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Mongolian Beef Meatballs (in a bowl!)


Scroll to the bottom for more details!



The Sauce:

2 tsp sesame oil

2 Tbsp garlic minced

2 Tbsp shredded ginger

1 cup soy sauce

2 tsp sriracha

1 1/2 cup water

1 cup brown sugar

¼ cup Little Saigon hoisin sauce

3 Tbsps Little Saigon fish sauce

½ tsp black pepper

The Meatballs

1 batch of Weeknight Meatballs, but omit the Parmesan cheese and parsley.
You can add a couple dashes of Chinese 5 Spice if you have it on hand!

The Bowl:

Rice or noodles for your base
(if you’re using rice, try cooking it in coconut milk instead of water!)

1  Red bell pepper

Shredded/grated carrots

Long English Cucumber, thinly sliced

green onions sliced for garnish

2 Tbs toasted sesame seeds for garnish

Cilantro for garnish (if you’re a cilantro lover!)


Make your Weeknight Meatballs according to the recipe, and begin your sauce as they bake.

Bring a large sauce pan to medium heat on your stovetop. Add the sesame oil. Once hot, add your garlic and ginger. Stir until fragrant, then add the rest of your sauce ingredients.

Bring your sauce to a boil, then simmer covered until it thickens, stirring often. (Approximately 20 minutes).

While your sauce thickens, prepare your rice or noodles according to package directions.

When your meatballs are just about finished baking (approx 2- 3 minutes early), add them to the sauce to let them finish cooking.

Lastly, prepare your fresh vegetables. You can lightly wok toss them in sesame oil if you’d like, I prefer to fill the bowl with fresh vegetables and cover them in the sauce!

To assemble your bowl, spoon noodles or rice into the bottom of your bowl – this soak up the delicious sauce to enjoy! Next, arrange your vegetables in the bowl. Spoon the meatballs on top, adding as much of the sauce as you’d like. Top with toasted sesame seeds, green onion and cilantro to taste.

If you keep a batch of frozen meatballs on hand, this is a very easy weeknight dinner to throw together!


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