Mongolian Meatballs

by Eat Well with Lex

Mongolian meatballs are tossed in a sweet and savory sticky glazed sauce that is full of asian flavors. These Mongolian meatballs are made with ground turkey and lots of fresh herbs and spices. This is a crowd pleaser recipe that is great for parties, appetizers, game day, holiday dinner or a quick and easy weeknight dinner. Mongolian meatballs are also known as asian glazed meatballs.

How to make Mongolian meatballs:

These Mongolian glazed meatballs are so easy to make. These meatballs take only 8-10 minutes to cook and all you need are a few simple ingredients. I used ground turkey in this recipe but they are just as delicious with ground beef or chicken.

What you’ll need for the meatballs:

  • Ground turkey
  • Panko breadcrumbs
  • Egg
  • Onion
  • Grated garlic & ginger
  • Fresh parsley
  • Dried oregano
  • Paprika
  • Salt & pepper

Mix together all the ingredients in a bowl until well combined. Scoop a tablespoon sized amount of the meat and roll into balls. Heat a skillet with olive oil and pan sear the meatballs for 8-10 minutes on medium heat until golden brown and cook through. 

How to make Mongolian sauce:

The Mongolian sauce is the perfect balance of sweet and savory flavors. It will have you licking your fingers without a doubt. 

What you’ll need for sauce:

  • Soy sauce
  • Hoisin sauce
  • Rice wine vinegar
  • Gochujang
  • Sesame oil
  • Brown sugar
  • Grated garlic & ginger
  • Red chili flakes
  • Salt & pepper
  • Water
  • Cornstarch

The sauce is so simple and easy to make. Just whisk all the ingredients together, bring to a low simmer, add the cornstarch then toss the meatballs in the thick and sticky glazed Mongolian sauce until they are fully coated. 

How to serve Mongolian meatballs:

Mongolian meatballs are great for weeknight dinner, parties, holiday parties, appetizers, and game days. You can serve them on its own as an appetizer or over steamed rice, noodles, mash potato or vegetables. They are so versatile and fun.

Tips and tricks:

  1. Be mindful of how much salt you add to the sauce because the soy sauce and hoisin sauce are salt heavy. I recommend using low sodium soy sauce and start with about ¼ teaspoon of salt then taste and adjust as needed.
  2. You can also bake these meatballs in the oven at 400° for 15 minutes.
  3. I used ground turkey for this recipe but ground beef or chicken works too.
  4. If you’re in a rush and want to save time in the kitchen you can use store-bought meatballs.

Mongolian Meatballs

Serves: 15 meatballs Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 2 voted )

Ingredients

Meatballs:

1 pound ground turkey

½ cup panko breadcrumbs

1 egg

5 cloves garlic, grated

1 teaspoon grated fresh ginger

¼ cup onion, diced

¼ cup chopped parsley

½ teaspoon salt

½ teaspoon pepper

½ teaspoon paprika

½ teaspoon dried oregano

Mongolian Sauce:

1 tablespoon sesame oil

¼ cup low-sodium soy sauce

1 tablespoon rice wine vinegar

1 tablespoon hoisin sauce

1 tablespoon gochujang

⅓ cup brown sugar

4 cloves garlic, grated

1 teaspoon ginger, grated

¼ cup water

½ teaspoon red chili flakes

Salt and pepper to taste

1 teaspoon cornstarch (dissolved in 3 teaspoons water)

Sesame seeds for serving (optional)

Instructions

  1. In a large bowl, combine ground turkey, bread crumbs, egg, onion, garlic, ginger, parsley, oregano, salt, pepper, and paprika. Mix together until it's well combined. Spoon the mixture into about 1 ½ tablespoon sized meatballs using a spoon or cookie scoop. Roll into balls using your hands. Tip: Grease your hand with olive oil to prevent meat from sticking to your hands.
  2. Heat a skillet with olive oil and pan sear the meatballs for 8-10 minutes on medium heat until golden brown and cook through.
  3. Whisk together the ingredients for the Mongolian sauce except the cornstarch. Once meatballs are done cooking, remove them from the skillet, lower the heat and add the sauce.
  4. Bring the sauce to a simmer for about 5 minutes (the sauce should just barely bubble on the surface) while stirring occasionally to prevent burning or sticking.  Whisk together the cornstarch and water then add it to the sauce. Mix it all together until the sauce thickens.
  5. Remove the sauce from the heat and add the meatballs to the skillet of sauce and toss until each meatball is fully coated with the sauce.
  6. Sprinkle meatballs with sesame seeds or green onion and serve over rice, mash potato, noodles or vegetables.

Notes

  • When rolling the meat into balls grease your hand with olive oil to prevent meat from sticking to your hands.
  • Don't over cook the sauce. The sauce should just barely bubble on the surface while stirring occasionally to prevent burning or sticking.
  • Be mindful of how much salt you add to the sauce because the soy sauce and hoisin sauce are salt heavy. I recommend using low sodium soy sauce and start with about ¼ teaspoon of salt then taste and adjust as needed.
  • You can also bake these meatballs in the oven at 400° for 15 minutes.
  • I used ground turkey for this recipe but ground beef or chicken works too.
  • If you’re in a rush and want to save time in the kitchen you can use store-bought meatballs.
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