Easy Mongolian Meatballs (quick + easy 30 minute meal)
These easy Mongolian Meatballs are a quick 30-minute dinner packed with bold, savory flavor! Juicy meatballs made with ground beef, fresh garlic, ginger, and green onions are pan-seared to perfection, then coated in a rich, sticky Mongolian-style sauce.
Made with wholesome ingredients like coconut aminos, sesame oil, and a touch of honey or brown sugar, this recipe delivers all the takeout-inspired flavor in a simple, family-friendly meal. Serve over rice or noodles for a delicious weeknight favorite!
Mongolian Meatballs Recipe
Quick and easy Mongolian Meatballs—juicy beef meatballs tossed in a sweet and savory homemade sauce. Ready in 30 minutes and perfect for busy nights!
We love these meatballs because of juicy and packed with flavor they are + how quick & easy they are to put together!
Instructions for making the Mongolian beef meatballs…
Some tips for making this recipe
- Make your meatballs. In a large mixing bowl add your ground beef. Set aside.
- Mince the green onions, garlic, and ginger. Combine the meatball ingredients.
- Heat a deep skillet until medium high heat. Spray with cooking spray or use 1-2 tablespoons of olive oil.
- Once both sides are brown add in sauce. Cook until the sauce thickens. Add salt and pepper to taste, if desired.
Be sure to check out the full recipe and ingredient list in the recipe card below.
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Our Favorite
Quick & Easy Meals
How to store + reheat leftovers
You can store the meatballs in an airtight container. Place in the fridge for up to three days. Reheat on the stove in a skillet or saucepan over low-medium heat with a splash of broth or water to keep the sauce from thickening too much.
FAQs (Frequently Asked Questions)
Yes! Ground turkey, chicken, or pork work well in place of beef. Just keep an eye on cooking time since leaner meats can dry out more quickly.
You can substitute low-sodium soy sauce or tamari (for gluten-free) in equal amounts. Keep in mind that soy sauce is saltier, so you may want to reduce the amount slightly.
Use gluten-free panko breadcrumbs and be sure to use coconut aminos instead of soy sauce.
Yes! You can shape the meatballs and refrigerate them for up to 24 hours before cooking, or freeze them (uncooked or cooked) for up to 2 months.
They’re delicious over steamed rice, rice noodles, or cauliflower rice, and pair well with stir-fried vegetables, broccoli, or snap peas.
Yes — replace the brown sugar with honey or pure maple syrup for a naturally sweetened option.
Did you make this recipe?
Let us know your thoughts on these Mongolian Meatballs by leaving a star rating below or sharing it on Pinterest!
Thank you! ~ Mary
Mongolian Meatballs (quick + easy)
Equipment
- Food Processor (optional)
- Knife
Ingredients
Meatballs
- 1 pound ground beef
- 2 green onions minced
- 2 garlic cloves minced
- 2 teaspoons ginger minced
- ½ teaspoon sea salt
- ½ teaspoon white pepper
- 1 large egg
- ¼ cup panko breadcrumbs
- 1 tablespoon olive oil for cooking in skillet or use cooking spray
Sauce
- ¼ cup coconut aminos (see notes)
- 1 tablespoon coconut aminos additional
- 2 garlic cloves minced
- 1 teaspoon ginger minced
- ⅓ cup raw honey or substitute for brown sugar
- ⅔ cup low sodium beef or chicken broth
- 2 tablespoons cornstarch
- 2 teaspoons sesame oil
Garnishes
- minced green onions
- sesame seeds
Instructions
- Make the meatballs. In a large mixing bowl add the ground beef. Set aside.
- In a food processor add in the green onions and garlic, pulse until very finely minced. You can also do this by hand.
- Add in the green onions and garlic mixture, ginger, salt, white pepper, egg, and panko breadcrumbs to the beef.
- Mix by hand or spatula until fully combined, do not over mix.
- Form mixture into 1-1 ½ inch balls. Place on a plate.
- Heat a deep skillet until medium high heat. Spray with cooking spray or use 1-2 tablespoons of olive oil.
- Once hot add in the meatballs. Searing on each side until brown, about 3-4 minutes per side.
- While the meatballs are cooking, whisk together the sauce ingredients: coconut aminos, minced garlic, minced ginger, honey (or substitute for brown sugar), low sodium beef broth (or chicken broth), cornstarch, sesame oil.
- Once both sides of the meatballs are brown, add in the sauce. Cook until the sauce thickens (about 5-7 minutes). Add salt and pepper to taste, if desired.
- Serve with rice and preferred vegetables.Garnish with green onions and sesame seeds.
Notes
FAQs (Frequently Asked Questions)
- Can I use a different type of meat? Yes! Ground turkey, chicken, or pork work well in place of beef. Just keep an eye on cooking time since leaner meats can dry out more quickly.
- What can I use instead of coconut aminos? You can substitute low-sodium soy sauce or tamari (for gluten-free) in equal amounts. Keep in mind that soy sauce is saltier, so you may want to reduce the amount slightly.
- How can I make these meatballs gluten-free? Use gluten-free panko breadcrumbs and be sure to use coconut aminos instead of soy sauce.
- Can I make Mongolian Meatballs ahead of time? Yes! You can shape the meatballs and refrigerate them for up to 24 hours before cooking, or freeze them (uncooked or cooked) for up to 2 months.
- What should I serve with Mongolian Meatballs? They’re delicious over steamed rice, rice noodles, or cauliflower rice, and pair well with stir-fried vegetables, broccoli, or snap peas.
- Can I make this recipe without refined sugar? Yes — replace the brown sugar with honey or pure maple syrup for a naturally sweetened option.
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