These Mongolian sweet and sour meatballs are tender and juicy made on the stovetop in just 20 mins. The brown sugar and soy add sweetness and give these a rich dark glossy color while the vinegar and tomatoes add a sour zing. A great crowd pleaser and best to make extra as these are addictive.
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?
Table of Content
About this recipe
You must remember my Slow Cooker Mongolian Meatball Recipe. Popular on this blog and it's a family favorite. And, because I make it in a slow cooker it's my favorite too. You know what I mean?
This recipe is based on that recipe, but with meatballs instead of meat. You don't necessarily need a slow cooker because meatballs cook so fast. This recipe gets done in 15 minutes from start to finish. Don't you just love that?
Ingredients and substitutes
- Beef - I usually always use lean beef with not too much fat. I add semolina which helps soak the juices and keep them moist. So, ideally, a minced chuck, round, or similar will work great for this recipe.
- 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. Apple cider vinegar, of course, likes to make its presence felt so you will get an obvious zing from apple cider vinegar which is not a bad thing. I do love it! My kids don't appreciate the strong flavor.
Step by step instructions (pin)
Meatballs
- Place ground beef and all meatball ingredients in a large mixing bowl. Combine well but do not over mix.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 sizeTip - 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.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.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 or frying pan 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 meatballs
- If the sauce is too thick - add a few tablespoons of 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 it can
- Check sauce consistency again - if needed add a few tbsp of water before you remove from heat
- Sprinkle with sesame seeds and fresh parsley
Frequently asked questions
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.
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.
The breadcrumbs in the meatballs are what helps soak up all the sauces keeping them moist.
Absolutely. Chicken, beef, pork or lamb all compliment balsamic vinegar very nicely.
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. Apple cider vinegar, of course, likes to make its presence felt so you will get an obvious zing from apple cider vinegar which is not a bad thing. I do love it! My kids don't appreciate the strong flavor.
Ground beef is very easy to use and you can customize meatballs in many ways. Try my balsamic glazed meatballs, Indian meatballs curry, spaghetti and meatballs, cilantro meatballs, Turkey meatballs pasta
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Printable Recipe
Mongolian Sweet and Sour Meatballs
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Ingredients
Meatballs
- 1 lb (500 g) Ground beef
- ¼ cup (30 g) Breadcrumbs
- 1 tsp Garlic grated
- 1 tsp Ginger grated
- 1 tbsp Soy sauce
- ¼ cup (4 tbsp) Parsley
- 1 tbsp Canola oil
- ½ tsp Salt
- ½ tsp Pepper
Sauce
- ½ cup (120 ml) Soy sauce
- 1 tsp Smoked paprika
- â…“ cup (75 g) Brown sugar
- 2 tbsp Vinegar
- 2 tbsp Tomato paste
- 1 cup (240 ml) Chicken broth or water
Extra
- 1 tbsp Canola oil
- 1 tbsp 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.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 sizeTip - 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. 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. 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 or frying pan 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 consistencyÂ
- Add the meatballs and toss them gently in the sauce coating each and every meatballs
- If the sauce is too thick - add a few tablespoons of 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 it can
- Check sauce consistency again - if needed add a few tbsp of water before you remove from heat
- Sprinkle with sesame seeds and fresh parsley
Nutrition Information
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
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