Sweet, savory, and a little spicy—these Freezer-Friendly Mongolian Beef Meatballs are perfect for quick weeknight dinners or make-ahead meal prep. Packed with Asian-inspired flavor and ready to freeze!

Freezer-Friendly Mongolian Beef Meatballs

Taylor Jackzen

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Prep Time 15

Cook Time 20

Total Time 35

Course Main Course

Servings 4

Ingredients

For the Meatballs

1 pound ground beef
1/4 cup panko breadcrumbs
1 tablespoon soy sauce
2 cloves garlic minced
1 teaspoon ginger minced
1/4 cup green onions
1/2 teaspoon crushed red pepper flakes optional

For the Sauce

1/4 cup soy sauce
2 tablespoons hoisin sauce
2 tablespoons rice vinegar
1 tablespoon oyster sauce
1 tablespoon brown sugar
2 cloves garlic minced
1 teaspoon ginger minced
1/2 teaspoon sesame oil

Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, combine the ground beef, panko breadcrumbs, soy sauce, garlic cloves, ginger, green onions, and red pepper flakes (if using).
Form the mixture into meatballs, about 1.5 inches in diameter, and place them on the prepared baking sheet.
Bake the meatballs in the preheated oven for 15-20 minutes, or until they are cooked through and browned on the outside.
While the meatballs are baking, combine all sauce ingredients in a medium bowl.
In a large mixing bowl, gently toss the cooked meatballs with the Mongolian sauce until evenly coated.
Allow the meatballs and sauce to cool completely.
Transfer the meatballs and sauce to a freezer-safe container or zip-top bag. Label with the date and contents and freeze for up to 3 months.

Notes

Preparation Suggestion: Thaw the meatballs and sauce in the refrigerator overnight. Reheat in a skillet over medium heat until warmed through, or microwave in a microwave-safe dish.

Serving Suggestion: Enjoy over rice with a side of green beans, garnish with fresh green onion and sesame seeds.