These Mongolian beef meatballs are quick to make and bursting with flavor! Ready in just 30 minutes, they’re coated in a tasty sweet and savory sauce that you’ll love!
Cooking them feels like a magic trick—I mean, who doesn’t want dinner served in half an hour? I like to pair them with rice for a complete meal that makes everyone happy!
Key Ingredients & Substitutions
Ground Beef: The heart of the meatballs! If you’re looking for a lighter option, ground turkey or chicken can work too. Just remember that they might produce a slightly different texture.
Panko Breadcrumbs: These give the meatballs their light and crispy texture. If you don’t have panko on hand, regular breadcrumbs are a good substitute, but they might not be as crispy.
Soy Sauce: Essential for flavor! If you’re watching your sodium intake, consider using low-sodium soy sauce. For a gluten-free option, tamari does the trick.
Brown Sugar: Adds a sweet balance to the savory sauce. You can swap it with honey or maple syrup if you’re aiming for a natural sweetener.
Green Onions: They add freshness! If you’re out of green onions, chives make a nice substitute for garnishing.
How Do I Ensure My Meatballs Stay Juicy?
One crucial step for juicy meatballs is not to overmix the meat mixture. Gently combine ingredients just until mixed. Another tip is to bake the meatballs instead of frying them. This way, they’re less messy and you can focus on flavor!
- Preheat your oven well before cooking the meatballs to ensure they start cooking evenly.
- Use a light hand when shaping them to keep them tender—avoid packing them too tightly.
- Check them with a meat thermometer; aim for 160°F (70°C) for perfectly cooked beef.
How Can I Make the Sauce Perfectly Thick?
Getting that glossy sauce consistency is all about using the cornstarch slurry correctly. Make sure to mix cornstarch with water before adding it to the sauce. This step helps prevent clumps.
- Start by heating the sauce gently; when it simmers, add the cornstarch mixture slowly while stirring constantly.
- Keep stirring for another minute or two until you see it thicken. Don’t rush this—patience gives you the best results!
Quick & Easy 30-Minute Mongolian Beef Meatballs
Ingredients You’ll Need:
For the Meatballs:
- 1 lb (450g) ground beef
- 1/4 cup panko breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp ginger, freshly grated
- 2 green onions, thinly sliced (white parts for meatballs, green parts for garnish)
- 1 tbsp soy sauce
- 1/2 tsp black pepper
- 1/4 tsp salt
For the Mongolian Sauce:
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup water
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
- 2 cloves garlic, minced
- 1 tsp ginger, freshly grated
- 1 tbsp vegetable oil
For Serving:
- Steamed white rice (about 2 cups cooked)
- Roasted or steamed broccoli florets
- Sesame seeds, for garnish
- Additional sliced green onions for garnish
Time Needed:
This delicious meal takes about 10 minutes to prep and 20 minutes to cook, making a total of roughly 30 minutes from start to finish! It’s perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Prepare to Bake
First, preheat your oven to 400°F (200°C). This step is crucial for getting those meatballs perfectly cooked and a nice golden color. Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
2. Make the Meatball Mixture
In a large mixing bowl, combine the ground beef, panko breadcrumbs, egg, minced garlic, grated ginger, the white parts of sliced green onions, soy sauce, salt, and black pepper. Mix everything together thoroughly, but be gentle to keep the meatballs nice and tender.
3. Shape the Meatballs
Once your mixture is well combined, shape it into meatballs about 1 1/2 inches in diameter. Place them evenly spaced on the prepared baking sheet. This ensures they cook evenly without sticking together.
4. Bake the Meatballs
Now, put the baking sheet in the oven! Bake the meatballs for about 15-18 minutes, or until they’re fully cooked through and have a lovely brown color on the outside.
5. Prepare the Mongolian Sauce
While the meatballs are baking, it’s time to make the sauce. In a small bowl, whisk together the soy sauce, brown sugar, and water until well combined. This will create the sweet and savory base for your dish!
6. Cooking the Sauce
Next, heat the vegetable oil in a large skillet over medium heat. Add the minced garlic and ginger and sauté for about 30 seconds until you can smell that delicious aroma. Then, pour in the soy sauce mixture you just made and bring it to a simmer. Let it cook for about 2 minutes.
7. Thicken the Sauce
Now it’s time to add the magic touch! Stir in the cornstarch slurry to the sauce, cooking and stirring constantly until the sauce thickens and becomes glossy—this should take about 1-2 minutes. If it’s too thick, you can add a little more water to adjust the consistency.
8. Combine Meatballs with Sauce
Once your meatballs are done baking, take them out of the oven, and gently place them into the skillet with the sauce. Toss the meatballs gently to coat them evenly in that scrumptious sauce.
9. Serve!
To serve, place the Mongolian beef meatballs over a bed of steamed white rice, adding your roasted or steamed broccoli on the side. Top it all off with a sprinkle of sesame seeds and the green parts of the sliced green onions for a fresh touch.
Enjoy this savory, sweet, and flavorful meal that’s quick and satisfying! Happy eating!
Frequently Asked Questions (FAQ)
Can I Use Ground Turkey Instead of Beef?
Absolutely! Ground turkey is a great alternative if you’re looking for a leaner option. Just keep in mind that the flavor and texture may differ slightly from beef, but they will still be delicious!
How Can I Store Leftover Meatballs?
You can store leftover Mongolian beef meatballs in an airtight container in the fridge for up to 3 days. Reheat them in the microwave or on the stovetop until warmed through. For longer storage, freeze them in a single layer before transferring to a freezer-safe bag for up to 3 months.
Can I Make the Meatballs Ahead of Time?
Yes, you can prepare the meatballs ahead of time! Just shape them and place them on a baking sheet. Cover with plastic wrap and refrigerate for up to 24 hours before baking. If you want to freeze them, freeze the uncooked meatballs on the baking sheet, then transfer them to a bag once frozen.
What Can I Serve with Mongolian Beef Meatballs?
These meatballs pair beautifully with steamed white rice, but you can also serve them over quinoa, cauliflower rice, or with stir-fried vegetables for a low-carb option. Enjoy your meal with a side salad for a fresh contrast!
