These Mongolian Beef Meatballs are quick and tasty! Made with ground beef, garlic, and a sweet soy sauce glaze, they are packed with flavor and only take 30 minutes to make.
Perfect for a busy weeknight, I love serving them over rice or noodles. You might want to double the recipe because they disappear fast! 🍚😄
Key Ingredients & Substitutions
Ground Beef: This is the main protein in the recipe. You can also use ground turkey or chicken for a leaner option. If you prefer plant-based meals, try using lentils or a meat substitute like Beyond Meat.
Breadcrumbs: They help bind the meatballs and give them texture. If you’re gluten-free, almond flour or crushed gluten-free crackers work well. I sometimes use panko for added crunch!
Egg: Acts as a binder for the meat mixture. If you want to skip the egg, use flaxseed meal mixed with water (1 tbsp flaxseed + 3 tbsp water). It works surprisingly well!
Garlic & Ginger: Fresh versions really boost the flavor here. If you don’t have fresh, you can use garlic powder and ground ginger, but adjust to taste as the flavors are less intense.
Soy Sauce & Hoisin Sauce: Both add essential umami and sweetness. For a gluten-free version, use tamari instead of soy sauce. If you’re avoiding soy, coconut aminos are a great alternative too.
Broccoli: It’s a nutritious side that pairs nicely. You can swap it with other veggies like snap peas or green beans if that’s what you have on hand.
How Do I Ensure Perfectly Cooked Meatballs?
Getting meatballs just right can be tricky, but follow these steps for great results. The key is not to overwork the meat when mixing.
- Combine ingredients gently until just mixed. Overmixing can lead to tough meatballs.
- Form meatballs that are uniform in size for even cooking, about 1-1.5 inches in diameter works well.
- Heat the skillet to medium. If it’s too hot, they’ll cook too fast on the outside while remaining raw inside. Cook for 8-10 minutes, turning gently to brown all sides.
30-Minute Mongolian Beef Meatballs
Ingredients You’ll Need:
For the Meatballs:
- 1 lb ground beef
- 1/4 cup bread crumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1/4 cup green onions, finely chopped (plus more for garnish)
- 2 tbsp soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp cornstarch
- Salt and pepper to taste
For Garnish:
- 1/4 cup sesame seeds
For the Side:
- 2 cups broccoli florets
- 2 cups cooked rice
- 1/4 cup water (for steaming broccoli)
- 1/4 cup teriyaki sauce (optional, for additional flavor)
How Much Time Will You Need?
This delicious dish takes about 30 minutes total—perfect for a quick weeknight meal! You’ll spend around 10 minutes mixing and forming the meatballs, 10 minutes cooking them, and another 10 minutes steaming the broccoli and putting everything together. Let’s get started!
Step-by-Step Instructions:
1. Preparing the Meatball Mixture:
In a large mixing bowl, combine the ground beef, bread crumbs, egg, minced garlic, fresh ginger, chopped green onions, soy sauce, hoisin sauce, cornstarch, and a sprinkle of salt and pepper. Use your hands (or a spoon) to mix everything together until it’s well combined.
2. Cooking the Meatballs:
Preheat a large skillet over medium heat. While the skillet is heating, roll the meat mixture into balls, about 1 to 1.5 inches in diameter. Carefully place the meatballs in the skillet and cook them for about 8-10 minutes, turning them occasionally until they are browned and cooked through. If they start to stick, you can add a little oil to the skillet.
3. Steaming the Broccoli:
While the meatballs are cooking, it’s time to steam the broccoli! In a separate pot or microwave-safe bowl, add the broccoli florets and pour in 1/4 cup of water. Cover it with a lid or plastic wrap and steam for about 5-7 minutes, or until the broccoli is tender and bright green.
4. Finishing Touches:
Once your meatballs are cooked, if you’re using teriyaki sauce, drizzle it over the meatballs and let them cook for an additional minute, stirring gently to combine flavors.
5. Serving It Up:
Now it’s time to eat! Serve the meatballs over a bed of cooked rice, with steamed broccoli on the side. Sprinkle sesame seeds and some extra green onions on top for a lovely garnish. Enjoy your delicious 30-Minute Mongolian Beef Meatballs!
Can I Substitute Ground Beef with Another Meat?
Absolutely! Ground turkey, chicken, or pork will work just fine in this recipe. Just make sure to adjust cooking times, as they may vary slightly. For a leaner option, ground turkey is a great choice!
How Can I Make This Recipe Gluten-Free?
To make these meatballs gluten-free, simply substitute the soy sauce for a gluten-free brand or use tamari. You can also use gluten-free bread crumbs or oats as a binder. Happy cooking!
Can I Make the Meatballs Ahead of Time?
Definitely! You can prepare the meatball mixture and form them a day in advance. Store them in an airtight container in the refrigerator. When ready to cook, just follow the cooking instructions without needing to thaw!
What’s the Best Way to Reheat Leftovers?
Reheat leftovers in the microwave or on the stovetop over low heat, adding a splash of water or broth to keep them moist. If you prefer, you can also bake them in the oven at 350°F for about 10-15 minutes for an even warming experience.
