Mongolian Meatballs are flavorful little bites packed with savory ground meat, garlic, ginger, and a sweet soy-based sauce. They’re tender on the inside and glossy on the outside, with just the right balance of salty and sweet that makes them so addictive.
I love making these because they’re surprisingly easy but taste like something special. Whenever I serve them, people ask for the recipe or seconds right away. A quick tip I have is to get the sauce simmering just enough to thicken—it really helps the meatballs soak up all that good flavor.
My favorite way to enjoy Mongolian Meatballs is over steamed rice with a side of crisp veggies. They’re great for a weeknight dinner or even as party appetizers. Honestly, once you try these, you’ll find yourself thinking of new ways to use that sauce because it’s just that good!
Key Ingredients & Substitutions
Ground Meat: Using a mix of ground beef and pork adds juiciness and flavor. If you prefer leaner meat, ground turkey or chicken work well too.
Garlic and Ginger: Fresh is best here for a bright, zesty punch. If you don’t have fresh ginger, a 1/4 teaspoon of ground ginger can work as a substitute.
Soy Sauce & Hoisin Sauce: Soy sauce creates the salty base, while hoisin adds a sweet, tangy depth. For a gluten-free version, use tamari or coconut aminos instead of soy sauce.
Breadcrumbs: These help bind the meatballs so they hold together nicely. For gluten-free, use crushed rice crackers or gluten-free breadcrumbs.
How Do You Get Meatballs Tender and Packed with Flavor?
Mixing the ingredients gently is key. Overmixing can make meatballs tough. Combine until just blended to keep them tender.
- Use a light hand when stirring the meat mixture.
- Don’t overcrowd the pan when frying; this lets them brown evenly.
- Cook meatballs until browned and cooked through, about 8-10 minutes, turning gently.
- After frying, simmering meatballs in the sauce for a few minutes helps them soak up flavor and stay juicy.
Equipment You’ll Need
- Large mixing bowl – I like it because it gives plenty of space to combine the ingredients thoroughly without making a mess.
- Skillet or frying pan – a non-stick or cast iron skillet helps the meatballs brown evenly and prevents sticking.
- Cooking spoon or spatula – for turning the meatballs gently and stirring the sauce without breaking them apart.
- Measuring cups and spoons – to keep your ingredients accurate and ensure the sauce turns out just right.
- Small bowl – for mixing the cornstarch slurry to thicken the sauce. It’s quick and easy to work with.
Flavor Variations & Add-Ins
- Swap beef and pork mixture for ground turkey or chicken for a leaner option that still tastes great.
- Add chopped water chestnuts or bamboo shoots for crunch and extra texture.
- Stir in a splash of rice vinegar or a pinch of chili flakes for a tangy or spicy twist.
- Use different herbs like cilantro or basil in the sauce to change up the flavor.
How to Make Mongolian Meatballs
Ingredients You’ll Need:
For The Meatballs:
- 1 lb ground beef (or a mix of beef and pork)
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 green onions, finely chopped (white parts for meatballs, green parts for garnish)
- 1/4 cup breadcrumbs
- 1 large egg
- 1 tbsp soy sauce (for meatball mixture)
- 2 tbsp vegetable oil (for frying)
For The Sauce:
- 1/3 cup soy sauce
- 1/3 cup water
- 1/4 cup brown sugar
- 2 tsp hoisin sauce
- 1 tsp sesame oil
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp cornstarch mixed with 1 tbsp water (slurry for thickening)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 15 minutes to cook. You’ll spend time mixing and shaping the meatballs, frying them until golden, and then simmering everything in the delicious sauce. All told, you’ll have a tasty meal ready in around 30 minutes.
Step-by-Step Instructions:
1. Mixing the Meatballs:
In a large bowl, gently combine the ground meat, minced garlic, grated ginger, white parts of the green onions, breadcrumbs, egg, and soy sauce. Mix everything just until combined—don’t overwork the meat so the meatballs stay tender.
2. Shaping & Cooking the Meatballs:
Form your mixture into 1-inch meatballs. Heat the vegetable oil in a large skillet over medium heat. Fry the meatballs in batches so they have room to brown evenly. Turn them occasionally until they’re browned and cooked through, about 8-10 minutes total. Remove from the skillet and set aside.
3. Making the Sauce & Finishing:
In the same skillet, pour out any excess oil leaving about 1 tablespoon. Add the minced garlic and grated ginger for the sauce and sauté for 30 seconds until fragrant. Stir in soy sauce, water, brown sugar, hoisin sauce, and sesame oil. Bring to a simmer.
Slowly mix in the cornstarch slurry and cook until the sauce thickens and becomes shiny. Return the meatballs to the pan and gently toss to coat them in the sauce. Let simmer for 2-3 minutes so the meatballs soak up the flavors.
4. Serving Up:
Transfer the meatballs to a serving dish. Sprinkle with the green parts of the chopped green onions for fresh color and flavor. Serve these Mongolian meatballs hot over steamed rice or with your favorite vegetables.
Can I Use Frozen Meatballs Instead of Fresh?
Yes, you can use frozen meatballs! Just thaw them fully in the fridge overnight and pat dry before frying to avoid excess moisture. The cooking time may be slightly longer to ensure they’re heated through.
Can I Prepare the Meatballs Ahead of Time?
Absolutely! You can shape the meatballs and store them in the fridge for up to 24 hours before cooking. Just cover tightly with plastic wrap to keep them moist.
How Should I Store Leftover Mongolian Meatballs?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water if the sauce has thickened too much.
What Can I Substitute for Hoisin Sauce?
If you don’t have hoisin sauce, you can use oyster sauce or a mix of soy sauce with a little honey and a dash of five-spice powder for a similar sweet-savory flavor.
