Veggie-Packed Mongolian Meatballs
Juicy, flavorful Mongolian-style meatballs coated in a sweet and savory sauce. Perfect for a quick dinner or meal prep!
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.
Tried this recipe?Let us know how it was!