If you’ve ever swooned over the irresistible sweet-salty flavors at your favorite takeout spot, you’re going to absolutely love these Mongolian Meatballs. Tender, juicy beef meatballs are baked with broccoli, then tossed in a mouthwatering garlicky ginger sauce that’s begging to be drizzled over fluffy rice. This recipe has all the comfort and wow-factor of classic Mongolian beef, but transforms it into a fun, family-friendly favorite that’s perfect for weeknights or special gatherings. Get ready to make Mongolian Meatballs your new obsession!

Mongolian Meatballs Recipe - Recipe Image

Ingredients You’ll Need

The best part about Mongolian Meatballs is how a handful of simple pantry ingredients come together to create layers of flavor. Each component pulls its weight — from aromatics that make the house smell amazing to the glossy sauce that ties everything together.

Ground beef (2 pounds): Rich and juicy, this is the heart of the meatballs; you could substitute half with pork for extra flavor.
Green onions (4, finely chopped, plus more for serving): These add a fresh, peppery bite and beautiful color.
Fresh ginger (2 inch piece, grated or 2 Tbsp. ginger paste): Ginger gives signature warmth; go for fresh if you can.
Garlic (6 cloves, minced or grated): Essential for deep, savory flavor in both the meatballs and sauce.
Broccoli (1 head, cut into florets): Roasts up tender and brightens every plate with green goodness.
Olive oil (1 Tablespoon): Coats the broccoli for roasting; brings roundness and a little richness.
Vegetable oil (1 Tablespoon): Helps create a lush saute base for the sauce.
Low-sodium soy sauce (1 cup): This brings all the salty umami magic.
Brown sugar (1 cup): Balances out the sauce’s savoriness with perfect sweetness for sticky, glossy results.
Garlic (4 more cloves, minced): More garlic in the sauce for extra layers of flavor (trust me, it’s worth it!).
Ginger (2 Tablespoons, minced): Doubles down on the ginger punch in that luscious sauce.
Water (⅔ cup): Thins the sauce just enough so it glazes beautifully.
Rice wine vinegar (1 Tablespoon): Adds a pop of tang that wakes up the whole dish.
Red pepper flakes (1/2 teaspoon): Brings subtle heat; adjust for more or less spice.
Cornstarch (2 Tablespoons, whisked with 1/2 cup water): This is how you get that shiny, thick, takeout-style sauce.
Kosher salt and pepper (to taste): Season both the meat and the veggies as you like them.
Green onions (3, thinly sliced): These are for sprinkling over the finished plates — bright, sharp, and pretty.
Sesame seeds: Classic garnish for a little nutty texture and visual pop.

How to Make Mongolian Meatballs

Step 1: Prep the Pan and Oven

Start by preheating your oven to a toasty 450 degrees F — the high heat helps you get irresistibly browned meatballs and crisp-tender broccoli. Line a large baking sheet with foil or parchment for easy cleanup (future you will thank present you).

Step 2: Mix and Shape the Meatballs

In a large bowl, combine the ground beef, finely chopped green onions, grated fresh ginger, and garlic. Season everything with a generous pinch of kosher salt and freshly cracked pepper. Use your hands or a large spoon to blend everything just until it’s well mixed (avoid overmixing — that’s the secret to super-tender meatballs!). Shape the mixture into tablespoon-sized balls and arrange them on one half of your prepared baking sheet.

Step 3: Add the Broccoli

On the other half of your baking sheet, scatter the broccoli florets. Drizzle with olive oil and sprinkle with salt and pepper. Toss them a bit to coat every little tree, then spread them in a single layer. Now you’ve got a magical one-pan situation going on!

Step 4: Bake the Meatballs and Broccoli

Slide the baking sheet into your preheated oven and set the timer for 15 minutes. By the time the meatballs are cooked through and sizzling, the broccoli will be perfectly roasted — vibrant green with those crave-worthy crispy edges.

Step 5: Make the Mongolian Sauce

While the oven does the heavy lifting, get started on your sauce. In a large skillet over medium-high heat, add the vegetable oil. Stir in the soy sauce, brown sugar, minced garlic, minced ginger, water, rice wine vinegar, and red pepper flakes. Let it cook together for 10 minutes, giving it the occasional stir as that gorgeous aroma develops.

