These Mongolian meatballs are tender, juicy with a bit of both sweet and sour. The brown sugar and soy gives it this rich dark glossy color while the vinegar and tomatoes add a nice zing. A great crowd pleaser and best to make extra as these are addictive.
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5 from 12 votes

Mongolian Meatballs Recipe Sweet and Sour Meatballs (No Baking)

These Mongolian meatballs are tender, juicy with a bit of both sweet and sour. The brown sugar and soy give it this rich dark glossy color while the vinegar and tomatoes add a nice zing. A great crowd pleaser and best to make extra as these are addictive. 
 
Course Dinner, Lunch
Cuisine Mongolian
Keyword Mongolian Meatballs Recipe, Sweet and sour meatballs
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Calories 275kcal
Author Veena Azmanov

Ingredients

For the meatballs

  • 500 grams Beef mince
  • 25 grams Semolina or breadcrumbs
  • 1 tbsp Garlic grated
  • 1 tbsp Ginger grated
  • 1 tbsp Soy sauce
  • 1/4 cup Cilantro/parsley
  • 1 tbsp Canola oil
  • 1/2 tsp Salt
  • 1/2 tsp Pepper

For the Sauce

  • 120 ml Soy sauce
  • 1 tbsp Smoked paprika
  • 75 grams Brown sugar
  • 2 tbsp Vinegar
  • 2 tbsp Tomato paste
  • 240 ml Stock or water

Extra

  • 1 tbsp Canola oil
  • 1 tbsp Sesame seed
  • 1/4 cup Cilantro / parsley for garnish

Instructions

Prepare meatballs

  • Place beef mince and all meatball ingredients in a bowl.
  • Mix well but do not over mix as the meatballs will be dense 
  • Next, make equal size meatballs - you can use a small cookie scoop or a tablespoon if you like them to be precise. 
  • I just use my hand and make them similar in size. 
  • It's best to keep them small not too large. 

Cook the meatballs.

  • Place meatballs in a fry pan / saute pan  
  • Add the canola oil 
  • Heat on medium heat for 1 minutes then 
  • Reduce heat to low and cook for 3 minutes more 
  • Shake the pan to move the balls around gently so they cook evenly. 
  • Remove and set aside - keep warm.

Prepare Sauce

  • In the same saucepan 
  • Place all sauce ingredients and cook for 3 minutes 
  • The sauce will turn into a dark glossy syrup like consistency 
  • Add the meatballs and toss them gently in the sauce
  • If the sauce is too thick - add a few tbsp of water.
  • Turn the heat to low, cover the pan and cook meatballs and sauce for five minutes so they can soak up some of the sauce. 
  • Check sauce consistency again - if needed add a few tbsp of water before you remove from heat
  • Sprinkle with sesame seeds and herbs.

Nutrition

Serving: 165g | Calories: 275kcal | Carbohydrates: 28.7g | Protein: 15.5g | Fat: 11.5g | Saturated Fat: 2g | Polyunsaturated Fat: 9.3g | Monounsaturated Fat: 0g | Trans Fat: 0.2g | Cholesterol: 46mg | Sodium: 366mg | Potassium: 0mg | Fiber: 1.4g | Sugar: 23.2g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%