These 30-minute Mongolian Beef Meatballs are a tasty treat! Made with juicy beef and a sweet soy sauce glaze, they’re perfect for a quick dinner or snack.
Seriously, who doesn’t love meatballs dripping with flavor? I usually serve these with rice or noodles, which makes for a real crowd-pleaser! You’ll want to make extra! 😋
Key Ingredients & Substitutions
Ground Beef: This is the star of the dish, providing richness and flavor. If you’re looking for a leaner option, ground turkey or chicken works well too. Both can give a lighter feel to your meatballs.
Breadcrumbs: Use plain or seasoned breadcrumbs for texture. You can also substitute them with crushed crackers or gluten-free breadcrumbs if you’re avoiding gluten.
Green Onions: These add a fresh crunch. If you can’t find them, chives can be a good substitute, or even some diced onion, but be sure to use less since they can be stronger in flavor.
Egg: The egg binds the meatballs. If you’re vegan or egg-free, you can use a flaxseed meal or a few tablespoons of applesauce as a binder.
Soy Sauce: This adds saltiness and umami. For a gluten-free option, opt for tamari sauce. Alternatively, coconut aminos offer a sweeter alternative.
What’s the Best Way to Shape and Cook Meatballs?
Shaping meatballs may seem tricky, but once you get the hang of it, it’s easy! Make sure your hands are wet with a little water to prevent sticking. Here’s how to get them perfectly cooked:
- After mixing the meatball ingredients, use a small ice cream scoop or your hands to grab about 1 inch of the mixture.
- Roll it gently but firmly into a ball. Place them on a plate while you prepare the skillet.
- Cook the meatballs in a hot skillet to achieve a nice brown crust. Give them space so they don’t steam.
- Turn them every couple of minutes for even browning.
Remember, cooking time may vary based on the size of your meatballs. Always check for doneness – they should reach an internal temperature of at least 160°F (71°C).
30-Minute Mongolian Beef Meatballs
Ingredients You’ll Need:
For the Meatballs:
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup green onions, finely chopped
- 1 egg
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon soy sauce
- Salt and pepper to taste
For the Sauce:
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon sesame oil
- 2 tablespoons water
- 1/2 teaspoon red pepper flakes (optional)
For Serving:
- Cooked white rice
- Steamed broccoli (or other vegetables)
- Sesame seeds
- Additional green onions, chopped for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 20 minutes to cook, making it a quick and easy dish that you’ll have ready in just 30 minutes. Perfect for a busy weeknight dinner!
Step-by-Step Instructions:
1. Preparing the Meatballs:
Start by preheating a large skillet over medium-high heat and adding a small amount of oil to coat the bottom. In a large bowl, mix together the ground beef, breadcrumbs, green onions, egg, minced garlic, fresh ginger, soy sauce, salt, and pepper until everything is well combined. Once mixed, form this mixture into meatballs about 1 inch in diameter.
2. Cooking the Meatballs:
Carefully place the meatballs in the hot skillet. Cook them for about 5-7 minutes, turning occasionally so they brown on all sides. This will create a nice crust and seal in the flavors.
3. Making the Sauce:
While the meatballs are cooking, it’s time to prepare the sauce. In a separate bowl, combine the soy sauce, brown sugar, cornstarch, sesame oil, water, and optional red pepper flakes. Stir everything together until the cornstarch is fully dissolved.
4. Combining Everything:
Once the meatballs are browned, pour the sauce over them in the skillet. Reduce the heat to medium and let it simmer for 5-10 minutes. Stir occasionally until the sauce thickens and the meatballs are fully cooked through.
5. Serving Your Dish:
Serve the tasty meatballs over a bed of cooked white rice and pair with steamed broccoli or your favorite vegetables. Don’t forget to garnish with sesame seeds and extra chopped green onions for that finishing touch!
Enjoy your delicious 30-minute Mongolian Beef Meatballs!
Can I Substitute the Ground Beef?
Absolutely! You can use ground turkey, chicken, or even plant-based alternatives such as lentils or chickpeas for a vegetarian option. Just adjust the cooking time slightly if using a leaner meat like turkey to ensure they stay moist.
What If I Don’t Have Breadcrumbs?
No worries! You can substitute breadcrumbs with crushed crackers, oats, or even cooked quinoa. Just ensure the substitute you choose can help bind the meatballs together.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze the meatballs without sauce in a freezer-safe bag for up to 3 months. To reheat, thaw in the fridge overnight and warm in a skillet over medium heat or in the microwave.
Can I Make the Sauce in Advance?
Yes! You can prepare the sauce ahead of time and store it in the refrigerator for up to a week. Just give it a good stir before using, as the cornstarch may settle at the bottom. You might need to add a splash of water when reheating if it thickens too much.