Step 6: Thicken the Sauce

Whisk together 2 tablespoons of cornstarch with 1/2 cup water in a small bowl until there are no lumps left. Pour this slurry into the skillet, stirring well. In just a couple minutes, you’ll see the sauce magically transform into a thick, glossy, spoon-coating glaze — this is the signature of great Mongolian Meatballs!

Step 7: Coat the Meatballs

Once the meatballs are out of the oven, carefully transfer them (if there are any juices on the tray, drizzle those in for more flavor!) to the simmering sauce. Toss or gently stir until every meatball is swaddled in that luscious Mongolian glaze. Resist the urge to sample… or don’t, I won’t tell!

Step 8: Serve and Finish

Serve your saucy Mongolian Meatballs and any extra sauce over hot, steamy bowls of rice. Top with a sprinkle of sliced green onions and sesame seeds for a finish that’s restaurant-worthy. Arrange your roasted broccoli on the side for color and crunch.

How to Serve Mongolian Meatballs

Garnishes

A generous sprinkle of thinly sliced green onions and toasted sesame seeds is classic for Mongolian Meatballs. Add a scatter of chili flakes or even a drizzle of chili oil if you’re feeling bold. For a celebration, a little nest of crispy fried shallots or threads of chilies would be absolutely party-perfect!

Side Dishes

Fluffy steamed jasmine rice is traditional and soaks up the luscious sauce like a dream. You could swap in brown rice, quinoa, or even coconut rice for a delicious twist. Roasted broccoli bakes right alongside, but sugar snap peas, garlicky bok choy, or a simple cucumber salad would all complement the sweet and savory meatballs.

Creative Ways to Present

Serve Mongolian Meatballs family-style over a platter of rice with broccoli lined up on the side — it looks stunning and invites everyone to dig in. For parties, try threading the sauced meatballs onto skewers, sprinkle with sesame seeds, and serve as a finger-food appetizer. Leftovers make an unbeatable wrap filler with a swipe of sriracha mayo in a lettuce or flour tortilla.

Make Ahead and Storage

Storing Leftovers

Mongolian Meatballs keep beautifully in the fridge. Simply transfer cooled leftovers — meatballs, sauce, and broccoli — to airtight containers. They’ll stay delicious for up to 4 days, making lunch or dinner a breeze.

Freezing

If you’d like to freeze extra Mongolian Meatballs, let them cool completely first. Place meatballs and sauce (together or separately) in freezer-safe containers or ziptop bags. They’ll last for up to 3 months. Broccoli tends to lose its texture when frozen, so enjoy that part fresh if you can.

Reheating

To reheat, warm your Mongolian Meatballs gently in a skillet over medium heat, adding a splash of water to loosen the sauce if needed. You can microwave them as well — just do so in short bursts to keep the meatballs juicy and the sauce from scorching. If you’ve frozen them, thaw overnight in the fridge before reheating for the best texture.

FAQs

Can I use another type of meat for Mongolian Meatballs?

Absolutely! While beef is traditional and gives that classic richness, pork, chicken, or turkey all work beautifully. You can even try a mix for extra depth. Just watch the cook time — turkey and chicken may cook a bit faster.

Is there a way to make Mongolian Meatballs gluten-free?

Yes! Just swap in your favorite gluten-free soy sauce (or tamari) and double-check that all your other ingredients are gluten-free. The cornstarch in the sauce is naturally gluten-free, so you’re set there.

Can I make Mongolian Meatballs ahead of time?

You sure can. Prepare and bake the meatballs up to a day ahead. Store them, then simply reheat them in the sauce right before serving — this actually helps the flavors meld even more.

What if I don’t have rice wine vinegar?

No problem! You can substitute with apple cider vinegar or a light white wine vinegar in a pinch. The key is just a touch of acidity to balance the sauce.

How spicy are Mongolian Meatballs?

The recipe as written is mild, with just the barest touch of heat from red pepper flakes. Want more kick? Add extra chili flakes or a splash of your favorite hot sauce to the sauce while it simmers.

Final Thoughts

Once you try this recipe, I have a feeling Mongolian Meatballs will become a new favorite in your kitchen too! With their bold flavors, comforting textures, and stunning presentation, these meatballs are sure to impress at any table. Give them a try and let the delicious compliments roll in — you deserve it!