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
- Vegetable oil
- Soy sauce
- Brown sugar
- Rice wine vinegar
- Sriracha hot sauce
- Sweet pepper
- Yellow onion
- Green onions
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.
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!
Mongolian Beef Meatballs
- 1 lb ground beef
- 1/2 cup panko breadcrumbs
- 1 large egg
- 2 medium cloves garlic, minced
- 1 teaspoon dried parsley
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons vegetable oil
Sauce and Vegetables
- 1/2 cup low-sodium soy sauce
- 1/2 cup light brown sugar
- 2 tablespoons rice wine vinegar
- 1 tablespoon sriracha hot sauce (optional)
- 2 tablespoons cornstarch, mixed with 2 tablespoons water
- 2 medium cloves garlic
- 1 tablespoon grated fresh ginger
- 1-1/2 cups fresh broccoli, cut into 1-in florets
- 1 medium sweet pepper, thinly sliced
- 1 medium yellow onion, thinly sliced
- 1/4 cup sliced green onions
- Hot rice or noodles for serving
- In a large bowl, mix ground beef, breadcrumbs, egg, garlic, parsley, salt, and pepper together until combined. Scoop mixture into 1-in balls.
- In a large skillet over medium-high heat, heat vegetable oil and swirl pan to evenly coat. Add meatballs to pan and sear on all sides, turning occasionally with a tongs until meatballs are golden brown. Reduce heat to medium and cook meatballs, turning occasionally until meatballs register 165F. Transfer meatballs to a clean plate and set aside
Sauce and Vegetables
- In a small bowl, whisk soy sauce, brown sugar, vinegar, hot sauce, cornstarch mixture, garlic, and ginger until combined. Set aside for a moment.
- Heat same pan used to sear meatballs over medium-high heat. Add broccoli, sweet pepper, and onion to skillet and sauté vegetables in pan drippings, stirring occasionally until veggies are crisp-tender, about 4-6 minutes.
- Reduce heat to medium and add sauce and meatballs to pan. Fold over medium heat until sauce is thickened and bubbly.
- Top meatballs with green onions and serve warm over rice or noodles. Enjoy!
This post was updated with new recipe tips and photos on 5/10/23.
My mom made this when I lived with her. I miss my mom’s cooking. Thank you, Sarah, for sharing this recipe. I especially did like you used lots of vegetables. Can’t wait to try this!
Rachel Preston says
Made this last week & it was delicious! Will be making again for sure 🙂
Earle McNeil says
My system can not handle bell peppers so I subed sliced mushrooms, califlower bits and peas. Works like a charm and more variety of vegies.
Love the sound of the veggies you used! Thanks for taking the time to report back. 🙂
Great idea to use meatballs in stir fries. I used frozen ones, used a little less coconut sugar and halved the sauce. Yummy! Thank you!
Thanks for sharing your adjustments, Cori! Glad you enjoyed. 🙂