Mongolian Beef Meatballs

"Everything you love about Mongolian beef, but in meatball form! This is a quick easy dinner that pairs well with rice or Chinese noodles."
photo by frostingnfettuccine photo by frostingnfettuccine
photo by frostingnfettuccine
photo by Susan I. photo by Susan I.
photo by Tread photo by Tread
photo by Susan I. photo by Susan I.
photo by frostingnfettuccine photo by frostingnfettuccine
Ready In:




  • For the meatballs: Preheat the oven to 375 degrees F and line a sheet tray with parchment paper.
  • Beat the egg in a large bowl with a fork, then add the hoisin sauce, soy sauce, garlic, ginger and scallions. Stir in the panko, then add the ground beef, tearing into small pieces before adding to the bowl.
  • Mix together by hand until completely combined, then use a 1-tablespoon ice cream scoop or spoon to make meatballs and place on the prepared baking sheet. Shape the meatballs into smooth round balls. Bake until cooked through, 15 to 17 minutes.
  • For the sauce: Whisk to combine the dark brown sugar, soy sauce, hoisin sauce, sesame oil, garlic, ginger, red pepper flakes and 1 cup water in a large skillet. Bring to a simmer and cook until the sugar is dissolved and the sauce is thickened, 6 to 8 minutes.
  • Whisk the cornstarch with 1 tablespoon water in a small bowl until smooth. Stir into the simmering sauce, then add the cooked meatballs and cook until the sauce is thickened and the meatballs are coated, about 30 seconds.
  • For the rice and garnishes: Serve the meatballs over rice and garnish with sliced scallions and toasted sesame seeds.

Questions & Replies

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  1. janicebbs73
    Can the meatballs made in advance and frozen until ready to use and make the sauce


  1. Susan I.
    Recipe is delicious. Made a minor modification by doubling the sauce but only used 2/3 cup dark brown sugar. I served it with rice noodles but it would also be great on rice. I will definitely make this again.
    • Review photo by Susan I.
  2. Cyndy B
    This looked interesting and I had all of the ingredients and so I have it a try. As many have said, double the sauce. I added more hoison to the sauce recipe because we like the taste. Super easy for a weeknight meal and would be a nice appetizer as well. Thank you for posting
  3. Tina C.
    Excellent recipe but next time will double the sauce recipe as everyone wanted more!
  4. Tread
    I thought these were tasty. I followed everybody else's advice to double the sauce which left me with plenty.
  5. Eileen H.
    I made these last night …….omg...delicious !!! These may be my go to for a pot luck !!! Gotta share !!!


  1. Susan I.
    I doubled the sauce but only used 2/3 cup dark brown sugar. Turned out fantastic!
  2. Lorraine P.
    Can't wait to make these. Will serve with either ramen noodles or bao buns. Yeah, hoisin!



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