Go Back
The Boat Shed Kitchen

Baked Mongolian Beef Meatballs

These baked Mongolian beef meatballs are juicy, flavorful, and coated in a savory-sweet Asian-inspired sauce. With hints of ginger, garlic, and sesame, they’re perfect for an easy weeknight dinner or as a party appetizer served with rice or noodles.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Calories: 290
Ingredients Method Notes

Ingredients
  

For the Meatballs:
  • 2 tbsp avocado oil
  • 2 lbs ground beef 85% lean
  • 1 large egg
  • 2 tbsp coconut aminos
  • 2 tbsp arrowroot flour
  • ½ tsp grated fresh ginger
  • 2 garlic cloves minced
  • 1 tsp kosher salt
  • ½ tsp white or black pepper
  • ⅓ cup chopped green onion white and light green parts
For the Sauce:
  • 1½ tsp toasted sesame oil
  • 3 tbsp coconut aminos
  • 2 tbsp rice vinegar
  • 1 tsp fish sauce
  • 2 tsp arrowroot flour
  • ¼ cup beef broth
  • 1 tbsp ketchup unsweetened
  • ¼ tsp cayenne pepper optional
For Serving:
  • 1 tsp toasted sesame seeds
  • 1 –2 tbsp sliced green onions green part only

Method
 

  1. Preheat oven to 400°F and drizzle avocado oil in a 9x13 baking dish.
  2. In a bowl, mix beef, egg, coconut aminos, arrowroot, ginger, garlic, salt, pepper, and green onion until just combined.
  3. Shape into 1.5-inch balls and place in dish. Bake for 20 minutes, until cooked through.
  4. Whisk sesame oil, coconut aminos, rice vinegar, fish sauce, arrowroot, broth, ketchup, and cayenne in a small bowl.
  5. Remove meatballs, discard fat, and wipe dish.
  6. Return meatballs, pour sauce over, and bake for another 8 minutes until thickened.
  7. 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.