If you’re craving something that strikes the perfect balance between bold, spicy, and utterly delicious, you’ve got to try this Savory Spicy Mongolian Glazed Meatballs with Scallions Recipe. These little bites pack a punch with their tender, juicy texture wrapped in a sticky, flavorful glaze that’s both sweet and fiery. With scallions adding a fresh crunch to every mouthful, this dish is a guaranteed crowd-pleaser whether you’re serving it at a casual get-together or sneaking bites on a quiet night in. Trust me, these meatballs will quickly become a favorite you’ll want to make again and again.
Ingredients You’ll Need
The magic of this Savory Spicy Mongolian Glazed Meatballs with Scallions Recipe lies in a handful of simple, quality ingredients that come together beautifully. Each one plays a crucial role in building those deep layers of flavor and texture you’ll love.
- 1 pound ground beef or pork: Your meatball base, offering juicy tenderness and a rich flavor.
- 1/4 cup breadcrumbs: Helps bind the meatballs and keeps them soft and light.
- 1/4 cup minced scallions: Adds a fresh, mild oniony bite throughout the meatballs.
- 2 cloves garlic, minced: Infuses a subtle pungent aroma and warmth to the mix.
- 1 tablespoon fresh ginger, minced: Gives a bright, slightly spicy note that complements the glaze.
- 1 large egg: Acts as a natural binder holding everything together perfectly.
- 1 teaspoon soy sauce: Adds depth and umami to the meat mixture.
- 1 teaspoon sesame oil: Brings a nutty richness that elevates the flavor profile.
- 1/2 teaspoon black pepper: Provides mild heat and complexity.
- 1/4 teaspoon salt: Enhances all the natural flavors.
- 1 tablespoon vegetable oil: For frying the meatballs to golden perfection.
- For the Mongolian glaze:
- 1/4 cup soy sauce: The salty, savory backbone of the glaze.
- 1/4 cup honey: Adds a luscious sweetness to balance the heat.
- 1 tablespoon rice vinegar: Brings acidity to brighten and cut through richness.
- 1 tablespoon Sriracha: Customize this to your spice preference for that signature kick.
- 1 teaspoon cornstarch: Used to thicken the glaze to a shiny, clingy consistency.
- 1 tablespoon water: To mix with the cornstarch creating the perfect slurry.
- 1 teaspoon sesame seeds: For toasting and garnishing, adding crunch and aroma.
- Additional sliced scallions: A fresh, vibrant topping that finishes the dish beautifully.
How to Make Savory Spicy Mongolian Glazed Meatballs with Scallions Recipe
Step 1: Prepare the Meatball Mixture
Start by combining your ground meat with breadcrumbs, minced scallions, garlic, ginger, egg, soy sauce, sesame oil, black pepper, and salt in a large bowl. Gently mix everything just until combined — don’t overwork it or the meatballs will become tough instead of tender. This base is where all your savory flavors start melding.
Step 2: Shape into Meatballs
Roll the mixture into 1-inch meatballs, placing each carefully onto a baking sheet lined with parchment paper. This size ensures even cooking and makes every bite perfectly manageable.
Step 3: Brown the Meatballs
Heat your vegetable oil over medium heat in a large skillet. Add the meatballs in batches without overcrowding the pan, giving them space to get beautifully browned on all sides. This caramelized crust adds a depth of flavor that’s essential for this recipe. Cook for about 8 to 10 minutes, then transfer them onto a paper towel-lined plate to drain any excess oil.
Step 4: Whip up the Mongolian Glaze
In a small saucepan, whisk together soy sauce, honey, rice vinegar, and Sriracha. Bring the mixture to a gentle simmer. This glaze is where the magic happens — sweet, spicy, and tangy all at once.
Step 5: Thicken the Sauce
Mix the cornstarch with water in a separate small bowl to create a slurry. Slowly pour this into the simmering sauce, stirring constantly until the glaze thickens into a glossy coating about 1 to 2 minutes after adding.
Step 6: Coat the Meatballs
Add the browned meatballs to the saucepan, gently tossing them so each is evenly coated with that indulgent Mongolian glaze. Let them simmer for an extra 2 to 3 minutes, allowing the flavors to marry beautifully.
Step 7: Final Touches
Remove from heat and transfer the glazed meatballs to your favorite serving platter. Sprinkle the sesame seeds and additional sliced scallions on top to add a little extra pop of crunch and color. Now, they’re ready for the ultimate taste test!
How to Serve Savory Spicy Mongolian Glazed Meatballs with Scallions Recipe
Garnishes
Finish off your Savory Spicy Mongolian Glazed Meatballs with Scallions Recipe by generously sprinkling toasted sesame seeds and fresh chopped scallions on top. These simple garnishes bring a burst of texture and a beautiful visual contrast that makes the dish irresistible.
Side Dishes
These meatballs shine alongside fluffy steamed jasmine rice or a bed of garlic fried rice to soak up every drop of glaze. For a lighter option, pair with steamed or stir-fried veggies like bok choy, snap peas, or broccoli to add freshness and crunch.
Creative Ways to Present
Try serving the glazed meatballs on skewers for a fun appetizer, or spoon them over crispy noodles for a unique main dish twist. They also work amazingly as sliders nestled in sweet Hawaiian rolls with some fresh cucumber slices for texture contrast. The versatility of this recipe invites endless creativity in presentation!
