Name: Mongolian Meatballs Recipe
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: Chinese
Ingredients: 1 lb ground beef; 2 tablespoons Shaoxing wine (or dry sherry); 1 tablespoon soy sauce; 1 teaspoon chili flakes; 1/4 teaspoon brown sugar; 2 cloves garlic, grated; 1 teaspoon grated ginger; 1/2 cup breadcrumbs; 1 egg; 4 green onions, chopped; 1/4 cup brown sugar; 1/4 cup soy sauce; 1/3 cup water; 4 cloves garlic, grated; 2 teaspoons ginger, grated; 1 teaspoon cornstarch; 2 teaspoons water; 1 teaspoon canola oil; 1 green onion, sliced, for garnish

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I absolutely adore sharing my Mongolian Meatballs Recipe with friends and family because it brings together bold, savory flavors and a touch of sweetness that always hits the spot. The juicy meatballs glazed in a rich, homemade Mongolian sauce feel indulgent without being complicated to make, which is why this dish has grown to be one of my absolute favorites for both weeknight dinners and special occasions alike. I can’t wait for you to try it and see how easily it becomes a staple in your kitchen.

Why You’ll Love This Mongolian Meatballs Recipe

What really captivates me about this Mongolian Meatballs Recipe is the vibrant balance of flavors it delivers. The garlic and ginger infuse a fresh, aromatic punch, while the combination of soy sauce and brown sugar creates a luscious, slightly sweet glaze that clings perfectly to each tender bite. The subtle heat from chili flakes adds just enough kick without overpowering the dish, making every mouthful incredibly satisfying and crave-worthy.

On top of the amazing taste, I genuinely love how straightforward the preparation is. From mixing the seasoned ground beef to simmering the sauce, it all comes together in less than half an hour. This recipe shines whether you’re feeding a crowd at a casual party or just whipping up something delicious for your family on a busy night. It stands out because the flavors feel complex but the cooking process is refreshingly uncomplicated, which keeps me coming back to it again and again.

Ingredients You’ll Need

The image shows a white pan filled with about fifteen shiny, caramelized meatballs covered in a thick dark brown sauce. The sauce looks sticky and glistens under the light. The meatballs have a slightly rough texture and are garnished with small pieces of green onion and white sesame seeds scattered on top. A wooden spoon is partially visible at the bottom right, stirring or resting in the sauce. The background surface under the pan has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its simple, authentic ingredients that each play a crucial role in building that signature Mongolian flavor and meaty texture. From savory to sweet to spicy, each component contributes to an unforgettable dish that feels both hearty and vibrant.

1 lb ground beef: The juicy base of the meatballs, providing great flavor and texture.
2 tablespoons Shaoxing wine (or dry sherry): Adds a subtle depth and complexity to the beef.
1 tablespoon soy sauce: Essential for salty umami richness in both meat and sauce.
1 teaspoon chili flakes: Gives a gentle heat that livens up the flavor profile.
1/4 teaspoon brown sugar: Adds a slight sweetness that balances the savory ingredients.
2 cloves garlic, grated: Provides fresh aroma and pungency throughout the dish.
1 teaspoon grated ginger: Brings a zingy brightness that complements garlic wonderfully.
1/2 cup breadcrumbs: Helps bind the meatballs and keep them tender.
1 egg: Acts as a natural binder for the meat mixture.
4 green onions, chopped: Adds freshness and a mild onion flavor inside the meatballs.
1/4 cup brown sugar: For the sauce, creating a sticky, caramelized glaze.
1/4 cup soy sauce: Forms the savory backbone of the sauce.
1/3 cup water: To balance and thin the sauce just right.
4 cloves garlic, grated: Intensifies the sauce’s flavor with pungency.
2 teaspoons ginger, grated: Adds warmth and complexity to the sauce.
1 teaspoon cornstarch: Used in the slurry to thicken the sauce beautifully.
2 teaspoons water: For mixing with cornstarch to create the thickening slurry.
1 teaspoon canola oil: For frying the meatballs to a golden, crispy exterior.
1 green onion, sliced, for garnish: Adds a fresh, vibrant finishing touch.

Directions

Step 1: In a medium-sized bowl, combine the ground beef with Shaoxing wine, soy sauce, chili flakes, brown sugar, grated garlic, and ginger. Use your hands or a spoon to beat the mixture until the meat feels sticky and bouncy, indicating the proteins are well developed.

Step 2: Add the breadcrumbs, egg, and chopped green onions to the meat mixture. Stir everything together gently but thoroughly until fully incorporated.

Step 3: Form the mixture into 24 heaping tablespoon-sized meatballs. To make this easier and prevent sticking, grease your palms with a little bit of oil before rolling each meatball.

Step 4: In a small bowl, combine the sauce ingredients — brown sugar, soy sauce, water, grated garlic, and ginger — mixing well until the brown sugar dissolves completely.

Step 5: Mix the slurry ingredients (cornstarch and water) in a separate small bowl until smooth and set aside.

Step 6: Heat a large skillet over medium-high heat with 1 teaspoon of canola oil until shimmering hot. Place the meatballs in the pan spaced apart, and cook without moving them until the bottoms are browned, about 3-4 minutes. Flip the meatballs 2 to 3 times so they brown evenly on most sides.

Step 7: Turn the heat down to medium. Push the browned meatballs to one side of the pan. Use a spoon or kitchen paper towels to remove excess fat that has collected in the pan, which helps keep the sauce from becoming greasy.

Step 8: Pour the prepared sauce over the meatballs, stirring gently to coat them evenly. Let the sauce cook for 2 minutes over medium heat so the flavors meld together.

