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Skillet Baked Hoisin Ginger (Mongolian) Meatballs, are a delicious cocktail or main course meatball recipe perfect for gameday, fun family and friend gatherings or to have all to yourself! This meatball recipe has the most tender, juicy and flavourful meatballs smothered in a sweet savoury hoisin ginger homemade glaze! They are easy to make, a crowd pleaser, and perfect for meal-prep! Serve as an appetizer, or as a main with fresh steamed rice.
Table of Contents
- Skillet Baked Hoisin Ginger (Mongolian) Meatballs
- Skillet Baked Hoisin Ginger (Mongolian) Meatball Ingredients
- How to Make Skillet Baked Hoisin Ginger (Mongolian) Meatballs
- What to Serve with Skillet Baked Meatballs
- Skillet Baked Hoisin Ginger (Mongolian) Meatballs Tips & Tricks
- Other Appetizer Recipes To Try
- Skillet Baked Hoisin Ginger (Mongolian) Meatballs Recipe
- DID YOU MAKE THIS RECIPE?
- ARE YOU STILL HUNGRY?
Skillet Baked Hoisin Ginger (Mongolian) Meatballs
These Skillet Baked Hoisin Ginger (Mongolian) Meatballs, are hands down one of my favourite meatball recipes. You know the kind where it’s nearly impossible to have just one? Where you keep going back until it’s finished? Yes? Okay, so this is that kind of recipe! These meatballs are full of flavour, very easy to pull together, and taste amazing! Here are some other reasons why I love this recipe:
- Perfect for meal prep and leftovers – reheats wells!
- Meatballs are baked not fried – healthier!
- Family-friendly – even the kids love them!
Skillet Baked Hoisin Ginger (Mongolian) Meatball Ingredients
Meatball Ingredients
Ground Beef – 80/20 is what I usually recommend, however you have use 50/50 ground beef and ground pork. Alternatively, you can substitute for all ground pork or ground turkey
Breadcrumbs – you can choose to use regular breadcrumbs or panko, both work well in this recipe.
Green Onion or Yellow Onions – this adds great flavour, however you can choose to grate your yellow onions if you prefer a smoother texture. If using green onions, slice finely for best results.
Fresh Garlic – minced, for best results.
Ginger – minced or grated for best results.
Egg – this helps to bind all of our meatball ingredients together
Soya Sauce – great flavour, and eliminates the need to use salt in the recipe.
Red Chili Flakes – add a little heat, optional ingredient
Green Onions – for garnish and a pop of colour
Sesame Seeds – for garnish and texture
Hoisin Ginger (Mongolian) Sauce
Brown Sugar – adds sweetness to the sauce
Hoisin Sauce – similar but thicker to soy sauce but has a very strong salty and slightly sweet flavor
Sesame Oil – very popular in Asian cooking, and adds a distinct earthy, nutty but amazing flavour
Rice Wine Vinegar – made from fermented rice, adds a touch of sweetness and acidity
Dry Seasonings – a simple and delicious blend of garlic powder, onion powder, and ground ginger
How to Make Skillet Baked Hoisin Ginger (Mongolian) Meatballs
- Prep Oven – heat the oven to 400°F (200°C)
- Combine Meatball Ingredients – in a large mixing bowl, add ground beef, breadcrumbs, onions, garlic, ginger, egg, soya sauce, black pepper, red chili flakes (optional) and use your hands or large spoon to mix until well combined.
- Form Meatballs – use a tablespoon or cookie dough scoop to measure out and roll and form the meat mixture into bite sized meatballs (approx. 18-20 meatballs).
- Bake in Oven – place the meatballs on a cast iron skillet or sheet pan lined with parchment paper or a silicone mat and drizzle with olive oil. Bake for 15-20 minutes or until cooked through and browned, flipping at the halfway point.
