Elevate your weeknight dinner or impress guests with these savory Mongolian Meatballs. Packed with bold Asian-inspired flavors, these tender meatballs are coated in a luscious sauce that combines sweet, salty, and umami notes. Simple to prepare and utterly delicious, they’re perfect for serving with rice or noodles. Whether you’re hosting a dinner party or just craving comfort food, this dish is bound to be a crowd-pleaser.
Ingredients
Meatballs:
- 1 lb (450 g) 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
Cooking:
- 1 teaspoon canola oil
- 1 green onion, sliced, for garnish
Instructions
- Prepare the Meatballs : Heat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper.In a large bowl, combine ground beef, Shaoxing wine, soy sauce, chili flakes, brown sugar, garlic, ginger, breadcrumbs, egg, and green onions. Mix until well combined. Roll the mixture into meatballs, about 1 inch in diameter, and place them on the prepared baking sheet. Bake in the preheated oven for 15–20 minutes or until browned and cooked through.
- Make the Sauce : While the meatballs bake, prepare the sauce. In a small saucepan over medium heat, combine brown sugar, soy sauce, water, garlic, and ginger. Bring to a gentle simmer. In a small bowl, mix the cornstarch and water to form a slurry. Slowly add the slurry to the saucepan, stirring constantly, until the sauce thickens slightly.
- Combine and Serve : Pour the canola oil into a large skillet and heat over medium. Add the cooked meatballs, then pour the sauce over them, stirring to ensure they are well-coated. Cook for 2–3 minutes, allowing the flavors to meld. Garnish with sliced green onions and serve immediately with steamed rice or noodles.
Conclusion
Mongolian Meatballs are an effortless way to transform everyday ingredients into a gourmet experience. The tender, flavorful meatballs paired with a rich, savory sauce create a dish that’s both comforting and impressive. Whether you’re cooking for family or friends, these meatballs are sure to become a new favorite on your recipe roster.
Irresistible Mongolian Meatballs: A Savory Delight for Any Occasion
Mongolian Meatballs are tender beef meatballs coated ina sweet and savory sauce, perfect for serving over rice or noodles. An easy anddelicious dish for any occasion.
Ingredients
Meatballs:
- 1 lb 450 g 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
Cooking:
- 1 teaspoon canola oil
- 1 green onion sliced, for garnish
Instructions
- Prepare the Meatballs : Heat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper. In a large bowl, combine ground beef, Shaoxing wine, soy sauce, chili flakes, brown sugar, garlic, ginger, breadcrumbs, egg, and green onions. Mix until well combined. Roll the mixture into meatballs, about 1 inch in diameter, and place them on the prepared baking sheet. Bake in the preheated oven for 15–20 minutes or until browned and cooked through.
- Make the Sauce : While the meatballs bake, prepare the sauce. In a small saucepan over medium heat, combine brown sugar, soy sauce, water, garlic, and ginger. Bring to a gentle simmer. In a small bowl, mix the cornstarch and water to form a slurry. Slowly add the slurry to the saucepan, stirring constantly, until the sauce thickens slightly.
- Combine and Serve : Pour the canola oil into a large skillet and heat over medium. Add the cooked meatballs, then pour the sauce over them, stirring to ensure they are well-coated. Cook for 2–3 minutes, allowing the flavors to meld. Garnish with sliced green onions and serve immediately with steamed rice or noodles.