Mongolian Meatballs
These quick and easy Mongolian meatballs are coated in a flavorful sticky-sweet sauce—perfect for weeknights or entertaining.
April 23, 2025
Mongolian Meatballs
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These quick and easy Mongolian meatballs are coated in a flavorful sticky-sweet sauce—perfect for weeknights or entertaining.
If you’re a fan of ordering Mongolian beef from your neighborhood Chinese restaurant, you’re going to love this recipe. Here, the sweet and savory flavors of this classic takeout dish merges with the comfort of bite-sized meatballs.
Ingredients and Substitutions
• Hoisin sauce: This Chinese condiment is thick, rich, savory, sweet, and tangy. It’s the foundation of our meatball sauce.
Substitutions for hoisin sauce
- Teriyaki sauce
- Oyster sauce → This is saltier than hoisin sauce. Keep the same amounts for the meatball mixture. But for the sauce, use 1/4 cup (60g) soy sauce and 1/2 cup (120g) water.
- Plum sauce → This is a bit sweeter than hoisin sauce. Keep the same amounts for the meatball mixture. But for the sauce, use 2/3 cup (133g) brown sugar.
- Barbecue sauce → This is kind of out there. But it will definitely get the job done. Keep the same amounts for the meatball mixture. But for the sauce, use 2/3 cup (133g) brown sugar.
• Panko breadcrumbs: This Japanese breadcrumb is light and airy. The larger crumb size traps more moisture, which keeps things juicy.
Substitutions for panko breadcrumbs
- Regular breadcrumbs → Swap in the same amount of plain or seasoned breadcrumbs.
- Sliced bread → Grab your food processor and make your own homemade breadcrumbs.
• Ground beef: I recommend 80% lean 20% fat. A leaner variety is fine, too. Or swap in any ground meat (such as pork or chicken
Substitutions for ground beef
- Ground pork
- Ground chicken
- Plant-based meat → Beyond Meat, Impossible, etc.
• Less sodium soy sauce: This is much less saltier than regular soy sauce. Keep in mind that light soy sauce is basically regular soy sauce. And dark soy sauce is more viscous with a richer color.
Substitutions for less sodium soy sauce
- Regular soy sauce → Use the same amount for the meatball mixture. But for the sauce, use 5 tablespoons (75g) regular soy sauce + 3 tablespoons (45g) water.
- Light soy sauce → Same formula as regular soy sauce.
- Dark soy sauce → Use the same amount for the meatball mixture. But for the sauce, use 1/4 cup (60g) regular soy sauce + 1/4 cup (60g) water.
- Tamari
- Coconut aminos
• Sesame Oil: This adds a whisper of nuttiness to the sauce. Feel free to swap in any oil you have. Or simply leave it out.
• Scallions: This contributes a dose of fresh, mild onion flavor. Feel free to swap in substitutions (you can eyeball it) or omit altogether.
Substitutions for scallions
- Chives
- Shallot
- Onion → Any kind.
- Onion powder → Swap in 1/2 teaspoon of onion powder.
• Red pepper flakes: For a little kiss of heat. If you’re worried about the spice level, reduce the amount or leave it out. You can always garnish individual servings with red pepper flakes.
How Should I Store Mongolian Meatballs?
Leftovers can be stored, in an airtight container, in the refrigerator for up to 5 days.
If you want to store for longer, you can freeze the meatballs (baked or unbaked) without the sauce. Place the meatballs on a parchment-lined sheet pan and freeze until solid. Then, transfer the frozen meatballs to a freezer-safe bag.
Let the frozen meatballs thaw in the refrigerator overnight before baking or reheating. To bake raw meatballs from frozen, you may need to add a couple minutes to the cook time.
Can I Make Mongolian Meatballs Ahead of Time?
Yes. While you can certainly make this straight through and reheat when you’re ready to serve, I suggest the following sequences for better results:
Sequence 1:
- Make the sauce and refrigerate in an airtight container.
- Roll the meatballs (do not bake) and refrigerate.
- Bake the meatballs.
- Meanwhile, warm the sauce on the stovetop. If the sauce is too thick, add a splash of water to thin in out.
- Add the meatballs and stir to coat.
Sequence 2:
- Make the sauce and refrigerate in an airtight container.
- Bake the meatballs so that they’re halfway cooked, about 5 minutes.
- Refrigerate the meatballs in an airtight container.
- Add 1/2 cup (120g) water to your pan and bring to a very gentle simmer.
- Add the meatballs, cover with a lid, and reheat slowly. Add more water as needed and stir occasionally.
- Microwave the sauce until warm and stir it into the pan. If it’s too thick, add a splash of water to thin it out.
What to Serve with Mongolian Meatballs?
You can serve this with noodles, rice, or turn them into lettuce wraps. Any simple roasted vegetable makes a nice pairing. Chinese Garlic Roasted Green Beans, Air Fryer Tofu Nuggets, and Crab Rangoon Dip are excellent menu additions.
Mongolian Meatballs
Equipment
Ingredients
Meatballs
- 1 large egg
- 1 tablespoon (20g) hoisin sauce
- 1 tablespoon (15g) less sodium soy sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 3 scallions, thinly sliced
- 1 1/4 cups (115g) panko breadcrumbs
- 1 1/2 lbs ground beef
Sauce
- 3/4 cup (150g) dark brown sugar
- 1/2 cup (120g) less sodium soy sauce
- 1/3 cup (105g) hoisin sauce
- 1 tablespoon (15g) sesame oil
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon red pepper flakes
- 2 tablespoons (16g) cornstarch
- 1/4 cup (60g) water
Instructions
For the meatballs
- Preheat the oven to 375℉ (190℃) and line a sheet tray with parchment paper.
- In a large bowl, add the egg, hoisin, soy sauce, garlic, ginger and scallions. Stir with a fork. Then stir in the panko.
- Add the ground beef (the texture is better if you tear it into small pieces as you add to the bowl). Mix together, by hand, until combined.
- Using a 1-tablespoon ice cream scoop, scoop the mixture onto the prepared sheet pan. Roll between your palms to form smooth balls.
- Bake until just cooked through, 7 to 10 minutes (do not overbake!!).
For the sauce
- In a 3.5-qt braiser or large saute pan, whisk together the brown sugar, soy sauce, hoisin, sesame oil, garlic, ginger, and red pepper flakes.
- Bring to a simmer and cook until the sugar is dissolved and sauce is slightly thickened, 1 to 2 minutes.
- In a small liquid measuring cup, combine the cornstarch and water. Stir this into the simmering sauce.
- Bring the pan back to a simmer and cook until thick and glazey, 2 to 3 minutes. Add the cooked meatballs toss to coat. Sprinkle with more scallions and red pepper flakes.
Notes
- Do not overbake the meatballs! This is the worst thing that can happen. So keep an eye on your oven and start checking at 5 minutes.
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