These Mongolian Beef Meatballs are quick, tasty, and pack a flavorful punch! Juicy meatballs are coated in a sweet and savory sauce that will make your taste buds dance!
I whip these up in just 30 minutes, making dinner a breeze. They’re perfect over rice or enjoyed on their own when I’m extra hungry. Who can resist a delicious meatball? 🍚🥢
Key Ingredients & Substitutions
Ground Beef: This is your main protein. For a leaner option, use ground turkey or chicken. If you’re looking to reduce fat content, ground beef with 90% lean is a great choice for meatballs that are still juicy.
Breadcrumbs: They help bind the meatballs. If you don’t have breadcrumbs, crushed crackers or oats work well too. Gluten-free breadcrumbs are a fantastic substitute if you’re avoiding gluten.
Green Onions: These add a nice crunch and flavor. If you can’t find them, chopped chives or shallots can be a good alternative. I love using the tops of the onions for garnish—they add a fresh touch!
Soy Sauce: It provides that rich umami flavor. If you need a lower-sodium option, you can find low-sodium soy sauce at most stores. Tamari is a good gluten-free alternative.
Brown Sugar: It’s key for that sweet balance in the sauce. If you’re out of brown sugar, mix white sugar with a touch of molasses for a similar flavor. Coconut sugar is another great substitute.
How Do I Ensure My Meatballs Are Juicy and Flavorful?
Mixing the meatball ingredients properly but not overworking them keeps the meatballs tender. Here’s how to do it right:
- Combine all ingredients in a bowl gently—just until they hold together. Overmixing can lead to dense meatballs.
- Form them into consistent sizes (around 1-1.5 inches) so they cook evenly.
- Don’t skip the baking step! Cooking them in the oven gives a nice crust without frying, keeping them healthier.
How to Make 30-Minute Mongolian Beef Meatballs
Ingredients You’ll Need:
For the Meatballs:
- 1 lb ground beef
- 1/4 cup breadcrumbs
- 1/4 cup green onions, finely chopped
- 1 egg
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- Salt and pepper, to taste
For the Sauce:
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1 tsp sesame oil
- 1 tbsp cornstarch
- 2 tbsp water
- 1 tsp red pepper flakes (optional, for heat)
For Serving:
- Cooked white rice
- Steamed broccoli
- Sesame seeds, for garnish
- Extra green onions, for garnish
How Much Time Will You Need?
This recipe will take about 30 minutes total. You’ll need about 10 minutes for prep, 15-20 minutes for baking the meatballs, and just a few minutes for making the sauce. Quickly toss everything together, and you’ll have a delicious meal ready to enjoy in no time!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This gets things warming up so your meatballs cook perfectly!
2. Prepare the Meatballs:
In a large mixing bowl, add the ground beef, breadcrumbs, chopped green onions, egg, minced garlic, grated ginger, and a sprinkle of salt and pepper. Use your hands or a spoon to mix everything together until just combined. Once mixed, form the mixture into meatballs about 1-1.5 inches in diameter.
3. Bake the Meatballs:
Place the meatballs on a baking sheet lined with parchment paper. Bake them in the preheated oven for about 15-20 minutes or until they are browned and cooked through. It’s best to use a meat thermometer and ensure they reach 160°F (71°C) for safety.
4. Make the Sauce:
While the meatballs are baking, grab a small saucepan. Combine the soy sauce, brown sugar, sesame oil, cornstarch, and water over medium heat. Stir it constantly until the mixture starts to thicken, which should take about 3-5 minutes. If you like a bit of heat, add the red pepper flakes right before it thickens.
5. Coat the Meatballs:
Once the meatballs are done baking, carefully transfer them to a large mixing bowl. Pour the thickened sauce over the meatballs and gently toss to coat each one evenly. Make sure they’re all covered in that delicious sauce!
6. Serve:
It’s time to eat! Serve your Mongolian beef meatballs over a bed of cooked white rice and next to some steamed broccoli. Don’t forget to sprinkle sesame seeds and some extra chopped green onions on top for a fresh touch!
7. Enjoy:
Take a moment to admire your creation, then dig in! You just made tasty Mongolian Beef Meatballs in 30 minutes or less!
Can I Use Ground Turkey Instead of Ground Beef?
Absolutely! Ground turkey is a great substitute for ground beef if you’re looking for a leaner option. Just keep in mind that turkey can sometimes be drier, so you might want to add a touch more breadcrumbs or a little oil to maintain moisture.
Can I Make the Meatballs Ahead of Time?
Yes, you can prepare the meatballs in advance! Form them and place them on a baking sheet, then cover with plastic wrap and refrigerate for up to 24 hours. When you’re ready to cook, just pop them in the oven as directed—no need to thaw!
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the microwave or on the stove with a little bit of sauce to keep them juicy.
Can I Use Low-Sodium Soy Sauce?
Yes, low-sodium soy sauce works perfectly! Just keep in mind that using low-sodium soy sauce might alter the flavor slightly, so you may want to adjust the amount of brown sugar to balance the taste.
