These Mongolian Beef Meatballs are quick, tasty, and packed with flavor! In just 30 minutes, you can enjoy juicy meatballs coated in a sweet and savory sauce.
What’s not to love? They’re simple to whip up and perfect for busy nights. I like to serve them over rice for a complete meal that always satisfies my cravings! 🍚
Key Ingredients & Substitutions
Ground Beef: A pound of ground beef is perfect for these meatballs. If you’re looking for a healthier option, ground turkey or chicken can be great substitutes. They may make the meatballs a little leaner, so you might want to adjust the seasoning accordingly.
Breadcrumbs: Breadcrumbs help bind the meatballs together. If you don’t have them, crushed crackers or even oats can be used instead. For a gluten-free version, try using gluten-free breadcrumbs or almond flour.
Green Onions: These add freshness and flavor. If you’re out, chives can work well too. Just keep in mind they have a milder flavor. You can also use finely chopped onion as a last resort, but the taste will be different.
Soy Sauce: Soy sauce is essential for flavor. For a lower-sodium option, you can find reduced-sodium soy sauce. If you need it gluten-free, tamari is a fantastic alternative.
Brown Sugar: Brown sugar gives the sauce a sweet, caramelized taste. If you don’t have any, white sugar works too, but you might miss that rich flavor. You can also use honey or maple syrup for a different twist.
How Do You Get Perfectly Browned Meatballs?
Perfectly browned meatballs enhance the flavor and texture of the dish, so here’s how to do it right:
- Shape your meatballs to about an inch wide for even cooking.
- Heat your skillet over medium-high heat; a hot pan is key! If it’s too cold, the meatballs will steam rather than brown.
- Add oil to the pan just before cooking. This helps achieve that lovely golden crust.
- Don’t overcrowd the pan; cook in batches to ensure they brown evenly. If they’re packed too tight, they’ll steam instead of crisp up.
- Turn the meatballs only when they’re browned on one side to prevent them from falling apart.
By following these steps, you’ll have deliciously golden meatballs ready to soak up that tasty sauce!
30-Minute Mongolian Beef Meatballs
Ingredients You’ll Need:
For the Meatballs:
- 1 pound ground beef
- 1/4 cup breadcrumbs
- 1 egg
- 2 green onions, finely chopped (plus more for garnish)
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1 tsp soy sauce
- Salt and pepper to taste
For the Sauce:
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup water
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 1 tablespoon rice vinegar (optional)
For Serving:
- Cooked rice (white or jasmine)
- Steamed broccoli
- Sesame seeds for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 20 minutes to cook, so you’ll be enjoying your delicious Mongolian Beef Meatballs in just 30 minutes! Perfect for a quick family dinner!
Step-by-Step Instructions:
1. Make the Meatball Mixture:
In a large bowl, combine the ground beef, breadcrumbs, egg, finely chopped green onions, minced garlic, grated ginger, soy sauce, and a pinch of salt and pepper. Mix everything together using your hands or a spoon until well combined.
2. Form the Meatballs:
Once the mixture is ready, form it into small meatballs that are about 1 inch in diameter. This size helps them cook evenly. Place them on a plate as you go to keep everything organized!
3. Cook the Meatballs:
Heat a large skillet over medium-high heat and add a little bit of oil. Once hot, add the meatballs in batches (don’t crowd the pan) and cook for about 6-8 minutes, turning them every couple of minutes until they are browned on all sides. Once cooked, remove them from the skillet and set aside.
4. Prepare the Sauce:
In the same skillet, add the soy sauce, brown sugar, water, and sesame oil. Stir everything together and bring it to a simmer, making sure to stir until the sugar has fully dissolved.
5. Thicken the Sauce:
In a small bowl, mix the cornstarch with a tablespoon of water to create a slurry. Add this slurry to the pan and stir to combine until the sauce thickens up nicely. This shouldn’t take long at all!
6. Coat the Meatballs:
Return the meatballs to the skillet and gently stir them in the sauce ensuring they are well coated. Let them cook for another 2-3 minutes so they’re all heated through.
7. Serve and Enjoy:
Serve your wonderful Mongolian Beef Meatballs over cooked rice, add a side of steamed broccoli, and finish with a sprinkle of sesame seeds and some extra chopped green onions for garnish. Dig in and enjoy your meal!
Can I Use Ground Turkey or Chicken Instead of Beef?
Absolutely! You can substitute ground turkey or chicken for the beef. Just keep in mind that these meats can be a bit leaner, so you might want to add a little more breadcrumbs or even a splash of oil to keep the meatballs moist and flavorful.
How Can I Make These Meatballs Gluten-Free?
To make gluten-free meatballs, simply replace the regular breadcrumbs with gluten-free breadcrumbs or finely crushed gluten-free crackers. Ensure your soy sauce is also gluten-free; look for tamari sauces that are specifically labeled as such.
What’s the Best Way to Store Leftover Meatballs?
Store any leftover meatballs in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze them! Just place the cooled meatballs in a single layer on a baking sheet, freeze until solid, and then transfer them to a freezer bag for up to 3 months.
Can I Prepare the Meatballs in Advance?
Definitely! You can prepare the meatball mixture, form the meatballs, and refrigerate them for up to 24 hours before cooking. If you want to freeze them, do so before cooking, and you can cook them straight from the freezer by adding a few extra minutes to the cooking time.
