These Mongolian beef meatballs are super tasty and easy to make! They come together in just 30 minutes, perfect for a busy night. Juicy meatballs are coated in a sweet soy sauce that’s hard to resist.
I love how these meatballs pair well with rice or noodles. Plus, who doesn’t like a quick meal that tastes like a restaurant treat? It’s like a little victory on a weeknight! 😊
Key Ingredients & Substitutions
Ground Beef: I usually go for lean ground beef for the best flavor, but you can substitute ground turkey or chicken if you’re looking for a lighter option. Just remember, the texture may change a bit.
Panko Breadcrumbs: These give a great crunch. If you don’t have them, regular breadcrumbs work too. You can even use crushed crackers or oats if you’re looking for a gluten-free option!
Soy Sauce: Low-sodium soy sauce is my go-to for these meatballs, keeping the dish flavorful without too much salt. You can also use tamari sauce for a gluten-free option or coconut aminos as a soy-free substitute.
Brown Sugar: This adds sweetness and balances the salty soy sauce. If you’re looking for a healthier alternative, try honey or maple syrup, adjusting to taste since they are sweeter!
How Do I Achieve Perfectly Cooked Meatballs?
Getting the meatballs just right is about the cooking method! The key is to avoid overcrowding the pan, which can lead to steaming rather than browning. Here’s how to do it:
- Heat the oil in a large skillet over medium heat before adding meatballs.
- Brown them in batches – this helps get that nice crust on all sides.
- Make sure they reach an internal temperature of 160°F for ground beef to ensure they are fully cooked.
- Let them rest for a few minutes before serving so they settle and juices redistribute.
These tips will help you achieve perfectly cooked, juicy meatballs that are bursting with flavor! Enjoy your cooking adventure!
Easy 30-Minute Mongolian Beef Meatballs
Ingredients You’ll Need:
For the Meatballs:
- 1 lb (450g) ground beef
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1/4 cup green onions, finely chopped
- 1/3 cup Panko breadcrumbs
- 1 large egg
- 2 tsp soy sauce
- Salt and pepper, to taste
- 1 tbsp olive oil or vegetable oil (for frying)
For the Mongolian Sauce:
- 1/2 cup low sodium soy sauce
- 1/2 cup water
- 3/4 cup brown sugar
- 1 tsp grated ginger
- 2 cloves garlic, minced
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
To Serve:
- Steamed white rice (about 2 cups cooked)
- Steamed or roasted broccoli (about 1 cup)
- Sesame seeds, for garnish
- Sliced green onions, for garnish
How Much Time Will You Need?
You’ll need about 10 minutes to prep the ingredients and form the meatballs, and then around 15-20 minutes to cook everything. Total time is about 30 minutes—perfect for a quick and delicious meal!
Step-by-Step Instructions:
1. Make the Meatball Mixture:
In a large bowl, combine the ground beef, minced garlic, grated ginger, chopped green onions, Panko breadcrumbs, egg, soy sauce, salt, and pepper. Mix the ingredients gently until just combined; be careful not to overmix, so the meatballs stay tender.
2. Form your Meatballs:
Take a small amount of the mixture and form it into 1.5-inch meatballs. Place them on a plate or a baking sheet as you go. This should yield around 12-15 meatballs.
3. Cook the Meatballs:
In a large skillet or frying pan, heat the oil over medium heat. Add meatballs in batches, making sure not to overcrowd the pan. Cook until they are browned on all sides and cooked through, about 8-10 minutes. Remove them from the pan and set aside.
4. Make the Mongolian Sauce:
In the same pan, add the soy sauce, water, brown sugar, grated ginger, and minced garlic. Stir to combine and bring it to a gentle simmer over medium heat.
5. Thicken the Sauce:
Once the sauce starts simmering, stir in the cornstarch slurry. Continue to cook for about 2 minutes, or until the sauce thickens to your liking.
6. Combine Meatballs and Sauce:
Return the cooked meatballs to the pan and gently toss them in the sauce until they are evenly coated and heated through.
7. Serve:
Plate your meatballs over a bed of steamed rice, accompanied by steamed or roasted broccoli. Don’t forget to garnish with sesame seeds and sliced green onions for that extra touch!
8. Enjoy!
Dig in and savor these flavorful Mongolian Beef Meatballs. Enjoy your delightful meal!
FAQs for Easy 30-Minute Mongolian Beef Meatballs
Can I Use Ground Turkey Instead of Beef?
Absolutely! Ground turkey is a great substitute for ground beef if you’re looking for a lighter option. Just be aware that the texture might be slightly different, and you may want to add a bit more seasoning to boost the flavor!
What Can I Use Instead of Panko Breadcrumbs?
If you don’t have Panko, you can use regular breadcrumbs, crushed crackers, or even finely ground oats as a gluten-free option. Just keep in mind that the texture may vary slightly, but they’ll still hold the meatballs together.
How can I make this dish spicier?
If you love a bit of heat, you can add crushed red pepper flakes or sriracha to the sauce while it simmers. Start with a small amount and adjust to your taste for the perfect kick!
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm them gently in the microwave or on the stove over low heat, adding a splash of water to keep the meatballs moist.
