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30-Minute Mongolian Beef Meatballs

Mongolian beef meatballs are quick, sticky, and glazed with a dark soy-brown sugar sauce that clings to every tender 1.5-inch meatball. Sear for deep browning, then simmer in a Mongolian-style sauce until it turns glossy and caramelized with sesame and green onion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Beef meatballs
  • 1.5 lb ground beef
  • 0.33333333333333 cup panko breadcrumbs
  • 1 egg
  • 3 garlic minced
  • 1 tsp ginger grated
  • 2 tbsp soy sauce
  • 0.25 salt to taste
  • 0.25 pepper to taste
Mongolian sauce
  • 0.33333333333333 cup soy sauce
  • 3 tbsp brown sugar
  • 0.25 cup beef broth
  • 1 tbsp hoisin
  • 1 tbsp sesame oil
  • 3 garlic minced
  • 1 tsp ginger
  • 1 tsp cornstarch
Garnish
  • 1 green onions sliced
  • 1 sesame seeds
  • 1 steamed rice for serving

Equipment

  • 1 cast iron skillet

Method
 

Form the meatballs
  1. Mix ground beef with panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, salt, and pepper until evenly combined.
  2. Roll the mixture into 1.5-inch balls and set aside while you heat the skillet.
Sear
  1. Heat a cast iron skillet over medium-high heat and add oil until shimmering.
  2. Sear meatballs for 2–3 minutes per side until browned all over, working in batches so they don’t steam.
Simmer and glaze
  1. Whisk together all Mongolian sauce ingredients until the cornstarch is dissolved.
  2. Pour the sauce into the pan with the meatballs and simmer for 4–5 minutes, turning meatballs to coat, until the sauce thickens and turns glossy.
Serve
  1. Pile the glazed meatballs over steamed rice, then garnish with sesame seeds and sliced green onions.

Notes

Pro tip: sear in batches so the meatballs brown instead of steaming, which helps the glaze cling. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a skillet over low heat with a splash of water or broth. Freezing is yes—freeze cooked meatballs for up to 2 months and reheat until hot; the sauce may thicken again when warmed. For a lighter option, use lean ground beef (90% or higher) and expect slightly less richness in the glaze.