Go Back
+ servings

Mongolian Glazed Meatballs

Savory meatballs in a sticky Mongolian glaze sauce.  This homemade restaurant inspired recipe is a family favorite and it’s easy to make for dinner or to serve for a party.
Course Main Course
Cuisine Asian, Chinese
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 87 meatballs


For the Meatballs

  • 3 large eggs
  • 1 tablespoon dried parsley flakes
  • 1 teaspoon ground black pepper
  • 2 teaspoons yellow mustard powder
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons paprika
  • 1/2 teaspoon ground ginger powder
  • 3/4 teaspoon red pepper flakes
  • 2 teaspoons worcestershire sauce
  • 3 teaspoons soy sauce
  • 1 large onion finely chopped
  • 9 cloves garlic, minced
  • 1/2 cup Panko breadcrumbs
  • 1/4 cup grated parmesan cheese
  • 4 pounds 97% lean ground beef
  • 1-3 tablespoons Armour Premium All-Natural Lard, to brown the meatballs

For the Mongolian Glaze

  • 7 cloves garlic, mined
  • 1/2 cup packed light brown sugar
  • 1/2 cup light soy sauce
  • 3 tablespoons ketchup
  • 1/4 teaspoon sesame oil
  • 3/4 cup water
  • 1 teaspoon rice vinegar
  • 2 teaspoons red wine vinegar
  • 1 tablespoon hoisin sauce
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon grated fresh ginger or ginger powder
  • 1/2 tablespoon cornstarch
  • 1/2 tablespoon cold water
  • 1 bunch green onions, chopped, to garnish
  • 2 teaspoons sesame seeds, to garnish


  • Chop onions and garlic. I used a food processor to chop them finely.
    In a large bowl, whisk eggs. 
    Add meatball seasoning - pepper, mustard powder, salt, paprika, ginger powder, red pepper flakes, Worcestershire sauce, and soy sauce. In a food processor, blend onion and garlic then add to mixture.  Add in panko breadcrumbs and parmesan cheese.  Whisk mixture well.  
    Add in ground beef. Using your hands, work the ground beef into the wet mixture, coating everything well.
    Form even size round meatballs with a cookie scoop.  
    Add 1 tablespoon Armour Premium All-Natural Lard to a large skillet over medium/low heat.  Brown meatballs; about 2 minutes on each side.
    Prepare a baking sheet with parchment paper. Preheat oven to 400 degrees F.
    Bake meatballs for 20 minutes. then transfer to cooling rack while frying and baking the remainder.
    To make the sauce, in a large stockpot over medium heat, whisk together brown sugar, garlic cloves, soy sauce, ketchup, sesame oil, water, hoisin sauce, rice vinegar, red wine vinegar, and red pepper flakes.  Simmer 5 minutes. 
    In a small dish, make a slurry with 1/2 tablespoon cornstarch and 1/2 tablespoon cold water.  Pour smooth slurry into stockpot then simmer sauce until it thickens.
    Stir meatballs into sauce and coat well.
    Serve with rice.  Garnish with chopped green onions and sesame seeds.


*Meatballs can be made 1-3 days in advance.  If making in advance, don't combine sauce and meatballs until ready to serve.