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Mongolian Meatballs Recipe

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3.9 from 14 reviews

These Mongolian Meatballs are a flavorful and tender dish made with ground beef and a savory sauce rich in garlic, ginger, and soy. Cooked on the stovetop, they are perfectly browned and coated in a slightly sweet and spicy sauce, garnished with fresh green onions. This recipe yields 24 meatballs, ideal for a crowd or meal prep.

  • Total Time: 28 minutes
  • Yield: 24 meatballs

Ingredients

Meatballs

  • 1 lb ground beef
  • 2 tablespoons Shaoxing wine (or dry sherry)
  • 1 tablespoon soy sauce
  • 1 teaspoon chili flakes
  • 1/4 teaspoon brown sugar
  • 2 cloves garlic, grated
  • 1 teaspoon grated ginger
  • 1/2 cup breadcrumbs
  • 1 egg
  • 4 green onions, chopped

Sauce

  • 1/4 cup brown sugar
  • 1/4 cup soy sauce
  • 1/3 cup water
  • 4 cloves garlic, grated
  • 2 teaspoons ginger, grated

Slurry

  • 1 teaspoon cornstarch
  • 2 teaspoons water

For Cooking and Garnish

  • 1 teaspoon canola oil
  • 1 green onion, sliced (for garnish)

Instructions

  1. Prepare the meatball mixture: In a medium bowl, combine ground beef, Shaoxing wine, soy sauce, chili flakes, brown sugar, grated garlic, and grated ginger. Beat the mixture until it becomes sticky and bouncy. Add breadcrumbs, egg, and chopped green onions, mixing thoroughly until fully incorporated.
  2. Form the meatballs: Shape the mixture into 24 heaping tablespoon-sized meatballs. To prevent sticking, lightly grease your palms with oil before forming each meatball.
  3. Mix the sauce: In a small bowl, combine brown sugar, soy sauce, water, grated garlic, and grated ginger. Stir until the brown sugar dissolves completely.
  4. Prepare the slurry: In another small bowl, mix cornstarch and water until smooth, ensuring the cornstarch is fully dissolved.
  5. Cook the meatballs: Heat a large skillet over medium-high heat and add 1 teaspoon of canola oil. When the pan is hot, add the meatballs spaced apart. Cook without moving them until the bottoms turn brown. Flip the meatballs 2 to 3 times to brown most of their sides evenly.
  6. Remove excess fat: Lower heat to medium. Push the browned meatballs to one side of the skillet and use a spoon or a paper towel held with tongs to soak up and remove excess fat from the pan.
  7. Add the sauce: Pour the prepared sauce into the skillet. Cook for about 2 minutes, stirring the meatballs gently to ensure they are fully coated with the sauce.
  8. Thicken the sauce: Reduce the heat to medium-low. Stir the slurry again and gradually swirl it into the pan. Stir immediately and continue cooking until the sauce thickens. Once thickened, remove the skillet from heat.
  9. Garnish: Sprinkle the sliced green onion over the meatballs for a fresh pop of color and flavor.
  10. Serve: Serve the Mongolian meatballs hot, ideally over steamed rice as a satisfying main dish.

Notes

  • Shaoxing wine can be substituted with dry sherry if unavailable.
  • Make sure to brown the meatballs well to develop deep flavor and texture.
  • If the sauce becomes too thick, add a splash of water to adjust consistency.
  • For extra heat, increase chili flakes or serve with chili sauce.
  • These meatballs can be made ahead and reheated gently on the stove.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Category: Main Dish
  • Method: Frying
  • Cuisine: Asian

Find it online: https://dishiary.com/mongolian-meatballs-recipe/