These Mongolian Beef Meatballs are super tasty and cook quickly in just 30 minutes! Made with ground beef, soy sauce, and a hint of ginger, they’re packed with flavor.
Ideal for busy weeknights, these meatballs are great over rice or noodles. I love making extra to have for lunch the next day—trust me, you won’t have leftovers! 😄
Key Ingredients & Substitutions
Ground Beef: I recommend using a mixture of lean and fatty ground beef for juicy meatballs. If you’re looking for healthier options, try ground turkey or chicken. Plant-based ground meat also works for a vegetarian version.
Bread Crumbs: Regular breadcrumbs are great, but if you want a gluten-free option, use gluten-free breadcrumbs or crushed gluten-free crackers. For extra flavor, try panko breadcrumbs, which add a nice crunch.
Green Onions: Fresh green onions are perfect for adding a mild onion flavor. If you don’t have them, you can substitute with chives or finely chopped onion, but adjust the quantity to avoid overpowering the dish.
Soy Sauce: This is key for flavor. If you’re reducing sodium, opt for low-sodium soy sauce. Coconut aminos offer a soy-free alternative, making it suitable for those with dietary restrictions.
Sesame Oil: This adds a nutty flavor to the sauce. If you don’t have it, use olive oil, but keep in mind that you’ll miss that distinct sesame taste. Toasted sesame oil is even better if you can find it!
How Do You Get the Meatballs Just Right?
Forming meatballs can be tricky, but with a few simple steps, you’ll have them perfect every time. Start by mixing the ingredients gently—over-mixing can lead to tough meatballs. Aim for a texture that’s cohesive but still tender.
- Use a small scoop or your hands to shape the meat mixture into balls about 1 inch in diameter.
- Make sure to leave some space between them on the baking sheet to ensure even cooking.
- Keep an eye on the oven time; they should be golden brown, but avoid overcooking to keep them juicy.
30-Minute Mongolian Beef Meatballs
Ingredients You’ll Need:
For the Meatballs:
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup green onions, finely chopped
- 2 cloves garlic, minced
- 1 egg
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp soy sauce
For the Sauce:
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup water
- 1 tsp ginger, grated
- 1 tbsp cornstarch
- 1 tbsp sesame oil
For Serving:
- Steamed rice
- Broccoli, steamed
- Sesame seeds, for garnish
- Extra green onions, sliced, for garnish
How Much Time Will You Need?
This recipe takes about 30 minutes from start to finish! You’ll spend approximately 10 minutes preparing the ingredients and mixing the meatballs, and then about 15-20 minutes baking them. While they’re in the oven, you can whip up the sauce. So quick and easy!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 400°F (200°C). This ensures that your meatballs will bake evenly and get a nice, golden brown color when they are ready!
2. Make the Meatball Mixture:
In a large mixing bowl, combine the ground beef, breadcrumbs, chopped green onions, minced garlic, egg, salt, black pepper, and soy sauce. Use your hands or a spoon to mix everything together until it’s well combined. Don’t overmix—just make sure everything is incorporated!
3. Form the Meatballs:
Shape the mixture into meatballs, about 1 inch in diameter. This is a fun part! Place the meatballs on a baking sheet lined with parchment paper to keep them from sticking.
4. Bake the Meatballs:
Now, pop the baking sheet into your preheated oven and bake the meatballs for 15-20 minutes, or until they are cooked through and have a nice brown color.
5. Prepare the Sauce:
While the meatballs are baking, it’s time to make the sauce. In a medium saucepan, mix together the soy sauce, brown sugar, water, grated ginger, and sesame oil. Heat the mixture over medium heat until it starts to simmer.
6. Thicken the Sauce:
In a small bowl, create a cornstarch slurry by mixing the cornstarch with a little cold water. Stir this slurry into the simmering sauce and continue cooking for another 2-3 minutes, or until the sauce thickens to your liking.
7. Toss the Meatballs:
Once the meatballs are done baking, take them out of the oven and toss them in the sauce until they are fully coated. This ensures every bite has that delicious flavor!
8. Serve It Up:
Serve the meatballs over a bed of steamed rice with a side of steamed broccoli. This makes for a colorful and tasty meal!
9. Add the Finishing Touches:
Lastly, sprinkle sesame seeds on top and add some sliced green onions for a fresh garnish. This adds a nice crunch and extra flavor!
10. Enjoy!
Dig in and savor your homemade Mongolian Beef Meatballs. You’ll love how delicious and easy this dish is!
Can I Use Ground Turkey or Chicken Instead of Beef?
Absolutely! You can substitute ground turkey or chicken for the beef in this recipe. Just keep in mind that the flavor and texture will be slightly different. Ensure you cook them through to an internal temperature of 165°F (74°C) for safety.
How Can I Make the Sauce Spicier?
If you’d like to add some heat to your sauce, consider including red pepper flakes or a splash of sriracha. Start with 1/4 teaspoon of red pepper flakes and adjust to taste as you simmer the sauce.
How Do I Store Leftover Meatballs?
Store any leftover meatballs in an airtight container in the fridge for up to 3 days. To freeze, place them on a baking sheet to freeze individually, then transfer to a freezer-safe bag for up to 3 months. Thaw in the fridge overnight before reheating!
Can I Prep the Meatballs Ahead of Time?
Yes, you can prepare the meatball mixture a day in advance! Form the meatballs, place them on a baking sheet, cover with plastic wrap, and keep them in the fridge. When you’re ready to cook, just bake them from the fridge without needing to let them come to room temperature first.
