These Mongolian Beef Meatball Appetizers take everything you love about the classic takeout dish and make it bite-sized. They’re quick to throw together and work as an unexpected party appetizer. The sauce comes out glossy and full of rich umami flavor with a hint of sweetness. Serve them with toothpicks for an easy finger food.
Helpful Tips
- Chill the meat mixture briefly before rolling: It makes the meatballs easier to shape and helps them hold together better.
- Add a splash of water to the sauce if it thickens too much: This keeps it silky without diluting the flavor.
- Garnish with green onions and sesame seeds: It adds freshness and a little visual pop, especially for serving at parties.
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Mongolian Beef Meatball Appetizers
Equipment
- toothpicks for serving
Ingredients
- 1 pound ground beef 85% lean
- 1/4 cup breadcrumbs
- 1 egg
- 4 green onions chopped
- 2 tablespoons Shaoxing wine or cooking wine
- 1/4 cup soy sauce plus 1 tablespoon, divided
- 1/4 cup brown sugar
- 2 cloves garlic grated
- 3 teaspoon ginger grated (divided)
- 1/3 cup water
- 2 teaspoons cornstarch + 2 teaspoons water
- Sesame seeds and chopped green onions for garnish
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or tin foil.
- Mix together the ground beef, breadcrumbs, egg, green onions, Shaoxing wine, 1 tablespoon of soy sauce, 1/2 of the garlic and 1/2 of the ginger. Form 20 meatballs.
- Set the meatballs, spaced out, on the baking sheet and cook for 20 minutes, turning the meatballs over halfway through. When done, transfer to a bowl.
- Mix 1/4 cup soy sauce, 1/4 cup brown sugar, the water, and the remaining garlic and ginger in a sauce pan. Heat over medium until bubbling. Add the cornstarch slurry and stir until thickened. Remove from heat and pour over the meatballs in the bowl. Toss to coat.
- You can skewer the meatballs, or serve them all in a bowl. Serve with sesame seeds and green onions as garnish.
Nutrition
When not mixing up delicious cocktails to enjoy on the patio with friends, Angela is busy writing about food and drinks for three popular food websites, and exchanging creative ideas on social media.