Zucchini Mongolian Meatballs
Transform your weeknight dinner routine with these irresistible Zucchini Mongolian Meatballs. Made with savory beef and a hidden veggie twist, these meatballs cook to perfection whether in the oven, on the stovetop, or in an air fryer. Each bite is coated in a sweet, sticky Mongolian glaze that will have everyone reaching for seconds.
The Mongolian Sauce
Mongolian sauce stands out for its rich, sweet, and savory flavor profile. It combines soy sauce, brown sugar, garlic, and ginger, creating a perfect balance of umami and sweetness. This sauce often includes a hint of spice (chili flakes or dried chilies), adding depth without overpowering the dish. The result is a thick, glossy glaze that enhances the taste and texture of the meat or vegetables it coats.
Oven and Air fry Meatballs Cooking Time
I followed the guidelines from kitchenappliancestore.com for oven cooking times, and the meatballs turned out perfect. Please see the guidelines below for cooking 1-2 inch beef, pork, and turkey meatballs. I also tried the same timings for air fryers, and they still turned out perfect with a crispier skin.
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350°F Wall Oven:
- 8–14 minutes for 1-inch meatballs
- 14–18 minutes for 2-inch meatballs
400°F Wall Oven:
- 10 minutes for 1-inch meatballs
- 10–14 minutes for 2-inch meatballs
425°F Wall Oven:
- 5–8 minutes for 1-inch meatballs
- 8–12 minutes for 2-inch meatballs
How to Serve Mongolian Meatballs
Mongolian meatballs pair well with steam rice, vegetables, egg noodles, and salad. Our family especially love pairing these meatballs with Thai Crunchy Salad with Ginger Peanut Dressing. I hope you give this salad recipe a try as well. My husband said not to leave the salad out when serving the Zucchini Mongolian Meatballs. It is creamy, crunchy, and zinghy so it makes a perfect combination.
Zucchini Mongolian Meatballs
Equipment
- 1 mixing bowl (for the meatballs)
- 1 small mixing bowl (for the sauce)
- 1 skillet
- 2 baking sheets
Ingredients
For the Zucchini Meatballs
- 1 lb ground beef
- 1 cup grated zucchini
- 1/2 cup panko breadcrumbs
- 1 egg
- 1 tsp salt (And a little more to sprinkle on zucchini to draw out moisture. )
- 1 tsp paprika (optional)
- 1 tsp garlic powder
- 1 tsp black pepper
- 3 tbsp chopped green onion
- 1 tbsp olive oil (to spray the pan)
For the Mongolian Sauce
- 1 tsp fresh ginger (peeled and grated)
- 4 garlic cloves (peeled and grated)
- 1/3 cup honey (or brown sugar)
- 1/3 cup water
- 1/3 cup low-sodium soy sauce
- 1 tsp white vinegar
- 1 tsp Sriracha (or any Chili sauce)
- 1 tablespoon cornstarch
- 1/4 tsp chili flakes
Instructions
Make the Meatballs.
- Wash and grate the zucchini. Sprinkle a little bit of salt over it and mix with your hands. Let it sit for about 5 minutes to draw out the moisture. Then, squeeze out the water. Meanwhile preheat the oven to 400 ℉.
- In a large mixing bowl, combine ground beef, shredded zucchini, breadcrumbs, egg, green onion, and the seasonings listed above. Mix and knead with your hands to ensure everything is well incorporated.
- Line the baking sheets with parchment paper and spray the parchment with oil. Spray oil on the meatball scoop or your hands to prevent sticking. Form 1-inch meatballs and arrange them on the baking sheet. Bake the meatballs at 400°F for 10-12 minutes. Meanwhile start making the Mongolian sauce.
Make the Mongolian Sauce.
- In a small mixing bowl, combine grated garlic, ginger, honey or brown sugar, water, soy sauce, vinegar, Sriracha, chili flakes, and cornstarch. Whisk everything together until well combined.
- Simmer the sauce over medium heat, whisking constantly for 3-5 minutes or until it begins to thicken.
Assemble.
- Once the Mongolian sauce has thickened, add the cooked meatballs to the sauce. Glaze the zucchini meatballs with the sauce. Garnish with chopped green onion and/or dried chilies. Serve with rice and vegetables. Enjoy!
Video
@stickyricethaikitchen Zucchini Mongolian Meatballs : Ingredients ⬇️ For the Zucchini Meatballs 1 lb ground beef 1 cup grated zucchini 1/2 cup panko breadcrumbs 1 egg 1 tsp salt (And a little more to sprinkle on zucchini to draw out moisture. ) 1 tsp paprika (optional) 1 tsp garlic powder 1 tsp black pepper 3 tbsp chopped green onion 1 tbsp olive oil (to spray the pan) For the Mongolian Sauce 1 tsp fresh ginger (peeled and grated) 4 garlic cloves (peeled and grated) 1/3 cup honey (or brown sugar) 1/3 cup water 1/3 cup low-sodium soy sauce 1 tsp white vinegar 1 tsp Sriracha (or any Chili sauce) 1 tablespoon cornstarch 1/4 tsp chili flakes Full recipe, tips, and measurements conversion: Click the link in my bio. #zucchini#summer2024#mongoliantiktok#meatballs#crunchysalad#asiandishes#asianfood#dinneridea#thaifusion#homemadefood#easyrecipe#simplerecipe#foryoupage#saucy
♬ Rockstar – LISA
