This post may contain affiliate links. Please read our disclosure policy.
One of the most popular recipes from my blog is this Whole30 Mongolian Beef. It’s been around forever, and you guys just can’t get enough of it. Another thing that *everyone* loves is meatballs. So when I had some ground beef the other night in my fridge but was craving Mongolian Beef I thought, let’s make Baked Mongolian Beef Meatballs. Great decision.
With this recipe, everything is done right in your oven to help make for an easier clean up and less brain work. The end result is a delightful new savory meatball recipe that will scratch the itch for your take-out Chinese-American cravings in a fun, new Whole30 way. I love that these meatballs can be served for dinner (alongside some rice, cauliflower rice, sautéed veggies, or roasted veggies) OR they could make for a super fun appetizer at a party!
ingredients:
- Avocado Oil
- Ground Beef
- Large Egg
- Coconut Aminos
- Arrowroot Flour
- Fresh Ginger
- Garlic Cloves
- Kosher Salt
- Ground White Pepper
- Green Onions
- Toasted Sesame Oil
- Rice Vinegar
- Fish Sauce
- Beef Broth
- Ketchup
- Cayenne Pepper
- Toasted Sesame Seeds
want more delicious meatball recipes? check these out!
Meatballs with Basil and Burst Tomatoes
Chicken and Scallion “Dumpling” Meatballs with Chili-Sesame Drizzle
Sichuan-Inspired Wonton Meatballs in Chili Oil
Baked Mongolian Beef Meatballs
Ingredients
For the Meatballs:
- 2 tablespoons avocado oil
- 2 pounds 85% lean ground beef
- 1 large egg
- 2 tablespoons coconut aminos I like Big Tree Farms Brand
- 2 tablespoons arrowroot flour
- 1/2 teaspoon freshly grated ginger (from about 1/2-inch knob of ginger)
- 2 garlic cloves, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon ground white pepper
- 1/3 cup thinly sliced green onion, white and light green parts only
For the Sauce:
- 1½ teaspoons toasted sesame oil
- 3 tablespoons coconut aminos
- 2 tablespoons rice vinegar
- 1 teaspoon fish sauce
- 2 teaspoon arrowroot flour
- 1/4 cup beef broth
- 1 tablespoon ketchup
- 1/4 teaspoon cayenne pepper, optional
For Serving:
- 1 teaspoon toasted sesame seeds
- 1/4 thinly sliced green onions, green parts only
Instructions
Make the Meatballs:
- Preheat oven to 400℉ and drizzle the oil in the bottom of a 9×13 baking dish.
- In a large bowl, add the ground beef, egg, coconut aminos, arrowroot, ginger, garlic, salt, pepper, and green onions. Using your hands, mix until the meat is just combined (try not to overwork the meat here).
- Roll into 1½-inch round meatballs and place in the prepared baking dish. Bake in the oven until cooked through and lightly browned on the edges, about 20 minutes.
Meanwhile, make the sauce:
- In a small bowl, combine all of the sauce ingredients and whisk until well combined. Set aside until the meatballs are done.
Finish the Meatballs:
- When the meatballs are browned and cooked through, remove them from the oven (but keep the oven on). Using tongs, carefully transfer the cooked meatballs to a paper towel-lined plate. Discard the excess fat in the bottom of the baking dish and using a paper towel, gently wipe down the inside of the dish.
- Place the cooked meatballs back into the dish and pour the prepared sauce over the meatballs. Transfer back into the oven and cook until the sauce has thickened, about 8 minutes.
- Remove from oven and transfer meatballs to a serving plate. Spoon sauce over the meatballs and then garnish with sliced green onions and toasted sesame seeds.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What is the 2 TBS oil for in the meatball recipe? Nowhere in the instructions does it mention the oil ?
You drizzle it in the bottom of the baking dish before adding the meatballs.
We love gifting these to a family that just had a baby, since young families always seem to love meatballs. I’m wondering how they freeze and what’s the best way to freeze them?
They’re perfect for that situation! I’d store them in a freezer-safe airtight container with the sauce (be sure to leave some room at the top). Let the whole thing thaw overnight then place in a baking dish and bake at 375°F until they’re warm all the way through, 10 to 15 minutes.
Hi Alex!! These sound 10/10. Sadly, I don’t have fresh ginger OR green onions and I can’t make it to the store today. Think I’d be ok without …. ? I have dried ginger that I’ll use, but I know it’s never the same 🙁 R.I.P.
yes you could definely use a 1/2 tsp of dried ginger here and just omit the green onions!
Hello! Would this be good with ground chicken?
I worry about it potentially drying out in the oven with chicken
Do you have the estimated nutritional information? I can’t seem to find it. Made this recipe & it’s definitely on repeat!! Thanks!
Just added!