Sweet, glossy Mongolian Meatballs that disappear faster than you can set down the serving spoon. These are the kind of meatballs people hover around, pretending they are just grabbing one more when everyone knows it is their fourth. Juicy, tender meatballs meet a bold mongolian sauce that clings beautifully and hits that perfect sweet savoury balance.
They work just as hard for dinner as they do for parties. Serve them piled over rice, skewered with toothpicks, or straight from the pan while standing at the stove. This mongolian meatballs recipe keeps things easy, flavour packed, and wildly addictive without turning into an all day project.
- What Makes This Recipe Work
- What Goes Into Mongolian Meatballs
- Optional Add-Ins and Smart Swaps
- How To Make Mongolian Meatballs
- Pro Tips From Someone Who Has Made These Too Many Times
- Recipe FAQ’s
- Mongolian Glazed Meatballs Recipe
What Makes This Recipe Work
- That sauce means business: The homemade mongolian sauce is thick, glossy, and properly balanced so it coats instead of puddling at the bottom of the bowl.
- Juicy all the way through: Baking the meatballs first keeps them tender inside while giving just enough colour before glazing.
- Big flavour, simple steps: No deep frying, no complicated techniques, just smart layering of flavour that works every time.
- Crowd friendly by design: These mongolian glazed meatballs hold their texture, reheat well, and stay shiny instead of drying out.
- Flexible serving energy: Appetiser, weeknight dinner, or meal prep hero. They show up for every role.
What Goes Into Mongolian Meatballs
A short list of pantry staples builds a glossy mongolian sauce that clings to every bite. Here are the key players and why they matter.
- Ground Meat: Beef stays juicy and richly flavored, while pork, chicken, or turkey are great lean options that still take on the glaze beautifully.
- Breadcrumbs and Eggs: Gentle binders that keep the meatballs tender and moist instead of dense.
- Garlic and Ginger: Fresh aromatics in both the mix and the glaze for that bright, takeout-style depth.
- Low-Sodium Soy Sauce and Brown Sugar: The sweet–salty base of the mongolian glaze that cooks down to a shiny coat; hoisin and oyster sauce add extra body, sesame oil adds fragrance.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
Optional Add-Ins and Smart Swaps
If you want to play a little without breaking the recipe, these work beautifully.
- Pork or Chicken Mince: Swap half or all of the beef for a lighter but still juicy result.
- Chilli Paste or Sambal: Stir into the sauce for gentle heat that builds instead of burns.
- Orange Zest: Adds a subtle citrus lift that brightens the sauce without turning it sweet and sour.
- Gluten Free Swap: Use tamari instead of soy sauce and gluten free breadcrumbs for the meatballs.
How To Make Mongolian Meatballs
Use this section for process shots, alternating between the step and image showing the step. Users don’t like seeing process shots cluttering up the recipe card, so include your process shots here.
- Preheat and Prep: Preheat oven to 200°C | 400°F. Line two large baking sheets with parchment and set aside.
- Mix Meatballs: In a large bowl combine all meatball ingredients until just combined. Do not overmix so the meat stays tender.
- Portion and Arrange: Scoop one inch portions with a cookie scoop or tablespoon, roll into balls, and place spaced on the sheets. Aim for even size so they cook evenly.
- Bake: Bake for 10 to 12 minutes until golden brown and cooked through. Remove from the oven and let stand briefly while you make the glaze.
- Make the Sauce: Heat a nonstick pan over medium high. Whisk all sauce ingredients in the pan, bring to a gentle simmer, and cook, stirring, until thick and glossy, about 8 minutes.
- Glaze and Serve: Add half the meatballs to the pan and coat, then transfer with a slotted spoon. Repeat with remaining meatballs, garnish with sesame seeds and green onions, and serve warm.
For a balanced plate, spoon the meatballs over Cilantro Lime Cauliflower Rice to catch every drop of glaze, add Sheet Pan Garlic Parmesan Roasted Broccoli & Green Beans for crisp veg, and round it out with a bright Greek Salad to cut through the richness.
Pro Tips From Someone Who Has Made These Too Many Times
- Do not overmix the meat: Mix just until combined so the meatballs stay soft instead of dense.
- Use a scoop for shaping: Even sizing means even cooking and no dry stragglers.
- Simmer the sauce patiently: Rushing this step leaves you with thin sauce that slides off instead of clinging.
- Sauce too thick: Add a splash of water and stir gently until it loosens back up.
- Making ahead: Bake the meatballs early and glaze them just before serving for best texture.
Mix gently, use the eggs and breadcrumbs as binders, and roll even sizes so they cook at the same rate. Rest a few minutes before glazing so the juices settle.
If thin, simmer one to two minutes longer or add a small cornstarch slurry. If thick, whisk in warm water or stock a tablespoon at a time until glossy.c
Yes. Bake the meatballs, chill, and reheat in the skillet with warm sauce just before serving. Keep on Low in a slow cooker and loosen with a splash of water as needed.
