Mongolian Meatballs (quick + easy)

large white plate with Mongolian meatballs, steamed broccoli, and white rice.

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!

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American, Chinese

Keyword: 30 minute dinner, Mongolian Meatballs

Servings:

Calories: 333kcal

Author: Mary Woita

Equipment

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.

Nutrition