Step 9: Stir the slurry again and swirl it gently into the pan. Immediately stir continuously as the sauce thickens and coats the meatballs nicely. Once thickened, remove the skillet from heat.

Step 10: Garnish the meatballs with sliced green onions and serve hot, ideally over freshly steamed white rice to soak up all that delicious sauce.

Servings and Timing

This Mongolian Meatballs Recipe makes about 24 meatballs, serving roughly 6 to 8 people depending on portion size. The prep time is around 10 minutes, and the cooking time is approximately 18 minutes, bringing your total time to about 28 minutes from start to finish. No resting time is needed, so you can dive right in once they’re cooked.

How to Serve This Mongolian Meatballs Recipe

A white pan filled with round, shiny meatballs covered in a thick, dark brown sauce. The meatballs are arranged closely together, showing a cooked, caramelized texture with small green herb bits sprinkled on top. A wooden spoon is partially inside the pan on the right side. The pan is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

I love serving these Mongolian meatballs steaming hot over a bed of fluffy jasmine or basmati rice, which absorbs the sweet-savory sauce perfectly. A side of crisp steamed vegetables like bok choy or snap peas brightens up the meal with a fresh crunch. For a heartier dinner, I sometimes add fried rice or even garlic noodles alongside to compliment the bold flavors.

Presentation-wise, I always sprinkle freshly sliced green onions right on top—it adds a pop of color and a mild oniony freshness that contrasts so nicely with the rich sauce. You can also garnish with a sprinkle of toasted sesame seeds for a little extra texture and visual appeal. Serving them in a big shallow bowl or family-style platter makes it easy for everyone to help themselves, and I find that guests love the communal vibe this creates.

For drinks, I personally enjoy pairing this dish with a lightly chilled glass of dry Riesling or a crisp lager beer to balance the sweet and salty notes. Non-alcoholic options like iced green tea or a sparkling citrus water are refreshing choices that keep things light. Whether it’s a casual weeknight meal or a celebration with friends, these meatballs always feel special and satisfying served hot off the stove.

Variations

If you want to tweak the Mongolian Meatballs Recipe, I love experimenting with different types of ground meat like pork, turkey, or even chicken for lighter variations. Each brings a subtle change in flavor and texture that keeps things interesting. You could also try mixing half beef and half pork for a juicier bite.

Dietary needs can easily be accommodated. For gluten-free cooking, choose gluten-free soy sauce (tamari) and substitute the breadcrumbs with almond flour or crushed gluten-free crackers. For a vegan twist, I’ve had success using mashed beans or firm tofu mixed with plant-based binders and adding umami-rich ingredients to mimic the depth of flavor.

To mix up the flavor profile, feel free to boost the heat by adding extra chili flakes or a splash of chili oil to the sauce. For a sweeter version, a spoonful of hoisin sauce adds complexity. If you’re short on time, baking the meatballs in the oven works well too—just bake them at 400°F (200°C) for about 15-20 minutes, then toss them in the sauce to finish.

Storage and Reheating

Storing Leftovers

I always store leftover Mongolian meatballs in an airtight container in the refrigerator, where they keep well for up to 3 days. It’s best to separate the meatballs from the sauce if you have the space; this helps maintain their texture and prevents them from becoming soggy. Glass or BPA-free plastic containers work great for this.

Freezing

This recipe freezes beautifully! To freeze, arrange the meatballs in a single layer on a baking sheet and flash freeze for about 1 hour. Then transfer them to a freezer-safe resealable bag or container with the sauce. Frozen Mongolian meatballs will stay good for up to 3 months. Just be sure to label everything with the date for easy reference.

Reheating

The best way I’ve found to reheat the meatballs is gently on the stovetop over low to medium heat, covered, so they warm through evenly and the sauce thickens slightly. Avoid the microwave if you want to preserve the texture, as it can make the meatballs rubbery or dry. You can add a splash of water or broth when reheating if the sauce has thickened too much.

FAQs

Can I use ground turkey or chicken instead of beef?

Absolutely! Ground turkey or chicken works well in this recipe and creates a lighter version. Just keep an eye on cooking times since white meat can dry out faster. Adding a bit more moisture like grated vegetables or a splash of broth can help keep the meatballs juicy.

What can I substitute for Shaoxing wine?

If you don’t have Shaoxing wine on hand, dry sherry is a wonderful substitute and provides a similar depth of flavor. If avoiding alcohol entirely, you can swap it with an equal amount of low-sodium chicken broth or water mixed with a teaspoon of rice vinegar for acidity.

Can these meatballs be made ahead of time?

Definitely! I like to prepare the meatballs up to the point of cooking, then refrigerate them for a few hours or overnight before frying. This actually helps them hold together better and deepens the flavors. You can also fully cook and cool them, then reheat in sauce when ready to serve.

How spicy are these Mongolian meatballs?

The chili flakes add a mild warmth that’s noticeable but not overwhelming. If you prefer less heat, simply reduce the amount of chili flakes or omit them altogether. For spice lovers, you can increase the chili flakes or drizzle some chili oil on top before serving.

What is the best way to serve leftover sauce?

I like to store any leftover sauce separately and use it as a dipping sauce later or drizzle it over steamed rice or veggies. You can also toss cooked noodles or roasted vegetables in the sauce for a quick, flavorful meal boost.

Conclusion

I truly hope you enjoy making and sharing this Mongolian Meatballs Recipe as much as I do. It’s one of those dishes that feels both comforting and special without requiring endless effort, which makes it perfect for so many occasions. Give it a try, and I’m sure it will become a go-to favorite in your kitchen just as it has in mine!