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Mongolian Meatballs

When I’m craving something easy but packed with flavor, I go straight for this Mongolian Meatballs recipe. They’re sweet, sticky, and have just a little spicy kick that I really enjoy. Made with beef and pork, they’re perfect for game day snacks, party platters, or a quick dinner over rice for the whole family.

Prep Time
30 mins
Cook Time
30 mins
Servings: 6 servings
Calories: 681 kcal
Course: Main Course , Appetizer
Cuisine: Asian

Ingredients

Meatballs:
  • 2 pounds ground beef
  • 1/2 pound ground sausage
  • 3/4 cup panko or plain breadcrumbs
  • 2 eggs
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon Worcestershire sauce 
  • 1 tablespoon mirim
  • 4 cloves garlic minced
  • 1 teaspoon minced ginger
  • 1 cup chopped green onions
  • kosher salt and pepper to taste
Mongolian sauce:
  • 2 teaspoons sesame oil
  • 4 cloves garlic minced
  • 1/2 tablespoon minced ginger
  • 1/2 cup low sodium soy sauce
  • 1 cup water
  • 1/2 cup brown sugar
  • 2 tablespoons hoisin sauce
  • 2 tablespoon oyster sauce
  • 1/2 tablespoon red chili powder
Garnish:
  • sesame seeds
  • 1 green onion finely sliced

Instructions

Meatballs:
    Cup of Yum
  1. Preheat oven to 400 degrees F.
  2. In a large bowl, mix together all of the meatball ingredients until well-combined.
  3. Spoon the meat mixture with a one tablespoon cookie scoop, shape it into balls, and arrange onto 2 large baking sheets lined with parchment paper.
  4. Bake for 10-12 minutes, or until golden brown and cooked through.
Sauce:
  1. Place a non-stick skillet over medium-high heat. Add all the sauce ingredients to the pan and stir until well blended. Bring to a simmer and continue cooking until sauce thickens, stirring occasionally, for about 8-10 minutes.
Coat:
  1. When the meatballs have finished cooking, add half of them into the pan with the sauce and gently coat each meatball in the sauce.
  2. Transfer the glazed meatballs to a serving dish and repeat with the remaining ones.
  3. Sprinkle with sesame seeds and sliced green onions, and serve with toothpicks or mini forks.

Notes

  • A tip I always follow is letting the sauce simmer a little longer before adding the meatballs. This helps it get thicker and brings out more flavor. I just keep it on medium heat and stir it now and then until it looks a bit glossy and sticks to the spoon. It really makes the meatballs taste better.
  • I always go with low sodium soy sauce since hoisin and oyster sauces already bring plenty of salt. It keeps the flavor balanced without being too salty.
  • If I don’t have fresh garlic, I use 1 to 2 teaspoons of garlic powder. It still gives great flavor and saves time.
  • When my week is busy, I grab a bag of frozen meatballs. It makes the recipe even easier and still tastes great once the sauce goes on.
  • I like to spray my pan with olive oil spray so the parchment paper stays in place. It’s a small trick that makes things easier when I’m working fast.
  • The sauce thickens as it cools, so if it ends up too thick, I stir in a little water or beef broth. It helps bring it back to the perfect texture.

Nutrition Information

Calories 681kcal (34%) Carbohydrates 31g (10%) Protein 37g (74%) Fat 45g (69%) Saturated Fat 16g (80%) Polyunsaturated Fat 3g Monounsaturated Fat 20g Trans Fat 2g Cholesterol 189mg (63%) Sodium 1592mg (66%) Potassium 697mg (20%) Fiber 1g (4%) Sugar 21g (42%) Vitamin A 296IU (6%) Vitamin C 4mg (4%) Calcium 94mg (9%) Iron 5mg (28%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 681

% Daily Value*

Calories 681kcal 34%
Carbohydrates 31g 10%
Protein 37g 74%
Fat 45g 69%
Saturated Fat 16g 80%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 20g 100%
Trans Fat 2g 100%
Cholesterol 189mg 63%
Sodium 1592mg 66%
Potassium 697mg 15%
Fiber 1g 4%
Sugar 21g 42%
Vitamin A 296IU 6%
Vitamin C 4mg 4%
Calcium 94mg 9%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.