Busy weeknights call for easy, flavorful meals, and these Mongolian Meatballs deliver! Juicy, protein-packed, and coated in a sweet-savory sauce, they’re a fun twist on classic takeout flavors—without the hassle. Made with simple, wholesome ingredients, this dish comes together in 30 minutes or less, making it perfect for busy moms who need a quick dinner win. Whether you serve them over rice, in lettuce wraps, or with roasted veggies, these meatballs are guaranteed to be a family favorite!
These are great year-round and make for the perfect meal prep for busy weeks!
You can easily double the batch and freeze extras for a quick, protein-packed meal whenever you need it—just reheat and toss with the sauce for a stress-free dinner.
Ingredients
For the Meatballs:
- ground meat (beef, turkey, chicken, or pork)
- green onions
- carrots
- egg
- almond flour or breadcrumbs
- minced garlic
- coconut aminos or low-sodium soy sauce
- salt
For the Sauce:
- water
- coconut sugar or brown sugar (optional, can omit)
- coconut aminos or low-sodium soy sauce
- minced garlic
- sesame oil
- grated ginger
- rice vinegar
- sesame seeds (optional for garnish)
- arrowroot or cornstarch (optional for thickening)
See recipe card for quantities.
Instructions
Make the Meatballs
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix ingredients – In a large bowl, combine ground meat, green onions, carrots, egg, almond flour (or breadcrumbs), garlic, coconut aminos, and salt. Mix until just combined.
- Form meatballs – Roll mixture into 1-inch balls and place on the prepared baking sheet.
- Bake – Cook for 15-18 minutes, or until meatballs are cooked through (internal temp of 165°F for poultry, 160°F for beef/pork).
Make the Sauce
- Coat meatballs – Toss the baked meatballs in the sauce until evenly coated. Garnish with sesame seeds if desired.
- Prepare sauce – In a small saucepan, whisk together water, coconut sugar (or brown sugar), coconut aminos, garlic, sesame oil, ginger, rice vinegar, hoisin sauce, and red pepper flakes (if using).
- Simmer & thicken – Bring to a gentle simmer over medium heat. If thickening, dissolve arrowroot or cornstarch in 1 tablespoon water, then stir into sauce. Cook for 2-3 minutes until thickened.
Hint: or extra tender meatballs, avoid over-mixing the meat! Gently combine the ingredients until just incorporated—this keeps them juicy and prevents them from becoming dense or tough.
Substitutions
- egg-free → sub the egg for flax or chia egg (1 tablespoon ground flax/chia seed + 3 tablespoon warm water)
- ground meat → use beef, turkey, chicken, or pork
- almond flour → swap for breadcrumbs, oat flour, or panko
- coconut sugar → replace with honey, maple syrup, or brown sugar
- no-added-sugar → omit the coconut sugar
This recipe is already gluten-free and dairy-free!
Variations
- spicy kick – add more red pepper flakes or sriracha
- extra savory – stir in a splash of fish sauce for umami depth
- added veggies – serve over cauliflower rice or zucchini noodles
See this spicy version of this recipe on my website! (placeholder for in-content link)
Equipment
✔️ Mixing Bowl
✔️ Baking Sheet
✔️ Parchment Paper
✔️ Saucepan
✔️ Whisk
✔️ Tongs
Storage
Store leftovers in an airtight container for up to 4 days. Reheat in a pan over low heat or microwave. Freeze cooked meatballs (without sauce) for up to 3 months. Thaw overnight and reheat in the sauce before serving.
Tiff Tip
For extra flavorful meatballs, let the mixture sit for 10 minutes before rolling. This allows the seasonings to blend for a juicier bite!
FAQ
Absolutely! Air fry at 375°F for 12-15 minutes, shaking the basket halfway through.
Pair with rice, quinoa, stir-fried veggies, or lettuce wraps for a complete meal!
Recipe
Veggie-Packed Mongolian Meatballs
Equipment
Ingredients
For the Meatballs
- 1 lb ground meat beef, turkey, chicken, or pork
- ½ cup green onions finely chopped
- ½ cup carrots finely grated or shredded
- 1 egg
- ½ cup almond flour or breadcrumbs
- 1 tablespoon minced garlic
- 1 tablespoon coconut aminos or low-sodium soy sauce
- dash of salt adjust to taste
For the Sauce
- ½ cup water
- ¼ cup coconut or brown sugar omit for no added sugar
- ¼ cup coconut aminos or low-sodium soy sauce
- 2 teaspoon minced garlic
- 2 teaspoon sesame oil
- 2 teaspoon grated ginger
- 1 tablespoon rice vinegar
- 2 tablespoon hoisin sauce optional for deeper flavor
- ⅛ teaspoon red pepper flakes optional for spice
- 2 teaspoon sesame seeds optional for garnish
- 1-2 teaspoon arrowroot or cornstarch optional for thickening
Instructions
Make the Meatballs
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix ingredients – In a large bowl, combine ground meat, green onions, carrots, egg, almond flour (or breadcrumbs), garlic, coconut aminos, and salt. Mix until just combined.
- Form meatballs – Roll mixture into 1-inch balls and place on the prepared baking sheet.
- Bake – Cook for 15-18 minutes, or until meatballs are cooked through (internal temp of 165°F for poultry, 160°F for beef/pork).
Make the Sauce
- Prepare sauce – In a small saucepan, whisk together water, coconut sugar (or brown sugar), coconut aminos, garlic, sesame oil, ginger, rice vinegar, hoisin sauce, and red pepper flakes (if using).
- Simmer & thicken – Bring to a gentle simmer over medium heat. If thickening, dissolve arrowroot or cornstarch in 1 tablespoon water, then stir into sauce. Cook for 2-3 minutes until thickened.
- Coat meatballs – Toss the baked meatballs in the sauce until evenly coated. Garnish with sesame seeds if desired.
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