Tired of your usual meatball recipe? Try these Mongolian Meatballs in a sweet, savory sauce that makes a quick and super-satisfying meal! Perfect for family dinners, entertaining guests, or meal prepping for the week, these meatballs are sure to impress with their rich flavors and delightful texture. With a unique blend of ingredients, Mongolian meatballs stand out from traditional recipes and offer a delicious twist on a classic dish.
Why You’ll Love This Recipe
- Quick to Prepare: In just 28 minutes, you can have a delicious meal ready to serve.
- Flavor Explosion: The combination of garlic, ginger, and soy sauce creates an irresistible taste that will keep you coming back for more.
- Versatile Serving Options: Serve these meatballs over rice, noodles, or even as appetizers at your next gathering.
- Family-Friendly: Kids and adults alike will love the sweet and savory flavor profile, making it a hit with everyone.
- Meal Prep Friendly: Make a batch ahead of time and store them for easy lunches or dinners throughout the week.
Tools and Preparation
Before you start cooking your Mongolian meatballs, it’s helpful to have the right tools on hand. These essential kitchen gadgets will make your cooking process smooth and enjoyable.
Essential Tools and Equipment
- Mixing bowl
- Skillet
- Measuring cups & spoons
- Grater
- Tongs
Importance of Each Tool
- Mixing bowl: A spacious bowl allows you to combine ingredients thoroughly without making a mess.
- Skillet: A large skillet ensures even cooking and browning of the meatballs for optimal flavor.
- Measuring cups & spoons: Accurate measurements are crucial for balancing flavors in your sauce.
- Grater: Freshly grated garlic and ginger provide better flavor than pre-prepared options.
Ingredients
Ingredients:
– 1 lb ground beef
– 2 tablespoons Shaoxing wine (or dry sherry)
– 1 tablespoon soy sauce
– 1 teaspoon chili flakes
– 1/4 teaspoon brown sugar
– 2 cloves garlic, grated
– 1 teaspoon grated ginger
– 1/2 cup breadcrumbs
– 1 egg
– 4 green onions, chopped
– 1/4 cup brown sugar
– 1/4 cup soy sauce
– 1/3 cup water
– 4 cloves garlic, grated
– 2 teaspoons ginger, grated
– 1 teaspoon cornstarch
– 2 teaspoons water
– 1 teaspoon canola oil
– 1 green onion, sliced (for garnish)
How to Make Mongolian Meatballs
Step 1: Prepare the Meatball Mixture
In a medium-size bowl combine ground beef, Shaoxing wine, soy sauce, chili flakes, brown sugar, garlic, and ginger. Beat until the meat starts to feel sticky and bouncy. Add the breadcrumbs, egg, and green onions. Mix until fully incorporated.
Step 2: Form the Meatballs
Form the mixture into approximately 24 heaping tablespoon-sized meatballs using your hands. To make this process easier, grease your palms with a bit of oil to prevent sticking.
Step 3: Make the Sauce
Add all sauce ingredients to a small bowl. Mix well to ensure that the sugar dissolves completely.
Step 4: Prepare the Slurry
Combine cornstarch with water in another small bowl. Mix well until there are no lumps.
Step 5: Cook the Meatballs
Heat a large skillet over medium-high heat with canola oil until hot. Add the meatballs with some space in between each one. Cook without touching until the bottoms turn brown—flip them two to three times until most sides are golden brown.
Step 6: Add Sauce to Meatballs
Turn down to medium heat. Move browned meatballs to one side of the pan. Use tongs or kitchen paper towel layers attached to tongs to remove excess fat from the pan.
Step 7: Coat Meatballs in Sauce
Pour the prepared sauce into the pan. Cook for about two minutes while stirring gently so that all meatballs are coated evenly.
Step 8: Thicken the Sauce
Turn down to medium-low heat. Stir the slurry again before swirling it into the pan. Stir immediately until thickened; then remove from heat.
Step 9: Garnish
Garnish your Mongolian meatballs with sliced green onions for added freshness and color.
Step 10: Serve
Serve hot over steamed rice as a main dish that everyone will love!
Enjoy creating these Mongolian meatballs which promise both flavor and satisfaction!
How to Serve Mongolian Meatballs
Mongolian meatballs are versatile and can be served in various delicious ways. Whether you’re hosting a dinner party or enjoying a cozy night in, these serving suggestions will enhance your meal experience.
Over Steamed Rice
- Serve the meatballs over fluffy steamed rice for a classic combination that soaks up all the flavorful sauce.
In a Wrap
- For a fun twist, wrap the meatballs in tortillas or lettuce leaves with fresh vegetables for a handheld meal.
As an Appetizer
- Skewer the meatballs on toothpicks and serve them as bite-sized appetizers at your next gathering.
With Noodles
- Pair the meatballs with stir-fried noodles for a hearty dish that blends textures and flavors beautifully.
On a Salad
- Toss the meatballs on top of a bed of greens, adding some crunchy vegetables for a refreshing salad option.
With Dipping Sauce
- Serve the meatballs with extra sauce on the side for dipping, perfect for those who love an extra flavor boost.
How to Perfect Mongolian Meatballs
Creating the best Mongolian meatballs involves paying attention to detail. Here are some tips to elevate your dish:
Use Fresh Ingredients: Fresh garlic and ginger make a significant difference in flavor compared to powdered versions.
