These Mongolian beef meatballs are a tasty twist on a classic dish! Juicy meatballs coated in a sweet soy sauce glaze make for a quick and delicious meal.
What I love about this recipe is how fast it comes together—30 minutes and you’re ready to eat! I usually serve them over rice for a filling dinner.
Key Ingredients & Substitutions
Ground Beef: I love using ground beef for its rich flavor, but you can substitute lean ground turkey or chicken for a lighter option. Just be aware that turkey tends to be drier, so you might want to add a bit more seasoning or moisture.
Garlic and Ginger: Fresh garlic and ginger add great depth to the meatballs and sauce. If you’re in a pinch, garlic powder and ground ginger can work as substitutes, using about 1/4 tsp of each for each fresh clove or inch of ginger.
Panko Breadcrumbs: Panko gives a nice crunchy texture, but regular breadcrumbs would work too. If you need a gluten-free option, try using gluten-free breadcrumbs or ground oats.
Soy Sauce: Low-sodium soy sauce is my go-to for better control of saltiness. If you need a gluten-free alternative, use tamari. Coconut aminos can also work as a soy sauce substitute for a sweeter, milder flavor.
How Do I Ensure My Meatballs Stay Juicy?
Keeping meatballs juicy is all about the right balance of ingredients and cooking them properly. Here are some tips:
- Do not overmix the meat mixture; this can make the meatballs tough.
- Shape the meatballs gently and keep them uniform in size for even cooking.
- Cook in batches if necessary to avoid overcrowding the pan. This helps them brown nicely without steaming.
- Make sure your oil is hot before adding the meatballs to get a nice sear.
By taking these steps, you’ll have tender, flavorful meatballs every time! Enjoy your cooking adventure!
Quick and Easy 30-Minute Mongolian Beef Meatballs
Ingredients You’ll Need:
For the Meatballs:
- 1 lb (450g) ground beef
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1/4 cup green onions, finely chopped
- 1/2 cup panko breadcrumbs
- 1 large egg
- 1 tbsp soy sauce
- 1/2 tsp black pepper
- 1 tbsp vegetable oil (for frying)
For the Mongolian Sauce:
- 1/2 cup soy sauce (preferably low sodium)
- 1/2 cup brown sugar
- 1/4 cup water
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp hoisin sauce (optional, for added depth)
- 1 tsp cornstarch mixed with 1 tbsp water (slurry, for thickening)
To Serve:
- Steamed white rice
- Roasted or steamed broccoli
- Sesame seeds, for garnish
- Thinly sliced green onions, for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time, followed by 15 minutes of cooking, making it a quick 30-minute meal. Perfect for busy weeknights!
Step-by-Step Instructions:
1. Prepare the Meatballs:
In a large bowl, mix together the ground beef, minced garlic, grated ginger, chopped green onions, panko breadcrumbs, egg, soy sauce, and black pepper. Mix until just combined, being careful not to overmix, as this can make the meatballs tough.
2. Form the Meatballs:
Shape the mixture into small, bite-sized meatballs, about 1 to 1.5 inches in diameter. This size helps them cook evenly and quickly.
3. Cook the Meatballs:
Heat the vegetable oil in a large skillet or frying pan over medium heat. Once hot, add the meatballs in batches, making sure not to overcrowd the pan. Cook for about 4-5 minutes per side, or until the meatballs are browned and cooked through. Remove them from the pan and set aside.
4. Make the Mongolian Sauce:
In the same pan, add the minced garlic and ginger. Sauté for about 30 seconds until fragrant. Next, stir in the soy sauce, brown sugar, water, and hoisin sauce (if using). Bring the mixture to a simmer.
5. Thicken the Sauce:
Stir the cornstarch slurry again to combine and pour it into the simmering sauce. Cook for about 1-2 minutes, stirring, until the sauce thickens nicely. This will create a delicious glaze for the meatballs!
6. Coat the Meatballs:
Return the cooked meatballs to the pan and toss them in the thickened Mongolian sauce to coat them evenly. Let them cook together for another 1-2 minutes to meld the flavors.
7. Serve:
Divide the steamed rice into bowls and top each bowl with the sauced meatballs. Add a side of roasted or steamed broccoli for a healthy touch.
8. Garnish:
Finish off by sprinkling sesame seeds and thinly sliced green onions on top of the meatballs before serving. It adds a lovely crunch and burst of flavor!
Enjoy your flavorful, quick, and easy Mongolian beef meatballs served over rice with a side of greens!
Frequently Asked Questions (FAQ)
Can I Use Ground Turkey Instead of Ground Beef?
Yes, you can use ground turkey or chicken as a lighter alternative. Just keep in mind that turkey can be drier, so consider adding a little extra seasoning or moisture, like a bit more soy sauce, to keep the meatballs juicy.
How Do I Store Leftover Mongolian Beef Meatballs?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in the microwave or on the stovetop over low heat, adding a splash of water or extra sauce to prevent drying out.
Can I Make the Meatballs Ahead of Time?
Absolutely! You can mix and shape the meatballs ahead of time and store them in the fridge for up to 24 hours before cooking. Alternatively, you can freeze the uncooked meatballs for up to 3 months. Just thaw in the fridge overnight before cooking!
What Can I Serve with Mongolian Beef Meatballs Besides Rice?
These meatballs pair wonderfully with a variety of sides! Consider serving them with quinoa, cauliflower rice, or even in a lettuce wrap for a low-carb option. You could also add a side salad or stir-fried vegetables for a complete meal!
