Easy Mongolian Meatballs Recipe

I found a Mongolian meatball method that makes a sweet, savory sauce cling to each meatball, and as a fan of Uncommon Dinner Recipes I had to share it.

I stumbled on these Easy Mongolian Meatballs when I wanted something different for weeknights. Ground beef soaks up a sticky, slightly sweet sauce thanks to brown sugar and it becomes something you’ll actually look forward to eating after a long day.

It’s not the same as spaghetti meatballs and it’s way more interesting, so I keep bringing it out when friends stop over. It sits comfortably as a Meatball Entree yet also reads like Uncommon Dinner Recipes for anybody bored of the usual.

There’s a bit of sweet, a bit of bite, and it’s oddly addictive.

Ingredients

• Ground beef: Main protein, fills you up, adds fat for flavor, choose lean for less greasy bites.
• Panko breadcrumbs: Light texture keeps meatballs tender, adds carbs, absorb juices without getting soggy at all.
• Soy sauce: Brings salty umami, adds sodium and depth, low sodium version reduces overall saltiness.
• Brown sugar: Sweetens and makes glaze sticky, simple carbs that caramelize and balance salty soy flavors.
• Garlic: Sharp aromatic, gives savory punch, small amounts offer antioxidants and big flavor boost.
• Ginger: Fresh warmth, zesty brightness cuts richness, aids digestion slightly, not too spicy or overpowering.
• Green onions: Crisp, mild oniony crunch for garnish, adds color, tiny fiber and vitamins, fresh finish.

Ingredient Quantities

• 1 lb (450 g) ground beef, or mix beef and pork if you want
• 1/3 cup (35 g) panko breadcrumbs or plain breadcrumbs
• 1 large egg, lightly beaten
• 1 tbsp soy sauce for the meat
• 1 tsp sesame oil for the meat
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 green onions, finely chopped, whites for the meat
• 1 clove garlic, minced, for the meat
• 1 tsp grated fresh ginger, for the meat
• 1/3 cup (80 ml) low sodium soy sauce for the sauce
• 1/3 cup (70 g) packed brown sugar
• 1/2 cup (120 ml) beef broth or water
• 3 cloves garlic, minced, for the sauce
• 1 tbsp grated fresh ginger, for the sauce
• 1 tbsp hoisin sauce if youve got it
• 1 tbsp cornstarch plus 2 tbsp cold water for slurry
• 1 tbsp vegetable oil for frying
• 1 tsp toasted sesame oil for finishing
• 2 green onions, sliced, greens for garnish
• 1 tsp sesame seeds, optional
• Cooked white rice or noodles for serving, optional

How to Make this

Equipment Needed

1. Large mixing bowl for the meat, egg, panko and seasonings
2. Measuring cups and spoons for the soy sauce, brown sugar, broth and cornstarch
3. Large nonstick or cast iron skillet to fry the meatballs
4. Small saucepan to simmer and thicken the sauce
5. Wooden spoon or silicone spatula for stirring and scraping pans
6. Chef’s knife and cutting board to chop green onions, garlic and ginger
7. Small bowl and fork to mix the cornstarch slurry
8. Tongs or slotted spoon plus a plate lined with paper towels to drain the meatballs

FAQ

Easy Mongolian Meatballs Recipe Substitutions and Variations

• Ground beef (1 lb)
  • Ground pork or a pork and beef mix, juicier and cooks the same.
  • Ground turkey or chicken, leaner so add a little oil or extra egg so meatballs dont get dry.
  • Plant based ground (Beyond, Impossible), great for a vegetarian swap but chill the mix so balls hold together better.
• Panko or plain breadcrumbs (1/3 cup)
  • Crushed saltine crackers or crushed Ritz, same binder effect and adds flavor.
  • Old fashioned oats, pulsed a few times in a blender, good for a gluten free friendly texture.
  • Almond flour, use less and watch moisture since it soaks up liquid faster.
• Brown sugar (1/3 cup)
  • Coconut sugar, almost 1 to 1 and slightly less sweet with a caramel note.
  • Honey or maple syrup, use about 3 quarters the amount and reduce other liquids a touch.
  • White sugar plus a teaspoon of molasses, mixes gives that classic brown sugar flavor.
• Cornstarch slurry (1 tbsp cornstarch plus 2 tbsp cold water)
  • Arrowroot powder, use same amount for a clear glossy sauce and dont boil too long.
  • Tapioca starch, works well and keeps sauce glossy, use same ratio.
  • All purpose flour slurry, use 2 times the amount of flour and cook a bit longer to remove raw taste.

Pro Tips

1) dont overmix the meat or youll end up with dense chewy meatballs, mix until ingredients just come together then stop, chilling the formed balls for 20-30 minutes helps them hold shape and fry evenly.

2) get a really good sear by using a hot pan and not crowding it, if they crowd the pan theyll steam not brown, brown bits on the pan = flavor, so deglaze with the broth before adding the sauce to scoop up all that goodness.

3) if you use panko, pulse it a few seconds in the blender or soak briefly in a tablespoon of milk so it binds better, regular breadcrumbs will hold more moisture so adjust the egg/breadcrumb ratio if the mix feels too wet or too dry.

4) always taste and balance the sauce — too sweet, add a splash of rice vinegar or lime, too salty, add a little water or more brown sugar, add the sesame oil at the end for aroma not while simmering, and toast the sesame seeds for extra nuttiness.