These Mongolian beef meatballs are a tasty twist on a classic. They’re juicy, packed with flavor, and ready in just 30 minutes. Perfect for a busy weeknight dinner!
I love how quick they are to make! Just mix, roll, and cook—it’s so simple. Pair them with rice, and you’ve got a meal that’s sure to impress!
Key Ingredients & Substitutions
Ground Beef: Use lean ground beef for juicier meatballs. You can swap it out for ground turkey or chicken for a lighter option, or even use plant-based ground meat for a veggie version!
Green Onions: These add freshness! If you don’t have any, chives are a great substitute. Just be cautious with the amount, as they can be a bit more potent.
Breadcrumbs: Traditional breadcrumbs help bind the meatballs. If you’re avoiding gluten, try gluten-free breadcrumbs or even crushed rice crackers.
Mongolian Sauce Ingredients: Use low-sodium soy sauce if you’re watching your salt intake. For a touch of sweetness, maple syrup or honey can replace brown sugar, but adjust to your taste.
How Do You Ensure Your Meatballs are Juicy and Flavorful?
Making meatballs that are juicy doesn’t have to be complicated. The trick is in the mixing and baking. Don’t overmix! Gently combine ingredients until just combined to keep them tender.
- Form the meatballs to the right size—about 1 to 1.5 inches is ideal for even cooking.
- Bake until golden brown but not overcooked; 15 minutes should do it!
- Coating them in the sauce after baking infuses them with flavor and keeps them moist.
How Do You Get the Sauce to Thicken Perfectly?
Thickening your sauce is key to achieving that delicious, sticky texture. Here’s a simple way to ensure it’s just right:
- Start by sautéing the garlic and ginger first to bring out their flavors.
- Add the soy sauce, brown sugar, and water, and bring it to a simmer.
- Mix the cornstarch with a little water to create a slurry—this helps avoid lumps.
- Stir it into your sauce quickly and keep stirring until it thickens, which should only take a minute or two.
Enjoy your cooking experience! These meatballs are not only quick but also full of flavor, making dinner a breeze.
Quick and Easy 30-Min Mongolian Beef Meatballs
Ingredients You’ll Need:
For the Meatballs:
- 1 lb ground beef
- 1/4 cup green onions, finely chopped
- 2 cloves garlic, minced
- 1/4 cup breadcrumbs
- 1 large egg
- 1 tsp ginger, grated or finely minced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- Salt and pepper to taste
For the Mongolian Sauce:
- 1/3 cup soy sauce
- 1/3 cup brown sugar (light or dark)
- 1/2 cup water
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
- 2 cloves garlic, minced
- 1 tsp ginger, minced
- 1 tbsp vegetable oil
For Serving:
- Cooked white rice
- Steamed or roasted broccoli
- Sesame seeds for garnish
- Sliced green onions for garnish
How Much Time Will You Need?
This quick and easy recipe takes about 10 minutes to prepare and about 15 minutes to cook, totaling around 30 minutes from start to finish. Perfect for a fast and delicious weeknight meal!
Step-by-Step Instructions:
1. Preheat the Oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
2. Make the Meatball Mixture:
In a large bowl, combine the ground beef, chopped green onions, minced garlic, breadcrumbs, egg, grated ginger, soy sauce, sesame oil, salt, and pepper. Mix everything gently until just combined—don’t overmix!
3. Form the Meatballs:
Shape the mixture into small meatballs, about 1 to 1.5 inches in diameter. Place each meatball on the prepared baking sheet, spacing them out evenly.
4. Bake the Meatballs:
Place the baking sheet in the oven and bake for about 15 minutes, or until the meatballs are cooked through and slightly browned on the outside.
5. Prepare the Mongolian Sauce:
While the meatballs are baking, heat the vegetable oil in a skillet over medium heat. Add the minced garlic and ginger, sautéing for about 1 minute until fragrant.
6. Create the Sauce:
Add the soy sauce, brown sugar, and water to the skillet. Stir well and bring to a simmer.
7. Thicken the Sauce:
Stir in the cornstarch slurry slowly and cook for about 1-2 minutes, or until the sauce thickens beautifully.
8. Coat the Meatballs:
Once the meatballs are ready, remove them from the oven and add them directly into the skillet with the sauce. Gently toss the meatballs to coat them well with the sauce.
9. Prepare to Serve:
Serve the scrumptious meatballs over a bed of cooked white rice, alongside steamed or roasted broccoli for a healthy touch.
10. Garnish and Enjoy:
Finish your dish with a sprinkle of sesame seeds and sliced green onions on top for added flavor and crunch.
Enjoy your flavorful, saucy Mongolian beef meatballs with rice and broccoli—perfect for a quick, satisfying meal!
FAQs for Quick and Easy Mongolian Beef Meatballs
Can I Use Ground Turkey or Chicken Instead of Beef?
Absolutely! Ground turkey or chicken are great alternatives for a lighter meatball option. Just keep an eye on cooking times, as they may need a slight adjustment depending on the meat used.
How Can I Make This Recipe Gluten-Free?
To make these meatballs gluten-free, substitute regular soy sauce with tamari or a gluten-free soy sauce alternative. Also, ensure the breadcrumbs are gluten-free, or use crushed gluten-free crackers.
Can I Prepare the Meatballs in Advance?
Yes! You can prepare the meatballs ahead of time and store them in the fridge for up to 24 hours before baking. Just make sure to cover them tightly to keep them fresh.
How Can I Store Leftover Meatballs?
Store any leftover meatballs in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the microwave or on the stovetop in a little water or extra sauce to keep them moist.
