Mongolian Meatballs
Mongolian Meatballs
Ingredients
For the Meatballs
- 1 pound ground beef, 80/20 for best flavor
- 1 pound ground pork
- 1/2 cup panko breadcrumbs
- 1 egg
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 green onions, finely sliced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil, for browning, or as needed
For the Mongolian Sauce
- 1/2 cup low-sodium soy sauce
- 1/2 cup brown sugar
- 1/4 cup water
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon hoisin sauce
- 1 teaspoon chili flakes, optional, for heat
- 1 tablespoon cornstarch
- 2 tablespoons water, for slurry
For Serving
- 2 cups jasmine rice, steamed
- 2 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, for garnish
Instructions
- 1
In a large bowl, combine the ground beef, ground pork, panko breadcrumbs, egg, minced garlic, grated ginger, finely sliced green onions, 1 tablespoon soy sauce, sesame oil, black pepper, and salt. Mix gently with your hands until just combined, being careful not to overmix.
⏱️ 5 min
- 2
Roll the mixture into approximately 18-20 meatballs, each about 1 1/2 inches in diameter.
⏱️ 10 min
- 3
Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Once hot, add the meatballs to the pan in a single layer, working in batches if necessary to avoid overcrowding. Cook for 6-8 minutes, turning occasionally, until they are browned on all sides. The meatballs do not need to be fully cooked through at this stage.
⏱️ 8 min
- 4
Remove the browned meatballs from the skillet and set them aside on a plate. If there is excessive grease in the pan, carefully drain some of it, leaving about 1 tablespoon.
⏱️ 2 min
- 5
In the same skillet, add the 1/2 cup low-sodium soy sauce, brown sugar, 1/4 cup water, 3 cloves minced garlic, 1 tablespoon grated ginger, hoisin sauce, and chili flakes (if using). Bring the mixture to a simmer over medium heat, stirring until the brown sugar has dissolved.
⏱️ 3 min
- 6
In a small bowl, whisk together the 1 tablespoon cornstarch and 2 tablespoons water to create a smooth slurry. Pour the cornstarch slurry into the simmering sauce in the skillet, stirring constantly. Continue to simmer for 1-2 minutes, until the sauce thickens into a glossy glaze.
⏱️ 2 min
- 7
Return the browned meatballs to the pan with the thickened Mongolian sauce. Toss gently to coat the meatballs completely. Simmer for an additional 4-5 minutes, allowing the meatballs to cook through and absorb the flavors of the sauce.
⏱️ 5 min
- 8
Serve the Mongolian Meatballs hot over steamed jasmine rice. Garnish with additional sliced green onions and a sprinkle of sesame seeds.
Kitchen Tools
Nutrition Facts (per serving)
Mongolian Meatballs
For the Meatballs
- 1 pound ground beef, 80/20 for best flavor
- 1 pound ground pork
- 1/2 cup panko breadcrumbs
- 1 egg
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 green onions, finely sliced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil, for browning, or as needed
For the Mongolian Sauce
- 1/2 cup low-sodium soy sauce
- 1/2 cup brown sugar
- 1/4 cup water
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon hoisin sauce
- 1 teaspoon chili flakes, optional, for heat
- 1 tablespoon cornstarch
- 2 tablespoons water, for slurry
For Serving
- 2 cups jasmine rice, steamed
- 2 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, for garnish
Instructions
- 1
In a large bowl, combine the ground beef, ground pork, panko breadcrumbs, egg, minced garlic, grated ginger, finely sliced green onions, 1 tablespoon soy sauce, sesame oil, black pepper, and salt. Mix gently with your hands until just combined, being careful not to overmix.
⏱️ 5 min - 2
Roll the mixture into approximately 18-20 meatballs, each about 1 1/2 inches in diameter.
⏱️ 10 min - 3
Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Once hot, add the meatballs to the pan in a single layer, working in batches if necessary to avoid overcrowding. Cook for 6-8 minutes, turning occasionally, until they are browned on all sides. The meatballs do not need to be fully cooked through at this stage.
⏱️ 8 min - 4
Remove the browned meatballs from the skillet and set them aside on a plate. If there is excessive grease in the pan, carefully drain some of it, leaving about 1 tablespoon.
⏱️ 2 min - 5
In the same skillet, add the 1/2 cup low-sodium soy sauce, brown sugar, 1/4 cup water, 3 cloves minced garlic, 1 tablespoon grated ginger, hoisin sauce, and chili flakes (if using). Bring the mixture to a simmer over medium heat, stirring until the brown sugar has dissolved.
⏱️ 3 min - 6
In a small bowl, whisk together the 1 tablespoon cornstarch and 2 tablespoons water to create a smooth slurry. Pour the cornstarch slurry into the simmering sauce in the skillet, stirring constantly. Continue to simmer for 1-2 minutes, until the sauce thickens into a glossy glaze.
⏱️ 2 min - 7
Return the browned meatballs to the pan with the thickened Mongolian sauce. Toss gently to coat the meatballs completely. Simmer for an additional 4-5 minutes, allowing the meatballs to cook through and absorb the flavors of the sauce.
⏱️ 5 min - 8
Serve the Mongolian Meatballs hot over steamed jasmine rice. Garnish with additional sliced green onions and a sprinkle of sesame seeds.