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If you love the bold, sweet-and-savory flavor of Mongolian beef from your favorite Chinese takeout spot, these Mongolian meatballs are about to become your new quick and easy weeknight obsession. They’re made with only five ingredients, coated in a thick, sticky Mongolian beef sauce for maximum moisture and flavor, and ready in just 30 minutes. Serve them over rice for an easy dinner, or skewer them with toothpicks and watch them disappear as an appetizer.
Sweet and Sticky Mongolian Beef Meatballs
I already have a Mongolian beef recipe on the blog that I make on repeat, but there’s something about putting that same sauce on meatballs that just hits differently. The meatballs go straight into the oven while the sauce comes together on the stovetop, so the two are ready at almost exactly the same time. Minimal effort, maximum payoff.
The fat content of your ground beef matters more here than you might think. I recommend 85/15 or 90/10 for the best balance of flavor and texture. 80/20 will work, but the higher fat content means more runoff on the baking sheet, so make sure you’re using a rimmed pan to prevent spills into your oven.
What Makes Mongolian Beef Sauce So Good
The Mongolian beef sauce here is the same flavor profile you’d get at a restaurant: soy sauce, brown sugar, garlic, and a little fish sauce. Fish sauce adds a deep, savory umami backbone that makes the sauce taste complex and layered rather than just sweet and salty. Don’t skip it, and don’t worry; it doesn’t taste fishy at all once it’s cooked down into the sauce.
The sauce thickens naturally as it simmers, turning into a glossy, sticky coating that clings to every meatball. If you want it even thicker, a quick cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) stirred in at the end will get you there.
How to Make Mongolian Meatballs
The meatballs themselves could not be simpler. Combine the ground beef, onion, panko, garlic powder, and soy sauce in a bowl, mix until just combined, and scoop into balls using a cookie scoop or two tablespoons. Spray the tops lightly with oil and bake at 400°F for 15 to 18 minutes, until cooked through.
While the meatballs bake, make the sauce. Add the water, brown sugar, soy sauce, fish sauce, and garlic to a saucepan over medium-low heat and stir constantly for about 5 minutes, until the sugar caramelizes and the sauce turns thick and sticky. Transfer the baked meatballs directly into the sauce, toss to coat, and serve over white rice with sliced scallions and sesame seeds.
Swaps & Substitutions
- Red pepper flakes: Totally optional, but even a small pinch adds a nice subtle heat that balances the sweetness of the brown sugar.
- Ground meat: Ground turkey or ground chicken will work, but since they’re leaner than beef, they can turn out slightly drier. Look for dark meat if you can find it–it has more fat and a much better texture. Ground pork is also a great option, though it’s fattier than beef, so expect more runoff on the baking sheet.
- Breadcrumbs: Regular breadcrumbs work in a pinch, but panko gives you a lighter, more tender meatball. Gluten-free panko is a seamless swap if needed.
- Fish sauce: If you really can’t do fish sauce, you can leave it out, but the sauce will taste noticeably flatter. A small splash of Worcestershire sauce is the closest substitute for that umami depth.
- Soy sauce: Low-sodium soy sauce is what I use throughout this recipe to keep the salt level balanced between the meatballs and the sauce. If you only have regular soy sauce, use a little less than the recipe calls for.
Recipe Questions
Yes! Bake the meatballs in the oven as directed first (this step is important for getting them cooked through and giving them a little structure so they don’t fall apart). Then, add the cooked meatballs and all of the sauce ingredients directly to the slow cooker and cook on low for 2 to 3 hours. The sauce will thicken, and the meatballs will absorb even more of that Mongolian beef flavor as they sit. This method is especially great if you’re making them as a party appetizer and want to keep them warm for a crowd.
Yes, you can! You’ll just have to thaw them and ensure that the center is not still frozen. It honestly would be faster to make them from scratch than to thaw frozen meatballs. It’s so worth the minimal effort, and it’s much more tender!
The most common reason is that the heat was too low or the sauce didn’t cook long enough. Make sure you’re stirring constantly over medium-low heat for the full 5 minutes. If it’s still thinner than you’d like after that, stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and let it cook for another minute or two–it will thicken quickly.
