These Mongolian Beef Meatballs are a fast and tasty treat! Ground beef mixed with simple spices becomes juicy meatballs, simmered in a sweet and tangy sauce.
Cooking them in just 30 minutes makes dinner a breeze! I love serving them over rice or noodles—perfect for a cozy meal with no fuss. Yum!
Key Ingredients & Substitutions
Ground Beef: For juicy meatballs, use 80/20 beef. If you’re looking for leaner options, ground turkey or chicken works well, but may be slightly drier. I like to add a little olive oil if using lean meats.
Panko Breadcrumbs: They add a nice crunch. If you don’t have them, regular breadcrumbs or crushed crackers can be used. Just keep in mind that the texture may be different, but it will still work!
Garlic: Fresh garlic gives amazing flavor, but if you’re in a pinch, garlic powder (1/8 teaspoon = 1 clove) can be a substitute. I always recommend fresh when possible, as it really enhances the dish.
Green Onions: These add freshness. Substitute with chives for a milder flavor, or omit entirely if you prefer a simpler taste. I always add extra green onions on top for garnish!
Soy Sauce: Use low-sodium soy sauce to control salt levels. If you need a gluten-free option, tamari is a great substitute. You can also experiment with coconut aminos for a sweeter flavor.
How Do I Get the Meatballs Just Right?
Making perfect meatballs is all about mixing and cooking them correctly. Here’s how:
- Combine ingredients gently. Overmixing can make meatballs tough.
- Don’t skip browning them! This step adds delicious flavor. Make sure your skillet is hot enough before adding them.
- If they’re not uniformly shaped, that’s okay! Each meatball will have its own unique look, and they’ll still taste great.
As they cook, keep an eye on the heat. If it’s too hot, they may burn. On medium heat, they’ll get a lovely golden color and stay juicy!
With these tips, you can enjoy making Mongolian Beef Meatballs that are quick, easy, and packed with flavor! Enjoy your cooking adventure!
Quick 30-Minute Mongolian Beef Meatballs
Ingredients You’ll Need:
For the Meatballs:
- 1 lb (450g) ground beef
- 1/4 cup panko breadcrumbs
- 1 large egg
- 3 cloves garlic, minced (2 for sauce, 1 for meatballs)
- 1/4 cup green onions, chopped (plus extra for garnish)
- 1 tsp freshly grated ginger (divided)
- 2 tbsp soy sauce (for meatballs)
- Salt and pepper to taste
- 2 tbsp vegetable oil (for frying meatballs)
For the Mongolian Sauce:
- 1/2 cup low sodium soy sauce
- 1/2 cup water
- 1/2 cup brown sugar
- 1 tbsp hoisin sauce (optional for extra depth)
- 2 tsp cornstarch mixed with 2 tbsp water (slurry for thickening)
- 1 tsp freshly grated ginger
- 2 cloves garlic, minced
To Serve:
- Steamed white rice or jasmine rice
- Steamed or roasted broccoli
- Sesame seeds for garnish
How Much Time Will You Need?
This delightful meal will take you only about 30 minutes from start to finish! You’ll spend around 10 minutes preparing the ingredients and forming the meatballs, followed by about 20 minutes for cooking and simmering them in the delicious Mongolian sauce.
Step-by-Step Instructions:
1. Prepare the Meatball Mixture:
In a large bowl, mix the ground beef, panko breadcrumbs, one minced garlic clove, 1/4 cup of chopped green onions, 1/2 teaspoon of grated ginger, 2 tablespoons of soy sauce, and salt and pepper. Be careful not to overmix—just combine everything until it’s evenly distributed.
2. Form the Meatballs:
Using your hands, form the mixture into small meatballs about 1 inch in diameter. You should get around 20-24 meatballs, depending on the size you make.
3. Brown the Meatballs:
Heat the vegetable oil in a large skillet over medium-high heat. Add the meatballs in batches, making sure not to overcrowd the skillet. Brown them on all sides for about 6-8 minutes total. Once browned, remove the meatballs from the skillet and set them aside.
4. Make the Sauce:
In the same skillet, lower the heat to medium. Add the remaining minced garlic and grated ginger, sautéing for about 30 seconds or until fragrant. Then, pour in the soy sauce, water, brown sugar, and hoisin sauce (if using). Bring this mixture to a gentle simmer.
5. Thicken the Sauce:
In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Slowly add this slurry into the simmering sauce while stirring continuously. The sauce should thicken within about 2 minutes.
6. Coat the Meatballs:
Return the browned meatballs to the skillet, gently tossing them in the sauce to ensure they are well-coated. Let them simmer in the sauce for an additional 3-5 minutes, allowing the flavors to meld and making sure the meatballs are cooked through.
7. Serve and Enjoy!
Serve the Mongolian beef meatballs over a bed of steamed rice, garnishing with sesame seeds and more sliced green onions. Don’t forget to add a side of steamed or roasted broccoli for a complete and delightful meal!
Enjoy your quick and flavorful Mongolian Beef Meatballs ready in just 30 minutes!
FAQ for Quick 30-Minute Mongolian Beef Meatballs
Can I Use Ground Turkey Instead of Ground Beef?
Yes, ground turkey is a great alternative! Just keep in mind that turkey tends to be leaner, so you might want to add a tablespoon of olive oil to keep the meatballs juicy.
What Can I Substitute for Panko Breadcrumbs?
If you don’t have panko breadcrumbs, regular breadcrumbs or crushed crackers can work. Just know that the texture might be a bit different—panko tends to create a lighter, airier meatball.
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in a skillet over medium heat, adding a splash of water or sauce to keep them moist!
Can I Make These Meatballs Ahead of Time?
Absolutely! You can prepare the meatballs and refrigerate them uncooked for up to 24 hours or freeze them for longer storage. If frozen, thaw in the refrigerator overnight before cooking. Just make sure to add a few extra minutes to the cooking time if they’re still a bit frozen when you start browning them!
