One of the most popular recipes on my site is the Whole30 Mongolian Beef, and readers keep asking for new variations. Meatballs are a universal favorite, so when I had ground beef on hand and a craving for Mongolian Beef flavors, I adapted the classic into Baked Mongolian Beef Meatballs. Baking the meatballs makes cleanup simple and keeps the process hands-off while still delivering a sticky, savory finish that satisfies takeout cravings—Whole30-style if you prefer.
This recipe is baked entirely in the oven, which minimizes mess and makes it easy to serve these meatballs as a main dish or an appetizer. Serve them with steamed rice, cauliflower rice, or roasted vegetables for a complete meal, or put them on a party platter with toothpicks for a crowd-pleasing appetizer. The sauce is quick to whisk together while the meatballs bake, and a short final bake thickens it into a glossy coating that clings to each meatball.
Ingredients
For the Meatballs
- 2 tablespoons avocado oil
- 2 pounds 85% lean ground beef
- 1 large egg
- 2 tablespoons coconut aminos
- 2 tablespoons arrowroot flour
- 1/2 teaspoon freshly grated ginger (from about a 1/2-inch knob)
- 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 teaspoons arrowroot flour
- 1/4 cup beef broth
- 1 tablespoon ketchup
- 1/4 teaspoon cayenne pepper (optional, to taste)
For Serving
- 1 teaspoon toasted sesame seeds
- 1/4 cup thinly sliced green onions (green parts only)
Want more meatball ideas? Try these recipes
Meatballs with Basil and Burst Tomatoes • Chicken and Scallion “Dumpling” Meatballs with Chili-Sesame Drizzle • Sichuan-Inspired Wonton Meatballs in Chili Oil
Times & Servings
- Prep: 10 mins
- Cook: 30 mins
- Total: 40 mins
- Servings: 6 people
Instructions
Make the Meatballs
- Preheat the oven to 400°F (200°C). Drizzle the avocado oil in the bottom of a 9×13-inch baking dish and spread it to coat.
- In a large bowl, combine the ground beef, egg, coconut aminos, arrowroot flour, grated ginger, minced garlic, kosher salt, white pepper, and the white/light-green parts of the green onion. Mix gently with your hands until just combined—avoid overworking the meat to keep the meatballs tender.
- Form the mixture into 1½-inch meatballs and place them evenly in the prepared baking dish. Bake until the meatballs are cooked through and lightly browned around the edges, about 20 minutes (oven times may vary).
Make the Sauce
- While the meatballs bake, whisk together the toasted sesame oil, coconut aminos, rice vinegar, fish sauce, arrowroot flour, beef broth, ketchup, and cayenne pepper (if using) in a small bowl. Set the sauce aside until the meatballs are ready.
Finish the Meatballs
- When the meatballs are browned and cooked through, remove the baking dish from the oven but leave the oven on. Using tongs, transfer the meatballs to a paper towel–lined plate. Pour off and discard any excess fat from the baking dish and gently wipe the inside clean with a paper towel.
- Return the meatballs to the baking dish and pour the prepared sauce evenly over them. Return the dish to the oven and bake until the sauce thickens and becomes glossy, about 8 minutes.
- Remove from the oven and transfer the meatballs to a serving plate. Spoon any remaining sauce over the meatballs and finish with sliced green onions (green parts) and toasted sesame seeds.
Nutrition (per serving)
Calories: 423 kcal • Carbohydrates: 8 g • Protein: 29 g • Fat: 29 g • Saturated Fat: 10 g • Sodium: 920 mg
Nutrition information is automatically calculated and should be used as an approximation.
Tips & Notes
- For tender meatballs, handle the mixture as little as possible when combining and forming.
- If you prefer a crispier exterior, you can brown the meatballs briefly in a hot skillet before baking, then finish them in the oven with the sauce.
- Adjust the heat by increasing or omitting the cayenne pepper. A small pinch adds a subtle kick without overpowering the sweet-savory sauce.
- Make-ahead: You can form the meatballs and refrigerate them, covered, for a few hours before baking. The sauce can be prepared ahead and refrigerated separately until ready to use.
- Storage & reheating: Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat gently in the oven or in a covered skillet with a splash of broth to refresh the sauce.
Additional Info
- Author: Alex Snodgrass
- Servings: 6 people
- Calories: 423 per serving
