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Mongolian Glazed Meatballs

This quick and easy appetizer features sweet and salty Asian-inspired flavors giving your standard meatball appetizer a delicious twist.
Mongolian Glazed Meatballs


For the Meatballs:

  • 2 lbs ground dry-aged beef (pork or chicken)
  • 3/4 cup Panko or breadcrumbs 2 eggs *2 tablespoons soy sauce *1 tablespoon Shaoxing (Chinese) wine (can substitute with Pale Dry Sherry) *2 tablespoons minced garlic *1.5 teaspoons minced ginger *1 cup thinly-sliced or chopped green onions (4 green onions)
  • Kosher salt and pepper, to taste

For the Sauce:

  • 1 teaspoon sesame oil
  • 4 cloves (or 1 tablespoon) garlic, minced
  • ½ tablespoon minced ginger
  • ½ cup low sodium soy sauce
  • ⅔ cup water
  • 1/2 cup brown sugar
  • 2 tablespoons hoisin sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon ground white pepper (or 1 tablespoon red chili powder)


For the Meatballs:

  1. Mix together all of the meatball ingredients in a large bowl until well-combined.
  2. Using a spoon or cookie scoop, shape mixture into 1-inch balls and place onto 2 large baking sheets lined with parchment paper.
  3. Bake for 10-12 minutes, or until golden brown and cooked through. While the meatballs are baking, make your sauce!

For the Sauce:

  1. Heat a non-stick pan over medium-high heat.
  2. Whisk all of the sauce ingredients together in the pan until well blended.
  3. Bring to a simmer and continue cooking until sauce thickens, while stirring occasionally to prevent burning or sticking on the bottom of the pan (about 8 minutes).


  1. Once the meatballs are done cooking, add half of the meatballs into the pan and carefully coat each meatball evenly in the sauce.
  2. Transfer the glazed meatballs to a serving dish or tray with a slotted spoon and add in the remaining non-coated meatballs to the sauce.
  3. Coat and transfer to serving dish.
  4. Sprinkle with sesame seeds and thinly sliced green onions, and serve warm with toothpicks or mini forks.

Related cuts: Ground Beef

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