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30-Minute Mongolian Beef Meatballs

30-minute Mongolian beef meatballs with tender, browned meatballs lacquered in a sticky soy-brown sugar glaze. This easy meatball dinner cooks fast in one skillet and finishes with sesame seeds and green onion piled on top for a glossy, caramelized coating.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Ground beef meatballs
  • 1.5 lb ground beef
  • 0.3333333333 cup panko breadcrumbs
  • 1 egg
  • 3 garlic, minced
  • 1 tsp ginger, grated
  • 2 tbsp soy sauce
  • salt to taste
  • pepper to taste
Mongolian sauce
  • 0.3333333333 cup soy sauce
  • 3 tbsp brown sugar
  • 0.25 cup beef broth
  • 1 tbsp hoisin
  • 1 tbsp sesame oil
  • 3 garlic, minced
  • 1 tsp ginger
  • 1 tsp cornstarch
Garnish
  • green onions
  • sesame seeds

Equipment

  • 1 cast iron skillet

Method
 

Make the meatballs
  1. In a bowl, mix ground beef with panko, egg, minced garlic, grated ginger, soy sauce, salt, and pepper until evenly combined, then roll into 1.5-inch balls.
  2. Heat oil in a cast iron skillet over medium-high heat, then sear meatballs 2–3 minutes per side until browned all over, working in batches as needed.
Simmer and glaze
  1. In a bowl, whisk soy sauce, brown sugar, beef broth, hoisin, sesame oil, minced garlic, ginger, and cornstarch until smooth.
  2. Pour the Mongolian sauce into the skillet with the meatballs and simmer 4–5 minutes, turning the meatballs to coat, until the sauce thickens and glazes each one.
Serve
  1. Top the meatballs with sesame seeds and sliced green onions and serve over steamed rice.

Notes

Pro tip: Sear in batches so the pan stays hot and the meatballs brown quickly before the glaze reduces. Refrigerate leftovers in an airtight container up to 3 days; reheat in a skillet over medium heat until warmed through and the sauce looks glossy again. Freezing is not recommended because the glaze can thin when thawed. For a lower-sodium option, use low-sodium soy sauce and reduce the added salt to taste.