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A delicious plate of Mongolian Meatballs is featured as the main image.

Irresistible Mongolian Meatballs

These Mongolian meatballs are tender, flavorful, and coated in a savory-sweet sauce. This recipe combines ground beef and pork with panko breadcrumbs for a moist interior and utilizes a cornstarch slurry for a perfectly thickened sauce. Serve over rice or noodles for a satisfying meal.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef 80/20 blend
  • 1/2 pound ground pork
  • 1/2 cup panko breadcrumbs
  • 1/4 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1 large egg, lightly beaten
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon ground ginger
  • 1/2 teaspoon black pepper
  • 1/2 cup soy sauce
  • 1/2 cup water
  • 1/2 cup packed brown sugar
  • 1/4 cup cornstarch
  • 2 tablespoons rice vinegar
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon sesame oil
  • 1/2 teaspoon red pepper flakes optional
  • 1 tablespoon oil for pan-frying, optional
  • Sesame seeds for garnish, optional
  • Chopped green onions for garnish, optional

Equipment

  • Large bowl
  • Measuring cups
  • Measuring spoons
  • Mixing spoons
  • Baking sheet (optional)
  • Parchment paper (optional)
  • Large skillet (optional)
  • Air fryer (optional)
  • medium saucepan
  • whisk

Method
 

  1. Prepare the Meatballs: In a large bowl, combine ground beef, ground pork, panko breadcrumbs, chopped onion, minced garlic, beaten egg, soy sauce, sesame oil, ground ginger, and black pepper. Gently mix until just combined; avoid overmixing.
  2. Shape the Meatballs: Roll the mixture into 1-inch meatballs.
  3. Cook the Meatballs: Choose your preferred cooking method:
  4. Oven-Baked: Preheat oven to 400°F (200°C). Place meatballs on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until cooked through and browned.
  5. Pan-Fried: Heat a tablespoon of oil in a large skillet over medium-high heat. Brown the meatballs on all sides, then reduce heat to medium-low, cover, and cook for 5-7 minutes, or until cooked through.
  6. Air Fryer: Preheat air fryer to 375°F (190°C). Place meatballs in the air fryer basket in a single layer. Cook for 10-12 minutes, or until cooked through and browned.
  7. Prepare the Sauce: In a medium saucepan, whisk together soy sauce, water, brown sugar, cornstarch, rice vinegar, minced garlic, grated fresh ginger, sesame oil, and red pepper flakes (if using).
  8. Cook the Sauce: Bring the sauce to a simmer over medium heat, stirring constantly. Cook for 2-3 minutes, or until the sauce has thickened.
  9. Combine Meatballs and Sauce: Add the cooked meatballs to the saucepan with the sauce. Stir to coat evenly.
  10. Serve: Serve the Mongolian Meatballs hot over rice or noodles. Garnish with sesame seeds and chopped green onions, if desired.

Notes

For best results, avoid overmixing the meatball mixture to prevent tough meatballs. Using panko breadcrumbs helps maintain moisture and lighten the texture. Adjust the amount of red pepper flakes to your desired level of spiciness. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan or microwave.