These Mongolian beef meatballs are quick and full of flavor! Made with ground beef, soy sauce, and a hint of ginger, they’re sure to be a hit at your dinner table.
I love how these meatballs come together in just 30 minutes! Perfect for those busy nights when you want something tasty without spending hours in the kitchen.
Ingredients & Substitutions
Ground Beef: Lean ground beef works well here, but you can use ground turkey or chicken if you want a lighter option. Just keep in mind that turkey tends to be drier, so a bit of olive oil could help.
Breadcrumbs: I like using plain breadcrumbs for this recipe, but you can swap in panko breadcrumbs for extra crunch. If you need a gluten-free option, try almond flour or gluten-free breadcrumbs.
Green Onions: These add a nice fresh flavor. If green onions aren’t available, chives or diced red onions can be good substitutes. Just remember to use less if you choose red onions, as they have a stronger taste.
Soy Sauce: Low-sodium soy sauce is my go-to for better control over saltiness. If you want an alternative, try tamari for a gluten-free option or coconut aminos for a soy-free choice.
Brown Sugar: Light or dark brown sugars are both fine for sweetness. For a healthier twist, you could use honey or maple syrup, but adjust the quantity since they’re sweeter.
How Do I Make Sure My Meatballs Are Just Right?
Making meatballs might seem simple, but there are a few things that can make a big difference. Here’s how to get them just right:
- Don’t overmix your meatball mixture; mix until combined to keep them tender.
- Shaping them evenly helps them cook at the same rate. Use a measuring scoop if you have one!
- Make a small test meatball to check for seasoning before baking the whole batch. Just fry it up quickly in a pan.
How Can I Achieve the Best Mongolian Sauce?
The sauce is very important for flavor, so pay attention to these steps:
- Combine your sauce ingredients in a cold pan and then heat them up. This helps melt the sugar evenly.
- Whisk the cornstarch mixture thoroughly into the sauce to avoid lumps. Stir constantly until it thickens nicely.
- If the sauce gets too thick, you can always add a splash of water to adjust the consistency.
30-Minute Mongolian Beef Meatballs
Ingredients You’ll Need:
For The Meatballs:
- 1 lb ground beef
- 1/4 cup breadcrumbs
- 1/4 cup green onions, finely chopped
- 1 egg
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- Salt and pepper to taste
For The Mongolian Sauce:
- 1/3 cup soy sauce
- 1/4 cup brown sugar
- 1 tbsp hoisin sauce
- 1 tbsp sesame oil
- 1-2 tsp cornstarch mixed with 1 tbsp water (for thickening)
For Serving:
- Cooked white rice
- Steamed or roasted broccoli
- Sesame seeds for garnish
- Extra green onions for garnish
How Much Time Will You Need?
This recipe will take about 30 minutes from start to finish. You’ll spend about 10 minutes preparing the meatballs and sauce, and then about 15-20 minutes baking the meatballs while you cook your rice and broccoli. It’s a quick and tasty meal!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, let’s get your oven ready! Preheat it to 400°F (200°C) and line a baking sheet with parchment paper. This will help keep your meatballs from sticking.
2. Make the Meatball Mixture:
In a large bowl, mix the ground beef, breadcrumbs, chopped green onions, egg, minced garlic, grated ginger, and a sprinkle of salt and pepper. Use your hands or a fork to mix everything together gently until it’s combined but not overworked.
3. Form the Meatballs:
Now, take a scoop of the mixture and form it into balls about 1-1.5 inches in size. Place the meatballs on the prepared baking sheet. Make sure they are spaced out so they cook evenly.
4. Bake the Meatballs:
Put the baking sheet in the preheated oven. Bake the meatballs for about 15-20 minutes, or until they are cooked through and lovely and browned on the outside.
5. Prepare the Mongolian Sauce:
While the meatballs are baking, let’s make the sauce! In a saucepan over medium heat, combine the soy sauce, brown sugar, hoisin sauce, and sesame oil. Stir it all together and bring it to a simmer. This will smell delicious!
6. Thicken the Sauce:
Once it starts bubbling, whisk in the cornstarch mixture. Keep stirring for about 2-3 minutes until the sauce thickens up nicely. If it gets too thick, you can add a splash of water to loosen it up.
7. Combine Meatballs and Sauce:
After the meatballs are done baking, carefully add them to the saucepan with your Mongolian sauce. Gently toss them around to ensure they are well-coated. This is when the magic happens!
8. Serve and Garnish:
Now, it’s time to plate! Serve your meatballs over a bed of cooked white rice, alongside some steamed or roasted broccoli. Sprinkle with sesame seeds and some extra chopped green onions for a pop of freshness.
9. Enjoy!
Dig in and enjoy your delicious 30-minute Mongolian Beef Meatballs! You’ve earned it!
Can I Use Ground Turkey or Chicken Instead of Beef?
Yes, ground turkey or chicken can be substituted for ground beef! Keep in mind that these meats tend to be leaner, so you may want to add an extra tablespoon of oil or some grated cheese to maintain moisture and flavor.
How Can I Make This Recipe Gluten-Free?
To make this recipe gluten-free, use gluten-free breadcrumbs and tamari or a gluten-free soy sauce instead of regular soy sauce. These simple swaps will keep the dish delicious while accommodating gluten sensitivities!
Can I Prepare the Meatballs in Advance?
Absolutely! You can prepare the meatballs ahead of time and store them in the refrigerator for up to 24 hours before baking. If you want to freeze them, place the uncooked meatballs on a baking sheet to freeze individually, then transfer them to a freezer bag. Bake them directly from frozen, adding a few extra minutes to the cooking time.
What is the Best Way to Store Leftover Meatballs?
Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. You can also freeze them for up to 3 months. To reheat, simply warm them in the microwave or on the stovetop with a bit of the Mongolian sauce to keep them moist!
