Delicious Mongolian Meatballs
These Asian sweet-and-sour Mongolian meatballs are tender and juicy, made on the stovetop in just 20 minutes. The brown sugar and soy sauce add sweetness and color, while the vinegar and tomato paste add a sour zing. It’s a great treat for family and guests.
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 with 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.
Why make this recipe?
- Flavorful and aromatic: The combination of soy sauce, garlic, ginger, and sesame oil creates a rich and savory flavor profile that is both satisfying and delicious.
- Easy to make: With simple ingredients and easy-to-follow instructions, this recipe is accessible to cooks of all skill levels.
- Kid-friendly: The savory-sweet flavor of the Mongolian sauce is appealing to both kids and adults, making this a family-friendly recipe.
- Healthier option: Baking the meatballs instead of frying them reduces the amount of oil and fat in the dish, making it a healthier option without compromising on flavor.
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 pair well with balsamic vinegar, so try any combination.
- Breadcrumbs – Hold moisture and keep these meatballs tender and juicy. And 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, such as Chinese wine vinegar, Japanese rice vinegar, and apple cider vinegar. While they all three work great, I find that the Asian vinegar is softer on the palate and blends better, and is not too strong.
- Egg – This is the binding ingredient, especially when combined with the breadcrumbs. This will make sure those meatballs don’t crumble on us.
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-sized 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 them 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 possible.
Pro tip – Check sauce consistency again. And if needed, add a few tbsp of water before you remove it from the heat. - Sprinkle with fresh parsley.
- Cilantro meatballs
- Meatball curry or meatball kofta curry
- Turkey meatballs with pasta, Spaghetti meatballs
- Balsamic Meatballs
- See all ground beef recipes
Frequently asked questions
Cooked Mongolian meatballs can last in the refrigerator for 3-4 days when stored in an airtight container.
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.
Yes, you can use ground turkey or chicken as a leaner alternative to beef. Just keep in mind that the flavor and texture may be slightly different.
Yes, you can freeze cooked Mongolian meatballs for up to 3 months. Let them cool completely, then transfer to a freezer-safe container or bag. Thaw in the refrigerator before reheating.
Yes, you can prepare the meatballs and sauce ahead of time and store them separately in the refrigerator. When ready to serve, reheat the meatballs in the oven or microwave and heat the sauce on the stove before combining.
Yes, you can cook the meatballs in a slow cooker. Simply place the meatballs in the slow cooker, cover with the Mongolian sauce, and cook on low for 4-6 hours or until the meatballs are cooked through.
It depends on the ingredients used. To make them gluten-free, use gluten-free breadcrumbs and soy sauce or substitute tamari for soy sauce.
Mongolian Meatballs – Asian Meatballs
These Asian sweet and sour Mongolian meatballs are tender and juicy and made on the stovetop in just 20 minutes. The brown sugar and soy sauce add sweetness and color, while the vinegar and tomato paste add a sour zing. It's a great treat for family and guests.
Video
Ingredients
- 1 lb (500 g) Ground beef
- ½ cup (30 g) Breadcrumbs
- 1 large Eggs
- 2 large Garlic cloves grated
- 1 inch Fresh ginger grated
- 2 tbsp Soy sauce
- 2 tbsp Shaoxing wine or dry sherry
- 1 tsp Chilly flakes
- ¼ cup (4 tbsp) Parsley
- ½ tsp Salt
- ½ tsp Pepper
- ½ cup (120 ml) Soy sauce
- ⅓ cup (75 g) Brown sugar
- 1 tsp Smoked paprika
- 2 tbsp Rice vinegar
- 2 tbsp Tomato paste
- ½ cup (240 ml) Chicken broth or water
- 2 tbsp Canola oil
- ¼ cup Parsley for garnish
Method
- 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.1 lb Ground beef, ½ cup Breadcrumbs, 1 large Eggs, 2 large Garlic cloves, 1 inch Fresh ginger, 2 tbsp Soy sauce, 2 tbsp Shaoxing wine , 1 tsp Chilly flakes, ¼ cup Parsley, ½ tsp Salt, ½ tsp Pepper
- Make equal-sized meatballs. To make them similar in size, use a small cookie scoop or a tablespoon.Pro 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.2 tbsp Canola oil
- Add the meatballs and sear them on all sides, gently turning as they cook. I like to cover the pan for the first two minutes. Pro tip – If a meatball gets stuck to the pan, it means 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 them aside. Keep them 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.
- 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.½ cup Soy sauce, ⅓ cup Brown sugar, 1 tsp Smoked paprika, 2 tbsp Rice vinegar, 2 tbsp Tomato paste , ½ cup Chicken broth
- 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 possible.Pro tip – Check sauce consistency again, if needed add a few tbsp of water before you remove from heat.
- Sprinkle with fresh parsley.¼ cup Parsley
Notes
- 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 add 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 and 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.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!
These meatballs were delicious – thank you for the recipe
Thanks Linda
These meatballs look soooo good. They are going to be a bit hit with my family.
Thanks Jenn. I am so happy to hear that.
These SERIOUSLY look amazing!! I’m going to have to make them!
Thanks Mindy – So happy to hear that..
I don’t think that I’ve ever tried Mongolian food before. But sweet and sour meatballs sounds right up my street!
Thanks Diana.. Yeah I’ve only ever eaten it in restaurants before
I’m loving this sweet and sour sauce! Thinking I need to try this for sure with veggie meatballs!
Ah that would be amazing too! Let me know how they were.
This recipe is making my mouth water!
Thank you Cliona
I can just see how much flavor these meatballs have. They are making my mouth water.
Thanks Janette. Yup.. they sure are packed with flavor..
Such a beautiful color on those meatballs. These would be a huge hit with my whole family. I can’t wait to try them.
I bet they would ! Perfect crowd pleaser for sure.
I think all kids really do like meatballs. I guess it’s just a fun thing to eat. Love the sweet and sour combination you’ve got going with these.
Thanks Stephanie..! Yeah I think it’s a fun thing to eat lol
That sauce looks amazing I bet pork would be a good protein too for this meatballs. Must try it soon =)
Oh Absolutely Pork would work great too!!