Mongolian meatballs bring the flavors of classic Mongolian beef into a quick and easy ground meat format. The meatballs bake in a hot oven while a sticky, savory sauce simmers on the stove.
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This dish takes about 30 minutes from start to finish. It requires minimal prep work and relies on pantry staples like soy sauce, hoisin, and brown sugar to build a thick glaze.
Why You'll Love This Recipe
- Baking the meatballs at a high temperature ensures they brown quickly without drying out
- Mixing the binder ingredients before adding the beef prevents overworking the meat
- Simmering the sauce in a wide skillet helps it reduce to a thick glaze in just a few minutes
Essential Ingredients
- Ground beef: A 93 percent lean ground beef works well here. It has enough fat for flavor but will not leave large pools of grease on the baking sheet.
- Panko breadcrumbs: These light, airy breadcrumbs help bind the meat. You can use standard plain breadcrumbs if that is what you have on hand.
- Soy sauce: Choose a low-sodium variety to keep the salt levels balanced, as the oyster and hoisin sauces also contain sodium.
- Oyster sauce: This adds a deep, savory umami flavor. Look for it in the Asian aisle of most major grocery stores.
- Brown sugar: Light or dark brown sugar will work. It provides the sweetness that balances the salty soy sauce.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Make the meatball mixture: Stir the breadcrumbs, egg, aromatics, and spices together in a large bowl first. Add the ground beef and use your hands to incorporate it gently. Mixing the wet ingredients first ensures the spices are evenly distributed without overworking the beef.
Bake the meatballs: Roll the meat mixture into small, bite-sized portions and arrange them on a parchment-lined baking sheet. Bake them in a hot oven until they are browned and cooked through. A digital thermometer inserted into the center should read 160°F (71°C).
Prepare the sauce: Whisk all the sauce ingredients together in a large skillet over medium-high heat. Let the mixture come to a simmer, then reduce the heat to low. Stir it frequently for a few minutes until the sauce reduces and thickens slightly.
Coat and serve: Add the baked meatballs directly into the skillet with the warm sauce. Toss them gently until each meatball is coated in the sticky glaze. Top with sesame seeds and sliced green onions.
You Must Know
- Use a digital meat thermometer to ensure the meatballs reach a safe internal temperature of 160°F (71°C)
- Using wet hands makes rolling the meatball mixture easier and prevents the meat from sticking to your palms
- You can substitute ground turkey or ground pork for the beef if you prefer
Serving Ideas
Serve these meatballs over steamed white rice, cauliflower rice, or fresh noodles to soak up the extra sauce. Steamed broccoli or sautéed snap peas make good vegetable sides.
Storing & Reheating
Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 4 days. You can freeze the cooked meatballs and sauce together for up to 3 months. Thaw overnight in the refrigerator and reheat gently in a skillet over low heat until the meat reaches 160°F (71°C).
FAQ
Can I make these meatballs ahead of time?
You can mix and roll the meatballs a day in advance. Store them covered in the refrigerator until you are ready to bake them.
Why are my meatballs tough?
Tough meatballs usually happen when the meat is mixed too vigorously. Mix the beef in gently just until the ingredients are distributed.
How can I make this gluten-free?
Swap the panko for gluten-free breadcrumbs and use tamari instead of soy sauce. Check your oyster and hoisin sauce labels to ensure they are certified gluten-free.
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📖 Recipe Card
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Mongolian Meatballs
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Baked ground beef meatballs tossed in a sweet and savory soy ginger sauce on the stovetop.
Ingredients
- 1 pound (450 g) lean ground beef
- 1/2 cup (25 g) panko breadcrumbs
- 3 green onions, thinly sliced (white parts only, reserve greens for garnish)
- 1 large egg
- 1 tablespoon minced garlic
- 1 tablespoon low-sodium soy sauce
- 1/2 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon white pepper
- 1/2 cup (120 ml) water
- 1/3 cup (70 g) packed brown sugar
- 1/4 cup (60 ml) low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 4 cloves garlic, grated
- 2 teaspoons grated fresh ginger
- 2 teaspoons toasted sesame oil
- 1/8 teaspoon crushed red pepper flakes
- 1/8 teaspoon white pepper
- 2 teaspoons toasted sesame seeds
- Reserved green onion tops
Instructions
- Preheat the oven to 450°F (230°C). Line a large rimmed baking sheet with parchment paper.
- In a large bowl, combine the panko breadcrumbs, white parts of the green onions, egg, minced garlic, 1 tablespoon soy sauce, salt, 1/4 teaspoon red pepper flakes, and 1/4 teaspoon white pepper. Mix well.
- Add the ground beef to the bowl. Use your hands to gently mix everything together until just combined. Do not overmix.
- Shape the mixture into small meatballs, using about 1 1/2 tablespoons of meat for each. Place them on the prepared baking sheet.
- Bake for 8 to 10 minutes, or until the meatballs are browned and reach a safe internal temperature of 160°F (71°C) on a meat thermometer.
- While the meatballs bake, combine the water, brown sugar, 1/4 cup soy sauce, oyster sauce, hoisin sauce, grated garlic, ginger, sesame oil, 1/8 teaspoon red pepper flakes, and 1/8 teaspoon white pepper in a large skillet.
- Place the skillet over medium-high heat and whisk until the sugar dissolves. Bring the liquid to a simmer.
- Reduce the heat to low and let the sauce simmer for 5 to 6 minutes, stirring frequently, until it thickens slightly.
- Transfer the cooked meatballs to the skillet. Toss them in the sauce until well coated. Garnish with sesame seeds and the reserved green onion tops before serving.
Notes
- Use a digital meat thermometer to ensure the meatballs reach a safe internal temperature of 160°F (71°C).
- Using wet hands makes rolling the meatball mixture easier and prevents the meat from sticking to your palms.
- You can substitute ground turkey or ground pork for the beef if you prefer.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baked and Stovetop
- Cuisine: Asian-American