- Make Sauce – add brown sugar, hoisin sauce, sesame oil, rice wine vinegar, water, garlic powder, onion powder, and ground ginger to a saucepan and heat over medium heat, bringing to a simmer and whisking frequently. Once sauce has begun to simmer, reduce heat to low and gradually whisk in cornstarch/water slurry to thicken sauce.
- Add Sauce & Garnish – when meatballs cooked, remove from oven and pour sauce over meatballs and toss until meatballs well coated. Garnish with green onions and sesame seeds. Enjoy!
What to Serve with Skillet Baked Meatballs
These meatballs are great on their own, served for cocktail hour or appetizers. However, try pairing this recipe with these side dishes to make it a complete meal:
- Steam Rice
- Plain Pasta
- Steamed Vegetables
- Mashed Potatoes
- Add as Protein to a Salad
Skillet Baked Hoisin Ginger (Mongolian) Meatballs Tips & Tricks
- This recipe calls for 100% ground beef, however you can opt for 50/50 ground beef/pork, or pork, ground turkey etc. .
- Be gentle when mixing and forming the meatballs. Do not overwork your meat mixture or they’ll turn out tough, rubbery, and chewy.
- Combine 1 1/2 tsp cornstarch + 1 tsp cold water and mix until combined, then add to sauce mixture once it has begun to simmer to thicken.
- Add heat by adding red chili pepper flakes to give the meatballs more of a kick.
Other Appetizer Recipes To Try
Asian Chicken Lettuce Wraps & Sweet Ginger Thai Chicken Wings
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Skillet Baked Hoisin Ginger (Mongolian) Meatballs
Ingredients
- Meatballs
- 1 1/2 pounds Ground Beef
- 1/4 cup Breadcrumbs
- 3 tbsp Green Onion or Yellow Onions, finely sliced/chopped
- 4 Cloves Fresh Garlic, finely minced
- 1/2 tbsp Ginger, finely minced
- 1 large Egg
- 1 1/2 tbsp Soya Sauce
- 1/4 tsp Freshly Cracked Black Pepper
- Red Chili Flakes, as desired (optional)
- Green Onions, for garnish
- Sesame Seeds, for garnish
- Hoisin Ginger, Mongolian Sauce
- 1/2 cup Brown Sugar
- 1/4 cup Hoisin Sauce
- 2 tsp Sesame Oil
- 2 tsp Rice Wine Vinegar
- 3/4 Water
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Ground Ginger
- 1 1/2 tsp cornstarch + 1 tsp cold water, to thicken
Instructions
- Preheat oven to 400°F (200°C).
- In a large mixing bowl, add the meatball ingredients – ground beef, breadcrumbs, onions, garlic, ginger, egg, soya sauce, black pepper, red chili flakes (optional) and use your hands or large spoon to mix until well combined. Next, use a tablespoon or cookie dough scoop to measure out and roll and form the meat mixture into bite sized meatballs (approx. 18-20 meatballs).
- Place the meatballs on a cast iron skillet or sheet pan lined with parchment paper or a silicone mat and drizzle with olive oil. Bake for 15-20 minutes or until cooked through and browned, flipping at the halfway point.
- While meatballs cooking, add sauce ingredients – brown sugar, hoisin sauce, sesame oil, rice wine vinegar, water, garlic powder, onion powder, and ground ginger to a saucepan and heat over medium heat, bringing to a simmer and whisking frequently. Once sauce has begun to simmer, reduce heat to low and gradually whisk in cornstarch/water slurry to thicken sauce.
- When meatballs cooked, remove from oven and pour sauce over meatballs and toss until meatballs well coated. Garnish with green onions and sesame seeds. Enjoy!
Notes
These meatballs are on regular rotation for our family dinners. They come together quickly and my family loves them. I double the sauce and prepare steamed rice and roasted veggies as sides.
They are on regular rotation for our family as well! So glad you and the family love this recipe as much as I do! Thanks so much for the feedback Erin!