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    Home » Appetizer » Mongolian Meatballs

    Published: Dec 27, 2021 by Kadee

    Mongolian Meatballs

    Jump to Recipe Print Recipe

    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.

    Mongolian meatballs in a white braiser, garnished with sesame seeds and green onion.

    Why This 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. Mongolian sauce is a blend of brown sugar, soy sauce, ginger and minced garlic. This sauce is great as a dip and also as a marinade. These make a perfect appetizer, but also make a delicious meal served alongside steamed rice.

    About The Ingredients

    Ingredients needed for Mongolian meatballs.

    A few things to note while shopping for your ingredients:

    • 20oz bag of frozen meatballs - like Rosina Angus Beef Meatballs. You can make homemade, or opt for a high quality frozen.
    • ½ cup soy sauce - use low sodium. If you use regular, this will be too salty.

    How To Make Mongolian Meatballs?

    How to cook meatballs in a pressure cooker.

    1. Insert the trivet into your pressure cooker.  Add 1 cup of water.

    2. Add entire bag of Rosina Angus Beef Meatballs to the pressure cooker.

    3. Cook on high pressure for 15 minutes.  Use a quick release to release the pressure.

    4. While the meatballs are cooking, prepare sauce by adding soy sauce to a large skillet.

    How to make Mongolian sauce.

    5. Pour in water.

    6. Add brown sugar.

    7. Add in minced garlic.

    8. Add in minced ginger.

    How to make Mongolian meatballs.

    9. Whisk together and cook over medium-high heat until it comes to a simmer.

    10. In a small bowl combine cornstarch and water.  Whisk together until smooth.

    11. While whisking add cornstarch to soy sauce mixture.

    12. Continue to whisk until thickened. Remove from heat.

    13. Add cooked meatballs to sauce and toss to coat.

    14. Garnish with green onions and sesame seeds.

    Mongolian meatballs on a wooden tray with wooden skewers inserted.

    Mongolian Meatball FAQ

    How do I make this dish if I don't have a pressure cooker?

    You can heat the meatballs over the stovetop with a small amount of water, or you can microwave the meatballs.

    How long does this recipe last?

    You can keep this recipe in the fridge for 5-7 days.  Simple reheat what you want to consume.

    What brand of meatballs do you recommend?

    I like the Rosina brand.  They are homestyle taste without the work.

    A closeup of Mongolian meatballs in a white braiser. There is aw white napkin to the side.

    I love meatballs, do you have other recipes?

    We sure do!  Try our:

    Thai Meatball Lettuce Wrap

    Spaghetti Squash and Meatballs

    Italian Meatball Buddha Bowl

    Sweet and sour meatballs

    How To Serve Mongolian Meatballs

    AS A MEAL: Serve as a meal! Top the meatballs and sauce over some rice. They also pair well with mashed potatoes, or roasted vegetables.

    AS AN APPETIZER: Keep the meatballs warm and in the sauce and serve with toothpicks.

    An overhead shot of Mongolian meatballs in a white braiser. The braiser is set atop a wooden cutting board.

    MAKE THIS RECIPE?

    If you tried this recipe  or any other recipe on the blog then don’t forget to rate the recipe and leave us a comment below. You can also follow us on Facebook, Twitter, Instagram and Pinterest to see what else we’re getting up to!

    Mongolian meatballs in a white braiser, garnished with sesame seeds and green onion.

    Mongolian Meatballs

    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.
    4 from 3 votes
    Print Rate
    Course: Appetizer
    Cuisine: American, Chinese
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 7 servings
    Calories: 189kcal
    Author: Kadee & Desarae

    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.
    • Add in minced garlic.
    • Add in 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.

    Nutrition

    Serving: 3meatballs | Calories: 189kcal | Carbohydrates: 3g | Protein: 12g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 47mg | Sodium: 501mg | Potassium: 210mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
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    Reader Interactions

    Comments

    1. Alyssa says

      September 16, 2021 at 5:25 pm

      2 stars
      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.

      Reply

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