These tasty Mongolian Beef Meatballs are packed with flavor and come together in just 30 minutes! Made with ground beef, soy sauce, and sweet brown sugar, they’re perfect for a quick meal.
Who doesn’t love meatballs that are ready in a flash? I like to serve them over rice for a complete dish that makes me feel like a chef without the fuss. Yum!
Key Ingredients & Substitutions
Ground Beef: Use 80/20 ground beef for moist meatballs. If you’re looking for a leaner option, ground turkey or chicken works well too. Just keep in mind that they might be a bit drier, so adjust the breadcrumbs or add a bit of oil.
Breadcrumbs: I typically use plain breadcrumbs, but panko adds a nice crunch! If you’re gluten-free, try crushed rice crackers or gluten-free breadcrumbs for the texture.
Egg: The egg is a binder. If you need an alternative, use a flax egg (1 tbsp ground flaxseed with 2.5 tbsp water) or a quarter of a mashed banana. Both work well to hold the mixture together.
Soysauce: Soy sauce gives that umami flavor. If you’re avoiding soy, coconut aminos or tamari (gluten-free soy sauce) is a great substitute that keeps the taste close.
Brown Sugar: Brown sugar adds depth to the sauce. If you’re out of it, you can use regular granulated sugar or even honey, just reduce the amount a bit since honey is sweeter.
How Do I Ensure My Meatballs Are Perfectly Cooked?
Cooking meatballs can be tricky to get just right. Here’s how to ensure they stay juicy and well-cooked:
- Mix the ingredients gently. Overmixing can lead to tough meatballs, so just combine until everything is incorporated.
- Shape them evenly, about 1 inch in size, to ensure they cook through at the same time.
- Use a baking sheet lined with parchment paper. This prevents sticking and helps achieve a nice brown texture.
- Check for doneness. Meatballs should reach an internal temperature of 160°F (70°C). A meat thermometer is great for this!
30-Minute Mongolian Beef Meatballs
Ingredients You’ll Need:
For the Meatballs:
- 1 lb ground beef
- 1/4 cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1/4 cup green onions, chopped (plus more for garnish)
- 2 tbsp soy sauce
- 1/2 tsp black pepper
For the Sauce:
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 2 tbsp water
- 1 tsp minced garlic
- 1 tsp grated ginger
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry for thickening)
For Serving:
- Cooked white rice
- Steamed broccoli
- Sesame seeds for garnish
How Much Time Will You Need?
This recipe will take about 10 minutes for preparation and 15-20 minutes for cooking, totaling around 30 minutes. You’ll have delicious Mongolian beef meatballs ready to enjoy in no time!
Step-by-Step Instructions:
1. Prepare to Bake:
First, preheat your oven to 400°F (200°C). While it heats, line a baking sheet with parchment paper to make cleanup easier later on.
2. Mix the Meatball Ingredients:
In a large bowl, combine the ground beef, breadcrumbs, egg, minced garlic, grated ginger, chopped green onions, soy sauce, and black pepper. Use your hands or a spatula to mix everything together gently, being careful not to overmix.
3. Shape and Cook the Meatballs:
Shape the meat mixture into small meatballs, about 1 inch in size. Place them evenly spaced on the prepared baking sheet. Bake in the preheated oven for about 15-20 minutes, or until they are browned and cooked through.
4. Make the Mongolian Sauce:
While the meatballs are baking, grab a saucepan and set it over medium heat. Add the soy sauce, brown sugar, water, minced garlic, and grated ginger. Stir everything together until the sugar is dissolved. Bring the mixture to a simmer.
5. Thicken the Sauce:
Once it’s simmering, add the cornstarch slurry to the saucepan. Stir continuously for about 1-2 minutes until the sauce thickens up nicely. Then remove it from the heat.
6. Combine Meatballs and Sauce:
When the meatballs are done baking, carefully transfer them to the saucepan with the sauce. Gently toss everything together so that the meatballs are fully coated in that delicious sauce.
7. Serve It Up:
On each plate, serve the meatballs over a bed of cooked white rice and add a side of steamed broccoli. If you’d like more sauce, drizzle some more over the meatballs.
8. Add the Finishing Touches:
Finally, sprinkle some sesame seeds and extra chopped green onions on top for an extra burst of flavor. Enjoy your tasty meal!
Can I Substitute Ground Beef with Another Meat?
Absolutely! You can use ground turkey, chicken, or even pork. Just be mindful that different meats may change the flavor slightly, so adjust the seasonings if needed. If using lean ground meats, you might want to add a touch of olive oil to keep the meatballs moist.
How Do I Store Leftover Meatballs?
Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. You can reheat them gently in the microwave or on the stovetop. If you want to freeze them, place cooled meatballs in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 3 months.
Can I Make the Sauce Ahead of Time?
Yes! You can prepare the sauce in advance and store it in the fridge for up to 1 week. Just reheat it on the stove over low heat, adding a bit of water if it thickens too much. This can save you time on busy days!
What Can I Use Instead of Breadcrumbs?
If you need a breadcrumb substitute, try using crushed crackers, panko, or even oats. If you’re looking for a gluten-free option, gluten-free breadcrumbs or ground almond flour work great too!
