These 30-minute Mongolian Beef Meatballs are so quick and tasty! Made with ground beef, soy sauce, and a hint of ginger, they pack a punch of flavor. Serve them over rice for a filling meal.
Cooking these meatballs is almost as fun as eating them! I love how they come together in just half an hour—perfect for busy nights when I’m craving something delicious!
Key Ingredients & Substitutions
Ground Beef: This is the heart of the recipe. You can use lean ground beef for a healthier option. If you’re looking for alternatives, ground turkey or chicken works well, though the flavor will be a bit lighter. For plant-based, try meat substitutes like lentils or plant-based ground beef.
Breadcrumbs: Breadcrumbs help bind the meatballs. You can swap them with crushed crackers or panko for extra crunch. If gluten-free, use gluten-free breadcrumbs or oats blended into a flour-like consistency.
Green Onions: These add a fresh flavor to meatballs. If you don’t have them, chives or finely chopped onion can be used. For a milder taste, you can also skip them altogether.
Soy Sauce: This brings depth to the dish. Low-sodium soy sauce is a great option if you’re watching sodium intake. For a gluten-free alternative, use tamari or coconut aminos.
Brown Sugar: This balances the salty flavor. You could replace it with honey or maple syrup for a different sweetness. If you prefer less sweetness, cut down the amount.
How Do I Make Sure My Meatballs Stay Juicy?
Getting juicy meatballs takes a few simple steps. First, avoid overmixing the meat mixture, as this can make them tough. Form them gently, just until combined. Baking at a high temperature helps seal in moisture.
- Preheat the oven well to 400°F (200°C).
- Mix ingredients just until blended; do not overwork the meat.
- Shape meatballs gently, aiming for even sizes for uniform cooking.
- Check for doneness: they should be brown outside and no longer pink inside.
By following these tips, you’ll serve perfectly juicy meatballs that everyone will love!
30-Minute Mongolian Beef Meatballs
Ingredients You’ll Need:
For the Meatballs:
- 1 lb ground beef
- 1/4 cup breadcrumbs
- 1/4 cup green onions, finely chopped (plus extra for garnish)
- 1 egg
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- Salt and pepper to taste
- Olive oil for cooking
For the Mongolian Sauce:
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1 tbsp sesame oil
- 1 tbsp cornstarch
- 1 cup beef broth
For Serving:
- 2 cups broccoli florets
- 2 cups cooked white rice
- 2 tbsp sesame seeds (for garnish)
How Much Time Will You Need?
This recipe takes about 30 minutes total, including prep time and cooking. You’ll have meatballs baking in the oven while you whip up a tasty sauce and sauté some broccoli for a complete meal.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This will make sure it’s nice and hot when you put in the meatballs.
2. Make the Meatball Mixture:
In a large mixing bowl, combine the ground beef, breadcrumbs, chopped green onions, egg, minced garlic, grated ginger, and a pinch of salt and pepper. Mix everything together gently until it’s just combined. Be careful not to overmix; you want tender meatballs!
3. Shape the Meatballs:
Now, roll the mixture into meatballs about 1-2 inches in diameter. Place them on a baking sheet lined with parchment paper to keep them from sticking.
4. Bake the Meatballs:
Pop the baking sheet into your preheated oven and cook the meatballs for about 15 minutes, or until they’re completely cooked through and browned on the outside.
5. Prepare the Mongolian Sauce:
While your meatballs are baking, you can make the sauce! In a saucepan, mix together the soy sauce, brown sugar, sesame oil, beef broth, and cornstarch. Cook it over medium heat, stirring often, until it starts to thicken up. This should take just a few minutes.
6. Sauté the Broccoli:
In a separate skillet, drizzle in some olive oil and add the broccoli florets. Sauté them for about 5-7 minutes until they are tender but still bright and crisp. Sprinkle with a little salt and pepper to taste.
7. Combine Meatballs and Sauce:
Once the meatballs are done baking, carefully transfer them to the saucepan with the sauce. Gently stir to coat the meatballs in that tasty sauce, cooking them together for an additional 2-3 minutes. This will really bring all the flavors together!
8. Serve and Enjoy:
It’s time to plate up! Serve the Mongolian beef meatballs over a bed of cooked white rice, topped with your sautéed broccoli. Don’t forget to sprinkle on some extra chopped green onions and sesame seeds for a delicious finishing touch. Enjoy your meal!
Can I Use Ground Turkey or Chicken Instead of Beef?
Absolutely! Ground turkey or chicken can be used as substitutes for ground beef in this recipe. Just keep in mind that poultry tends to be leaner, so you may want to add a little extra oil or breadcrumbs to retain moisture and flavor.
What Can I Substitute for Soy Sauce?
If you’re looking for a gluten-free option or want to avoid soy sauce, you can use tamari or coconut aminos. Both will provide a similar flavor profile. Remember that coconut aminos are slightly sweeter, so adjust the brown sugar accordingly based on your taste preferences.
How to Store Leftover Meatballs?
Store any leftover meatballs in an airtight container in the fridge for up to 3 days. You can also freeze them for up to 3 months. To reheat, simply microwave them or heat them on the stove in a bit of broth or sauce to keep them moist!
Can I Add Other Vegetables to the Dish?
Definitely! Feel free to add vegetables like bell peppers, snap peas, or carrots alongside the broccoli. Just make sure to adjust the cooking time so all the veggies remain tender but crisp. Enjoy your colorful and nutritious meal!
