If there’s one dish that fills your kitchen with irresistible aromas and delivers punchy, crave-worthy flavors, it has to be this Mongolian Meatballs Recipe. Perfectly tender meatballs infused with fragrant ginger and garlic, swimming in a sweet-savory sauce that clings like a dream, this recipe always steals the show. Whether you’re cooking for a crowd or treating yourself, these Mongolian meatballs bring a delightful balance of heat, umami, and a hint of sweetness that makes every bite unforgettable.
Ingredients You’ll Need
Gathering just the right ingredients for the Mongolian Meatballs Recipe is simpler than you might think, but each one plays a vital role in creating the perfect harmony of flavor and texture. From the juicy ground beef to the punchy ginger and the sweet soy-based sauce, every part is essential.
- 1 lb ground beef: Choose fresh, quality beef for juicy, tender meatballs.
- 2 tbsp Shaoxing wine (or dry sherry): Adds a subtle depth and complexity to the meat.
- 1 tbsp soy sauce: Provides the rich, salty base flavor.
- 1 tsp chili flakes: Brings just the right amount of warmth to brighten the dish.
- 1/4 tsp brown sugar: Balances the chili with a touch of sweetness.
- 2 cloves garlic, grated: Infuses the meatballs with fragrant garlic aroma.
- 1 tsp grated ginger: Adds a fresh, slightly spicy zing.
- 1/2 cup breadcrumbs: Helps binder the meat, keeping meatballs tender.
- 1 egg: Binds the mixture together perfectly.
- 4 green onions, chopped: Adds a mild onion flavor and color.
- 1/4 cup brown sugar (for sauce): Sweetens the sauce for that iconic Mongolian flavor.
- 1/4 cup soy sauce (for sauce): The heart of the sauce’s umami richness.
- 1/3 cup water: Adjusts the sauce consistency.
- 4 cloves garlic, grated (for sauce): Boosts the garlic punch in the sauce.
- 2 tsp ginger, grated (for sauce): Freshens the sauce with zingy notes.
- 1 tsp cornstarch: Thickens the sauce to glossy perfection.
- 2 tsp water (for slurry): Combines with cornstarch for thickening.
- 1 tsp canola oil: For cooking the meatballs without sticking.
- 1 green onion, sliced (for garnish): Adds a fresh, vibrant finish.
How to Make Mongolian Meatballs Recipe
Step 1: Prepare the Meatball Mixture
Start by combining the ground beef with Shaoxing wine, soy sauce, chili flakes, brown sugar, garlic, and ginger in a medium bowl. Mix everything gently until the mixture feels sticky and has a slight bounce, indicating it’s ready to hold together beautifully. Then fold in breadcrumbs, the egg, and chopped green onions, mixing just until incorporated to keep the meatballs tender.
Step 2: Shape the Meatballs
Using your hands, form the mixture into 24 heaping tablespoon-sized meatballs. To make shaping easier and prevent sticking, lightly grease your palms with a bit of oil. These meatballs should feel compact but not overworked, ensuring they remain juicy once cooked.
Step 3: Make the Sauce Base and Slurry
Mix the sauce ingredients—brown sugar, soy sauce, water, grated garlic, and ginger—in a small bowl until the sugar dissolves completely. In another small bowl, stir together the cornstarch and water to create a slurry, which will be used later to thicken the sauce perfectly.
Step 4: Brown the Meatballs
Heat a large skillet over medium-high heat with a teaspoon of canola oil until it’s hot and shimmering. Arrange the meatballs in the pan with some space around each and let them cook undisturbed until the bottom forms a beautiful golden crust. Flip them 2 to 3 times to ensure all sides get a nice brown color and caramelized flavor.
Step 5: Add the Sauce
Turn the heat down to medium and push the meatballs to one side of the pan. Carefully remove any excess fat with a spoon or paper towel, then pour in the prepared sauce. Gently stir the meatballs to coat them evenly with sauce, letting everything simmer together for about 2 minutes to meld flavors.
Step 6: Thicken the Sauce and Finish Cooking
Lower the heat to medium-low. Stir the cornstarch slurry once more to ensure it’s completely mixed, then swirl it into the skillet. Quickly stir to combine and allow the sauce to thicken to a luscious, glossy coating that clings to the meatballs. Once thickened, remove from heat to keep the meatballs perfectly tender.
Step 7: Garnish and Serve
Top with freshly sliced green onions for a bright pop of color and fresh crunch. Serve these hot and saucy Mongolian meatballs over steamed rice, and prepare for a plate full of pure joy with every bite.
How to Serve Mongolian Meatballs Recipe
Garnishes
The chopped green onions sprinkled over the top not only add vibrant color but also provide a fresh oniony bite that contrasts beautifully with the rich sauce. For a little extra zing, a light drizzle of toasted sesame oil or a sprinkle of toasted sesame seeds makes an excellent final touch.
Side Dishes
These Mongolian meatballs shine alongside simple steamed jasmine or basmati rice, which perfectly soaks up the sauce. For some greens, stir-fried bok choy or sautéed snap peas add crisp texture and contrast. A quick Asian-style cucumber salad with rice vinegar and a pinch of sugar is also a refreshing partner for this dish.
Creative Ways to Present
Try serving the meatballs on a bed of rice noodles for a noodle bowl experience, topped with fresh herbs like cilantro or Thai basil for an aromatic twist. They also make fantastic sliders inside soft buns with a touch of crunchy slaw, transforming the classic Mongolian Meatballs Recipe into party-ready finger food.
