Perfect Side Dishes for Mongolian Meatballs
These meatballs have such a rich, savory-sweet profile that they pair beautifully with sides that offer freshness and texture contrast.
Steamed White Rice: The classic pairing that soaks up every drop of that incredible sauce. The neutral base lets the bold meatball flavors shine while providing satisfying bulk to the meal.
Chinese Beef and Broccoli: The slight char and crispy edges of stir-fried broccoli provide a wonderful textural contrast to the tender meatballs, plus the bitterness balances the sweet sauce perfectly.
Street Corn Chicken Rice Bowl: For a fusion approach, the creamy, tangy elements of street corn bring refreshing contrast while the rice base complements the sticky glaze.
Blanched Asparagus: Quick-blanched asparagus spears stay bright green and crisp-tender, offering a light, fresh vegetable option that doesn’t compete with the strong flavors of the main dish.
Korean Ground Beef Bowl: If you love the Asian-inspired flavors in these meatballs, this bowl offers similar sweet and savory notes with a Korean twist.
Pickled Vegetables: Quick-pickled cucumbers, carrots, or radishes bring acidity and crunch that balance the sweet, rich sauce while adding a restaurant-quality touch to your weeknight meal.
Sticky Garlic Chicken Noodles: The noodles soak up the Mongolian sauce beautifully and add substance to turn this into a complete one-bowl meal.
Storage & Serving Tips
Store leftover Mongolian meatballs in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making leftovers even more delicious. They’re perfect for meal prep since they reheat beautifully.
When reheating, I recommend using the stovetop with a splash of water to refresh the sauce and prevent it from becoming too thick. Microwave reheating works too, just add a teaspoon of water and cover to maintain moisture. Heat in 30-second intervals, stirring between each.
These meatballs are incredibly versatile beyond serving over rice. Try them stuffed into a hoagie roll for a meatball sub, pack them for lunch with cauliflower rice, or serve them as an appetizer at your next gathering with toothpicks for easy eating.
FAQs
Can I make these meatballs ahead of time?
Yes! Form the raw meatballs and refrigerate them covered for up to 24 hours before cooking. You can also brown them ahead and finish with the sauce when ready to serve.
What if I don’t have Shaoxing wine?
Dry sherry is the best substitute and works perfectly. In a pinch, you can use a tablespoon of white wine mixed with a teaspoon of rice vinegar.
Can I freeze Mongolian meatballs?
Absolutely. Freeze cooked meatballs with sauce in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop with a splash of water.
Mongolian Meatballs
Ingredients
Equipment
Method
- In a medium-size bowl, combine ground beef, Shaoxing wine, soy sauce, chili flakes, brown sugar, garlic, and ginger. Beat the mixture for about 2 minutes until it feels sticky and bouncy. Add breadcrumbs, egg, and green onions. Mix until fully incorporated.
- Form the mixture into 24 meatballs, about a heaping tablespoon each. Grease your palms with a bit of oil to prevent sticking. Roll each portion between your palms until smooth and round.
- In a small bowl, mix together all sauce ingredients (brown sugar, soy sauce, water, garlic, and ginger), stirring until the sugar dissolves. In another small bowl, combine cornstarch and water for the slurry.
- Heat a large skillet over medium-high heat with canola oil. Once hot, add the meatballs with space between each one. Cook without moving for 3 minutes until bottoms turn golden brown. Flip 2-3 times until most sides are browned, about 5-7 minutes total.
- Reduce heat to medium. Push meatballs to one side of the pan. Use paper towels attached to tongs to remove excess fat from the pan.
- Pour the sauce into the pan. Cook for 2 minutes while stirring the meatballs to coat them evenly in the sauce.
- Turn heat to medium-low. Stir the slurry again to dissolve cornstarch completely, then swirl into the pan. Stir immediately and cook for 1-2 minutes until sauce thickens and becomes glossy. Remove from heat.
- Garnish with sliced green onions and serve hot over steamed rice.
