Servings
Font
Back
Mongolian Meatballs
5 from 15 votes

Mongolian Meatballs

Mongolian Meatballs combine ground beef and sausage with aromatic ingredients such as garlic, ginger, and green onion, baked until browned and tender. These meatballs are coated in a thick, glossy sauce made from soy, brown sugar, hoisin, oyster sauce, and chili powder, creating a balance of savory, sweet, and spicy flavors. The sauce’s depth is enhanced by simmering before the meatballs are glazed, giving them a rich finish suitable for appetizers or main dishes.

Prep Time
30 mins
Cook Time
20 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 egg
  • 2 tablespoons soy sauce low sodium
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon mirin
  • 4 cloves garlic minced
  • 1 teaspoon ginger minced
  • 1 cup green onion chopped
  • salt to taste, kosher salt
  • black pepper to taste, kosher salt
Mongolian sauce:
  • 2 teaspoons sesame oil
  • 4 cloves garlic minced
  • 1/2 tablespoon ginger minced
  • 1/2 cup soy sauce low sodium
  • 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

  • Simmer the sauce a bit longer before adding the meatballs to achieve a thicker, more flavorful glaze.
  • Use low sodium soy sauce to keep the sauce's saltiness balanced when combined with hoisin and oyster sauces.
  • Garlic powder can substitute fresh garlic if needed, using 1 to 2 teaspoons.
  • Frozen meatballs can be used for convenience with this sauce and still offer good flavor.
  • Spray parchment-lined baking sheets lightly with oil to keep parchment paper secure during baking.
  • If the sauce thickens too much while cooling, stir in a little water or beef broth to loosen it to the desired consistency.

Nutrition Information

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%)

Nutrition Facts

Serving: 6 servings

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.