This playful twist on a takeout favorite turns Mongolian beef into saucy, tender meatballs that make dinner feel a little more fun. Meatballs are versatile and can take on many flavor profiles, and this version borrows the sweet-savory sauce and aromatic notes of the classic dish to create a family-friendly meal that’s simple to make and easy to love.
Mongolian beef is a go-to when ordering Chinese takeout—rich soy and brown sugar flavors with garlic and ginger make for an irresistible sauce. Here, that same profile becomes the glaze for small, flavorful beef meatballs. The sauce is straightforward to make: a mix of soy sauce, brown sugar, water, garlic, ginger, and a starch to thicken. I usually combine the sauce ingredients in a jar, shake to mix, and set it aside until the meatballs are ready.
The meatballs themselves get a little Asian-inspired boost: ground ginger, garlic powder, a splash of soy sauce, and sesame oil join the usual meatball components—ground beef, egg, panko, and salt. These additions give the meatballs more depth so each bite echoes the sauce’s flavors.
To cook, the meatballs are quickly seared to develop a golden crust, then finished in the oven for a few minutes so they stay juicy inside. The sauce is cooked in the same skillet used for browning, which captures those fond bits for extra flavor and cuts down on dishes. Once the sauce thickens, toss the baked meatballs in the pan until they’re fully coated. Finish with sliced green onions and a sprinkle of sesame seeds and serve over steamed rice for a complete meal.
Mongolian Beef Meatballs
Author: Annie Chesson
Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 minutes
Yield: 4 servings — about 24 meatballs (6 meatballs per serving)
Ingredients
For the meatballs
- 1 pound ground beef
- 1 egg
- 1/2 cup panko bread crumbs
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger (ginger powder)
- 1/2 teaspoon garlic powder
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Freshly ground black pepper, to taste
- Sliced green onions and sesame seeds for garnish (optional)
For the sauce
- 1/3 cup soy sauce
- 1/3 cup brown sugar
- 1/4 cup water
- 4 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1 teaspoon arrowroot powder (or equal amount cornstarch)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the ground beef, egg, panko, salt, ground ginger, garlic powder, soy sauce, sesame oil, and a pinch of black pepper. Mix gently with your hands until just combined—don’t overwork the meat.
- Portion the mixture into even-sized meatballs. A cookie scoop about 1 tablespoon (slightly heaped) works well. Roll each scoop into a smooth ball and set them on a plate while you finish forming them.
- Heat a large skillet over medium-high heat and add a high-heat oil such as avocado or light olive oil. When the oil is hot, sear the meatballs in batches until browned on at least two sides. Don’t overcrowd the pan.
- Transfer the seared meatballs to a parchment-lined baking sheet, spacing them apart. Bake in the oven for 10 minutes to finish cooking.
- While the meatballs bake, mix the soy sauce, brown sugar, water, minced garlic, and minced fresh ginger in a jar or bowl. Reserve the arrowroot powder for later.
- Return the skillet used for searing to medium heat. Pour in the prepared sauce and bring it to a gentle simmer. Let it cook for 3–5 minutes until the garlic and ginger have softened and the flavors meld.
- In a small bowl, whisk the arrowroot powder with a little water to make a thin slurry. Stir the slurry into the simmering sauce and cook for a few minutes until the sauce thickens to your desired consistency.
- Remove the meatballs from the oven and add them to the skillet with the sauce. Gently stir to coat each meatball evenly and let them heat in the sauce for a minute or two.
- Serve the meatballs over steamed rice or noodles, and garnish with sliced green onions and sesame seeds.
Nutrition (per serving)
- Serving Size: 6 meatballs
- Calories: 468
- Sugar: 18 g
- Sodium: 1634 mg
- Fat: 25 g
- Saturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 27 g
- Cholesterol: 47 mg
These Mongolian-style meatballs make a satisfying weeknight dinner. They balance sweet and savory flavors, and using the same pan for sauce development keeps the dish flavorful while minimizing cleanup. If you make this recipe, share a photo and tag @thegarlicdiaries — I’d love to see your version!