These Mongolian beef meatballs are quick and tasty! Made with ground beef, soy sauce, and a hint of ginger, they are packed with flavor and come together in just 30 minutes!
Who doesn’t love a meal that’s ready in a flash? I love serving these meatballs over rice to soak up that yummy sauce. It’s a fun and delicious twist on the usual dinner routine! 🍚
Key Ingredients & Substitutions
Ground Beef: I recommend using 80/20 ground beef for juiciness. For a leaner option, ground turkey or chicken works too, though they’ll be less rich in flavor. You can even try plant-based ground beef for a vegetarian version!
Breadcrumbs: Regular breadcrumbs add structure to meatballs, but you can swap in panko for extra crunch or use crushed crackers if you’re out of breadcrumbs. For gluten-free diets, look for gluten-free breadcrumbs or oats.
Soy Sauce: This adds depth and saltiness. If you’re looking for less sodium, use low-sodium soy sauce. Tamari is a great gluten-free substitute and has a similar flavor.
Sesame Oil: This ingredient gives a nutty flavor. If you don’t have it, you can use vegetable oil, though it won’t have the same depth. Toasted sesame oil is especially tasty if you want to enhance the flavor.
Rice Vinegar: This adds a bit of acidity to the sauce. If you can’t find rice vinegar, white wine vinegar or apple cider vinegar can act as substitutes, but use them sparingly as they are more potent.
How Do You Cook Meatballs Perfectly Without Burning Them?
Cooking meatballs can be tricky, but here are simple steps to get them browned without burning:
- Preheat your skillet over medium heat to get it nice and hot before adding oil.
- Don’t overcrowd the pan; cook in batches if needed. This helps maintain an even temperature and prevents steaming.
- Let the meatballs cook undisturbed for a few minutes before flipping. This allows a nice brown crust to form.
- Use a sturdy spatula to turn them gently to avoid breaking.
With these tips, your meatballs will turn out beautifully browned and full of flavor! Enjoy your cooking adventure!
How to Make 30-Minute Mongolian Beef Meatballs
Ingredients You’ll Need:
For the Meatballs:
- 1 pound ground beef
- 1/4 cup breadcrumbs
- 1/4 cup green onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon ground ginger
- Salt and pepper to taste
For the Sauce:
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon ginger, freshly grated
- 1 tablespoon cornstarch
- 1 tablespoon water
For Serving:
- Cooked white rice
- Steamed broccoli
- Sesame seeds, for garnish
- Sliced green onions, for garnish
How Much Time Will You Need?
This delicious recipe takes about 10 minutes for preparation and 20 minutes for cooking, so in just 30 minutes, you’ll have a tasty meal ready to go. Quick and easy!
Step-by-Step Instructions:
1. Make the Meatballs:
In a large bowl, combine the ground beef, breadcrumbs, chopped green onion, minced garlic, soy sauce, sesame oil, ground ginger, salt, and pepper. Use your hands or a spoon to mix everything until it’s well combined. Once mixed, shape the mixture into meatballs that are about 1 inch in diameter.
2. Cook the Meatballs:
Heat a large skillet over medium heat and add a small amount of oil. Once the oil is hot, place the meatballs in the skillet. Cook them in batches if necessary, so they aren’t overcrowded. Brown the meatballs on all sides for about 8-10 minutes, then remove them from the skillet and set them aside.
3. Prepare the Sauce:
In the same skillet, add the soy sauce, brown sugar, rice vinegar, minced garlic, and freshly grated ginger. Stir everything together and bring it to a simmer. In a small bowl, mix the cornstarch with water to create a slurry. Add this mixture to the simmering sauce and stir until it thickens, which should take about 1-2 minutes.
4. Combine and Serve:
Return the cooked meatballs to the skillet, ensuring they are well-coated with the sauce. Let the meatballs simmer for another 2-3 minutes until heated through. To serve, place the meatballs over cooked white rice, add some steamed broccoli on the side, and garnish with sesame seeds and sliced green onions. Enjoy your delicious Mongolian Beef Meatballs!
Can I Use Ground Turkey Instead of Ground Beef?
Absolutely! Ground turkey is a great substitute for ground beef in this recipe. Just keep in mind that turkey tends to be leaner, so you might want to add a bit more sesame oil or breadcrumbs to ensure the meatballs stay moist and flavorful.
How Can I Make This Recipe Gluten-Free?
To make this recipe gluten-free, you can substitute regular soy sauce with tamari, which is a gluten-free alternative. Also, make sure to use gluten-free breadcrumbs or omit them entirely if you’d like. The meatballs will still hold together nicely without them.
What’s the Best Way to Store Leftover Meatballs?
Store any leftover Mongolian beef meatballs in an airtight container in the fridge for up to 3 days. To freeze them, place the meatballs in a freezer-safe container, separating layers with parchment paper. They can be frozen for up to 3 months. Thaw in the fridge overnight before reheating.
Can I Add More Vegetables to This Dish?
Definitely! Feel free to add vegetables like bell peppers, snap peas, or carrots to the dish. Just sauté them in the skillet after cooking the meatballs and before adding the sauce to incorporate additional flavor and nutrition.
