Mongolian meatballs are a delicious and savory dish that combines the flavors of traditional Mongolian cuisine with a modern twist. Originating from Mongolia, these meatballs are typically made with ground beef or lamb mixed with breadcrumbs, onions, garlic, and spices, then baked or fried until golden brown. They are then coated in a sweet and savory sauce made from soy sauce, brown sugar, garlic, ginger, and sesame oil. The origin of Mongolian meatballs is somewhat unclear, as they are not a traditional Mongolian dish. Instead, they are believed to be inspired by the flavors of Mongolian barbecue, a style of cooking where thinly sliced meats and vegetables are stir-fried on a large, flat griddle. Mongolian barbecue is thought to have originated in Taiwan in the mid-20th century and has since become popular in many Western countries. Despite their somewhat ambiguous origins, Mongolian meatballs have become a popular dish in many parts of the world due to their delicious flavor and versatility. They can be served as an appetizer, a main course, or even as a topping for noodles or rice. The sweet and savory sauce pairs perfectly with the savory meatballs, making them a favorite among both kids and adults alike.
Step-by-step: Mongolian meatballs
Meatballs
Place ground beef and all meatball ingredients in a large mixing bowl. Combine well but do not overmix.Pro tip – If you overmix, the meatballs tend to become hard. You want them to just hold their shape and soak up all the sauce. Make equal size meatballs – you can use a small cookie scoop or a tablespoon to make them similar in size.Pro tip – Dipping your hands in water or oil makes it easier to work with ground beef.
In a skillet or cast-iron pan, heat the oil on medium heat. You can also use a large frying pan. Add the meatballs and sear them on all sides gently turning as they cook. I like to cover the pan with the lid for the first two minutes. Pro tip – If a meatball gets stuck to the pan, it means that it needs more time. Try again later. If you force them out they will break. Once the meatballs are browned on all sides, about 2 to 3 minutes, remove them to a plate and set aside – keep warm.Pro tip – The meatballs are not cooked at this time, just seared, so they have a nice color. They will cook further in the sauce later.
Sauce
In the same skillet, add all the sauce ingredients and cook for 2 to 3 minutes on medium to low heat. The sauce will turn into a dark glossy syrup-like consistency. Add the meatballs and toss them gently in the sauce coating each and every meatball. If the sauce is too thick – add a few tablespoons of water.Pro tip – This dish is supposed to have a thick syrupy sauce so do not add too much water.
Turn the heat to low. Cover the pan and cook for five minutes letting the meatballs soak up as much of the sauce as they can.Pro tip – Check sauce consistency again. And if needed, add a few tbsp of water before you remove from heat Sprinkle with fresh parsley.
Tips for Success
Use lean ground beef: Lean ground beef (around 90% lean) works best for meatballs, as it will result in tender meatballs without excess grease. Don’t overmix: Mix the meatball mixture just until everything is evenly combined. Overmixing can result in tough meatballs. Use fresh ingredients: Fresh garlic and ginger will provide the best flavor. Avoid using jarred or powdered versions if possible. Make a flavorful sauce: The Mongolian sauce is what gives these meatballs their distinctive flavor. Adjust the seasonings to taste and consider adding a bit of heat with red pepper flakes or Sriracha if desired. Thicken the sauce if needed: If the sauce is too thin, you can thicken it with a cornstarch slurry (cornstarch mixed with water) during the last few minutes of cooking. Serve with rice or noodles: Mongolian meatballs are delicious served over rice or noodles. The sauce pairs well with the starch to create a satisfying meal. Garnish before serving: Sprinkle some chopped green onions or sesame seeds over the meatballs before serving for added flavor and presentation.
Creative variations
Asian Fusion Meatball Subs: Serve the Mongolian meatballs in a toasted hoagie roll with sliced cucumbers, shredded cabbage, and a drizzle of Sriracha mayo. Mongolian Meatball Bowls: Serve the meatballs over a bed of steamed rice or quinoa, and add steamed broccoli, shredded carrots, and a sprinkle of sesame seeds. Spicy Mongolian Meatballs: Add a pinch of red pepper flakes or a dash of Sriracha to the sauce for a spicy kick. Mongolian Meatball Sliders: Serve the meatballs on slider buns with a slice of pineapple and a sprinkle of cilantro for a tropical twist. Mongolian Meatball Stir-Fry: Slice the meatballs and stir-fry them with bell peppers, snap peas, and broccoli in a wok with the Mongolian sauce for a quick and easy stir-fry. Mongolian Meatball Lettuce Wraps: Serve the meatballs in lettuce cups with shredded carrots, sliced cucumbers, and a drizzle of hoisin sauce for a light and refreshing meal. Mongolian Meatball Skewers: Thread the meatballs onto skewers with pineapple chunks and bell peppers, and grill or bake them until cooked through. Serve with extra sauce for dipping. Mongolian Meatball Pizza: Use the meatballs as a topping for homemade pizza along with sliced bell peppers, red onion, and mozzarella cheese. Drizzle with extra sauce before baking.
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Frequently asked questions
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