Name: Easy Mongolian Meatballs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian-Inspired
Ingredients: 1 pound ground beef (or ground turkey); 1/2 cup breadcrumbs; 1/4 cup finely chopped green onions; 1/4 cup milk; 1 large egg; 1 teaspoon garlic powder; 1 teaspoon ginger powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup soy sauce; 1/2 cup brown sugar; 1 tablespoon cornstarch; 1 tablespoon water; 1 teaspoon sesame oil; 1/2 teaspoon red pepper flakes (optional)

I whip up juicy, savory meatballs that get bathed in a sweet-savory glaze—a perfect homemade twist on Mongolian flavors. They’re great for a busy weeknight or even as an appetizer at a gathering. Easy Mongolian Meatballs

Why I’ll Love This Recipe

I love how this recipe turns simple pantry items into something flavorful and satisfying. The meatballs stay tender and moist, and the glaze hits that perfect balance of sweet and savory. It feels both comforting and special—without the fuss.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 pound ground beef (or ground turkey)
½ cup breadcrumbs
¼ cup finely chopped green onions
¼ cup milk
1 large egg
1 teaspoon garlic powder
1 teaspoon ginger powder
½ teaspoon salt
¼ teaspoon black pepper
½ cup soy sauce
½ cup brown sugar
1 tablespoon cornstarch
1 tablespoon water
1 teaspoon sesame oil
½ teaspoon red pepper flakes (optional, adjust based on heat preference)

directions

I mix the ground meat with breadcrumbs, green onions, milk, egg, garlic powder, ginger powder, salt, and pepper until just combined. Then I shape them into 1-inch meatballs and bake at 400 °F (200 °C) for about 15–20 minutes until golden and cooked through. While they bake, I whisk together soy sauce, brown sugar, cornstarch, water, sesame oil, and red pepper flakes in a small saucepan. Once it comes to a gentle boil, I keep whisking until the sauce thickens, about 2–3 minutes. Finally, I toss the cooked meatballs in the sauce until they’re evenly coated.

Servings and timing

Servings: 4 people
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Variations

I sometimes switch to ground turkey for a lighter twist or use gluten-free breadcrumbs to suit dietary needs. If I want more zing, I’ll add a splash of rice vinegar or sriracha to the glaze. For a vegetarian version, lentils or plant-based ground “meat” works well paired with the same glaze.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm them gently in a skillet with a splash of water or extra sauce, or microwave until heated through.

FAQs

1. Can I make this meatball mixture ahead of time?

Yes, I often mix and shape the meatballs a day ahead and keep them refrigerated until ready to bake.

2. Can I freeze the meatballs?

Absolutely. I let them cool, freeze in a single layer, then transfer to a freezer-safe container for up to 3 months. I thaw in the fridge before reheating.

3. What can I serve with these meatballs?

I love serving them over steamed rice or noodles. Roasted or stir-fried veggies on the side are a great contrast in texture.

4. Can I make them spicier?

Yes—I’ll add chili flakes or a splash of hot sauce into the glaze to dial up the heat.

5. What if the sauce gets too thick?

I thin it out with a little water or extra soy sauce while reheating, to get that nice, glossy coating again.

Conclusion

I absolutely enjoy how this recipe is easy, flavorful, and versatile. With a handful of everyday ingredients, I can create a dish that’s comforting, crowd-pleasing, and rich in flavor. Whether I’m feeding my family or serving guests, these meatballs always get devoured—and there’s almost always a request to make them again.