Sticky Mongolian Beef Meatballs // 30 Minute Recipe

Side view of mongolian beef meatballs in grey bowl with rice, broccoli and chopsticks

Sticky Mongolian Beef Meatballs made in under 30-minutes! The meatballs and broccoli bake together on one baking sheet for extra easy cleanup. Tossed with a delicious, thick, sweet sauce and served over rice or noodles.

The following content is intended for readers who are 21 or older. This shop has been compensated by Inmar Intelligence. All opinions are mine alone. #StellaArtoisRecipe #StellaPartner 

My recipe for Mongolian Beef has always been a hit on the blog. Especially on Instagram. Every time that photo with the glossy sauce hits my feed, the love pours in. And since I aim to impress, I thought I’d do a fun twist on that swoon-worthy recipe, with these Mongolian Beef Meatballs paired perfectly with a Stella Artois® Solstice Lager.

My original recipe calls for frying up strips of beef that are coated in cornstarch to make them extra crispy. They truly are delicious! But honestly, I’m not a huge fan of frying. It freaks me out a bit to have a pan of hot oil on the stove and it makes such a mess! This recipe swaps in meatballs. They bake in the oven, right alongside some broccoli (read: easy cleanup).

For the meat, I used ground beef. But ground turkey, chicken or pork would all work! I seasoned the meatballs with spices that are echoed in the sauce – ginger, garlic and green onions. I like to bake them on a baking sheet that’s been lined with parchment paper or foil for extra easy cleanup. Just arrange the meatballs on half of the baking sheet, and scatter some broccoli florets on the other half. Bake for about 15 minutes until the meatballs are deliciously crispy and the broccoli is tender.

Uncooked meatballs and broccoli on baking sheet.

Meanwhile, it’s the perfect time to whip up the sauce. The sauce is exactly the same as I used in my original recipe. It cooks up so deliciously sweet, tangy and spicy. And could I just say that I wish my hair were as glossy as this sauce. Definitely swoon-worthy.

Just bring the sauce to a boil and let it thicken for about 15-20 minutes. It should be done about the same time that the meatballs are ready. Then, toss the meatballs with the sauce, until they’re perfectly coated.

Mongolian beef meatballs in skillet with sauce.

Serve it all up over a bed of rice and garnish with green onions and sesame seeds. These Mongolian Beef Meatballs are also delicious served over noodles, quinoa, or even cauliflower rice for a low carb option. Or, just make the meatballs (skip the broccoli) and serve them as an appetizer either with toothpicks or on mini skewers. So much fun!

What’s In Mongolian Sauce

  • Soy Sauce (Be sure to use low-sodium or the sauce will be too salty)
  • Brown Sugar
  • Vegetable Oil
  • Garlic
  • Ginger
  • Rice Wine Vinegar
  • Red Pepper Flakes

What to Serve with Mongolian Beef Meatballs

Overhead closeup of bowl of mongolian beef meatballs.

Beer Pairings for Mongolian Beef Meatballs:

  • While I normally pair my dishes with wine, these spicy Mongolian Beef Meatballs were begging to be paired with an icy cold beer. I paired these beauties with Stella Artois Solstice Lager, a seasonal beer perfect for sunny summer days. It’s a refreshing golden lager with subtle citrus notes and triple filtered for a smooth dry taste and a crisp finish, which makes it the perfect companion to these slightly sweet meatballs.

Stella Artois products are timeless, classic, and distinctive, and the brand honors their past in a modern, fun way. Made with the finest ingredients and backed by more than 600 years of brewing expertise. Stella’s rich history is paired with the rich flavor in every bottle.

And while the Solstice is brewed for the summer, Stella Artois is releasing more seasonal offerings this year, be sure to keep an eye out for their Stella Artois® Midnight Lager this fall. Premium beers for all to enjoy!

I bought the fresh ingredients for this meatball dish at my local Fred Meyer. You can find Stella Artois Beer at your local supermarket and many other locations! Be sure to check out this link for savings on your next Stella Artois purchase.

Mongolian beef meatballs in skillet with sauce.

If you loved this Mongolian Beef Meatballs recipe I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

For more great Platings and Pairings recipes, be sure to follow me on Pinterest, Facebook, YouTube and Twitter.

Overhead closeup of bowl of mongolian beef meatballs.

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Two hands holding bowl of mongolian beef meatballs and chopsticks

Sticky Mongolian Beef Meatballs

Sticky Mongolian Beef Meatballs made in under 30-minutes! The meatballs and broccoli bake together on one baking sheet for extra easy cleanup. Tossed with a delicious, thick, sweet sauce and served over rice or noodles.  
4.75 from 4 votes
Print Pin
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people


  • 1 pound ground beef
  • 2 green onions (finely chopped, plus more for serving)
  • 1 inch fresh ginger (grated)
  • 2 cloves garlic (minced or grated)
  • 1 head broccoli (cut into florets)
  • 1 Tablespoon olive oil


  • 2 Tablespoons vegetable oil
  • 1 cup low-sodium soy sauce
  • 1 cup brown sugar
  • 4 cloves garlic (minced)
  • 2 Tablespoons ginger (minced)
  • cup water
  • 1 Tablespoon rice wine vinegar
  • 1/2 teaspoon red pepper flakes
  • Kosher salt and pepper (to taste)

To Garnish

  • 3 green onions (thinly sliced)
  • Sesame seeds


  • Preheat the oven to 450 degrees F. Line a baking sheet with foil or parchment paper.
  • In a medium skillet add the oil, soy sauce, brown sugar, garlic, ginger, water, rice wine vinegar and red pepper flakes. Stir and cook over medium-high heat until sauce thickens (15-20 minutes). Remove from the heat.
  • Meanwhile, add the ground beef, green onions, ginger, and garlic to a bowl. Season with salt and pepper. Mix until just combined. Roll into tablespoon-size balls (will make 15-20 meatballs) placing them on one side of the prepared baking sheet. Add the broccoli to the other side of the baking sheet and toss with 1 tablespoon oil, salt, and pepper. Transfer to the oven and bake for 15 minutes or until the meatballs are cooked through.
  • Add the cooked meatballs to the skillet of sauce and toss,  until the sauce coats the meatballs.
  • Serve the meatballs and remaining sauce over bowls of rice topped with additional green onions and sesame seeds. Serve the broccoli on the side.
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!


Baking Sheet
Parchment Paper


Calories: 691kcal | Carbohydrates: 73g | Protein: 28g | Fat: 34g | Saturated Fat: 15g | Cholesterol: 81mg | Sodium: 2276mg | Potassium: 1042mg | Fiber: 5g | Sugar: 58g | Vitamin A: 1171IU | Vitamin C: 140mg | Calcium: 167mg | Iron: 5mg


#StellaArtoisRecipe #StellaArtois #StellaPartner



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