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
Scale
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.
