These sweet and sour Mongolian meatballs are tender and juicy made on the stovetop in just 20 mins. The brown sugar and soy sauce adds sweetness and color while the vinegar and tomatoes add a sour zing. A great crowd pleaser and fun to have around guests.
Table of Content
Is it just my kids, or do all kids just love meatballs!! My kids will feast on meatballs. In fact, it's just balls that fascinate them. For example, I can make veggie balls and they will still call them meatballs and eat it up. Crazy, right?
When you order Chinese takeout do you order Mongolian meatballs or Mongolian beef? Sweet, sour, and slightly spicy meatballs are like a must-have on the list for me.
Why make this recipe?
- Delicious - This tastes better than any restaurant or takeout you will buy.
- Quick - It is the perfect meal in less than 30 minutes with very little effort.
- Simple - The process is fairly simple and easy. In fact, this one is even simpler with just two main components
- Marinate and make meatballs- 10 mins
- Prepare sauce and add meatballs - 5 mns
- You can serve this over steamed Jasmin rice or buttered noodles. In fact, I usually have it with my cauliflower rice.
Ingredients and substitutes
- Beef - I usually always use lean beef with not too much fat. So, ideally, a minced chuck, round, or similar will work great for this recipe. Ground chicken, beef, pork or lamb all compliment balsamic vinegar very nicely so try any or a combination of these.
- Breadcrumbs - hold moisture and keeps these meatballs tender and juicy. If you don't have breadcrumbs you can also use semolina.
- Fresh herbs - parsley works great but you can also use cilantro
- Vinegar - I have tried a few of these on different occasions - Chinese wine vinegar, Japanese rice vinegar as well as apple cider vinegar. While they all three work great, I find that the Asian vinegar is softer on the palate and blend better and not too strong.
- Egg - this is the binding ingredients espeically when combined will the breadcrumbs this will make sure those meatballs don't crumble on us.
Step by step instructions
Meatballs
- Place ground beef and all meatball ingredients in a large mixing bowl. Combine well but do not over mix.
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.
Pro tip - if a meatball is suck to the pan means it needs more time so let it. 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 the meatballs 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 - if needed add a few tablespoon of water before you remove from heat - Sprinkle with sesame seeds and fresh parsley
More meatball recipes
Frequently asked questions
How long will these meatballs keep?
These sweet and sour meatballs will keep in the fridge for 4 to 5 days and can also be frozen for up to a month.
What meat works best for meatballs?
I think lean meat works best for meatballs, especially to hold their round shape. Too much fat tends to disfigure them as the meatballs render the excess fat.
What is the secret to making these Mongolian meatballs?
Make sure to brown the meatballs nicely. The browning not only adds flavor but also gives the final dish that wonderful deep color.
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Printable Recipe
Mongolian Meatballs
Print Pin Rate Share by Email Share on FB Save GrowCalories: 275kcal
Adjust Servings Here: 4 servings
Description
These sweet and sour Mongolian meatballs are tender and juicy made on the stovetop in just 20 mins. The brown sugar and soy sauce adds sweetness and color while the vinegar and tomatoes add a sour zing. A great crowd pleaser and fun to have around guests.
Ingredients
Meatballs
- 1 lb (500 g) Ground beef
- ½ cup (30 g) Breadcrumbs
- 1 large Eggs
- 1 teaspoon Garlic (2 cloves grated)
- 1 teaspoon Ginger (1-inch, grated)
- 1 tablespoon Soy sauce
- 2 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon Chilly flakes
- ¼ cup (4 tablespoon) Parsley
- 1 tablespoon Canola oil
- ½ teaspoon Salt
- ½ tsp Pepper
Sauce
- ½ cup (120 ml) Soy sauce
- ⅓ cup (75 g) Brown sugar
- 1 teaspoon Smoked paprika
- 2 tablespoon Rice vinegar
- 2 tablespoon Tomato paste
- ½ cup (240 ml) Chicken broth (or water)
Plus
- 1 tablespoon Canola oil
- 1 tablespoon Sesame seed
- ¼ cup Parsley (for garnish)
Instructions
Meatballs
- Place ground beef and all meatball ingredients in a large mixing bowl. Combine well but do not over mix.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 sizePro tip - dipping your hands in water or oiled hand 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. Pro tip - if a meatball is suck to the pan means it needs more time so let it. 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 the meatballs 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 waterPro 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 canPro tip - Check sauce consistency again - if needed add a few tablespoon of water before you remove from heat
- Sprinkle with sesame seeds and fresh parsley
Nutrition Information
Serving: 165- gCalories: 275- kcalCarbohydrates: 28.7- gProtein: 15.5- gFat: 11.5- gSaturated Fat: 2- gPolyunsaturated Fat: 9.3- gMonounsaturated Fat: 0- gTrans Fat: 0.2- gCholesterol: 46- mgSodium: 366- mgPotassium: 0- mgFiber: 1.4- gSugar: 23.2- gVitamin A: 0- IUVitamin C: 0- mgCalcium: 0- mgIron: 0- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Jenn
These meatballs were a huge hit. I made them twice in one week. Kids loved it. Just the right amount of sweet and sour and that color. wow. Thanks
Veena Azmanov
I bet ya!! They sure are popular in mine.. Thanks Jenn