Sometimes the most satisfying meals come together quickly, yet hold flavors that linger in your memory. That’s exactly what these 30-Minute Mongolian Beef Meatballs deliver: a burst of savory, sweet, and mildly spicy goodness that feels like a restaurant treat made in your own kitchen.
I still remember the first time I made these meatballs on an unusually busy Wednesday night. The house was buzzing with the usual after-work chaos, but within minutes, the irresistible aroma of garlic and ginger mingling with brown sugar and soy sauce filled the air. As the meatballs baked, I could hear the faint sizzle of the sauce thickening on the stove, and my stomach was already doing happy flips. When I finally took that first bite, the tender beef coated in the rich Mongolian glaze was pure comfort. It was a moment where the day’s stress melted away, replaced by simple joy and the warmth of something homemade. It’s the kind of meal you want to save for those evenings when you need a little lift.
- Ready in just 30 minutes, making it ideal for busy weeknights.
- The meatballs are juicy and perfectly coated in a sauce that balances sweet, savory, and a hint of spice.
- Easy to prepare with common ingredients, no fancy pantry needed.
- Great for meal prepping or serving guests with minimal effort.
- The flavors meld beautifully, making every bite satisfying and memorable.
If you’re worried about juggling dinner with a packed schedule, this recipe offers a reassuring solution. It’s forgiving, quick, and delivers consistent results that’ll leave everyone asking for seconds. Plus, leftovers reheat wonderfully, saving you time on another busy day.
Print30-Minute Mongolian Beef Meatballs
These quick and flavorful Mongolian Beef Meatballs are perfect for a weeknight dinner. Juicy beef meatballs are coated in a savory, sweet, and slightly spicy Mongolian sauce, ready in just 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4
Ingredients
1 pound ground beef
1/2 cup panko breadcrumbs
1 large egg
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1/4 cup green onions, thinly sliced, divided
1/4 cup soy sauce, divided
2 tablespoons brown sugar
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1/2 teaspoon red pepper flakes
2 tablespoons vegetable oil
1 tablespoon cornstarch
2 tablespoons water
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, combine ground beef, panko breadcrumbs, egg, minced garlic, grated ginger, and 2 tablespoons of sliced green onions. Add 2 tablespoons of soy sauce and mix until just combined.
Form the mixture into 16 evenly sized meatballs and place them on the prepared baking sheet.
Bake the meatballs for 12-15 minutes, or until cooked through and browned.
While the meatballs bake, prepare the Mongolian sauce. In a medium bowl, whisk together the remaining 2 tablespoons soy sauce, brown sugar, hoisin sauce, rice vinegar, sesame oil, and red pepper flakes.
In a small bowl, mix cornstarch and water until smooth to create a slurry.
Heat vegetable oil in a large skillet over medium heat. Add the Mongolian sauce mixture and bring to a simmer.
Stir in the cornstarch slurry and cook for 1-2 minutes until the sauce thickens.
Add the baked meatballs to the skillet and gently toss to coat them evenly with the sauce.
Cook for an additional 2 minutes to allow the flavors to meld.
Remove from heat and garnish with the remaining sliced green onions before serving.
FAQ
Can I make these meatballs ahead of time?
Absolutely. They store well in the fridge for up to three days. Just reheat gently in a skillet to keep the sauce fresh and glossy.
What if I don’t have hoisin sauce?
You can substitute with a mix of soy sauce and a touch more brown sugar or honey to mimic the sweetness and depth.
How spicy are these meatballs?
The red pepper flakes add a mild kick, but you can adjust the amount to suit your heat preference.
Can I use ground turkey or chicken instead of beef?
Yes, though the flavor profile will be slightly different, the sauce still brings plenty of punch.
Is this recipe freezer friendly?
Yes, you can freeze the cooked meatballs and sauce separately for up to a month.
Ready to bring a little excitement to your dinner routine? Scroll down, save this recipe, and get cooking. Your taste buds will thank you.