Get ready for a game-changing twist on a classic! These Mongolian Meatballs are the ultimate fusion of savory, sweet, and zippy flavors — perfectly tender beef meatballs coated in a glossy, addictive Mongolian-inspired sauce. Just wait until you see how easy they are, all roasted together with bright green broccoli for a dish that takes weeknight dinners or party spreads to a whole new level. If you love crowd-pleasing flavors and crave a dinner that’s both simple and show-stopping, this Mongolian Meatballs recipe will absolutely become a favorite at your table.

Mongolian Meatballs Recipe - Recipe Image

Ingredients You’ll Need

There’s nothing complicated here — just everyday ingredients, each pulling their weight in making these Mongolian Meatballs pop with flavor and color. Every single item helps create that bold, craveable taste, so don’t skip a thing!

Ground Beef: The juicy, rich foundation for every meatball; go for 80/20 for extra tenderness.
Green Onions: Chopped into the mix and sprinkled on top, they bring freshness and gentle bite.
Fresh Ginger (or Ginger Paste): Grated ginger adds a sharp, citrusy kick you can’t replicate with dried; paste works in a pinch!
Garlic: Both inside the meatballs and the sauce, it delivers major depth and irresistible aroma.
Broccoli Florets: Roasted alongside adds a vibrant crunch and rounds out the meal so beautifully.
Olive Oil & Vegetable Oil: Each oil plays a part—olive for the broccoli, vegetable for the glossy Mongolian sauce.
Low-Sodium Soy Sauce: The backbone of the sauce; low-sodium keeps the flavors balanced and not too salty.
Brown Sugar: Brings sweetness and helps the sauce caramelize to that signature Mongolian sheen.
Rice Wine Vinegar: Adds a subtle tang that keeps every bite lively and bright.
Red Pepper Flakes: Just the right amount of heat — not spicy, but enough to perk up your palate.
Cornstarch (with water): Whisked into a slurry, it thickens the sauce until it’s perfectly clingy for those meatballs.
Kosher Salt & Pepper: Simple seasoning always brings out the best in everything.
Green Onions & Sesame Seeds (for serving): They finish the dish with crunch and color — don’t skip them!

How to Make Mongolian Meatballs

Step 1: Prep the Oven and Sheet Pan

Start by preheating your oven to 450 degrees F. Line a baking sheet with foil or parchment paper — this makes cleanup so much easier, especially with sticky sauce. Having everything ready before you mix the meatballs means less stress and more fun once you get going!

Step 2: Mix and Shape the Meatballs

In a big bowl, combine the ground beef, chopped green onions, fresh ginger (grated or paste), and minced garlic. Season everything well with salt and pepper. Gently mix just until combined — over-mixing can make meatballs tough. Scooping out tablespoon-sized portions, roll the mixture into balls and pop them onto one side of your prepared baking sheet. This is a great job for little hands if you’ve got kids running around!

Step 3: Add the Broccoli

On the other side of the baking sheet, add your broccoli florets. Toss them with a glug of olive oil, plus a pinch of salt and pepper. Roasting broccoli at high heat intensifies its flavor and gives you those wonderfully crispy edges.

Step 4: Bake Everything Together

Slide the whole tray into your hot oven and bake for about 15 minutes, or until the Mongolian Meatballs are cooked through and the broccoli is tender with a little char. You’ll love how the juices mingle and the kitchen begins to smell like dinner perfection.

Step 5: Make That Glossy Mongolian Sauce

While your meatballs and broccoli roast, grab a large skillet and add vegetable oil, soy sauce, brown sugar, extra garlic, more ginger, water, rice wine vinegar, and red pepper flakes. Bring to a simmer over medium-high heat, stirring often. After about 10 minutes, whisk that cornstarch slurry (cornstarch plus water) and pour it in, then watch as the sauce magically thickens into a silky, glossy glaze.

Step 6: Toss Meatballs in the Sauce

Once the meatballs are ready, immediately add them to your skillet of sauce and toss gently to coat every nook and cranny. This is where the magic happens—the sauce clings to the meatballs, giving them that signature Mongolian shine and deep flavor.

Step 7: Serve and Garnish

Spoon the glossy Mongolian Meatballs over fluffy rice, drizzle with extra sauce, and finish with sliced green onions and sesame seeds. Don’t forget the roasted broccoli on the side for the perfect finish!

How to Serve Mongolian Meatballs

Garnishes

A generous sprinkle of sliced green onions and a handful of sesame seeds are an absolute must for Mongolian Meatballs. They bring an eye-catching crunch and a pop of color that ties everything together. If you want to take it up a notch, try a light drizzle of toasted sesame oil or a few fresh cilantro leaves on top.

Side Dishes

These meatballs truly shine over a bed of steaming jasmine or basmati rice, but you can also serve them with brown rice for a nuttier flavor. For a lighter option, noodles or even cauliflower rice work beautifully. Make sure to plate up plenty of the roasted broccoli—its crispy edges and tender bite are the perfect counterpoint to the saucy Mongolian Meatballs.

Creative Ways to Present

If you’re feeding a crowd, thread Mongolian Meatballs onto skewers with roasted veggies for a fun party platter, or serve them individually in lettuce cups for a fresh, hand-held appetizer. They’re also fantastic piled onto a warm bao bun with crunchy slaw for a playful East-meets-West slider situation.

Make Ahead and Storage

Storing Leftovers

Pop any leftover Mongolian Meatballs and broccoli into an airtight container and refrigerate for up to three days. The flavors get even cozier overnight, so don’t be surprised if they taste even better on day two!

Freezing

These meatballs freeze like a dream. Let them cool completely first, then transfer to a freezer-safe bag or container. For best results, freeze the sauce separately if possible. Mongolian Meatballs can be frozen for up to three months—perfect for make-ahead meal planning.

Reheating

To reheat, pop your meatballs and sauce in a covered skillet with a splash or two of water. Warm gently over medium-low heat until hot, stirring occasionally to prevent sticking. If you’re in a rush, the microwave works, too—just be sure to cover them so they stay juicy.

FAQs

Can I use ground turkey or chicken instead of beef?

Absolutely! Mongolian Meatballs work wonderfully with ground turkey or chicken, just keep an eye out that they don’t dry out—adding an extra tablespoon of olive oil to the mix helps keep them moist. The flavor will be a little lighter, but the sauce ties everything together.

Is there a way to make these gluten-free?

Yes! Simply swap the soy sauce for a gluten-free tamari or coconut aminos. Make sure your cornstarch and all other condiments are certified gluten-free, and you’re good to go.

Can I make Mongolian Meatballs ahead of time?

Definitely. You can mix and roll the meatballs a day ahead, refrigerate them covered, and bake them off when you’re ready. The sauce can also be made in advance and reheated gently on the stovetop.

What can I substitute for rice wine vinegar?

If you don’t have rice wine vinegar, try apple cider vinegar or white wine vinegar in the sauce. Start with a bit less and adjust to your taste—you just want a gentle tang, not too sharp.

How do I prevent my meatballs from falling apart?

The key is not to over-mix the meatball mixture, and to roll them firmly but gently. Ground beef with a higher fat content (like 80/20) helps them hold together, and letting them rest for a minute after baking makes them easier to handle.

Final Thoughts

I can’t wait for you to experience just how satisfying and surprising homemade Mongolian Meatballs can be! Whether it’s for a cozy night in or feeding a hungry crew, these meatballs always bring big smiles and empty plates. Give them a try—you might just find yourself with a brand new dinner favorite!