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Mongolian Meatballs

Tired of your usual meatball recipe? Try these Mongolian meatballs in a sweet, savory sauce that makes a quick and super-satisfying meal!

Prep Time
20 mins
Cook Time
20 mins
Total Time
28 mins
Servings: 24 meatballs
Calories: 306 kcal
Course: Main Course
Cuisine: Mongolian

Ingredients

Meatballs
  • 1 lb ground beef
  • 2 tablespoons Shaoxing wine (or dry sherry)
  • 1 tablespoon soy sauce
  • 1 teaspoon chili flakes
  • 1/4 teaspoon brown sugar
  • 2 cloves garlic , grated
  • 1 teaspoon grated ginger
  • 1/2 cup breadcrumbs
  • 1 egg
  • 4 green onions , chopped
Sauce
  • 1/4 cup brown sugar
  • 1/4 cup soy sauce
  • 1/3 cup water
  • 4 cloves garlic , grated
  • 2 teaspoons ginger , grated
Slurry
  • 1 teaspoon cornstarch
  • 2 teaspoons water
Cooking
  • 1 teaspoon canola oil
  • 1 green onion , sliced, for garnish

Instructions

    Cup of Yum
  1. In a medium-size bowl combine ground beef, Shaoxing wine, soy sauce, chili flakes, brown sugar, garlic and ginger. Beat until the meat starts to fill sticky and bouncy. Add the breadcrumbs, egg, and green onions. Mix incorporated fully.
  2. Form the mixture into 24 heaping tablespoon sized meatballs using your hands. For easy forming, grease your palm with a bit of oil to prevent the meat from sticking too much.
  3. Add the sauce ingredients to a small bowl. Mix to dissolve the sugar completely.
  4. Combine the slurry ingredients in a small bowl and mix well.
  5. Heat a large skillet over medium high heat with 1 teaspoon of oil until hot. Add the meatballs with some space in between. Cook without touching until the bottom turns brown. Flip the meatballs 2 to 3 times, until most of the sides turn golden brown.
  6. Turn to medium heat. Move the browned meatballs to one side of the pan. Use a spoon or a few layers of kitchen paper towel attached to a pair of tongs to remove some of the excess fat that collects in the pan.
  7. Pour the sauce into the pan. Cook for 2 minutes while stirring the meatballs to coat them in the sauce evenly.
  8. Turn to medium low heat. Stir the slurry again to dissolve the cornstarch completely and swirl into the pan. Stir immediately and let cook until the sauce thickens. Remove the pan from the heat.
  9. Garnish with sliced green onions.
  10. Serve hot over steamed rice as a main dish.

Nutrition Information

Serving 1serving Calories 306kcal (15%) Carbohydrates 26.5g (9%) Protein 32.2g (64%) Fat 7.6g (12%) Saturated Fat 2.6g (13%) Cholesterol 122mg (41%) Sodium 1147mg (48%) Potassium 514mg (15%) Fiber 1.3g (5%) Sugar 12.4g (25%) Calcium 59mg (6%) Iron 19mg (106%)

Nutrition Facts

Serving: 24meatballs

Amount Per Serving

Calories 306

% Daily Value*

Serving 1serving
Calories 306kcal 15%
Carbohydrates 26.5g 9%
Protein 32.2g 64%
Fat 7.6g 12%
Saturated Fat 2.6g 13%
Cholesterol 122mg 41%
Sodium 1147mg 48%
Potassium 514mg 11%
Fiber 1.3g 5%
Sugar 12.4g 25%
Calcium 59mg 6%
Iron 19mg 106%

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