Irresistible Savory Mongolian Meatballs Delight Recipe

Mongolian meatballs burst with an irresistible blend of robust flavors that dance across your palate.

Global cuisine rarely offers such a perfect harmony of spices and textures.

Tender meat mingles with complex seasonings, creating an experience that goes beyond ordinary recipes.

Authentic ingredients weave together a narrative of culinary traditions passed through generations.

Bold and zesty, these morsels promise a delightful journey through rich, umami-packed sensations.

Each bite promises an adventure that transports you to distant landscapes with vibrant culinary heritage.

You will be captivated by the intricate balance of savory notes and subtle aromatics.

Explore this recipe and let your taste buds embark on an unforgettable expedition.

Instructions for Savory Mongolian Meatballs

Step 1: Create Flavor-Packed Meatball Mixture

Mix ground beef with dry sherry, soy sauce, red pepper flakes, brown sugar, minced garlic, and grated ginger in a large mixing bowl. Knead the mixture until it becomes slightly sticky and well combined. Add breadcrumbs, beaten egg, and chopped green onions. Mix thoroughly until all ingredients are evenly distributed.

Step 2: Shape Perfect Meatballs

Lightly coat your hands with vegetable oil to prevent sticking. Roll the meat mixture into 24 uniform meatballs, each about the size of a heaping tablespoon. Ensure they are compact and round for even cooking.

Step 3: Craft Delicious Mongolian Sauce

In a separate bowl, whisk together brown sugar, soy sauce, water, minced garlic, and grated ginger. Stir until the sugar completely dissolves, creating a rich and aromatic sauce.

Step 4: Prepare Cornstarch Slurry

In a small bowl, blend cornstarch with water until smooth. This will help thicken the sauce later.

Step 5: Sear Meatballs to Golden Perfection

Heat vegetable oil in a large skillet over medium-high heat. Carefully place meatballs in the pan, ensuring they are not overcrowded. Cook for 6-8 minutes, rotating occasionally to achieve an even golden-brown exterior on all sides.

Step 6: Simmer and Thicken Sauce

Reduce heat to medium. Tilt the skillet and remove excess fat. Pour the prepared sauce over the meatballs and simmer for 2 minutes. Lower heat to medium-low, stir the cornstarch slurry again, and pour into the skillet. Gently stir until the sauce thickens and coats the meatballs beautifully.

Step 7: Serve and Enjoy

Transfer meatballs to a serving platter. Drizzle remaining sauce over the top. Garnish with additional chopped green onions if desired. Serve hot with steamed rice or noodles.

Pro Tips for Savory Mongolian Meatballs

• Massage Meat Thoroughly: Work the ground beef mixture with your hands until it becomes sticky, ensuring even distribution of flavors and better meatball texture.
• Oil Hands for Smooth Shaping: Lightly grease your palms with cooking oil to prevent meat from sticking and create perfectly rounded meatballs every time.
• Brown Evenly for Maximum Flavor: Rotate meatballs consistently in the skillet, allowing each side to develop a rich, golden-brown crust that locks in delicious taste.
• Watch Sauce Consistency Closely: Stir cornstarch slurry carefully and add gradually to control sauce thickness, preventing it from becoming too thin or overly gelatinous.
• Rest Meatballs Before Serving: Let cooked meatballs sit for a few minutes after cooking to help them retain moisture and allow flavors to settle completely.

How to Store and Reheat Savory Mongolian Meatballs

• Refrigerate: Store leftover meatballs in an airtight container for up to 3-4 days, keeping sauce and meatballs together to maintain moisture and flavor.
• Freeze: Seal cooled meatballs in freezer-safe containers or zip-lock bags, lasting up to 2 months. Separate sauce in another container to prevent soggy texture.
• Reheat: Warm refrigerated meatballs in microwave for 1-2 minutes or in a skillet over medium-low heat, stirring occasionally to distribute heat evenly and prevent drying out.

What to Serve with Savory Mongolian Meatballs

• Pair with Steamed Rice Perfection: Serve these savory Mongolian meatballs over fluffy white rice to soak up the delicious, rich sauce and balance the bold flavors.
• Crisp Vegetable Companion: Add a side of quick-pickled cucumber or a fresh Asian slaw with a tangy rice vinegar dressing to cut through the richness of the meatballs and provide a refreshing crunch.
• Wine and Beverage Harmony: Choose a medium-bodied red wine like Pinot Noir or a crisp Asian beer such as Tsingtao to complement the soy and ginger notes in the dish, enhancing the overall taste experience.
• Garnish and Finish: Sprinkle toasted sesame seeds and additional chopped green onions on top for an extra layer of texture and a burst of fresh flavor that ties the entire meal together.

Variations of Savory Mongolian Meatballs

• Spicy Korean-Style Meatballs: Replace dry sherry with rice vinegar and add gochujang paste for intense heat. Garnish with toasted sesame seeds and finely chopped green onions for an authentic Korean flavor profile.
• Mediterranean Lamb Meatballs: Swap ground beef with ground lamb, incorporate dried oregano, mint, and crumbled feta cheese. Serve with tzatziki sauce and warm pita bread for a Greek-inspired meal.
• Thai Coconut Meatballs: Use ground pork instead of beef, mix in lemongrass, Thai red curry paste, and fresh cilantro. Create a creamy coconut milk-based sauce and sprinkle with chopped peanuts for added texture.
• Teriyaki Glazed Meatballs: Modify the sauce by using teriyaki sauce instead of soy sauce, adding a touch of mirin for sweetness. Garnish with sliced green onions and toasted sesame seeds for an extra layer of flavor.