Adjust Spice Levels: Feel free to increase or decrease chili flakes based on your heat preference; this allows customization for everyone’s taste.
Don’t Overmix: When combining ingredients, mix until just incorporated to keep the meatballs tender and juicy.
Brown Well: Ensure you brown the meatballs properly before adding sauce. This step adds depth and richness to the flavor profile.
Best Side Dishes for Mongolian Meatballs
Mongolian meatballs pair wonderfully with various side dishes. Here are some options that complement their flavors perfectly:
Steamed Broccoli: A vibrant green vegetable that adds color and nutrition while balancing the rich sauce of the meatballs.
Fried Rice: A flavorful side that can absorb extra sauce and provides a satisfying texture contrast.
Cucumber Salad: A refreshing salad made with thinly sliced cucumbers dressed in vinegar, offering a cool crunch alongside warm meatballs.
Garlic Bread: Perfect for soaking up any leftover sauce, garlic bread brings an irresistible aroma and taste to your meal.
Coleslaw: The crunchiness of coleslaw pairs well with the savory flavors of Mongolian meatballs, adding freshness to each bite.
Potato Wedges: Crispy potato wedges provide comfort food vibes while being an excellent vehicle for saucy bites.
Quinoa Salad: A healthy grain option that can be mixed with herbs and vegetables, bringing added texture and nutrients to your plate.
Stir-Fried Vegetables: A medley of colorful vegetables sautéed lightly complements the richness of the meatballs while adding essential vitamins.
Common Mistakes to Avoid
When making Mongolian meatballs, it’s easy to slip up. Here are some common mistakes and how to avoid them.
- Ignoring the meat mixture: Failing to mix the ground beef properly can lead to tough meatballs. Ensure all ingredients are combined until sticky.
- Skipping the egg: The egg acts as a binder in Mongolian meatballs. Don’t skip it; otherwise, your meatballs may fall apart during cooking.
- Overcrowding the skillet: Placing too many meatballs at once can cause steaming rather than browning. Cook in batches for a nice golden crust.
- Neglecting the sauce: Not allowing enough time for the sauce to thicken can result in a watery dish. Be patient and let it cook until it coats the meatballs well.
- Not garnishing: Skipping the green onions can make your dish less appealing. Always add a fresh garnish for flavor and presentation.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftover Mongolian meatballs in an airtight container.
- They will last up to 3 days in the refrigerator.
Freezing Mongolian Meatballs
- Freeze cooked meatballs in a single layer on a baking sheet before transferring them to a freezer-safe bag.
- They will keep well for up to 3 months.
Reheating Mongolian Meatballs
- Oven: Preheat to 350°F (175°C) and heat for about 15 minutes, covering with foil to prevent drying out.
- Microwave: Place meatballs in a microwave-safe dish, cover, and heat for 1-2 minutes or until warmed through.
- Stovetop: Heat on medium-low in a skillet with a splash of water or sauce, stirring occasionally until heated.
Frequently Asked Questions
Here are some common questions about making Mongolian meatballs.
What are Mongolian Meatballs?
Mongolian meatballs are savory beef balls coated in a sweet and tangy sauce. They offer an exciting twist on traditional meatball recipes.
Can I use other meats for Mongolian Meatballs?
Yes, you can substitute ground turkey or chicken for a lighter option while maintaining great flavor.
How do I customize my Mongolian Meatballs?
Feel free to add vegetables like bell peppers or carrots into the mix or experiment with spices according to your taste preferences.
Are Mongolian Meatballs suitable for meal prep?
Absolutely! They store well and reheat easily, making them perfect for meal prep throughout the week.
Final Thoughts
Mongolian meatballs offer an irresistible blend of flavors that make this dish both comforting and satisfying. You can easily customize them by adding different spices or veggies. Give this delightful recipe a try; you won’t be disappointed!
Mongolian Meatballs
Mongolian Meatballs are a delightful twist on traditional meatball recipes, offering a perfect balance of sweet and savory flavors in a rich sauce. These tender beef balls come together quickly, making them ideal for busy weeknights or meal prep sessions. With just 28 minutes from start to finish, they serve as a satisfying main dish that appeals to both kids and adults alike. Enjoy these versatile meatballs over rice, noodles, or as tasty appetizers at your gatherings. They promise to impress with their unique flavor profile and appealing texture.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: Approximately 6 servings
- Category: Main
- Method: Frying
- Cuisine: Asian
Ingredients
- 1 lb ground beef
- 2 tablespoons Shaoxing wine (or dry sherry)
- 1 tablespoon soy sauce
- 4 cloves garlic, grated
- 1 teaspoon grated ginger
- 1/4 cup brown sugar
- 1/2 cup breadcrumbs
- 1 egg
- Green onions, chopped for garnish
Instructions
- In a mixing bowl, combine ground beef, Shaoxing wine, soy sauce, garlic, ginger, and brown sugar until sticky.
- Add breadcrumbs, egg, and green onions; mix until well combined.
- Form the mixture into approximately 24 meatballs.
- Heat oil in a skillet over medium-high heat; cook meatballs until browned on all sides.
- Mix sauce ingredients in a separate bowl; pour over browned meatballs and cook until thickened.
- Serve garnished with sliced green onions.
Nutrition
- Serving Size: 4 meatballs (approx. 150g)
- Calories: 310
- Sugar: 7g
- Sodium: 540mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 70mg
