These Mongolian Beef Meatballs are a tasty treat that packs a punch! With juicy meatballs coated in a sweet and savory sauce, they’re sure to please everyone at the table.
The best part? You can whip them up in just 30 minutes! I love serving them over rice, and they always disappear faster than I can say “seconds, please!” 🍚😄
Key Ingredients & Substitutions
Ground Beef: This is your main protein. I prefer lean ground beef for less grease, but you can use ground turkey or chicken for a lighter option. Just remember, it might alter the texture slightly.
Breadcrumbs: These help bind the meatballs. If you’re gluten-free, use gluten-free breadcrumbs or even oats. For a lower-carb version, crushed pork rinds can also work well.
Green Onions: Fresh green onions add flavor and color. If you don’t have these, chopped shallots or regular onions can be a good substitute, though they’re not quite as mild.
Soy Sauce: Provides the salty, umami flavor. If you need a gluten-free option, tamari sauce is a great choice. For a lower sodium version, look for reduced-sodium soy sauce.
Brown Sugar: This adds sweetness. If you’re watching sugar intake, you can substitute with honey, maple syrup, or even a sugar substitute like stevia or monk fruit. Adjust to taste!
How Do I Make Sure My Meatballs are Juicy and Flavorful?
Making juicy meatballs is all about the right mix and cooking technique. Follow these steps for the best results:
- Don’t overmix the meatball mixture—just combine until everything is cohesive. This keeps them tender.
- Form meatballs of uniform size, about 1 inch, so they cook evenly.
- Be patient when browning; cook them until deep brown. This adds flavor!
- Once in the sauce, let them simmer briefly to absorb extra flavor but avoid overcooking.
30-Minute Mongolian Beef Meatballs
Ingredients You’ll Need:
For the Meatballs:
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup green onions, finely chopped
- 2 cloves garlic, minced
- 1 egg
- 1 tsp ginger, grated
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Mongolian Sauce:
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tbsp cornstarch
- 1/4 cup water
- 1 tbsp sesame oil
- 1 tsp crushed red pepper flakes (optional, for heat)
For Serving:
- Cooked white rice (about 2 cups)
- Steamed broccoli (about 2 cups)
- Sesame seeds for garnish
- Additional green onions, sliced for garnish
How Much Time Will You Need?
This recipe comes together in about 30 minutes, which includes prep time and cooking. It’s a quick and tasty meal perfect for busy evenings!
Step-by-Step Instructions:
1. Prepare the Meatballs:
Start by grabbing a large bowl. Combine the ground beef, breadcrumbs, finely chopped green onions, minced garlic, egg, grated ginger, salt, and black pepper. Use your hands or a spatula to mix everything together until well combined. Once mixed, form the mixture into meatballs that are about 1 inch in size. Set them aside on a plate.
2. Cook the Meatballs:
Now, take a large skillet and place it over medium heat. Add a small amount of oil to the skillet and let it heat up. When the oil is hot, carefully add the meatballs in batches. Cook them for about 5-7 minutes, turning occasionally, until they are nicely browned on all sides. Once done, remove the meatballs from the skillet and set them aside on a plate.
3. Make the Sauce:
In the same skillet, pour in the soy sauce, brown sugar, cornstarch, water, sesame oil, and optional crushed red pepper flakes. Stir everything together to combine well. Continue cooking over medium heat, stirring occasionally, until the sauce thickens up a bit, which will take about 2-3 minutes.
4. Combine:
Now, it’s time to bring it all together! Return the browned meatballs to the skillet with the thickened sauce. Gently toss the meatballs in the sauce until they are coated evenly. Let them cook for an additional 2-3 minutes to heat through, ensuring they are deliciously glazed.
5. Serve:
To serve, place a generous portion of cooked white rice and steamed broccoli on each plate. Top with the Mongolian beef meatballs and make sure to drizzle the tasty sauce over everything. Finally, sprinkle sesame seeds and add some sliced green onions for a fresh and crunchy garnish.
6. Enjoy:
Dig in and enjoy your quick and delicious 30-minute Mongolian Beef Meatballs! They make for a satisfying meal that the whole family will love!
Can I Use Ground Turkey Instead of Ground Beef?
Absolutely! Ground turkey is a great alternative to ground beef for a leaner option. Just keep in mind that turkey can be a bit drier, so you might want to add a tablespoon of olive oil or extra breadcrumbs to keep the meatballs moist.
What If I Don’t Have Breadcrumbs?
No problem! You can use crushed crackers, oats, or even cooked rice as a substitute for breadcrumbs. If using oats, try to blend them a bit for a finer texture, and make sure to adjust the moisture if needed.
Can I Prepare the Meatballs Ahead of Time?
Yes, you can prepare the meatballs in advance! Form them and place them on a baking sheet in the freezer for about 30 minutes, then transfer them to a freezer bag. They can be frozen for up to 3 months. When you’re ready to cook, you can either cook them from frozen or thaw them in the fridge overnight.
How to Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply microwave them or warm them on the stove over low heat, adding a little splash of water if the sauce has thickened too much.