Reasons to Make Savory Mongolian Meatballs

• Packed with dynamic taste combinations like dry sherry, soy sauce, chili flakes, and brown sugar that create a complex and exciting flavor profile for your taste buds.
• Simple skillet method allows you to brown and sauce meatballs in one pan, reducing cleanup and cooking time while ensuring perfectly cooked, evenly browned protein.
• Flexible recipe lets you adjust spice levels, swap ground beef with turkey or chicken, and modify sauce intensity to match personal preferences or dietary needs.
• Delivers restaurant-quality meatballs that appeal to both adults and kids, making it an ideal dish for family dinners, potlucks, or casual gatherings with minimal preparation effort.

Ingredients for Savory Mongolian Meatballs

• Ground Beef: Main protein with rich flavor, choose 80/20 lean to fat ratio for juiciest meatballs.
• Dry Sherry: Adds depth and complexity to meat mixture, provides subtle wine undertone.
• Soy Sauce: Enhances savory umami flavor, brings saltiness to meat base.

• Breadcrumbs, Egg: Help meatballs hold together, create tender texture.
• Green Onions: Adds fresh, mild onion flavor and color to meatball mixture.

• Brown Sugar: Provides sweet balance to savory elements, creates slight caramelization.
• Garlic, Ginger: Fresh aromatics that bring sharp, warm notes to both meatballs and sauce.
• Chili Flakes: Introduces mild heat and subtle spiciness.
• Water: Helps create smooth sauce consistency.
• Cornstarch: Thickens sauce, creates glossy finish.
• Cooking Oil: Helps sear and brown meatballs evenly.

Questions About Savory Mongolian Meatballs

• Can I use a different type of meat for these meatballs?

Yes, you can substitute ground beef with ground turkey, chicken, or pork for a different flavor profile.

• How do I know when the meatballs are fully cooked?

The meatballs are done when they reach an internal temperature of 160°F (71°C) and have a golden-brown exterior.

• Can I make these meatballs ahead of time?

Absolutely! You can prepare the meatballs and sauce a day in advance and reheat them gently before serving.

• What can I serve with these Mongolian meatballs?

These meatballs pair perfectly with steamed rice, cauliflower rice, or noodles for a complete meal.

Savory Mongolian Meatballs Delight Recipe

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4.5 from 35 reviews

• Total Time: 40 minutes
• Yield: 4 1x

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Description

Succulent Mongolian Meatballs bring bold Asian flavors dancing across your palate with aromatic spices and rich umami notes. Juicy beef mingles with zesty sauce, creating an irresistible meal guaranteed to satisfy hungry dinner companions.

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Ingredients

Scale 1x2x3x

Meat:

• 1 lb (450 g) ground beef

Seasonings and Aromatics:

• 2 tablespoons dry sherry
• 1 tablespoon soy sauce
• 1 teaspoon chili flakes
• ¼ teaspoon brown sugar
• 2 cloves garlic, grated
• 1 teaspoon grated ginger
• 4 green onions, chopped

Binding and Sauce Ingredients:

• ½ cup breadcrumbs
• 1 egg
• ¼ cup brown sugar
• ¼ cup soy sauce
• ⅓ cup water
• 4 cloves garlic, grated
• 2 teaspoons ginger, grated
• 1 teaspoon cornstarch
• 2 teaspoons water
• 1 teaspoon canola oil
• 1 green onion, sliced, for garnish

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Instructions

1. In a spacious mixing vessel, amalgamate ground beef with aromatic seasonings like dry sherry, soy sauce, chili flakes, brown sugar, minced garlic, and ginger. Knead the mixture thoroughly until the protein binds together seamlessly.
2. Incorporate breadcrumbs, beaten egg, and finely chopped green onions into the meat mixture, ensuring uniform distribution of ingredients.
3. Utilize lightly oiled palms to craft 24 uniformly sized spherical morsels, gently rolling each to maintain structural integrity.
4. Create a vibrant sauce by whisking brown sugar, soy sauce, water, grated garlic, and ginger in a separate container until sugar completely dissolves.
5. Prepare a cornstarch emulsion by blending cornstarch with water until achieving a silky, lump-free consistency.
6. Select a generously sized skillet and heat oil over medium-high temperature. Carefully position meatballs, allowing sufficient spacing for even caramelization.
7. Rotate meatballs periodically to develop a rich, golden-brown exterior on all surfaces.
8. Reduce cooking temperature, relocate meatballs to one side, and discard excess rendered fat.
9. Pour prepared sauce around meatballs, allowing gentle simmering for approximately two minutes.
10. Reintroduce cornstarch mixture, stirring consistently until sauce transforms into a glossy, luxurious coating enveloping each meatball.

Notes

• Sticky meat mixture ensures juicy, flavorful meatballs by helping ingredients bind together effectively.
• Lightly oiling hands prevents sticking and creates uniform, perfectly shaped meatballs with smooth surfaces.
• Medium-high heat develops delicious golden-brown exterior while maintaining tender, moist interior of meatballs.
• Rotating meatballs during cooking guarantees even browning and prevents burning or uneven cooking.
• Cornstarch slurry acts as a natural thickening agent, transforming thin sauce into glossy, clingy coating for maximum flavor absorption.
• Removing excess fat during cooking reduces greasiness and ensures a cleaner, more concentrated taste profile.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dinner, Appetizer, Snacks
• Method: Frying
• Cuisine: Mongolian

Nutrition

• Serving Size: 4
• Calories: 360
• Sugar: 9 g
• Sodium: 600 mg
• Fat: 20 g
• Saturated Fat: 7 g
• Unsaturated Fat: 11 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 1 g
• Protein: 18 g
• Cholesterol: 90 mg