These Mongolian Beef Meatballs are super tasty and quick to make! With juicy beef and a sweet soy sauce glaze, they are a hit at any meal or party.
Honestly, who can resist a meatball? I love whipping these up for a snack or serving them with rice for dinner. They disappear fast in my house—grab a few before they’re gone! 😂
Key Ingredients & Substitutions
Ground Beef: I recommend using 80/20 ground beef for the right amount of fat, ensuring juicy meatballs. If you’re looking for a leaner option, ground turkey or chicken works too! Just keep in mind it will be a bit less rich.
Panko Breadcrumbs: These add a nice crunch. If you don’t have panko, regular breadcrumbs can work, though the texture will be slightly denser. Gluten-free breadcrumbs are also an excellent alternative if you’re avoiding gluten.
Soy Sauce: This is essential for flavor. If you’re aiming for a lower sodium version, there are lighter soy sauces available. Consider using tamari for a gluten-free option or coconut aminos for a soy-free alternative.
Brown Sugar: It provides sweetness and balance. If you’re looking to cut down on sugar, honey or maple syrup can replace it, but adjust the quantity as these are sweeter. For a no-calorie option, erythritol or stevia can be used.
How Do I Ensure My Meatballs Are Tender and Juicy?
Getting those meatballs just right is crucial! A key technique is not to overmix the meat mixture. Overworking can make them tough.
- Mix your ingredients gently until combined; a light hand is best.
- Using panko instead of regular breadcrumbs keeps them airy—so don’t skip that!
- After forming, let the meatballs rest for a few minutes before cooking to help them hold their shape.
Cooking them at a medium heat allows for a great browning without cooking them too quickly inside. Trust the process, and you’ll have tender, juicy meatballs waiting for that delicious sauce!
Quick and Easy Mongolian Beef Meatballs
Ingredients You’ll Need:
For the Meatballs:
- 1 lb (450g) ground beef
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/4 cup panko breadcrumbs
- 1 large egg
- 2 green onions, finely chopped (white and light green parts)
- 1 tablespoon soy sauce
- 1/2 teaspoon black pepper
- 1 teaspoon sesame oil (optional)
For the Mongolian Sauce:
- 1/2 cup soy sauce
- 1/2 cup brown sugar (packed)
- 1/4 cup water
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 1 tablespoon sesame oil
To Serve:
- Cooked white rice (jasmine or sushi rice preferred)
- Steamed or roasted broccoli
- Sliced green onions (for garnish)
- Toasted sesame seeds (for garnish)
How Much Time Will You Need?
This recipe takes about 25 minutes total – 10 minutes for preparation and about 15 minutes for cooking. It’s quick enough for a busy weeknight, yet delicious enough for entertaining!
Step-by-Step Instructions:
1. Prepare the Meatballs:
In a mixing bowl, combine the ground beef, minced garlic, grated ginger, panko breadcrumbs, egg, chopped green onions, soy sauce, black pepper, and sesame oil (if using). Mix everything gently until just combined. Avoid overmixing to keep the meatballs nice and tender.
2. Form the Meatballs:
Shape the mixture into meatballs about 1 to 1.5 inches in diameter. Place them on a plate or a baking sheet as you go.
3. Cook the Meatballs:
Heat a large skillet over medium heat and add a little oil. Add the meatballs in batches if needed, browning them on all sides, which will take about 6-8 minutes. The meatballs won’t be fully cooked at this stage, and that’s okay.
4. Make the Mongolian Sauce:
In a small bowl, whisk together the soy sauce, brown sugar, water, minced garlic, and grated ginger until well mixed.
5. Coat Meatballs with Sauce:
Once all the meatballs are browned, return them to the same skillet and pour the soy sauce mixture over them. Bring the sauce to a simmer. Add the sesame oil and slowly whisk in the cornstarch slurry to thicken the sauce. Stir gently to coat the meatballs evenly. Let them simmer for another 2-3 minutes until they’re cooked through and coated in a delicious glaze.
6. Serve:
Place some cooked white rice into bowls. Top off with the Mongolian beef meatballs and the luscious sauce. Add steamed or roasted broccoli on the side for a healthy touch. Don’t forget to garnish with sliced green onions and toasted sesame seeds!
7. Enjoy:
Serve immediately, using chopsticks or forks, and enjoy this quick, flavorful meal that’s sure to please!
This dish brings together tender, juicy beef meatballs with a sweet and savory glaze, perfectly paired with fluffy rice and vibrant broccoli for a balanced, delicious dinner. Enjoy your cooking!
FAQ for Quick and Easy Mongolian Beef Meatballs
Can I Use Ground Turkey or Chicken Instead of Beef?
Absolutely! Ground turkey or chicken can be used for a lighter option. Just keep in mind that the flavor and texture may be slightly different, and the cooking time might be a bit less since leaner meats cook faster.
Can I Make the Meatballs Ahead of Time?
Yes, you can prepare the meatballs ahead of time! Shape them and store them in an airtight container in the refrigerator for up to 24 hours before cooking. You can also freeze them before cooking. Just make sure to thaw them in the fridge overnight before cooking!
How Should I Store Leftover Meatballs?
Store any leftover meatballs in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently on the stove or in the microwave until heated through.
What Can I Use Instead of Panko Breadcrumbs?
If you don’t have panko breadcrumbs, regular breadcrumbs will work, but they may result in a denser texture. You can also use crushed crackers or oats as alternatives. For a gluten-free option, substitute with gluten-free breadcrumbs!