Make Ahead and Storage
Storing Leftovers
Leftover Mongolian meatballs can be stored in an airtight container in the refrigerator for up to 3 days. Make sure to cool them completely before sealing to maintain their texture and flavor freshness.
Freezing
If you want to keep them longer, these meatballs freeze well. Arrange them on a baking sheet to freeze individually before transferring to a freezer-safe bag or container. They’ll keep their best quality for up to 3 months, ready to be reheated when you need a quick meal.
Reheating
To reheat, gently warm the meatballs and sauce in a skillet over medium heat, stirring occasionally until heated through and the sauce is glossy again. Avoid microwaving to prevent drying out, but if necessary, cover loosely and heat in short bursts, stirring in between.
FAQs
Can I use ground pork or chicken instead of beef?
Absolutely! Ground pork or chicken can be substituted to create a different flavor profile, though beef offers a richer, juicier texture. Just be mindful that leaner meats may need a touch more oil or moisture to keep the meatballs tender.
What is Shaoxing wine and can I substitute it?
Shaoxing wine is a traditional Chinese cooking wine that adds complexity and depth to dishes. If you don’t have it, dry sherry is a great substitute. For a non-alcoholic option, you can use a mix of water and a splash of rice vinegar or apple juice.
How spicy is this Mongolian Meatballs Recipe?
The chili flakes bring a mild warmth that highlights the flavors without overwhelming. You can easily adjust the heat by adding more or less chili flakes depending on your preference.
Can I prepare the meatballs ahead of time?
Yes, you can mix and shape the meatballs a few hours ahead and keep them covered in the fridge before cooking. This makes the cooking process quicker, especially when you’re short on time.
What if I don’t have cornstarch for the sauce thickener?
If you don’t have cornstarch, you can use arrowroot powder or flour as alternatives, but cornstarch gives the best glossy finish with less cloudiness. Just adjust the quantity slightly to get the right thickness.
Final Thoughts
There’s something truly special about this Mongolian Meatballs Recipe that wins hearts every time. From the simple yet flavorful ingredients to the satisfying sauce that ties everything together, it’s a dish that invites you to savor every bite. Give it a try—you’ll want to make it again and again, sharing the joy of these delicious meatballs with all your loved ones.
Print
Mongolian Meatballs Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 meatballs (serves 6-8)
- Category: Main Dish
- Method: Frying
- Cuisine: Mongolian
Description
These Mongolian Meatballs feature tender ground beef meatballs flavored with Shaoxing wine, soy sauce, ginger, and garlic, cooked to a golden brown in a skillet and coated in a sweet and savory Mongolian-inspired sauce. Perfectly balanced with a hint of heat from chili flakes, these meatballs make an easy, flavorful dish to serve over steamed rice for a satisfying meal.
Ingredients
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
Sauce
- 1/4 cup brown sugar
- 1/4 cup soy sauce
- 1/3 cup water
- 4 cloves garlic, grated
- 2 tsp grated ginger
Slurry
- 1 tsp cornstarch
- 2 tsp water
Cooking
- 1 tsp canola oil
- 1 green onion, sliced (for garnish)
Instructions
- Prepare the meatball mixture: In a medium bowl, combine ground beef, Shaoxing wine, soy sauce, chili flakes, brown sugar, grated garlic, and grated ginger. Mix thoroughly until the mixture feels sticky and slightly bouncy, indicating even incorporation of ingredients. Next, add breadcrumbs, egg, and chopped green onions to the mixture and combine well to ensure all ingredients are evenly distributed.
- Form the meatballs: Using your hands, shape the mixture into 24 heaping tablespoon-sized meatballs. To make shaping easier and prevent sticking, lightly grease your palms with a small amount of oil.
- Mix the sauce and slurry: In a small bowl, stir together the brown sugar, soy sauce, water, grated garlic, and grated ginger until the sugar dissolves completely. In a separate small bowl, mix the cornstarch and water to create a slurry and set aside.
- Cook the meatballs: Heat a large skillet over medium-high heat and add the canola oil. Once hot, add the meatballs spaced apart so they don’t touch. Cook undisturbed until the bottoms are browned. Flip them 2-3 times to achieve a golden brown on most sides without breaking the meatballs.
- Add the sauce: Lower the heat to medium. Push the meatballs to one side of the skillet, then carefully remove excess fat from the pan with a spoon or paper towel. Pour the prepared sauce into the skillet, then gently stir the meatballs to coat them evenly. Let cook for about 2 minutes to allow the flavors to meld.
- Thicken the sauce: Reduce the heat to medium-low. Stir the cornstarch slurry to ensure the cornstarch is fully dissolved, then swirl it into the skillet. Stir immediately and continuously until the sauce thickens, coating the meatballs nicely. Remove the skillet from heat once the sauce has reached the desired consistency.
- Garnish and serve: Sprinkle the sliced green onions over the meatballs for a fresh finish. Serve the Mongolian meatballs hot over steamed rice to complete the meal.
Notes
- For easier shaping, keep your hands slightly oiled to prevent sticking.
- Use fresh grated ginger and garlic for the best flavor.
- Adjust chili flakes according to your spice preference.
- Serve with steamed jasmine or basmati rice for an authentic experience.
- Leftover meatballs can be refrigerated for up to 3 days and reheated gently in a skillet.