Serving Suggestions
These sweet and sticky meatballs are genuinely so versatile. Here are my favorite ways to serve them:
- As a main course, pile them over white rice with extra sauce drizzled on top. Fried Rice or Steamed Jasmine Rice both work great. You could also stuff them into Bao Buns for a fun twist.
- As a meatball appetizer, insert a toothpick into each one and arrange them on a platter. They’re easy to eat, crowd-pleasing, and a step above the usual party spread.
- As a sandwich or wrap, tuck them into a hoagie roll or a wrap with coleslaw or Pickled Cabbage–the acidity cuts through the sweetness of the sauce perfectly.
Storage Instructions
Store leftover meatballs in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over low heat, or microwave in short increments until warmed through. The sauce will thicken up quite a bit in the fridge, so add a small splash of water when reheating to loosen it back up.
Mongolian Meatballs
Equipment
Ingredients
For the meatballs:
- 1 pound (454 g) ground beef, 85/15 or 90/10
- ½ onion, chopped
- ½ cup (30 g) panko breadcrumbs
- 1 teaspoon garlic powder
- 2 tablespoons low-sodium soy sauce
For the sauce:
- ⅓ cup (79 ml) water
- ⅓ cup (73 g) brown sugar
- ¼ cup (59 ml) low-sodium soy sauce
- ½ tablespoon fish sauce
- 2 cloves garlic, finely minced
- Red pepper flakes, optional
Instructions
- Preheat the oven to 400 °F (204 °C) and lightly grease a rimmed baking sheet.
- In a bowl combine the ground beef with the onion, panko, garlic powder and soy sauce. Mix until the ingredients are just combined.1 pound (454 g) ground beef, ½ onion, ½ cup (30 g) panko breadcrumbs, 1 teaspoon garlic powder, 2 tablespoons low-sodium soy sauce
- Use a medium cookie scoop (or 2 tablespoons) and scoop the beef mixture and shape into a ball. Place on the prepared baking pan and repeat the process with the rest of the meatballs. Spray the tops with a little bit of oil.
- Bake for 15 to 18 minutes or until cooked through and internal temperature reads 160 °F (71 °C). Remove from the oven.
- While the meatballs are baking, prepare the sauce. In a medium saucepan over medium-low heat, stir together the water, brown sugar, soy sauce, fish sauce, minced garlic, and red pepper flakes (if using). Cook, stirring constantly for 5 minutes or until the sugar is caramelized and the sauce is thick and sticky.⅓ cup (79 ml) water, ⅓ cup (73 g) brown sugar, ¼ cup (59 ml) low-sodium soy sauce, ½ tablespoon fish sauce, 2 cloves garlic, Red pepper flakes
- Transfer the baked meatballs to the sauce and toss to coat. Serve with white rice and garnish with sliced scallions and sesame seeds.
Notes
Nutrition
Photographs by Meg McKeehan Photography
Delicious!! Glaze thickened with corn starch suggestion and covered the meatballs beautifully. I topped with toasted sesame seeds and sliced green onions. Served on basmati rice. Broccolini side in brown butter, garlic and lemon. This will be a regular meal!!
Simply delicious, flavorful and fast, I served it with fresh steam broccoli and had left over fried rice from takeout ,, thank you so much for this recipe
Looks delicious! I’m excited to try this recipe, although I’ll probably use ground turkey. For those who want to try turkey but are afraid of dry meatballs, just mix in a tablespoon of chia seeds activated in 1.5 TBS of water in each pound of meat you use. I make breakfast sausage that tastes like the real thing. More protein , minimal carbs, very low fat, and is not dry at all.
Amazing! Made it for dinner tonight and my husband was not very excited when I told him I was going to try it out buttttt after his first bite he was sold! The meatballs turned out perfect and the sauce is deliciously sweet and sticky. We served it with brown rice and broccoli with a dash of everything but the bagel seasoning since we were out of sesame seeds. Will definitely be adding to our regular rotation!
Made this when my in-laws were visiting this past weekend, and it got rave reviews from everyone! I stir-fried some veggies and served those alongside the rice and meatballs. I will definitely make this again!