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Sticky Mongolian Meatballs

Sticky Mongolian Meatballs
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Sticky Mongolian Meatballs offer a delicious blend of sweet, savory, and sticky textures wrapped around tender meatballs coated in a glossy, umami-rich soy-based sauce. Quick to prepare and versatile to serve, this Asian-inspired recipe is perfect for an appetizer, a hearty meal, or party finger food. With simple pantry ingredients and bold flavors, these meatballs deliver a comforting yet exciting dish everyone will love.

Ingredients

Scale

Meatball Ingredients

  • 1 lb ground beef or pork
  • 2 green onions, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons cornstarch (divided)

Sauce Ingredients

  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar or honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1/2 cup water or broth

Instructions

  1. Prepare the meatball mixture: Combine ground meat, chopped green onions, minced garlic and ginger, salt, pepper, and half of the cornstarch in a bowl. Mix gently but thoroughly to ensure the meatballs hold together tenderly without becoming tough.
  2. Shape the meatballs: Form the mixture into small, uniform balls about 1 to 1.5 inches in diameter. Consistency helps them cook evenly and creates a perfect bite-sized treat.
  3. Cook the meatballs: Heat oil in a large skillet over medium heat. Add meatballs in batches, browning them on all sides until just cooked through. Remove and set aside.
  4. Make the sticky Mongolian sauce: In the same skillet, whisk together soy sauce, brown sugar or honey, rice vinegar, sesame oil, water or broth, and the remaining cornstarch. Bring to a gentle boil, stirring constantly until the sauce thickens to a glossy, sticky consistency.
  5. Combine meatballs and sauce: Return cooked meatballs to the skillet, tossing gently to coat them evenly with the sauce. Simmer together for a few minutes so each meatball is glazed with the sticky sauce.

Notes

  • Use room temperature meat for better mixing and tender meatballs.
  • Cook meatballs in batches to prevent overcrowding the pan, ensuring a good sear.
  • Adjust cornstarch and liquid ratios to control sauce thickness according to preference.
  • Allow meatballs to rest in the sauce after cooking for enhanced flavor absorption.
  • Always use fresh ginger and garlic for vibrant, authentic flavor.

Nutrition

Keywords: Sticky Mongolian Meatballs, Asian meatballs, sweet and savory meatballs, sticky sauce, easy meatball recipe, gluten free, pan-fried meatballs

Find it online: https://marybaking.com/sticky-mongolian-meatballs/