These Mongolian Beef Meatballs are a quick and tasty treat! Packed with juicy beef, they’re slathered in a sweet and savory sauce that will have your taste buds dancing.
Who knew meatballs could be this fun? I like to serve them over rice for an easy meal. Just 30 minutes, and you can impress anyone with your cooking skills! 🎉
Key Ingredients & Substitutions
Ground Beef: The main protein source here. You can swap it for ground turkey or chicken for a lighter option, or even a plant-based ground meat for a vegetarian version, though the flavors will differ a bit.
Breadcrumbs: These help bind the meatballs. If you’re gluten-free, try crushed gluten-free crackers or oats instead. Or, if you’re looking to add extra flavor, consider using seasoned breadcrumbs.
Green Onions: They add a fresh kick. If you don’t have them on hand, finely chopped regular onions work, though the flavor will be stronger. Chives can also be a nice substitute!
Soy Sauce: A key ingredient for the sauce. You can use tamari for a gluten-free option or coconut aminos for a lower-sodium choice. If you want it sweeter, a splash of teriyaki sauce would be great, too.
Brown Sugar: This balances the saltiness of soy sauce. You can substitute it with coconut sugar or even honey, but keep in mind it may alter the sauce’s texture slightly.
How Do You Make the Perfect Meatballs?
Mixing meatballs can be tricky! Here’s how to do it without overworking the meat, which can lead to tough meatballs:
- Start with a large mixing bowl and combine all ingredients gently. Over-mixing is the enemy!
- Form them into 1-inch balls. Use wet hands to prevent sticking, making this process easier.
- Space them out evenly on your baking sheet to ensure they cook evenly.
- Bake until golden brown; a little extra color means more flavor!
30-Minute Mongolian Beef Meatballs
Ingredients You’ll Need:
For the Meatballs:
- 1 pound ground beef
- 1/4 cup breadcrumbs
- 1/4 cup green onions, finely chopped (plus extra for garnish)
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- Salt and pepper to taste
For the Mongolian Sauce:
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 teaspoon chili flakes (optional)
For Serving:
- Cooked rice (approximately 2 cups)
- Steamed broccoli (about 2 cups)
- Sesame seeds for garnish
How Much Time Will You Need?
This delicious recipe takes about 30 minutes total. You’ll spend about 10 minutes preparing the meatballs and sauce, 15-20 minutes baking the meatballs, and a few minutes tossing them in the sauce. Quick and satisfying!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This ensures everything will cook evenly and get that nice golden color.
2. Prepare the Meatballs:
In a large bowl, mix together the ground beef, breadcrumbs, chopped green onions, egg, garlic powder, ginger powder, and a pinch of salt and pepper. Use your hands or a spoon to combine everything gently but thoroughly. Once mixed, shape the mixture into meatballs that are about 1 inch in diameter.
3. Bake the Meatballs:
Place the meatballs on a baking sheet lined with parchment paper. This will help keep them from sticking. Bake them in the preheated oven for 15-20 minutes, or until they are golden brown and cooked all the way through. Check that they reach an internal temperature of 160°F (70°C) to be safe!
4. Make the Mongolian Sauce:
While the meatballs are baking, grab a small saucepan. Combine the soy sauce, brown sugar, cornstarch, water, sesame oil, minced garlic, minced ginger, and chili flakes (if you’re using them). Cook this mixture over medium heat, stirring often until it thickens and bubbles—a process that should take about 3-5 minutes. Once done, remove it from the heat.
5. Combine Meatballs and Sauce:
In a skillet set over medium heat, add the baked meatballs. Pour the tasty Mongolian sauce over them. Gently toss the meatballs in the sauce to make sure they’re well coated, and let them cook together for another 2-3 minutes until heated through.
6. Serve and Enjoy:
Now it’s time to serve! Place the meatballs over a bed of cooked rice and add steamed broccoli on the side. One last sprinkle of chopped green onions and sesame seeds on top, and you’re ready to enjoy your flavorful meal. Bon appétit!
Can I Use Ground Turkey or Chicken Instead of Beef?
Absolutely! Ground turkey or chicken can be used as a lighter alternative to beef. Just keep in mind that these meats may have a different moisture content, so ensure you don’t overcook the meatballs to keep them tender!
What Can I Use Instead of Soy Sauce for a Gluten-Free Version?
You can substitute soy sauce with tamari, which is gluten-free. Alternatively, you can use coconut aminos, which has a slightly sweeter taste but works well in this recipe!
How Do I Store Leftover Meatballs?
Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the microwave or on the stovetop with a splash of water to keep them moist, heating until warmed through.
Can I Prepare the Meatballs in Advance?
Yes! You can prepare and form the meatballs up to a day ahead of time. Store them in the refrigerator, and when you’re ready to cook, simply bake them as directed. If freezing, make sure to freeze them before baking, and they can be cooked directly from frozen, just add a few extra minutes to the baking time!
