Mongolian meatballs are a savory, slightly sweet, and richly spiced dish that brings the irresistible flavors of Mongolian beef into bite-sized, easy-to-make meatballs. With a deliciously sticky sauce and a touch of heat
these meatballs make a perfect weeknight dinner or appetizer for any occasion. They are quick to prepare, packed with flavor, and a great way to introduce a taste of Asia to your kitchen.
These meatballs are a fusion of juicy, tender meat with a rich, umami sauce that is both sweet and savory.
The sauce, made with soy sauce, brown sugar, garlic, and ginger, coats each meatball beautifully,
creating a glossy finish and a burst of flavor with every bite. Plus, they’re quick to prepare and can be served over rice, noodles, or enjoyed on their own!
– 1 lb ground beef or pork (or a mix): Provides the base for juicy meatballs. – 1/2 cup breadcrumbs: Helps bind the meat together and keeps the meatballs tender. – 1 large egg: Acts as a binder to hold the meat mixture together.
Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Mix the Ingredients: In a large bowl, combine the ground meat, breadcrumbs, egg, garlic, ginger, soy sauce, sesame oil, black pepper, and red pepper flakes (if using). Mix until all ingredients are just combined. Be careful not to overmix, as this can make the meatballs tough.
Form the Meatballs: Using your hands or a small ice cream scoop, form the mixture into 1-inch meatballs. Place them on the prepared baking sheet, spacing them about an inch apart.
Bake the Meatballs: Bake the meatballs for 12-15 minutes or until they are golden brown and cooked through. While the meatballs are baking, prepare the sauce.
Prepare the Sauce Base: In a small bowl, whisk together the soy sauce, brown sugar, water, and hoisin sauce until the sugar is dissolved. Set aside.
Cook the Aromatics: In a large skillet or saucepan over medium heat, heat the sesame oil. Add the garlic and ginger, sautéing for about 30 seconds until fragrant.
Thicken the Sauce: Add the soy sauce mixture to the pan and bring it to a simmer. In a small bowl, mix the cornstarch with a tablespoon of water to make a slurry. Slowly pour the slurry into the simmering sauce, stirring constantly until the sauce thickens (about 2-3 minutes).