These tasty Mongolian beef meatballs are quick and easy to make, and they’re packed with flavor! With a sweet and tangy sauce, they’re sure to please everyone at the dinner table.
You can whip these up in just 30 minutes, making them perfect for busy nights. I love serving them over rice so I can soak up all that yummy sauce! Yum! 😋
Key Ingredients & Substitutions
Ground Beef: I use ground beef for its flavor and texture, but you can substitute with ground turkey or chicken if you want a leaner option. Just keep in mind that the taste will vary slightly.
Garlic & Ginger: Fresh minced garlic and ginger bring a lot of flavor to the meatballs and sauce. If you’re short on time, you can use garlic powder and ginger powder, but fresh is always better for that punch of flavor!
Panko Breadcrumbs: Panko gives these meatballs a nice light and crispy texture. If you don’t have panko, regular breadcrumbs will work too, but they might make the meatballs a bit denser.
Soy Sauce: Low sodium soy sauce helps control the saltiness of the dish. If you’re gluten-free, go for tamari instead. You can also use coconut aminos as a soy sauce alternative.
How Can I Get My Meatballs Cooked Perfectly?
Cooking meatballs can be tricky, but here’s how to get them just right! First, make sure your skillet is evenly heated. This helps in browning the meatballs nicely.
- Form the meatballs evenly, about 1 to 1.5 inches each. This ensures they cook at the same rate.
- Cook them in batches if your skillet gets crowded. Overcrowding leads to steaming rather than browning!
- Keep turning the meatballs gently to get an even golden color. This should take about 7-8 minutes.
Following these tips will help guarantee delicious meatballs every time!
Easy 30-Minute Mongolian Beef Meatballs
Ingredients You’ll Need:
For the Meatballs:
- 1 lb (450g) ground beef
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 green onions, finely chopped (plus extra for garnish)
- 1/2 cup panko breadcrumbs
- 1 large egg
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- Salt and pepper, to taste
- 2 tbsp vegetable oil (for frying)
For the Mongolian Sauce:
- 1/2 cup low sodium soy sauce
- 1/2 cup water
- 1/3 cup brown sugar
- 2 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
- 1/2 tsp red pepper flakes (optional for heat)
To Serve:
- Cooked white rice
- Steamed or roasted broccoli
- Sesame seeds (for garnish)
How Much Time Will You Need?
This delicious dish can be prepared in just 30 minutes! You’ll spend around 10 minutes mixing and forming the meatballs, then about 15 minutes cooking them and making the sauce. The last few minutes are just for serving everything up. Quick, easy, and oh-so-tasty!
Step-by-Step Instructions:
1. Preheat the Skillet:
Begin by heating a large skillet over medium heat. Add 2 tablespoons of vegetable oil once it’s hot. This oil will help crisp up your meatballs and keep them from sticking.
2. Mix the Meatballs:
In a spacious bowl, combine the ground beef, minced garlic, minced ginger, chopped green onions, panko breadcrumbs, egg, 2 tablespoons of soy sauce, cornstarch, and a sprinkle of salt and pepper. Use your hands or a spoon to mix everything together until well combined. Don’t over mix—it’s fine if it’s just combined!
3. Form the Meatballs:
With your hands, shape the mixture into small meatballs, around 1 to 1.5 inches in diameter. This allows them to cook evenly and quickly!
4. Cook the Meatballs:
Carefully place the meatballs in the hot skillet. If your skillet isn’t big enough, you might want to cook them in batches to avoid overcrowding. Let them cook for about 7-8 minutes, turning occasionally to brown all sides. Once fully cooked, remove them from the skillet and set aside.
5. Make the Mongolian Sauce:
In the same skillet, add the low sodium soy sauce, water, brown sugar, hoisin sauce, rice vinegar, sesame oil, and red pepper flakes if you like a little heat. Stir everything together and bring to a gentle boil. This will create a rich and flavorful sauce!
6. Thicken the Sauce:
While the sauce is bubbling, prepare your cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of water. Stir this into the sauce and cook for an additional 1-2 minutes, or until the sauce has thickened nicely. It should be glossy and coat the back of a spoon.
7. Combine Meatballs and Sauce:
Return the cooked meatballs to the skillet, tossing gently to coat them evenly in the sauce. Cook for an additional 2 minutes to warm everything through and let the flavors meld.
8. Serve and Enjoy:
To serve, spoon cooked white rice into bowls, add the Mongolian beef meatballs on top, and include a side of steamed or roasted broccoli. Finally, garnish with extra chopped green onions and a sprinkle of sesame seeds for that finishing touch.
9. Enjoy!
Dig in and savor these tender, flavorful meatballs that are beautifully coated in a sweet-savory sauce with hints of ginger and garlic. Perfect for a weeknight dinner!
FAQ for Easy 30-Minute Mongolian Beef Meatballs
Can I Use Ground Turkey Instead of Beef?
Yes! Ground turkey is a great substitute for ground beef and will work just fine in this recipe. Just keep in mind that the flavor will be slightly milder, but you can amp it up with extra spices or herbs if you’d like.
How Do I Store Leftover Meatballs?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in the microwave or on the stovetop in a pan with a little sauce to prevent dryness.
Can I Freeze the Meatballs?
Absolutely! You can freeze the uncooked meatballs on a baking sheet until firm, then transfer them to a freezer bag. They can be stored for up to 3 months. Cook from frozen, simply add a few extra minutes to the cooking time.
What Can I Substitute for Panko Breadcrumbs?
If you don’t have panko breadcrumbs, regular breadcrumbs will work too! However, panko gives a lighter and crispier texture. If using regular, consider reducing the amount slightly to prevent a dense mixture.
