There’s something irresistible about juicy meatballs coated in a sticky, flavorful sauce.
These baked Mongolian beef meatballs are tender inside, caramelized on the outside, and covered in a savory-sweet glaze with just a hint of heat.
They’re perfect for dinner with rice or noodles and make a crowd-pleasing appetizer too.
Why You’ll Love This Recipe
The meatballs bake in the oven for less mess and less oil.
The sauce is a balance of sweet, tangy, and umami with coconut aminos and sesame oil.
It’s naturally gluten-free and can be made dairy-free.
Perfect for meal prep—these meatballs reheat beautifully.
What You’ll Need (Ingredient Highlights)
Ground beef: 85% lean keeps the meatballs juicy but not greasy.
Fresh ginger and garlic: give warmth and bold flavor.
Coconut aminos: a soy-free alternative that’s slightly sweet and salty.
Arrowroot flour: binds the meatballs and thickens the sauce.
Rice vinegar & sesame oil: bring balance and depth.
Pro Tips Before You Start
Don’t overmix the beef or the meatballs will be tough.
Wet your hands when rolling meatballs to prevent sticking.
Line the dish with a thin layer of oil so they brown evenly.
For extra heat, add more cayenne or a pinch of chili flakes to the sauce.
How to Make Baked Mongolian Beef Meatballs
Step 1 – Prep the oven
Preheat oven to 400°F and drizzle avocado oil in a 9×13 baking dish.
Step 2 – Mix the meatball base
In a large bowl, combine ground beef, egg, coconut aminos, arrowroot flour, ginger, garlic, salt, pepper, and chopped green onion.
Mix gently until combined.
Step 3 – Shape and bake
Form into 1.5-inch balls and place in the dish.
Bake for 20 minutes, until browned and cooked through.
Step 4 – Make the sauce
In a bowl, whisk together sesame oil, coconut aminos, rice vinegar, fish sauce, arrowroot flour, beef broth, ketchup, and cayenne (if using).
Step 5 – Combine and bake again
Remove meatballs, discard excess fat, and wipe dish.
Return meatballs to dish, pour sauce over, and bake for another 8 minutes until the sauce thickens.
Step 6 – Garnish and serve
Top with sesame seeds and green onions.
Serve warm with rice, noodles, or steamed vegetables.
What to Serve Them With
Serve over jasmine rice or quinoa for a complete meal.
Pair with stir-fried veggies or a simple Asian-style slaw.
Turn into appetizers by skewering with toothpicks.
Variations / Substitutions
Swap beef for ground turkey or chicken for a lighter option.
Use soy sauce instead of coconut aminos if not avoiding soy.
Add honey or brown sugar for a sweeter glaze.
Make them spicy with sriracha or chili paste.
Storage & Leftovers
Store in an airtight container in the fridge for up to 4 days.
Reheat on the stove with a splash of broth to loosen the sauce.
Freeze cooked meatballs (without garnish) for up to 2 months.
FAQs
Can I make the meatballs ahead of time?
Yes, shape and refrigerate them for up to 24 hours before baking.
Can I freeze Mongolian meatballs?
Absolutely—bake, cool, and freeze in a single layer, then reheat in the oven.
Can I make this recipe without fish sauce?
Yes, just add a little extra coconut aminos for saltiness.
How do I make them spicier?
Increase cayenne or stir in chili paste for extra heat.
Can I pan-fry instead of baking?
Yes, but baking keeps them juicy without excess oil.
What’s the best way to serve for parties?
Keep them warm in a slow cooker with toothpicks on the side.
Final Thoughts
These baked Mongolian beef meatballs are flavorful, saucy, and so versatile.
They work for weeknight dinners, party appetizers, or meal prep.
Once you try them, they’ll become a staple on your table.
Baked Mongolian Beef Meatballs
Ingredients
Method
- Preheat oven to 400°F and drizzle avocado oil in a 9x13 baking dish.
- In a bowl, mix beef, egg, coconut aminos, arrowroot, ginger, garlic, salt, pepper, and green onion until just combined.
- Shape into 1.5-inch balls and place in dish. Bake for 20 minutes, until cooked through.
- Whisk sesame oil, coconut aminos, rice vinegar, fish sauce, arrowroot, broth, ketchup, and cayenne in a small bowl.
- Remove meatballs, discard fat, and wipe dish.
- Return meatballs, pour sauce over, and bake for another 8 minutes until thickened.
- See full steps with tips & photos → https://theboatshedcafe.com/baked-mongolian-beef-meatballs/
Notes
- For a spicier kick, increase cayenne or add a dash of chili flakes.
- Coconut aminos can be replaced with soy sauce if not strictly paleo.
- You can make the meatballs ahead of time and reheat them with sauce before serving.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.