A savory Asian meatballs dish made with a sticky Mongolian glaze sauce. Made in only 30 minutes, this homemade restaurant-inspired Sticky Mongolian Meatballs recipe is a family favorite.
Sticky Mongolian Meatballs
These Mongolian beef meatballs are so delicious! Inspired by our favorite take-out dish, this Asian meatball recipe is perfect for busy weeknight dinners, or for when you are just craving Chinese take-out.
This homemade restaurant-inspired Easy Mongolian meatballs recipe is easily one of my family’s favorites Serve these savory meatballs over top of a bed of freshly steamed jasmine rice and steamed broccoli.
30 minute Sticky Mongolian Meatballs
A super simple meatball recipe that beats Chinese take-out. Make these 30-minute sticky meatballs for your next family meal. If you are really in a pinch for time you can pre-make the meatballs ahead of time and freeze them for even easier weeknight dinners.
Or alternatively, you can just use the Mongolian sauce recipe, if you already have frozen meatballs on hand. One of the best things about this recipe is that the Mongolian sauce is like magic, it goes with everything! Try it with other meats such as chicken, steak, burgers and more!
Sticky Mongolian Beef Meatballs Recipe
This easy beef meatball recipe is made with just a few ingredients you can find at your local grocery store. Please feel free to substitute the ground beef in this recipe with any other meat of your choice.
- ground beef
- garlic powder
- soy sauce
- green onions (garnish)
Mongolian Sticky Sauce Ingredients
This Mongolian sticky sauce is made with just a few ingredients that can be found in your local grocery store or Asian market. If you would like a thicker sauce, please see my recipe tips section. This recipe does not require oyster sauce, if you would like to add some see the note below.
- brown sugar
- soy sauce
- fish sauce
- garlic powder
- Optional: red pepper flakes
- Optional: sesame oil (just a splash)
- Optional: 1 tsp oyster sauce
How To Make Sticky Mongolian Meatballs
To start, you will need to preheat the oven to 400 F degrees. Then grease a baking pan or line it with baking sheets/parchment paper, and set it aside. In a large bowl combine the ground beef with the onion, panko, garlic powder, and soy sauce.
Mix until the ingredients are just combined. Be careful, don’t overwork the mix. *If you are using frozen meatballs please see the recipe tips section below*
Now you will need to prepare the raw meatballs, grab a large spoon or a cookie scooper. Scoop out 1 tbsp of the beef mixture and shape it into a ball. Place in the baking pan and repeat the process with the rest of the meatballs.
Spray with oil and take to the oven. Bake for 15 to 18 minutes or until done. Remove from the oven and then move to the next step to prepare the Mongolian Sauce.
Sticky Mongolian Meatball Sauce
To prepare the sauce grab a large skillet or a saucepan. Stir together the water, brown sugar, soy sauce, fish sauce, and garlic powder. In a skillet over medium-high heat, cook and bring to a simmer. Stirring constantly for about 5 minutes or until the sugar is caramelized and the sauce is sticky. Now here is the fun part!
Transfer the baked meatballs to the sauce and toss to coat. Let them simmer in the sauce for about 2-3 minutes and then flip the burner off. Serve immediately!
Mongolian Meatball Recipe Tips
You can also use ground turkey for this recipe! The end result is incredibly delicious too! Please keep an eye on them in the oven. Ground turkey does not have as much fat as beef does so it is at a higher risk of drying out in the over.
Also, If you want your sauce to be thicker, you can mix in ½ Tbsp cornstarch diluted in 2 Tbsp water. Add it to the sauce and then let it simmer for a minute or 2 for it to be fully incorporated into the sauce.
- Using frozen meatballs? Cook the meatballs as directed on the package and then move to prepare the sticky Mongolian sauce recipe as instructed.
- Using premade Mongolian Meatballs? Cook the meatballs at 400F for 18-20 minutes or until the center is cooked through.
Can I freeze easy sticky Mongolian meatballs?
Can I freeze easy sticky Mongolian meatballs? Yes, you can, this is a great recipe to use actually. I always encourage busy families to pre-make their meatballs ahead of time and just whip them out of the freezer when they need them.
If you can make these meatballs ahead of time place them in a tightly sealed container or zip lock bag. Freeze them for up to 2 months. To heat them up, preheat your oven to 400F degrees and cook them for 18-20 minutes, or until they are cooked through.
Serve these sticky Asian-style meatballs for dinner with:
I love serving these sticky Asian meatballs over top of freshly steamed jasmine rice. However if you want to mix things up there are so many other great sides for this Asian meatball recipe. Here are a few that my family have tested and approved.
- Jasmine rice
- cauliflower rice
- roasted/steamed veggies
For the meatballs
- 1 Pound ground beef
- 1/2 Onion, chopped
- 1/2 Cup panko
- 1 Tsp garlic powder
- 2 Tbsp soy sauce
For the sticky sauce:
- 1/3 Cup water
- 1/3 Cup brown sugar
- 1/4 Cup soy sauce
- 1 Tbsp fish sauce
- 1 Tsp garlic powder
- Optional: Red pepper flakes
1. Preheat the oven to 400 degrees. Grease a baking pan.
2. In a bowl combine the ground beef with the onion, panko, garlic powder, and soy sauce. Mix until the ingredients are just combined and don’t overwork the mix.
3. Scoop out 1 tbsp beef and shape it into a ball. Place in the baking pan and repeat the process with the rest of the meatballs. Spray with oil and take to the oven.
4. Bake for 15 to 18 minutes or until done. Remove from the oven.
5. Meanwhile, prepare the sauce. In a saucepan stir together the water, brown sugar, soy sauce, fish sauce, and garlic powder. Cook, stirring constantly for 5 minutes or until the sugar is caramelized and the sauce is sticky.
6. Transfer the baked meatballs to the sauce and toss to coat.
- You can also use ground turkey for this recipe! The end result is incredibly delicious too!
- If you want your sauce to be thicker, you can mix in ½ Tbsp cornstarch diluted in 2 Tbsp water.
Amount Per Serving: Calories: 356Total Fat: 17gSaturated Fat: 6gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 81mgSodium: 1501mgCarbohydrates: 23gFiber: 1gSugar: 13gProtein: 28g