Easy Mongolian Meatballs with Sticky Sweet Sauce – Better Than Takeout
Easy Mongolian Meatballs with Sticky Sweet Sauce – Crispy on the outside, juicy on the inside, these meatballs are better than takeout and ready in just 30 minutes. After making this recipe dozens of times, I’ve discovered the trick to keeping them moist and flavorful. Keep reading for my best tips, or jump straight to the recipe card. If you love recipes like this, you’ll also enjoy Creamy Spiced Pumpkin Cheesecake Recipe for Fall and Slow Cooker Coconut Curry Chicken Recipe for Easy Dinner.
Why This Easy Mongolian Meatballs with Sticky Sweet Sauce – Better Than Takeout Is Pure Comfort
- Crispy on the outside, juicy on the inside
- Sticky sweet sauce that's better than takeout
- Easy to make in just 30 minutes
- Perfect for meal prepping or a quick dinner
What You'll Need for Easy Mongolian Meatballs with Sticky Sweet Sauce – Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Ground beef
- Panko breadcrumbs
- Egg
- Green onions
- Garlic
- Soy sauce
- Honey
- Ketchup
- Vinegar
- Cornstarch
- Salt
- Pepper
- Garlic powder
- Onion powder
- Sesame oil
- Red pepper flakes
- Optional: Sesame seeds
- Optional: Green onions
- Optional: Sriracha
📝 Ingredient Notes
- Ground beef: Use 80/20 ground beef for the best flavor.
- Panko breadcrumbs: Substitute with regular breadcrumbs if needed.
🛒 Tools & Equipment I Recommend
- Meat Thermometer — Ensures perfect doneness without overcooking → See on Amazon
- Non-stick Skillet — Prevents meatballs from sticking and ensures even cooking → See on Amazon
How to Make Easy Mongolian Meatballs with Sticky Sweet Sauce – Better Than Takeout
- Prepare meatball mixture: Combine ground beef, panko breadcrumbs, egg, green onions, minced garlic, salt, pepper, garlic powder, and onion powder. Mix well and form into 1-inch meatballs.
- Cook meatballs: Heat sesame oil in a large skillet over medium heat. Add meatballs and cook until browned on all sides and cooked through. Remove from skillet and set aside.
- Make sauce: In the same skillet, combine soy sauce, honey, ketchup, vinegar, and cornstarch. Stir until thickened. Add cooked meatballs back to the skillet and coat with sauce.
Cook's Tips for Perfect Easy Mongolian Meatballs with Sticky Sweet Sauce – Better Than Takeout
- Common mistake and fix: Avoid overmixing the meatball mixture to prevent dense meatballs. Mix just until combined.
- Pro tip: Use an ice cream scoop to ensure evenly sized meatballs.
- Pro tip: For a spicy version, add red pepper flakes to the sauce or serve with Sriracha.
Storing & Reheating Easy Mongolian Meatballs with Sticky Sweet Sauce – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftover meatballs in an airtight container for up to 3 days. Make-ahead tip: Meatballs can be formed and refrigerated for up to 1 day before cooking.
Freezing Easy Mongolian Meatballs with Sticky Sweet Sauce – Better Than Takeout
Freeze cooked meatballs for up to 2 months. Reheat in the oven at 350°F (180°C) for 15-20 minutes.
How to Reheat Without Drying It Out
Oven: Reheat meatballs in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat meatballs in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a lower-carb version, substitute almond flour for the panko breadcrumbs.
- Best substitution: Substitute ground turkey or chicken for the ground beef.
- Make-ahead: Meatballs can be frozen before cooking and then cooked directly from frozen.
- Scaling: This recipe can easily be doubled or tripled for meal prepping.
- Troubleshooting: If the sauce is too thick, thin it out with a bit of water or chicken broth.
Want to level up this recipe?
Food Processor — Makes quick work of mincing garlic and chopping green onions → Check price on Amazon
Easy Mongolian Meatballs with Sticky Sweet Sauce – Better Than Takeout
Ingredients
Main Ingredients
- Ground beef
- Panko breadcrumbs
- Egg
- Green onions
- Garlic
- Soy sauce
- Honey
- Ketchup
- Vinegar
- Cornstarch
Seasonings
- Salt
- Pepper
- Garlic powder
- Onion powder
- Sesame oil
- Red pepper flakes
Optional Toppings
- Sesame seeds
- Green onions
- Sriracha
Instructions
- Prepare meatball mixture: Combine ground beef, panko breadcrumbs, egg, green onions, minced garlic, salt, pepper, garlic powder, and onion powder. Mix well and form into 1-inch meatballs.
- Cook meatballs: Heat sesame oil in a large skillet over medium heat. Add meatballs and cook until browned on all sides and cooked through. Remove from skillet and set aside.
- Make sauce: In the same skillet, combine soy sauce, honey, ketchup, vinegar, and cornstarch. Stir until thickened. Add cooked meatballs back to the skillet and coat with sauce.
Notes
- Chef tip: For a lower-carb version, substitute almond flour for the panko breadcrumbs.
- Best substitution: Substitute ground turkey or chicken for the ground beef.
- Make-ahead: Meatballs can be frozen before cooking and then cooked directly from frozen.
- Scaling: This recipe can easily be doubled or tripled for meal prepping.
- Troubleshooting: If the sauce is too thick, thin it out with a bit of water or chicken broth.
Storage
- Fridge: Store leftover meatballs in an airtight container for up to 3 days.
- Freezer: Freeze cooked meatballs for up to 2 months. Reheat in the oven at 350°F (180°C) for 15-20 minutes.
- Oven reheat: Reheat meatballs in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat meatballs in the microwave for 1-2 minutes.
- Make ahead: Meatballs can be formed and refrigerated for up to 1 day before cooking.
Nutrition Per Serving
- Calories: 350
- Protein: 22g
- Fat: 18g
- Carbs: 22g
- Fiber: 1g
- Sugar: 18g
- Sodium: 1200mg
- Cholesterol: 80mg
- Sat. Fat: 7g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Mongolian Meatballs with Sticky Sweet Sauce – Better Than Takeout FAQs
Yes, you can form the meatballs up to 1 day ahead and refrigerate them until ready to cook. You can also freeze cooked meatballs for up to 2 months.
Overcooking is the most common reason for dry meatballs. Use a meat thermometer to ensure they reach an internal temperature of 160°F (71°C) but no more.
Yes, cook the meatballs at 375°F (190°C) for 10-12 minutes or until cooked through and browned.
You can substitute brown sugar or maple syrup for the honey in the sauce.
Yes, this recipe can easily be doubled or tripled to serve a crowd. You can also make the meatballs ahead of time and freeze them until ready to cook.
A Warm Final Note
I can’t wait for you to try Easy Mongolian Meatballs with Sticky Sweet Sauce – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
