These Mongolian Beef Meatballs are super tasty and ready in just 30 minutes! Made with ground beef and a sweet soy sauce glaze, they’re perfect for a quick dinner.
They also make a great snack for game night! I love how easy they are to whip up. Just mix, roll, and let those delicious flavors shine! Yum!
Key Ingredients & Substitutions
Ground Beef: Lean ground beef works best for meatballs, but you could also use ground turkey or chicken for a lighter option. A mix of beef and pork provides extra flavor and moisture.
Breadcrumbs: If you don’t have breadcrumbs, crushed crackers or rolled oats can serve as good alternatives. Just make sure they are plain to keep the flavor in check.
Green Onions: For freshness, green onions add a nice crunch. You can substitute them with chives or even finely chopped onion if needed, but adjust the amount to taste.
Soy Sauce: Use low-sodium soy sauce if you’re watching your salt intake. Tamari is a gluten-free option, while coconut aminos work for a soy-free version.
Brown Sugar: For a healthier option, you can substitute brown sugar with honey or maple syrup. Keep in mind that these alternatives may slightly change the flavor.
How Do You Make Meatballs that Hold Together?
Getting meatballs to hold their shape can be tricky! Here are some tips to ensure they come out perfectly:
- Make sure to mix the ingredients thoroughly, but don’t overwork the meat. Overmixing can make them tough.
- Chill the shaped meatballs for about 15 minutes before cooking. This helps them firm up.
- Cook over medium-high heat, which gives them a nice sear that helps them stay intact.
What’s the Key to a Rich and Flavorful Sauce?
To enhance the sauce’s flavor, focus on the garlic and ginger. Sauté them just until fragrant. Here’s how to nail it:
- Add minced garlic and grated ginger to the pan after removing the meatballs, as this allows them to infuse the oil with flavor.
- Whisk the cornstarch with water until smooth to avoid lumps in the sauce.
- Cook the sauce just long enough for it to thicken, stirring frequently to prevent burning.
Following these tips will result in delicious Mongolian Beef Meatballs that are juicy and full of flavor! Enjoy your cooking!
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
- 1 large egg
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon ginger powder
- Salt and pepper to taste
For the Sauce:
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1 tablespoon cornstarch
- 1/4 cup water
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon sesame oil
For Serving:
- Cooked white rice
- Steamed broccoli (or other preferred vegetables)
- Sesame seeds for garnish
- Additional sliced green onions for garnish
How Much Time Will You Need?
This recipe will take about 30 minutes from start to finish. You’ll need about 15 minutes to mix, shape, and cook the meatballs, plus an additional 15 minutes to prepare the sauce and combine everything. It’s a quick and tasty way to enjoy a flavorful meal!
Step-by-Step Instructions:
1. Prepare the Meatballs:
In a large bowl, combine the ground beef, breadcrumbs, chopped green onions, egg, soy sauce, garlic powder, ginger powder, and a pinch of salt and pepper. Mix everything together well until the ingredients are fully combined. This is how you’ll make the tasty meatballs!
2. Form the Meatballs:
Using your hands, shape the beef mixture into 1-inch meatballs. Place them on a baking sheet or plate. Make sure they are all about the same size so they cook evenly!
3. Cook the Meatballs:
Heat a large skillet over medium-high heat and drizzle in some oil. Once the skillet is hot, carefully add the meatballs. Cook for about 5-7 minutes, turning occasionally, until they are browned on all sides. Once cooked, remove them from the skillet and set them aside.
4. Make the Sauce:
In the same skillet, lower the heat to medium. Add the minced garlic and grated ginger, stirring for about 30 seconds until they smell wonderful. In a separate bowl, whisk together the soy sauce, brown sugar, cornstarch, and water until smooth. Pour this mixture into the skillet with the garlic and ginger. Bring it to a simmer, stirring often, until the sauce thickens, which will take about 2-3 minutes.
5. Combine Meatballs and Sauce:
Now, add the cooked meatballs back into the skillet with the sauce. Gently toss them to coat well. Allow everything to cook together for an additional 2-3 minutes so the meatballs soak up some of that delicious sauce.
6. Serve:
Serve the Mongolian beef meatballs over a bed of cooked white rice, with a side of steamed broccoli or your favorite vegetables. Finish with a sprinkle of sesame seeds and some additional sliced green onions for a fresh touch. Enjoy your meal!
Can I Use Ground Turkey Instead of Ground Beef?
Absolutely! Ground turkey is a great alternative if you prefer a leaner meat option. Just keep in mind that turkey may require a little more seasoning since it’s milder than beef. You might want to increase the soy sauce slightly to enhance the flavor!
What Can I Substitute for Brown Sugar?
If you don’t have brown sugar on hand, you can use white sugar mixed with a bit of molasses (about 1 tablespoon of molasses for every cup of white sugar). If you need a more immediate substitute, simply use white sugar alone, but the flavor will be somewhat less rich.
How Do I Store Leftover Meatballs?
Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze them for up to 3 months. Make sure to let them cool completely before freezing, and consider stacking them with parchment paper in between layers to prevent sticking.
Can I Make the Meatballs Ahead of Time?
Yes, you can prepare the meatballs in advance! You can either shape them and store them in the fridge for up to 24 hours before cooking, or freeze them uncooked. Just be sure to thaw them in the fridge overnight before cooking if you choose to freeze them. This can save time on a busy weeknight!
