These 30-minute Mongolian Beef Meatballs are tender and full of flavor! Made with ground beef, they are coated in a sweet and tangy sauce that makes every bite exciting.
If you’re looking for a quick dinner idea, this is it! I serve them over rice, and my family loves how fast they disappear from the table. Give them a try—you won’t regret it!
Key Ingredients & Substitutions
Ground Beef: Use 80/20 ground beef for the best flavor and moisture. If you’re looking for a healthier option, you can substitute it with ground turkey or chicken, though the flavor will differ slightly.
Breadcrumbs: I use plain breadcrumbs for texture, but you can also opt for panko for extra crunch. If you’re gluten-free, look for gluten-free breadcrumbs or use finely crushed oats instead.
Scallions: These add a fresh onion flavor. If you don’t have scallions, you can use finely chopped onions or shallots, though they will be a bit stronger in flavor.
Soy Sauce: This is crucial for the umami taste. If you’re gluten-sensitive, opt for tamari instead, which is gluten-free. You can also use coconut aminos for a lower sodium option.
Brown Sugar: It gives sweetness and helps balance the salty soy sauce. If you’re out of brown sugar, you can substitute with white sugar and a splash of molasses, or use honey for a different sweetness.
How Do I Make the Sauce Thicker?
Thickening the sauce is key for a richer texture. After you simmer the sauce ingredients, you need to create a slurry with cornstarch. Here’s how to do it:
- Mix 1 tablespoon of cornstarch with 1 tablespoon of sesame oil in a small bowl until smooth.
- Add this mixture to the simmering sauce, stirring constantly.
- Continue cooking for a few more minutes until the sauce thickens to your desired consistency.
Keep an eye on the sauce as it cooks, and don’t be afraid to adjust with a bit more water or soy sauce if needed. This technique ensures the sauce clings beautifully to your meatballs!
30-Minute Mongolian Beef Meatballs
Ingredients You’ll Need:
For the Meatballs:
- 1 pound ground beef
- 1/4 cup breadcrumbs
- 1/4 cup scallions, finely chopped
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon soy sauce
- Salt and pepper to taste
For the Sauce:
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 3 tablespoons water
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon cornstarch
- 1 tablespoon sesame oil
For Garnish:
- Sliced scallions
- Sesame seeds (optional)
For Serving:
- Cooked rice (white or jasmine, approximately 2 cups)
- Steamed broccoli (for side)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 20 minutes to cook, so you’ll have delicious Mongolian beef meatballs ready in just 30 minutes! Perfect for a quick weeknight dinner.
Step-by-Step Instructions:
1. Preheat the Oven:
Start off by preheating your oven to 400°F (200°C). Then, line a baking sheet with parchment paper so your meatballs won’t stick.
2. Prepare the Meatballs:
In a large mixing bowl, combine the ground beef, breadcrumbs, chopped scallions, egg, minced garlic, grated ginger, soy sauce, and a pinch of salt and pepper. Use your hands to gently mix everything until just combined. Don’t overmix! Shape the mixture into meatballs that are about 1 inch in diameter, and place them on the prepared baking sheet.
3. Bake the Meatballs:
Pop the baking sheet into the oven and bake the meatballs for about 15-20 minutes. They’re done when they’re nicely browned and cooked all the way through.
4. Make the Sauce:
While the meatballs are baking, you can prepare the sauce. In a saucepan over medium heat, whisk together the soy sauce, brown sugar, water, minced garlic, and grated ginger. Let the mixture come to a simmer; it should smell amazing!
5. Thicken the Sauce:
In a small bowl, mix the cornstarch and sesame oil until smooth. Slowly add this mixture to the simmering sauce and stir well. Cook for a few minutes until the sauce thickens to your liking.
6. Coat the Meatballs:
Once the meatballs are done baking, carefully add them to the saucepan with the thickened sauce. Gently stir to coat each meatball evenly with the delicious sauce.
7. Serve:
Now it’s time to serve! Place a helping of cooked rice on each plate and top it with your saucy meatballs. Add some steamed broccoli on the side and garnish everything with sliced scallions and sesame seeds, if you like.
8. Enjoy:
Dig in and enjoy your 30-minute Mongolian Beef Meatballs! It’s a quick and satisfying meal that’s sure to impress!
Can I Use Ground Turkey or Chicken Instead of Beef?
Absolutely! Ground turkey or chicken can be used as a lighter alternative. Just be aware that these meats might be a bit drier than beef, so you may want to add a tablespoon of olive oil or a little more soy sauce to keep the meatballs moist.
How Do I Store Leftover Meatballs?
Store any leftover meatballs in an airtight container in the fridge for up to 3 days. To reheat, simply pop them in the microwave or heat in a saucepan over low heat. If reheating in a pan, add a splash of water to prevent drying out.
Can I Freeze the Meatballs?
Yes, you can freeze meatballs! Allow them to cool completely, then place them in a single layer on a baking sheet to freeze. Once frozen, transfer them to a freezer bag and store for up to 3 months. When ready to use, thaw them in the refrigerator overnight before reheating.
What Can I Serve Instead of Rice?
If you’re looking for alternatives to rice, try quinoa or cauliflower rice for a low-carb option. You could also serve the meatballs with noodles, such as soba or udon, for a different texture and flavor!
