Description
These Mongolian Meatballs are a flavorful and savory dish featuring tender ground beef meatballs infused with Shaoxing wine, ginger, garlic, and soy sauce. Pan-fried to a golden brown and simmered in a sweet and salty sauce, they make a perfect main dish served over steamed rice. With a delightful balance of spicy chili flakes and brown sugar sweetness, these meatballs offer a comforting and authentic Asian-inspired meal ready in under 30 minutes.
Ingredients
Meatballs
- 1 lb ground beef
- 2 tablespoons Shaoxing wine (or dry sherry)
- 1 tablespoon soy sauce
- 1 teaspoon chili flakes
- 1/4 teaspoon brown sugar
- 2 cloves garlic, grated
- 1 teaspoon grated ginger
- 1/2 cup breadcrumbs
- 1 egg
- 4 green onions, chopped
Sauce
- 1/4 cup brown sugar
- 1/4 cup soy sauce
- 1/3 cup water
- 4 cloves garlic, grated
- 2 teaspoons ginger, grated
- 1 teaspoon cornstarch
- 2 teaspoons water
Other
- 1 teaspoon canola oil
- 1 green onion, sliced, for garnish
Instructions
- Prepare Meatball Mixture: In a medium bowl, combine ground beef, Shaoxing wine, soy sauce, chili flakes, brown sugar, grated garlic, and grated ginger. Beat the mixture until it becomes sticky and bouncy. Add breadcrumbs, egg, and chopped green onions; mix well until fully incorporated.
- Form Meatballs: Shape the mixture into 24 heaping tablespoon-sized meatballs. To prevent sticking, grease your palms lightly with oil before forming each meatball.
- Mix Sauce Ingredients: In a small bowl, combine brown sugar, soy sauce, water, grated garlic, and grated ginger. Stir until the sugar dissolves completely.
- Prepare Slurry: In another small bowl, mix cornstarch and 2 teaspoons of water thoroughly to form a smooth slurry.
- Cook Meatballs: Heat a large skillet over medium-high heat and add 1 teaspoon canola oil. Once hot, add meatballs spaced apart. Cook without moving until the bottoms are browned, then flip meatballs 2 to 3 times to brown them evenly on most sides.
- Remove Excess Fat: Reduce heat to medium. Push browned meatballs to one side of the pan. Use a spoon or fold kitchen paper towels around tongs to absorb and remove excess fat from the pan.
- Add Sauce and Simmer: Pour the prepared sauce into the pan. Cook for 2 minutes, stirring gently to coat meatballs evenly with the sauce.
- Thicken Sauce: Stir the slurry again to ensure it’s smooth, then swirl it into the pan. Stir immediately and cook on medium-low heat until the sauce thickens. Remove from heat.
- Garnish: Sprinkle sliced green onions over the meatballs for a fresh, vibrant finish.
- Serve: Serve the Mongolian Meatballs hot over steamed rice as a satisfying main dish.
Notes
- For Shaoxing wine substitute, dry sherry is recommended.
- Use freshly grated garlic and ginger for best flavor.
- To make shaping easier, lightly oil your hands.
- Remove excess fat during cooking to avoid greasy meatballs.
- Serve immediately for best texture and flavor.
- These meatballs pair well with steamed rice or stir-fried vegetables.
