These tasty Mongolian Beef Meatballs are quick to make and full of flavor! With juicy beef and a sweet soy sauce, they’re perfect for dinner or a fun snack.
I love how these meatballs come together in just 30 minutes! They’re always a hit, and I can’t resist the urge to have a few extra… or maybe a lot! 😄
Key Ingredients & Substitutions
Ground Beef: I recommend using ground beef with a good fat content (around 80/20) for juicy meatballs. For a leaner option, turkey or chicken can work well too, but they may be a bit drier. Just add an extra egg or some olive oil for moisture.
Breadcrumbs: I usually use plain breadcrumbs, but you can also try panko for a lighter, crunchier texture. If you need a gluten-free option, crushed rice crackers or gluten-free breadcrumbs are great substitutes.
Green Onions: They add a nice freshness to the meatballs. If you don’t have green onions, chopped onion or shallots can work here, though the flavor will be a bit different.
Soy Sauce: This is key for the umami flavor. If you’re low on sodium, opt for a low-sodium soy sauce to maintain flavor without the extra salt. Tamari is a great gluten-free alternative as well.
Brown Sugar: I use light brown sugar for its mild sweetness, but dark brown sugar can deepen the flavor slightly. If you’re looking for a healthier option, coconut sugar works too.
How Do I Ensure My Meatballs Stay Juicy and Flavorful?
Making juicy meatballs is all about balancing ingredients and not overmixing. Here’s how to keep them tender:
- Combine ingredients gently; overmixing can lead to tough meatballs.
- Form the balls without packing too tightly. They should loosely hold their shape.
- Bake at the right temperature (400°F) for evenly cooked meatballs that are crispy outside but moist inside.
Always check that your meatballs are cooked through without being overdone. A meat thermometer can help ensure they reach 160°F for beef.
30-Minute Mongolian Beef Meatballs
Ingredients You’ll Need:
For the Meatballs:
- 1 pound ground beef
- 1/4 cup breadcrumbs
- 1/4 cup green onions, chopped (plus extra for garnish)
- 1 egg
- 2 cloves garlic, minced
- 1 tsp ginger, minced
- 1 tsp soy sauce
- Salt and pepper to taste
For the Mongolian Sauce:
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup water
- 1 tsp garlic, minced
- 1 tsp ginger, minced
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
For Serving:
- 2 cups cooked jasmine rice
- 2 cups broccoli florets (steamed or roasted)
- Sesame seeds for garnish
How Much Time Will You Need?
This quick and delicious meal takes about 30 minutes from start to finish! You’ll spend around 10 minutes prepping the ingredients and mixing the meatballs, then 15-20 minutes baking while you prepare the sauce and sides. It’s perfect for a busy weeknight dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This way, it will be hot and ready for your delicious meatballs!
2. Make the Meatball Mixture:
In a large bowl, combine the ground beef, breadcrumbs, chopped green onions, egg, minced garlic, minced ginger, soy sauce, salt, and pepper. Use your hands or a fork to mix everything together until it’s nice and blended.
3. Shape the Meatballs:
Take small amounts of the mixture and roll them into meatballs about 1 inch in diameter. Place these meatballs on a baking sheet lined with parchment paper to keep them from sticking.
4. Bake the Meatballs:
Pop the baking sheet into the preheated oven and bake the meatballs for about 15-20 minutes. They’re done when they are cooked through and browned on the outside.
5. Prepare the Mongolian Sauce:
While the meatballs are baking, it’s time to make the sauce! In a small saucepan, mix together the soy sauce, brown sugar, water, minced garlic, and minced ginger. Heat everything over medium heat and bring it to a simmer.
6. Thicken the Sauce:
When the sauce starts to simmer, stir in the cornstarch slurry. Continue to cook for about 1-2 minutes while stirring until the sauce thickens. It should look glossy and rich!
7. Coat the Meatballs:
Once your meatballs are finished baking, take them out of the oven and toss them in the Mongolian sauce until they’re all coated and delicious.
8. Serve it Up:
To serve, spoon some warm jasmine rice into individual bowls. Top it off with the Mongolian beef meatballs and add a portion of steamed or roasted broccoli on the side.
9. Add the Finishing Touch:
Sprinkle sesame seeds and extra chopped green onions on top for a lovely garnish. They will add a nice crunch and flavor!
10. Enjoy Your Meal!
Dig in and savor your quick and delicious Mongolian beef meatballs! Share with friends or family, or keep it all for yourself—it’s just that good!
Can I Use Ground Turkey Instead of Ground Beef?
Absolutely! Ground turkey is a great substitute if you’re looking for a leaner option. Just keep in mind that the flavor will be slightly different, so consider adding a bit more soy sauce or spices for added flavor.
How Do I Store Leftover Meatballs?
Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in a microwave-safe dish and heat for about 1-2 minutes, or until warmed through. You can also reheat them in a 350°F (175°C) oven for about 10-15 minutes.
Can I Make the Meatballs Ahead of Time?
Yes, you can! Prepare the meatballs and shape them, then place them on a baking sheet and freeze until solid. Once frozen, transfer them to a zip-top bag and store in the freezer for up to 3 months. When ready to use, bake them from frozen, adding a few extra minutes to the cooking time.
What Can I Substitute for Brown Sugar?
If you don’t have brown sugar on hand, you can substitute it with white sugar and a bit of molasses. Use 1/4 cup of white sugar mixed with 1 tablespoon of molasses for a similar taste. If you’re out of molasses, just regular white sugar can work too, but the flavor will be less rich.