Make Ahead and Storage
Storing Leftovers
You can easily store any leftover Savory Spicy Mongolian Glazed Meatballs with Scallions Recipe in an airtight container in the refrigerator for up to 3 days. They maintain their delicious flavor and texture well, making for a perfect next-day meal or snack.
Freezing
If you want to save some for later, freeze the meatballs and glaze separately in freezer-safe containers or bags. This will keep them fresh for 2 to 3 months. When you’re ready to enjoy them, simply thaw overnight in the fridge.
Reheating
To reheat, warm the meatballs gently in a skillet or microwave and then toss them again in a little extra glaze if needed to revive that sticky, savory coating. Heating slowly helps keep the meatballs juicy and prevents the glaze from burning.
FAQs
Can I use turkey or chicken instead of beef or pork?
Absolutely! Ground turkey or chicken can be used if you prefer leaner meat. Just keep in mind the texture will be slightly different, and you might want to add a bit more seasoning for extra flavor.
How spicy are these meatballs?
The heat mainly comes from Sriracha in the glaze, which you can adjust to your personal preference. If you like it milder, reduce the amount, or add more for those who enjoy a serious kick.
Can I bake the meatballs instead of frying?
Yes! Baking at 400°F (205°C) for about 20 minutes works well and produces nicely cooked meatballs with less oil. Just be sure to turn them halfway through for even browning.
What else can I add to the meatballs?
If you want to experiment, try adding finely chopped water chestnuts for crunch, or a splash of hoisin sauce for extra sweetness. Both can enhance the traditional flavors of this recipe.
Are these meatballs good for meal prep?
Definitely. The Savory Spicy Mongolian Glazed Meatballs with Scallions Recipe is fantastic for meal prepping since it reheats well and the flavors deepen after a day or two in the fridge.
Final Thoughts
I can’t recommend this Savory Spicy Mongolian Glazed Meatballs with Scallions Recipe enough if you’re looking for a dish that’s bursting with flavor, effortlessly satisfying, and flexible enough to enjoy in so many ways. It’s the kind of meal that will have everyone asking for seconds and maybe even the recipe, so go ahead and dive in—you won’t regret it!
Print
Savory Spicy Mongolian Glazed Meatballs with Scallions Recipe
- Prep Time: 0h 20m
- Cook Time: 0h 30m
- Total Time: 0h 50m
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Description
These Savory Spicy Mongolian Glazed Meatballs are a flavorful twist on a classic appetizer. Made with ground beef or pork, mixed with fresh scallions, garlic, and ginger, these tender meatballs are pan-fried to a golden brown and then coated in a sweet and spicy Mongolian-inspired glaze featuring soy sauce, honey, rice vinegar, and Sriracha. Garnished with sesame seeds and additional scallions, they make for a perfect party snack or a tasty main dish served over rice or noodles.
Ingredients
Meatballs
- 1 pound ground beef or pork
- 1/4 cup breadcrumbs
- 1/4 cup minced scallions
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 large egg
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1 tablespoon vegetable oil (for frying)
Mongolian Glaze
- 1/4 cup soy sauce
- 1/4 cup honey
- 1 tablespoon rice vinegar
- 1 tablespoon Sriracha (adjust for spice preference)
- 1 teaspoon cornstarch
- 1 tablespoon water
- 1 teaspoon sesame seeds (for garnish)
- Additional sliced scallions (for garnish)
Instructions
- Prepare the Meatball Mixture: In a mixing bowl, combine the ground beef or pork, breadcrumbs, minced scallions, minced garlic, minced ginger, egg, soy sauce, sesame oil, black pepper, and salt. Mix everything until just combined, being careful not to overwork the meat to keep the meatballs tender.
- Form Meatballs: Shape the mixture into 1-inch meatballs and place them on a baking sheet lined with parchment paper to keep them from sticking and to make handling easier.
- Pan-Fry the Meatballs: Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, add the meatballs in batches, making sure not to overcrowd the pan. Cook until browned on all sides, about 8-10 minutes total. Remove the cooked meatballs from the skillet and set them aside on a plate lined with paper towels to absorb excess oil.
- Prepare the Mongolian Glaze: In a small saucepan, combine the soy sauce, honey, rice vinegar, and Sriracha. Bring the mixture to a simmer over medium heat, allowing the flavors to meld.
- Thicken the Sauce: In a separate small bowl, whisk together the cornstarch and water to create a slurry. Slowly stir this slurry into the simmering sauce, continuing to cook for another 1-2 minutes until the sauce thickens to a glossy consistency.
- Glaze the Meatballs: Add the cooked meatballs to the saucepan and gently toss them in the glaze until they are well coated. Allow them to simmer in the sauce for an additional 2-3 minutes to let the flavors penetrate and the meatballs to heat through.
- Serve: Remove the meatballs from the heat and transfer them to a serving dish. Garnish with sesame seeds and additional sliced scallions for a fresh, crunchy finish.
Notes
- You can substitute ground turkey or chicken for a lighter version of meatballs.
- Adjust the amount of Sriracha to control the spice level according to your preference.
- Serve these meatballs over steamed rice or noodles for a complete meal.
- If you prefer, bake the meatballs at 400°F (200°C) for 15-20 minutes instead of frying for a healthier option.
- Make the meatballs a few hours ahead and keep them refrigerated; reheat gently in the glaze before serving.
