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–+ servings
Mongolian Meatballs

Mongolian Meatballs That Melt in Your Mouth Fast and Easy

Mongolian Meatballs are a quick and flavorful dish, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: Asian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Beef 80/20 blend for best flavor
  • 1 tbsp Shaoxing Wine Dry sherry as a substitute if unavailable
  • 2 tbsp Soy Sauce Essential for flavor
  • 2 tbsp Brown Sugar Honey or maple syrup can be used instead
  • 2 cloves Garlic Grated
  • 1 tbsp Ginger Grated
  • 1 cup Breadcrumbs Gluten-free alternatives are available
  • 1 large Egg Binder for the meatballs
  • 2 stalks Green Onions Chopped, for mixture and garnish
For the Sauce
  • 2 tbsp Canola Oil Or any neutral oil
  • 1 tsp Chili Flakes Adjust to taste
  • 1 tbsp Cornstarch For thickening
  • 2 tbsp Water For slurry

Equipment

  • mixing bowl
  • Skillet
  • spatula
  • Baking sheet

Method
 

Step‑by‑Step Instructions
  1. In a large bowl, combine ground beef, Shaoxing wine, soy sauce, chili flakes, brown sugar, garlic, and ginger.
  2. Add breadcrumbs, egg, and green onions. Mix until well combined.
  3. Roll into approximately 24 uniform meatballs, about 1.5 inches in diameter.
  4. Heat canola oil in a skillet and fry meatballs for 10-12 minutes, turning occasionally.
  5. Drain excess fat, reduce heat, and pour in the sauce, coating meatballs.
  6. Mix cornstarch with water, pour into the skillet, and cook until sauce thickens.
  7. Remove from heat, serve on rice, and garnish with green onions.

Nutrition

Serving: 4meatballsCalories: 320kcalCarbohydrates: 12gProtein: 28gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 580mgPotassium: 450mgFiber: 1gSugar: 5gVitamin A: 10IUVitamin C: 2mgCalcium: 30mgIron: 3mg

Notes

Store cooked meatballs in an airtight container for up to 3 days. They can be frozen for up to 2 months.

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