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These flavor packed Mongolian Meatballs are made with simple, yet bold ingredients and are ready to eat in just 30 minutes! Believe me when I say you’re going to be positively addicted to this homemade sweet and sticky sauce.

4 mongolian meatballs on a bed of white rice in a bowl on a wooden cutting board
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If you’ve ever had Mongolian beef from a Chinese takeout, you’ll love these Mongolian meatballs! Coated in a similar thick Mongolian-style sticky sauce then served over a bed of white rice, these meatballs are perfect for an easy weeknight dinner at home or entertaining party guests as an appetizer. However you serve them up, Mongolian meatballs are going to satisfy and impress!

Notes of salty soy sauce, sweet brown sugar and savory fish sauce are the most predominant flavors at play in the sauce that will have you going back for every last drop. And it bears repeating – this recipe is SO easy! The ingredients for the meatballs just need to be combined then baked in just a few minutes to perfection.

While they bake, the sticky sauce needs to be made by just combining all ingredients in a saucepan and stirring over medium heat until thick and sticky. Seriously, these scrumptious Mongolian meatballs couldn’t be more delicious or easy to make.

Recipe Questions

Can I use frozen meatballs?

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!

Can I use another ground meat?

Ground turkey or ground chicken would work but they have less fat so they might be a bit on the drier side. I would suggest finding dark ground turkey if you’re going the turkey route! Ground pork would be lovely too but it’s fattier so you might get more fat run off on your baking pan so make sure you use a rimmed one!

a fork is holding up a mongolian meatball in a bowl with white rice on top of a wooden cutting board

Serving Suggestions

  • As an appetizer, use toothpicks inserted into each meatball and line up the Mongolian meatballs on a plate and serve to your guests. What a great, portable appetizer option!
  • As a main course, serve over a bed of white rice with extra sauce drizzled on top! You may consider serving this with fried rice or make bao buns and stuff the meatballs inside!

Storage Instructions

Store leftover meatballs in an airtight container in the refrigerator for up to 4 days. To reheat, reheat on the stovetop until warmed through or in the microwave. Take note that you might need to add a little liquid to loosen up the sauce as it will thicken in the fridge.

4.67 from 3 votes

Mongolian Meatballs

These flavor packed Mongolian meatballs are made with simple, yet bold ingredients and are ready to eat in just thirty minutes!
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 14 meatballs


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:

  • cup (79 ml) water
  • 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
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  • 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.
    ground beef mixed together with onions and other seasonings
  • 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.
    ground beef rolled into meatballs on a baking sheet lined with parchment paper
  • 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.
    soy sauce, brown sugar, and other liquids in a green saucepan being whisked with a metal whisk
  • Transfer the baked meatballs to the sauce and toss to coat. Serve with white rice and garnish with sliced scallions and sesame seeds.
    cooked meatballs placed into a saucepan with sauce


If you want your sauce to be thicker, you can mix in 1 tablespoon of cornstarch with 2 tablespoons of water.


Serving: 1meatball, Calories: 118kcal, Carbohydrates: 8g, Protein: 6g, Fat: 7g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 23mg, Sodium: 368mg, Potassium: 126mg, Fiber: 1g, Sugar: 6g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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Recipe Rating


  1. 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!

  2. 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!