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Close-up of glazed meatballs topped with sesame seeds and sliced green onions, arranged on a dark sauce.
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4.67 from 6 votes

Mongolian Meatballs

Made with only five ingredients, coated in a thick, sticky Mongolian beef sauce for maximum moisture and flavor, and ready in just 30 minutes
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 14 meatballs
Author: Julie Chiou

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 ground beef, ½ onion, ½ cup panko breadcrumbs, 1 teaspoon garlic powder, 2 tablespoons low-sodium soy sauce
    A glass bowl containing a mixture of raw ground meat and diced onions on a gray tiled surface.
  • 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.
    Uncooked meatballs with chopped onions are arranged in rows on a parchment-lined baking sheet.
  • 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 water, ⅓ cup brown sugar, ¼ cup low-sodium soy sauce, ½ tablespoon fish sauce, 2 cloves garlic, Red pepper flakes
    A white skillet with soy sauce, minced garlic, and brown sugar mixture; a small bowl of red pepper flakes sits beside the pan on a tiled surface.
  • Transfer the baked meatballs to the sauce and toss to coat. Serve with white rice and garnish with sliced scallions and sesame seeds.
    A pan of uncooked meatballs with chopped onions sits in a dark sauce. Metal tongs rest on the pans edge. A small bowl of red pepper flakes is nearby.

Notes

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

Nutrition

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

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