Tender beef meatballs smothered in a sweet and tangy Mongolian-style sauce. These Mongolian Meatballs will be your new favorite appetizer. Made with simple ingredients that pack a big punch.
Why This Asian Meatballs Recipe Works
Meatballs aren't traditionally Asian, but we have taken a twist on Mongolian beef and subbed the thinly sliced beef for hearty meatballs. They're coated in a sweet and savory Mongolian sauce made with a blend of brown sugar, soy sauce, ginger, and minced garlic.
This sauce for these Chinese meatballs is great as a dip and also as a marinade for the meatballs. These make a perfect appetizer but also make a delicious meal served alongside steamed rice.
Looking for more meatball appetizer recipes? Try these Swedish Meatballs or Sweet and Sour Meatballs for your next party.
About The Ingredients
A few things to note while shopping for your ingredients to make Asian-style meatballs:
- Frozen meatballs: I like Rosina Angus Beef Meatballs because they have a homestyle taste without the work. I recommend using a high-quality brand of frozen meatballs.
- Soy sauce: Use low sodium. If you use regular, the Mongolian sauce will be too salty.
- Brown sugar: For sweetening the meatball sauce. You can also replace some of it with honey as well.
- Ginger and garlic: Use fresh for the best flavor.
The full list of ingredients and the quantities of each are listed in the recipe card.
How To Make Mongolian Meatballs
- Step 1: Cook the Meatballs. Insert the trivet into your pressure cooker and add a cup of water. Add the entire bag of Rosina Angus Beef Meatballs to the pressure cooker. Cook on high pressure for 15 minutes. When they're done cooking, use quick release to release the pressure. You can also heat stovetop or in the microwave.
- Step 2: Make the Sauce. Add the soy sauce to a large skillet with the water, brown sugar, minced garlic, and ginger. Whisk everything together and cook over medium-high heat until it comes to a simmer.
- Step 3: Making the Slurry. Whisk together the cornstarch and water until it's smooth.
- Step 4: Thickening the Sauce. Add the cornstarch slurry to the soy sauce mixture. Whisk the sauce until it's thickened. Remove from the heat.
- Step 5: Bringing It All Together. Add the cooked meatballs to the sauce and toss to coat.
- Step 6: Garnish and Serve. Garnish the meatballs with green onions and sesame seeds. Serve and enjoy!
Expert Tips
- Serving: Serve up your Mongolian meatballs with rice, mashed potatoes, or noodles for a quick and easy weeknight dinner or on their own with toothpicks as a game-day appetizer or party snack.
- Storing: Store leftover glazed meatballs in an airtight container in the fridge for 5-7 days or you can freeze them for up to three months. Reheat them in a saucepan on the stove over medium heat. You may need to add a bit of liquid if the sauce has thickened.
- Use Low Sodium Soy Sauce: Regular soy sauce is too salty for the meatball sauce.
Mongolian Meatball FAQ
Yes, you can heat the meatballs over the stovetop with a small amount of water or you can microwave the meatballs.
Yes, of course! Use our meatball recipe in this Swedish meatballs recipe.
More Meatball Recipes
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Mongolian Meatballs
Ingredients
- 20 ounces bag of frozen meatballs - like Rosina Angus Beef Meatballs
- ½ cup soy sauce
- ½ cup + 2 tablespoon water
- ¾ cup brown sugar
- 1 teaspoon minced ginger
- 4 cloves garlic minced
- 2 tablespoon cornstarch
- 1 teaspoon sesame seeds
- sliced green onions for garnish
Instructions
- Insert the trivet into your pressure cooker. Add 1 cup of water. Add entire bag of Rosina Angus Beef Meatballs to the pressure cooker.
- Cook on high pressure for 15 minutes. Use a quick release to release the pressure.
- While the meatballs are cooking, prepare sauce by adding soy sauce to a large skillet.
- Pour in water. Add brown sugar, minced garlic, and minced ginger. Whisk together and cook over medium-high heat until it comes to a simmer.
- In a small bowl combine cornstarch and water. Whisk together until smooth.
- While whisking add cornstarch to soy sauce mixture. Continue to whisk until thickened. Remove from heat.
- Add cooked meatballs to sauce and toss to coat.
- Garnish with green onions and sesame seeds.
Notes
- Serving: Serve up your Mongolian meatballs with rice, mashed potatoes, or noodles for a quick and easy weeknight dinner or on their own with toothpicks as a game day appetizer or party snack.
- Storing: Store leftover glazed meatballs in an airtight container in the fridge for 5-7 days or you can freeze them for up to three months. Reheat them in a saucepan on the stove over medium heat. You may need to add a bit of liquid if the sauce has thickened.
- Use Low Sodium Soy Sauce: Regular soy sauce is too salty for the meatball sauce.
Nutrition
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Kelly says
Just made this for a get together and everybody RAVED about them! They are sooooo good!
Alyssa says
This was not good. I don’t know if maybe adding more brown sugar would help or not? The sauce tasted like caramelized soy sauce.