If you love takeout-style flavor but want something homemade and comforting, these Mongolian Meatballs will be your new favorite. They’re juicy, perfectly spiced beef meatballs coated in a sticky, garlicky soy glaze with a hint of sweetness.
Table of Contents
Why You’ll Love These Mongolian Meatballs
These Mongolian Meatballs hit every note — sweet, savory, garlicky, and just a touch spicy. They’re the kind of dish that makes dinner feel special without the hassle.
- Juicy, flavorful meatballs with a crisp exterior
- Rich Mongolian-style glaze that clings beautifully
- Quick and easy to make with pantry ingredients
- Great for appetizers, meal prep, or weeknight dinners
- Tastes just like your favorite Asian restaurant dish
- Pairs perfectly with rice or noodles
I came up with this recipe after experimenting with leftover ground beef from a burger night. I wanted something bold, sticky, and full of flavor — like the Mongolian beef I used to grab from a food truck near Austin. When my kids started dipping everything in the sauce, I knew it was a keeper.
Ingredients You’ll Need
This recipe combines everyday ingredients into one knockout sauce and juicy meatball mix.
For the Meatballs
- 1 lb ground beef
- 2 tablespoons Shaoxing wine (or substitute with rice vinegar + ½ tsp sugar)
- 1 tablespoon soy sauce
- 1 teaspoon chili flakes
- ¼ teaspoon brown sugar
- 2 cloves garlic, grated
- 1 teaspoon grated ginger
- ½ cup breadcrumbs
- 1 egg
- 4 green onions, chopped
For the Sauce
- ¼ cup brown sugar
- ¼ cup soy sauce
- ⅓ cup water
- 4 cloves garlic, grated
- 2 teaspoons ginger, grated
Slurry
- 1 teaspoon cornstarch
- 2 teaspoons water
Optional Add-Ons or Substitutes
- Replace ground beef with ground turkey or chicken for a leaner option.
- Add sesame oil to the sauce for nutty aroma.
- Mix in sautéed mushrooms or shredded carrots for extra texture.
- Garnish with sesame seeds and extra green onions for presentation.
- Add a spoon of honey for extra sweetness.
Step-by-Step Instructions
This recipe is simple but big on flavor — a few easy steps and dinner’s done.
- Preheat the Oven:
Set your oven to 400°F (200°C). Line a baking sheet with parchment paper. - Make the Meatballs:
In a bowl, combine ground beef, Shaoxing wine, soy sauce, chili flakes, brown sugar, garlic, ginger, breadcrumbs, egg, and green onions. Mix gently until just combined — don’t overwork the meat. - Form and Bake:
Roll the mixture into 1-inch balls and place on the baking sheet. Bake for 15–18 minutes, until browned and cooked through. (You can also pan-sear them for a deeper crust.) - Make the Sauce:
In a skillet, whisk together brown sugar, soy sauce, water, garlic, and ginger. Bring to a simmer over medium heat. Stir in the cornstarch slurry and cook until thickened and glossy, about 2–3 minutes. - Combine and Serve:
Add baked meatballs to the sauce and toss to coat evenly. Garnish with green onions and sesame seeds before serving.
Quick Reminders:
- Don’t skip grating the garlic and ginger — it helps the flavor infuse better.
- Taste the sauce before adding meatballs; adjust sweetness or salt as needed.
- If the sauce thickens too much, add a splash of water.
- Serve hot — that glaze shines brightest right off the stove.
Expert Tips for Success
To make these meatballs restaurant-level good, a few small tweaks go a long way.
- Use 80/20 beef for tender, juicy results.
- Chill meatball mixture for 15 minutes before rolling for easier handling.
- Double the sauce if serving over rice or noodles.
- Add a touch of sriracha or chili oil for more kick.
- Pair them with One-Pot Teriyaki Noodles for a complete meal.
- Try them as sliders on mini buns with lettuce for party bites.
- Serve alongside Thai Chicken Meatballs for an Asian-inspired spread.
With the right balance of sweet, salty, and spicy, these meatballs taste like they came straight off a restaurant menu.
Serving Suggestions
Whether it’s dinner or appetizers, these Mongolian Meatballs adapt beautifully to any occasion.
- Serve over steamed rice or fried rice for a classic meal.
- Toss with noodles and veggies for a stir-fry twist.
- Add to lettuce wraps with shredded carrots and cucumber.
- Serve with toothpicks as an easy party snack.
- Pair with Garlic Parmesan Dinner Rolls for a sweet-salty combo.
- Add roasted broccoli or bok choy on the side for balance.
This dish brings bold Asian flavors to your table with minimal effort — perfect for busy nights or entertaining.
Storing and Reheating
How to Store It
- Store meatballs and sauce together in an airtight container for up to 4 days.
- Freeze cooled meatballs (without sauce) for up to 2 months.
- Thaw in the fridge overnight before reheating.
How to Reheat It
- Reheat on the stovetop over medium-low heat, adding a splash of water if sauce thickens.
- Microwave in 30-second intervals, stirring between rounds.
- Avoid overcooking to keep the meatballs juicy.
- Refresh with a drizzle of soy sauce or lemon juice before serving.
They reheat beautifully — perfect for meal prep or quick lunches.
Nutrition (per serving, about 4 meatballs with sauce)
Calories: 380 | Protein: 24g | Fat: 18g | Carbs: 28g | Fiber: 1g | Sugar: 15g | Sodium: 780mg | Cholesterol: 95mg
Frequently Asked Questions
Can I make these in advance?
Yes! Form and refrigerate uncooked meatballs up to 24 hours before baking.
Can I cook them in a skillet instead of baking?
Absolutely. Brown them on all sides over medium heat, then add sauce and simmer until fully cooked.
What can I serve with them?
Rice, noodles, stir-fried vegetables, or even mashed potatoes — this sauce works with everything.
Final Thoughts
These Mongolian Meatballs are the ultimate sweet-savory comfort food — saucy, tender, and full of bold flavor. It’s the kind of meal that satisfies both your craving for takeout and your love of homemade food.
It’s one of my family’s go-to dinners when we want something fast but flavorful — and that glossy glaze never fails to impress.
- Keep the sauce balanced — sweet, salty, and garlicky.
- Bake or sear the meatballs to perfection.
- Serve hot and watch them disappear.
Make these once, and you’ll never look at plain meatballs the same way again.
Mongolian Meatballs
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, combine ground beef, rice vinegar, sugar, soy sauce, chili flakes, brown sugar, garlic, ginger, breadcrumbs, egg, and green onions. Mix gently.
- Form mixture into 1-inch balls and place on the prepared baking sheet. Bake for 15–18 minutes until browned and cooked through.
- In a skillet, combine brown sugar, soy sauce, water, garlic, and ginger. Bring to a simmer over medium heat.
- Mix cornstarch and water into a slurry. Stir into the sauce and cook until thickened, about 2–3 minutes.
- Add baked meatballs to the sauce and toss to coat. Garnish with sesame seeds and sliced green onions. Serve hot.
Nutrition
Notes
- Shaoxing wine swapped with rice vinegar + sugar.
- Adjust spice and sweetness in the sauce to taste.
- Meatballs can be made with ground turkey or chicken for a leaner version.
Tried this recipe?
Let us know how it was!Looking for more recipes like this? Come hang out with me over on Facebook and Pinterest where I drop new recipes, family favorites, and quick how-to guides almost every day.
