Mongolian Meatballs

4.41 from 5 votes

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.

Prep Time15

Cook Time15

Total Time30

Course: Appetizer

Cuisine: American, Chinese

Servings: 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, 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