Name: Easy Mongolian Meatballs Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian
Ingredients: 1 pound ground beef (or ground turkey for a healthier option); 1/2 cup breadcrumbs; 1/4 cup finely chopped green onions (plus extra for garnish); 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, adjust to taste)

Jump to Recipe

If you’ve been craving something that’s bursting with flavor yet surprisingly simple to whip up, these Easy Mongolian Meatballs are about to become your new favorite. They bring together tender, juicy meatballs with a rich, sticky-sweet soy-based sauce that’s perfectly balanced with hints of ginger, garlic, and a little kick if you want it. Whether you’re cooking for a weeknight dinner or impressing friends at a casual gathering, these meatballs hit just the right note of comfort and excitement on your palate.

Easy Mongolian Meatballs Recipe - Recipe Image

Ingredients You’ll Need

The magic of these Easy Mongolian Meatballs lies in their straightforward, wholesome ingredients. Each component plays a vital role, whether it’s adding moisture, flavor, or that great texture you crave.

1 pound ground beef (or ground turkey): Choose ground beef for richness or ground turkey for a leaner version without sacrificing flavor.
1/2 cup breadcrumbs: Helps bind the meatballs together for the perfect tender bite.
1/4 cup finely chopped green onions: Adds freshness and a mild onion crunch right in the mix and as garnish.
1/4 cup milk: Keeps the meatballs moist and tender throughout baking.
1 large egg: Acts as a binder to hold everything together beautifully.
1 teaspoon garlic powder: Delivers that classic savory depth that’s essential in Mongolian-inspired dishes.
1 teaspoon ginger powder: Brings a warm, slightly spicy undertone that brightens the entire dish.
1/2 teaspoon salt: Enhances all the flavors without overpowering them.
1/4 teaspoon black pepper: Adds subtle heat and complexity.
1/2 cup soy sauce: The salty, umami base of the sauce that makes the meatballs irresistibly flavorful.
1/2 cup brown sugar: Balances the soy sauce with sweet caramel notes for that sticky glaze.
1 tablespoon cornstarch: Thickens the sauce so it clings perfectly to every meatball.
1 tablespoon water: Ensures the perfect sauce consistency when mixed with cornstarch.
1 teaspoon sesame oil: Adds a toasty, nutty aroma that instantly elevates the dish.
1/2 teaspoon red pepper flakes (optional): Customize your spice level with a little heat that complements the sweet-savory balance.

How to Make Easy Mongolian Meatballs

Step 1: Prepare Your Oven and Meatball Mixture

Start by preheating your oven to 400°F (200°C) to get it ready for baking. In a large mixing bowl, combine the ground beef (or turkey), breadcrumbs, chopped green onions, milk, egg, garlic powder, ginger powder, salt, and black pepper. Mix everything together gently but thoroughly so that all the flavors blend and the mixture holds together well.

Step 2: Shape and Bake the Meatballs

Form your meat mixture into bite-sized balls, about 1 inch in diameter for ideal cooking time and bite size. Place them onto a baking sheet lined with parchment paper to prevent sticking. Slide the tray into your preheated oven and bake for 15 to 20 minutes. You’re looking for beautifully browned meatballs cooked all the way through – an internal temperature of 160°F (70°C) is the safe benchmark.

Step 3: Whip Up the Flavor-Packed Mongolian Sauce

While your meatballs are baking, get your sauce going. In a small saucepan, whisk together the soy sauce, brown sugar, cornstarch, water, sesame oil, and optional red pepper flakes. Heat over medium flame, stirring consistently until the sauce bubbles and thickens to a glossy, coat-everything-in-sight consistency—about 2 to 3 minutes. Then, take it off the heat to keep that perfect texture.

Step 4: Combine Meatballs and Sauce

Once the meatballs are ready, transfer them to a serving dish and pour the thick Mongolian sauce right over the top. Gently toss or stir them around so every single meatball is lavishly coated, locking in the sweet and savory flavors you’ve just crafted.

How to Serve Easy Mongolian Meatballs

Garnishes

Fresh, chopped green onions are your best friend when it comes to garnishing these meatballs. They provide a vibrant pop of color and a fresh bite that perfectly contrasts the rich sauce. You can also sprinkle some toasted sesame seeds for added texture and visual appeal.

