These Mongolian Beef Meatballs pack a punch with sweet and savory flavors, ready in just 30 minutes! Ground beef is mixed with tasty spices and cooked to perfection.
Who doesn’t love a meal that’s quick and delicious? I like to serve mine over rice with a sprinkle of green onions. Easy cleanup and happy tummies—what’s not to love? 😊
Key Ingredients & Substitutions
Ground Beef: This is the base of the meatballs. I like using 80/20 ground beef for a good balance of flavor and moisture. If you’re looking for a leaner option, ground turkey or chicken can work too, but they may require extra seasoning.
Breadcrumbs: Breadcrumbs help bind the meatballs together. If you need a gluten-free option, almond flour or gluten-free breadcrumbs are great substitutes. I’ve also used crushed cornflakes in a pinch, which adds a nice crunch!
Green Onions: They add a fresh flavor. You can use finely chopped shallots or even onion powder if you don’t have green onions on hand. I usually add a bit more for garnish since I love their taste!
Soy Sauce: For umami goodness, soy sauce is key. Low-sodium soy sauce works if you’re watching your salt intake. Coconut aminos is a tasty alternative if you prefer a soy-free option.
Brown Sugar: It balances the saltiness of soy sauce. You can swap it with honey or maple syrup for a different flavor profile, though the texture may slightly change.
How Do I Ensure My Meatballs Are Perfectly Cooked?
Cooking meatballs can be tricky, but with the right approach, you’ll get great results! First, shape your meatballs evenly to ensure they cook at the same rate. Aim for about 1 inch in diameter.
- Heat your skillet adequately before adding the meatballs. This helps to sear and lock in moisture.
- Cook in batches if needed, to avoid overcrowding. This way, they brown nicely without steaming.
- Check for doneness by cutting one apart; it should no longer be pink inside and juices should run clear.
Take your time with the sauce; whisking the soy sauce, brown sugar, and cornstarch well ensures a smooth coating for your meatballs.
30-Minute Mongolian Beef Meatballs
Ingredients You’ll Need:
For the Meatballs:
- 1 lb ground beef
- 1/4 cup breadcrumbs
- 1/4 cup green onions, finely chopped (plus extra for garnish)
- 1 egg
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- Salt and pepper to taste
For the Sauce:
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1 tbsp cornstarch
For Cooking:
- 2 tbsp vegetable oil (for frying)
- Sesame seeds for garnish
- 2 cups cooked white rice (for serving)
- 2 cups broccoli florets (for steaming or sautéing)
How Much Time Will You Need?
This recipe takes about 30 minutes in total. You’ll spend about 10 minutes preparing the meatballs and sauce, and then about 20 minutes cooking everything. It’s a quick and delicious meal perfect for busy weeknights!
Step-by-Step Instructions:
1. Prepare the Meatball Mixture:
In a large bowl, combine the ground beef, breadcrumbs, 1/4 cup of chopped green onions, the egg, minced garlic, grated ginger, and a pinch of salt and pepper. Mix everything together until it’s well combined. You want to make sure all the ingredients are mixed in well for great flavor!
2. Form the Meatballs:
Take small amounts of the mixture and roll them into meatballs, about 1 inch in diameter. You should get around 12-14 meatballs. Set them aside on a plate.
3. Cook the Meatballs:
In a large skillet, heat the vegetable oil over medium heat. Once the oil is hot, add the meatballs in batches (so they have space to cook). Cook them for about 5-7 minutes, turning them occasionally, until they’re browned on all sides. Once done, remove the meatballs from the skillet and set them aside.
4. Make the Sauce:
In the same skillet, whisk together the soy sauce, brown sugar, and cornstarch. Cook this mixture for about 2-3 minutes, stirring regularly, until it thickens slightly. This sauce is what gives your meatballs that delicious Mongolian flavor!
5. Combine Meatballs with Sauce:
Return the browned meatballs to the skillet and toss them in the sauce until they are well-coated and heated through. Let it all cook together for another minute or two to meld the flavors.
6. Prepare the Broccoli:
While the meatballs are finishing up, steam or sauté the broccoli florets in a separate pot or pan until they’re tender. This usually takes about 5-7 minutes. Just keep an eye on them so they don’t overcook!
7. Serve and Enjoy:
To serve, place a generous amount of cooked white rice on each plate. Top the rice with the Mongolian beef meatballs and drizzle some of the sauce over them. Garnish with sesame seeds and any leftover sliced green onions. Serve the broccoli on the side and enjoy your delicious, quick meal!
Can I Use Ground Turkey Instead of Ground Beef?
Absolutely! Ground turkey is a great lean alternative to beef. Just note that it may produce a slightly different taste and texture. For added moisture, you might want to mix in a tablespoon of olive oil or some additional breadcrumbs to keep the meatballs from being too dry.
How Can I Make This Recipe Gluten-Free?
To make it gluten-free, simply substitute regular soy sauce with gluten-free soy sauce or tamari. Also, use gluten-free breadcrumbs or ground oats as a binder in the meatball mix. This way, you can enjoy the dish without the gluten!
What’s the Best Way to Store Leftover Meatballs?
Store any leftover meatballs in an airtight container in the fridge for up to 3 days. For longer storage, place them in a freezer-safe container or bag, and they can last up to 3 months. Be sure to thaw them overnight in the fridge before reheating!
Can I Add Other Vegetables to the Dish?
Yes, feel free to customize the vegetable side! Bell peppers, carrots, or snap peas would all be great additions. You can sauté them alongside the broccoli, or even toss them in with the meatballs as they cook to absorb the sauce flavor.
