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 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
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?
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.
5. Pour in water.
6. Add brown sugar.
7. Add in minced garlic.
8. Add in minced ginger.
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 Meatball FAQ
You can heat the meatballs over the stovetop with a small amount of water, or you can microwave the meatballs.
You can keep this recipe in the fridge for 5-7 days. Â Simple reheat what you want to consume.
I like the Rosina brand. Â They are homestyle taste without the work.
I love meatballs, do you have other recipes?
We sure do! Try our:
Spaghetti Squash and 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.
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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. Â Add 1 cup of water.
- Add entire bag of Rosina Angus Beef Meatballs to the pressure cooker.
- Cook on high pressure for 15 minutes. Â 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. Â 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.
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.