Side Dishes

These meatballs shine served over a bed of steamed jasmine rice or fluffy cooked noodles, letting the sauce soak into every bite. For even more balance, pair them with quick stir-fried vegetables like broccoli, snap peas, or bell peppers – their crispness complements the tender meatballs beautifully.

Creative Ways to Present

Looking to shake things up? Skewer the meatballs on bamboo sticks for a fun appetizer or party platter. Alternatively, serve them in mini slider buns for an Asian-inspired twist on a meatball sandwich that’s fun, handheld, and utterly delicious.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, cool your meatballs completely before placing them in an airtight container. They’ll keep well in the refrigerator for up to 3 days and maintain their flavor and texture perfectly when reheated.

Freezing

For longer storage, freeze the cooked and sauced meatballs in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. They’ll stay fresh for up to 3 months — just thaw overnight in the fridge before reheating.

Reheating

The easiest way to reheat is in a covered skillet over low heat, gently warming the meatballs and sauce to keep them moist. You can also microwave them covered, stirring halfway through, until heated evenly.

FAQs

Can I use ground chicken instead of beef or turkey?

Absolutely! Ground chicken will work fine, but keep an eye on the moisture level as it tends to be leaner. You might want to add a splash more milk or an extra egg to keep the meatballs tender.

How spicy are these Easy Mongolian Meatballs?

The recipe is mild by default. The red pepper flakes add optional heat, so feel free to adjust them to suit your taste or leave them out entirely for a kid-friendly version.

Can I make these gluten-free?

Yes! Just swap the breadcrumbs for gluten-free breadcrumbs and use tamari or a gluten-free soy sauce to keep the flavors authentic but safe for gluten-sensitive diets.

Is it okay to pan-fry the meatballs instead of baking?

Certainly! Pan-frying in a little oil will give the meatballs a lovely crispy crust. Just cook them gently over medium heat so they cook through evenly without burning.

What can I substitute for cornstarch in the sauce?

If you don’t have cornstarch, arrowroot powder or potato starch makes a great thickener and won’t affect the flavor, keeping the sauce beautifully glossy.

Final Thoughts

Easy Mongolian Meatballs are such a delight because they bring home-style comfort together with an exciting flavor profile that’s sure to brighten any meal. They’re incredibly simple to make, yet taste like you spent hours crafting something special. I wholeheartedly encourage you to give this recipe a try and watch these flavorful little bites quickly become a family favorite.

Easy Mongolian Meatballs Recipe

★★★★★

5 from 26 reviews

Author: Jack
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Low Fat

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Description

These Easy Mongolian Meatballs are a flavorful and simple take on the classic Mongolian style, combining juicy meatballs with a sweet and savory sauce. Perfect as a quick dinner served over rice or noodles, they balance tender ground meat with aromatic ginger and garlic, enhanced by a sticky soy brown sugar glaze.

Instructions

Preheat the oven. Set your oven to 400°F (200°C) to get it ready for baking the meatballs.
Mix the meatball ingredients. In a large mixing bowl, combine the ground beef, breadcrumbs, finely chopped green onions, milk, egg, garlic powder, ginger powder, salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated.
Form the meatballs. Shape the mixture into meatballs approximately 1 inch in diameter. Place them spaced out on a baking sheet lined with parchment paper to prevent sticking.
Bake the meatballs. Bake in the preheated oven for 15-20 minutes until browned and cooked through. Use a meat thermometer to verify they reach an internal temperature of 160°F (70°C) for safety.
Prepare the sauce. While meatballs bake, combine soy sauce, brown sugar, cornstarch, water, sesame oil, and red pepper flakes (if using) in a small saucepan. Heat over medium and whisk until the sauce thickens and becomes glossy, about 2-3 minutes. Remove from heat.
Coat the meatballs. Once baked, transfer the meatballs to a serving dish. Drizzle the prepared sauce over them and gently toss to ensure each meatball is well coated with the savory-sweet glaze.
Serve and garnish. Serve the Mongolian meatballs warm over steamed rice or noodles. Garnish with additional chopped green onions for fresh color and flavor.

Notes

For a lighter version, substitute ground turkey instead of ground beef.
Adjust the red pepper flakes to control the spiciness according to your preference.
Make sure meatballs reach an internal temperature of 160°F to ensure they are fully cooked.
Can be served with steamed vegetables or a side salad for a complete meal.
Leftover meatballs and sauce can be refrigerated for up to 3 days and reheated gently.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Baking
Cuisine: Asian, Mongolian-inspired