These Mongolian beef meatballs feature tender beef meatballs tossed in a sweet and savory sauce with lots of sautéed veggies. – made entirely in one skillet in under an hour!

There’s nothing like changing up the game on a take-out favorite with some meatballs!

Here’s a little life hack for ya: when in doubt, just make it into meatball form. We can say without a doubt that it works flawlessly in this Mongolian beef’s case.

Hey, there’s even some veggies in there too! Gotta get a little veggie goodness in between all the glorious sauce and juicy meatballs.

And the best part is we’re making this whole pretty dinner deal happen in one pan in under an hour! Seriously, the case for takeout is looking pretty weak right about now.

These Mongolian Beef Meatballs feature…

Tender and juicy beef meatballs
Colorful sauteed vegetables
A sweet and savory homemade Mongolian sauce
Ready in only 40 minutes and makes the best leftovers

Making the Mongolian Beef Meatballs

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

Ground beef
Panko breadcrumbs
Egg
Garlic
Parsley
Vegetable oil
Soy sauce
Brown sugar
Rice wine vinegar
Sriracha hot sauce
Cornstarch
Ginger
Broccoli
Sweet pepper
Yellow onion
Green onions

Meat Substitutes

Don’t have ground beef on hand? This recipe can easily be modified to use a different ground meat! We’ve had success with ground turkey, chicken, and pork.

Be aware that cook time may vary depending on the meat you use – always cook meatballs to an internal temperature of 165F.

Tips for Perfect Mongolian Beef

Shape meatballs in uniform size – make sure all the meatballs are the same size so they cook at the same rate.
Pan sear meatballs – you can use a large nonstick or stainless steel pan. Sear the meatballs in vegetable oil over medium-high heat until lightly browned.
Reduce heat to medium to finish cooking – once the meatballs are browned, reduce heat to medium and continue tossing around pan another few minutes until meatballs register 165F.
Use fresh garlic and ginger in sauce – this adds an unmatchable flavor to the sauce.
Saute vegetables until crisp-tender – be careful not to overcook the vegetables during this step as they will continue cooking in the sauce.

Recipe Variations

Try these ideas for a different twist on these meatballs

Make them spicy – sriracha hot sauce is an optional addition if you want your sauce to have a little kick – feel free to add it to taste!
Try different vegetables – try cubed zucchini, green beans, asparagus, or mushrooms.
Use honey instead of brown sugar – use 1/3 cup honey in place of the brown sugar.

Storing and Freezing Meatballs

These meatballs may be stored in refrigerator up to 6 days. For easy meal prepping, we recommend storing individual servings alongside rice or noodles and reheating in microwave.

You can also freeze meatballs up to 2 months. When ready to serve, allow meatballs to thaw completely in fridge before reheating either in a pan on the stove or microwave.

The best part about these meatballs is hands-down the sauce! It’s got the perfect level of sweet-to-savory with so much flavor from the fresh ginger and garlic.

All that’s left to do is pile this glorious meatball mess over some rice or noodles and call it a very good day in dinner land!

Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.

Try these other meatball favorites next!

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