Mongolian Meatballs

When I’m craving something easy but packed with flavor, I go straight for this Mongolian Meatballs recipe. They’re sweet, sticky, and have just a little spicy kick that I really enjoy. Made with beef and pork, they’re perfect for game day snacks, party platters, or a quick dinner over rice for the whole family.

I love Asian cuisine for its amazing flavor and how it turns the simplest ingredients into meals I can’t stop craving. When I lived in New York, I had the chance to try all kinds of spices and sauces that totally inspired me in the kitchen. That’s where my love for creating recipes like this started, my Instant Pot orange chicken is a favorite in my house, made with white wine, orange juice, and soy sauce. And let’s not forget my honey sesame chicken, my kids love it and it never lasts long once it’s on the table.

Asian meatball recipes like this one are fun to make and easy enough for any day of the week, whether I’m planning dinner or just need a quick snack. They’re packed with sweet and savory flavor, and I love that I can make a big batch and serve them in so many ways. They’re also freezer-friendly, which means I can always have something delicious ready to go on busy nights.

Why you will love this recipe 

• Sticky, saucy, and packed with flavor: These meatballs are sweet and savory with garlic, ginger, soy sauce, hoisin, and spices. Seriously, you can’t miss this one!
• Weeknight-friendly: I bake the meatballs and simmer the sauce on the stove, so it’s easy to make without a mess. It’s perfect for a quick dinner or even something a little nicer when guests come over.
• Serve it your way: I’ve served these over rice, noodles, and even cauliflower rice. They’re also a fun finger food with toothpicks if you’re setting up a party spread.
• Everyday ingredients: I use ground beef, sausage, brown sugar, soy sauce, and sesame oil, just pantry basics. It’s ready fast but still tastes like a meal you’d get at a restaurant.

What you will need

Meatball ingredients:

• Meat: I use a mix of ground beef and sausage to give the meatballs a savory flavor. Sometimes I go with pork sausage, but beef works great too.
• Eggs and panko: I add panko and an egg to hold everything together.
• Sauces: I add low sodium soy sauce, Worcestershire, and a splash of mirin. They give the meatballs a tasty mix of salty and slightly sweet flavor.
• Aromatics: Garlic, ginger, and green onions go into the mix to give the meatballs a fresh and flavorful base. I always make sure they’re chopped fine so they blend in well.
• Seasoning: I season with salt and pepper to taste.

For the Mongolian glaze:

• Sauce starters: I use sesame oil, soy sauce, and a little water to start the sauce.
• Aromatics: I finely chop garlic and ginger and cook them first to bring out their flavor.
• Sweet and savory: I add brown sugar, hoisin, and oyster sauce for that perfect balance of sweet and deep savory flavor. It makes the sauce thick, sticky, and full of flavor.
• Spice: I use red chili powder or sometimes red pepper flakes, depending on what I have.

How to make

1. Preheat and mix: I preheat the oven to 400 degrees Fahrenheit. Then, I add the eggs, both meats, and breadcrumbs to a large mixing bowl and mix everything together until well combined.

2. Finish the meatball mix: Then, I add the rest of the meatball ingredients to the bowl and stir everything together until it’s fully combined and the mixture looks even.

3. Scoop and bake: I use a cookie scoop or tablespoon to form 1-inch meatballs and place them on a parchment-lined baking sheet. Then I bake them in the oven for 10 to 12 minutes until they’re golden brown and cooked through.

4. Make the sauce and serve: While the meatballs bake, I heat a non-stick skillet over medium-high heat. I whisk together all the sauce ingredients and pour them into the pan, letting it simmer for about eight minutes until it thickens. Then I add half of the cooked meatballs and gently coat them in the sauce. I transfer them to a serving dish with a slotted spoon and repeat with the remaining meatballs. Before serving, I sprinkle everything with green onions and sesame seeds, and set out toothpicks for easy grabbing.

Expert tip

Sauce first, meatballs later

A tip I always follow is letting the sauce simmer a little longer before adding the meatballs. This helps it get thicker and brings out more flavor. I just keep it on medium heat and stir it now and then until it looks a bit glossy and sticks to the spoon. It really makes the meatballs taste better.

More tips to consider:

• I always go with low sodium soy sauce since hoisin and oyster sauces already bring plenty of salt. It keeps the flavor balanced without being too salty.
• If I don’t have fresh garlic, I use 1 to 2 teaspoons of garlic powder. It still gives great flavor and saves time.
• When my week is busy, I grab a bag of frozen meatballs. It makes the recipe even easier and still tastes great once the sauce goes on.
• I like to spray my pan with olive oil spray so the parchment paper stays in place. It’s a small trick that makes things easier when I’m working fast.
• The sauce thickens as it cools, so if it ends up too thick, I stir in a little water or beef broth. It helps bring it back to the perfect texture.

Recipe variations

• White pepper: I use ¼ teaspoon of white pepper when I want that peppery flavor without adding heat. It blends right into the sauce without being too strong.
• Slow cooker: When I have more time, I brown the meatballs in a skillet and then cook them in the slow cooker with the sauce on high for about 4 hours. It’s a great option for parties or busy afternoons.
• Pressure cooker: I’ve made this recipe in the pressure cooker too. I brown the meatballs using the sauté setting, then add the sauce and cook on high pressure for 5 minutes with a quick release.
• Buffalo chicken: For an interesting twist, I use 2 pounds of ground chicken and mix in a few tablespoons of buffalo sauce. It turns into a spicy and tangy version my family really loves.
• Sweeten it up: When I want the glaze a little sweeter, I stir in 1 tablespoon of honey while the sauce is simmering.

Serving suggestions

These Mongolian meatballs are a dinner my family always looks forward to, especially on busy weeknights when I want something easy that still tastes homemade. I usually serve them over coconut rice for the kids and cauliflower rice for me. Everyone adds their own toppings, and we always end up passing the sauce around because no one wants to miss a drop.

When we have guests over, I turn it into more of a fun dinner setup. I set the meatballs out with toothpicks, warm up a loaf of beer bread or Irish soda bread and add a side like cheesy green beans. It’s simple to pull together, and everyone leaves the table full and happy.

How to store leftovers

• Store: I keep the cooked meatballs in an airtight container or a zip-top bag in the fridge. They stay fresh for three to four days.
• Freeze: When I want to save some for later, I place the meatballs in a freezer-safe bag. They freeze well for up to 90 days.
• Thaw: I thaw them in the fridge overnight before serving. That way they reheat evenly and keep their texture.
• Reheat: I usually reheat them in the microwave for about a minute or warm them in a skillet over medium heat until heated through.

Frequently asked questions

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