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These Mongolian Beef Meatballs are perfect for a party appetizer or a yummy main dish! This recipe is paleo, whole30, and AIP.

Mongolian Beef Meatballs

Mongolian beef has become one of my favorite dishes! The classic version is amazing in itself, but I’m also all about creative takes on a classic. These Mongolian beef meatballs are just the thing to add a touch of fun!

These meatballs make perfect appetizers, or you can easily eat it as a main dish. It’s paleo, and easy to make whole30 and AIP.

How to make Mongolian Beef Meatballs

Prepare the meatballs

  • Combine the ground beef with the seasonings and mix well. Roll the meatballs into small cocktail meatballs and place on the baking sheet. Bake in the preheated oven for 25 minutes or until the internal temperature reads 165 F. Set aside.

For the sauce

  • Combine the coconut aminos, water, vinegar, coconut sugar, salt pepper, and arrowroot starch in a bowl. Whisk well and set aside. Using a large deep skillet heat the avocado oil over medium heat. add the garlic and ginger to the skillet and cook until fragrant.
  • Pour the sauce mixture into the pan and stir well to combine. Simmer.
  • Add the meatballs to the sauce and stir to coat. Serve topped with green onion and sesame seeds.

Mongolian Beef Meatballs

What should you serve with these Mongolian beef meatballs?

I think these meatballs are great with cauliflower rice (or regular rice if tolerated) as well as bok choy, and broccoli.

Can you make these ahead of time?

Yes! I think they’re best fresh, but you can easily heat them in a pan or put them in the slow cooker on the “keep warm” setting to warm them up.

Can you use precooked meatballs?

Using pre-cooked meatballs is a great way to save time. Make sure they’re warm before you combine them with the sauce.

Can you make this recipe in the slow cooker?

Yes! Making it in the slow cooker would be a great option for serving it at a party! Prepare the meatballs as you normally would in the slow cooker until they’re thoroughly cooked through, and then add the sauce at the last hour. Allow to cook on low to let the sauce thicken and serve.

Can you serve this as an appetizer?

They are so perfect as an appetizer for a holiday party, game day party, or just a casual gathering. Add them to a serving dish with some fancy toothpicks and let everyone enjoy!

Mongolian meatballs with toothpick

Can you use something other than beef?

Sure! I think this recipe is best with ground beef, but feel free to use chicken or turkey as an alternative.

The Ingredients for the Mongolian Beef Meatballs

Ground Beef

I love cooking with ground beef! It’s cheap, easy, and tastes great in this recipe.

Coconut aminos, water, and coconut sugar

Coconut aminos is a soy-free alternative to soy sauce. You’ll omit coconut sugar for whole30.

Garlic, ginger, and green onion

These give the meatballs that signature Mongolian beef flavor!

Mongolian Meatballs over cauliflower rice

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Mongolian Beef Meatballs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews
  • Author: Michelle
  • Prep Time: 10
  • Cook Time: 35
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Main Dishes
  • Method: Stove Top
  • Cuisine: Asian Inspired
Print Recipe

Description

These Mongolian Beef Meatballs are perfect for a party appetizer or a yummy main dish! This recipe is paleo, whole30, and AIP.

Ingredients

Scale

For the meatballs

  • 1 lb ground beef
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper (omit for AIP)
  • 2 tsp garlic powder
  • 2 tsp onion powder

For the sauce

  • 1/2 cup coconut aminos
  • 1/4 cup water
  • 2 tsp apple cider vinegar
  • 2 tsp coconut sugar (omit for whole30)
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper (omit for AIP)
  • 2 tsp arrowroot starch
  • 2 tbsp avocado oil
  • 4 cloves garlic, minced
  • 1 thumb ginger, minced

For topping

  • 2–3 tbsp green onion, chopped
  • 2 tsp seasame seeds (omit for AIP)

Instructions

For the meatballs

  1. Preheat the oven to 400 F and line a large baking sheet with parchment paper.
  2. Combine the ground beef with the seasonings and mix well. Roll the meatballs into small cocktail meatballs and place on the baking sheet. Bake in the preheated oven for 25 minutes or until the internal temperature reads 165 F. Set aside.

For the sauce

  1. Combine the coconut aminos, water, vinegar, coconut sugar, salt pepper, and arrowroot starch in a bowl. Whisk well and set aside.
  2. Using a large deep skillet heat the avocado oil over medium heat. add the garlic and ginger to the skillet and cook for 3-4 minutes or until fragrant.
  3. Pour the sauce mixture into the pan and stir well to combine. Allow to simmer on medium-low heat for 2-3 minutes to allow the sauce to thicken.
  4. Add the meatballs to the sauce and stir to coat. Serve topped with green onion and seasame seeds.

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

Nutrition

  • Serving Size: 1 serving
  • Calories: 259
  • Fat: 10.4g
  • Carbohydrates: 14.5g
  • Fiber: 0.5g
  • Protein: 25.5g

Mongolian Beef Meatballs