These Mongolian beef meatballs are super tasty and ready in just 30 minutes! With juicy beef, a sweet sauce, and a sprinkle of green onions, they’re fun to eat.
I love serving these meatballs over rice for an easy meal. Plus, they disappear fast at dinner time—just like magic! 🪄✨ Grab a fork and dig in!
Key Ingredients & Substitutions
Ground Beef: Lean ground beef makes great meatballs, but you can swap it for ground turkey or chicken for a lighter option. Just keep in mind the flavor will be slightly different.
Breadcrumbs: I like using plain breadcrumbs for texture, but you can use panko for extra crunch. If you’re gluten-free, almond flour or crushed gluten-free crackers can work too!
Soy Sauce: Tamari (a gluten-free soy sauce) is a great substitute if needed. You can also use coconut aminos for a sweeter, less salty flavor, which some find appealing.
Brown Sugar: If you’re looking to reduce sugar, consider using honey or maple syrup. Just adjust to your taste since they are sweeter.
Green Onions: Fresh parsley can be used instead if you don’t have green onions on hand. It adds a different freshness but keeps things tasty!
How Do You Get the Meatballs Just Right?
Making sure your meatballs are not too dry or dense takes a bit of care. The key is not to overmix the meat and ingredients. Here’s how to ensure great texture:
- Mix just until combined—this keeps them tender.
- Form uniform meatballs (about 1-inch) for even cooking.
- Don’t overcrowd on the baking sheet; give them room to brown nicely.
Also, keep an eye on them while baking to avoid overcooking. They’ll stay juicy when they are cooked just until no longer pink inside!
30-Minute Mongolian Beef Meatballs
Ingredients You’ll Need:
For the Meatballs:
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup green onions, finely chopped
- 1 large egg
- 2 tablespoons soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- Salt and pepper to taste
For the Sauce:
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1 tablespoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon ginger, minced
- 1 tablespoon cornstarch (optional, for thickening)
- 2 tablespoons water (if using cornstarch)
For Serving:
- Cooked jasmine or white rice
- Steamed broccoli (or vegetables of choice)
- Sesame seeds for garnish
- Additional sliced green onions for garnish
How Much Time Will You Need?
This tasty dish takes about 10 minutes to prepare and another 15-20 minutes to cook, so you’ll have a delicious meal ready in about 30 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This ensures your meatballs will bake evenly and get nice and brown.
2. Make the Meatballs:
In a large mixing bowl, combine the ground beef, breadcrumbs, chopped green onions, egg, soy sauce, garlic powder, ginger powder, and a pinch of salt and pepper. Mix everything together gently until just combined—don’t overmix! Then, shape the mixture into small meatballs, about 1 inch in diameter.
3. Bake the Meatballs:
Place your meatballs on a baking sheet lined with parchment paper. Bake them in your preheated oven for about 15-20 minutes, or until they are cooked through and nicely browned on the outside.
4. Prepare the Sauce:
While the meatballs are baking, grab a saucepan and whisk together the soy sauce, brown sugar, sesame oil, minced garlic, and minced ginger over medium heat. Let it simmer for about 3-5 minutes. If you like a thicker sauce, mix the cornstarch and water separately in a small bowl, then stir it into the sauce and cook until it thickens up.
5. Coat the Meatballs:
Once the meatballs are done baking, carefully transfer them into the saucepan with the sauce. Gently toss the meatballs to coat them in the sauce thoroughly. This is where the magic happens!
6. Prepare the Rice and Broccoli:
While the meatballs are being coated, cook the rice according to the package instructions. Also, steam your broccoli or any vegetables you like to serve alongside.
7. Serve and Enjoy:
Grab some bowls and serve up a scoop of the cooked rice. Top with the delicious Mongolian beef meatballs, drizzle extra sauce over everything, and add your steamed broccoli. Finish it off by garnishing with sesame seeds and extra sliced green onions. Dig in and enjoy your meal!
Can I Use Ground Turkey or Chicken Instead of Beef?
Absolutely! Ground turkey or chicken can be used as a leaner alternative. Just be aware that they may produce slightly different flavors and textures. Ensure they are fully cooked, achieving an internal temperature of 165°F (74°C).
What if I Don’t Have Breadcrumbs?
No worries! You can substitute breadcrumbs with crushed crackers, oats, or even almond flour. If using oats, make sure to grind them a bit for a finer texture that holds the meatballs together better.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. For best preservation, you can freeze the meatballs and sauce together; just thaw overnight in the fridge before reheating.
Can I Make the Meatballs Ahead of Time?
Yes, you can prepare the meatballs in advance! Form them and refrigerate for up to a day or freeze them unbaked for longer storage. Just add a few extra minutes to the baking time if cooking from frozen.