Get afreeeBook!
IngredientsUSMetric1x2x3x
FOR THE MEATBALLS:
- ▢ 2 pounds ground beef mince or pork, chicken, turkey
- ▢ 3/4 cup breadcrumbs or Panko
- ▢ 2 eggs
- ▢ 2 tablespoons low sodium soy sauce
- ▢ 1 tablespoon Shaoxing Chinese wine
- ▢ 1 tablespoon garlic minced
- ▢ 1 teaspoon ginger minced
- ▢ 1 cup green onions 4 green onions, thinly-sliced or chopped
- ▢ 1 pinch Kosher salt to taste
- ▢ 1 pinch cracked pepper to taste
FOR THE MONGOLIAN GLAZE:
- ▢ 1 teaspoon sesame oil
- ▢ 4 cloves garlic minced
- ▢ ½ tablespoon ginger minced
- ▢ ½ cup low sodium soy sauce
- ▢ ⅔ cup water
- ▢ 1/2 cup brown sugar
- ▢ 2 tablespoons hoisin sauce
- ▢ 1 tablespoon oyster sauce
- ▢ 1 tablespoon ground white pepper or ½-1 tablespoon red chilli / powder
TO SERVE:
- ▢ 1/2 tablespoon sesame seeds to serve
- ▢ 1 green onion finely sliced
Instructions
- Preheat oven to 200°C | 400°F.
FOR THE MEATBALLS:
- Mix together all of the meatball ingredients in a large bowl until well-combined. Spoon out 1-inch of meat mixture with a cookie scoop (or tablespoon), shape into balls and place onto 2 large baking sheets or trays lined with baking or parchment paper.
- Bake for 10-12 minutes, or until golden browned and cooked through.
- While the meatballs are baking, make your sauce!
FOR THE SAUCE:
- Heat a non-stick pan or skillet over medium-high heat. Whisk ALL of the sauce ingredients together in the pan until well blended. Bring to a simmer and continue cooking until sauce thickens, while stirring occasionally to prevent burning or sticking on the bottom of the pan (about 8 minutes).
COAT:
- When meatballs have finished cooking, add half of the meatballs into the pan and gently coat each meatball generously and evenly in the sauce. Transfer the glazed meatballs to a serving dish or tray with a slotted spoon and add in the remaining non-coated meatballs to the sauce. Coat and transfer to serving dish.
- Sprinkle with sesame seeds and sliced green onions (if desired), and serve warm with toothpicks or mini forks.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Mongolian Glazed Meatballs
Ingredients
FOR THE MEATBALLS:
- 2 pounds ground beef mince or pork, chicken, turkey
- 3/4 cup breadcrumbs or Panko
- 2 eggs
- 2 tablespoons low sodium soy sauce
- 1 tablespoon Shaoxing Chinese wine
- 1 tablespoon garlic minced
- 1 teaspoon ginger minced
- 1 cup green onions 4 green onions, thinly-sliced or chopped
- 1 pinch Kosher salt to taste
- 1 pinch cracked pepper to taste
FOR THE MONGOLIAN GLAZE:
- 1 teaspoon sesame oil
- 4 cloves garlic minced
- ½ tablespoon ginger minced
- ½ cup low sodium soy sauce
- ⅔ cup water
- 1/2 cup brown sugar
- 2 tablespoons hoisin sauce
- 1 tablespoon oyster sauce
- 1 tablespoon ground white pepper or ½-1 tablespoon red chilli / powder
TO SERVE:
- 1/2 tablespoon sesame seeds to serve
- 1 green onion finely sliced
Instructions
- Preheat oven to 200°C | 400°F.
FOR THE MEATBALLS:
- Mix together all of the meatball ingredients in a large bowl until well-combined. Spoon out 1-inch of meat mixture with a cookie scoop (or tablespoon), shape into balls and place onto 2 large baking sheets or trays lined with baking or parchment paper.
- Bake for 10-12 minutes, or until golden browned and cooked through.
- While the meatballs are baking, make your sauce!
FOR THE SAUCE:
- Heat a non-stick pan or skillet over medium-high heat. Whisk ALL of the sauce ingredients together in the pan until well blended. Bring to a simmer and continue cooking until sauce thickens, while stirring occasionally to prevent burning or sticking on the bottom of the pan (about 8 minutes).
COAT:
- When meatballs have finished cooking, add half of the meatballs into the pan and gently coat each meatball generously and evenly in the sauce. Transfer the glazed meatballs to a serving dish or tray with a slotted spoon and add in the remaining non-coated meatballs to the sauce. Coat and transfer to serving dish.
- Sprinkle with sesame seeds and sliced green onions (if desired), and serve warm with toothpicks or mini forks.
Notes
Nutrition
Thank You! https://cafedelites.com/mongolian-glazed-meatballs/
