These Mongolian Meatballs are made with a blend of Asian flavors, ground venison, and pork. They are finished with a sweet and spicy glaze for the sweet heat lover, (like me!).
Making this meatball recipe work for all diets
Whatever your diet may be, low carb, keto, or no particular diet at all, these Mongolian Meatballs will be loved by everyone who tries them. Since our home is split diet-wise, these meatballs were made to fit keto, but the entire family loved this recipe at our last dinner together!
My family had no idea these were Mongolian Meatballs were keto until I told them. And of course, that wasn’t until after they exclaimed how delicious they were! Needless to say, I had no leftovers to send home with them that evening.
For those who aren’t keto, brown sugar can be replaced in the same amount as the golden monkfruit.
What you need to make these appetizer meatballs
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Ground Pork: I used this to add extra fat to the ground venison.
Fresh Ginger: this makes such a difference in flavor. Many Asian recipes calls for ginger. However, if you don’t have it on hand, you can use ground ginger to substitute.
Sesame Oil: This is important for flavor also. You don’t need too much, so if you don’t have it handy, you can skip it. But, if you do have it, definitely use it in the recipe.
Golden Monkfruit or Brown Sugar: My choice of sweetener to replace brown sugar is Golden Monkfruit. It has the flavor of brown sugar and for me, no aftertaste.
Green onions: These go in the meatballs and as a garnish.
Garlic: I always have fresh on hand, but garlic powder can be substituted.
Sesame Seeds for garnish
Red Pepper Flakes
Make these sweet and spicy Mongolian Meatballs your way
- Instead of red pepper flakes, substitute 1/2 tsp chili paste and whisk it into the sauce before adding the meatballs
- You can use any combination of meat. Ground beef, pork, chicken, turkey.
- Use 1/2 teaspoon garlic powder in place of the fresh garlic. Add the garlic powder to the meat mixture along with the ground pork rinds.
- Ground ginger can be replaced for fresh. You won’t need much, about 1/8 teaspoon should do the job. Whisk it in with the sauce ingredients.
- If you’re not following keto, bread crumbs can be used in place of the ground pork rinds.
- Substitute soy sauce for the coconut aminos
Other meatball recipes you may enjoy
Air Fryer Meatballs with Ground Venisonare super easy to make. The air fryer seals in those juices and makes less of a mess to clean up!
Meatball Alfredo with Zoodles is a delicious venison meatball recipe covered in a delicious garlic alfredo sauce. Serve with zoodles or pasta depending on your diet.
Pho Soup Recipe with Spicy Veal Meatballs This soup will make you feel like your eating take out at home, but it will be even better!
Sriracha Sesame Turkey Meatballs are served over a cauliflower puree for a low carb and better for your dish. These are SO full of flavor you will be glad you tried them.
Mom’s Homemade Vegetarian Meatballs are great for the nights you want to go meatless or, if you have a vegetarian in the family These are really delicious and I have fooled many people who thought these were made with real meat!
*If you made this Mongolian Meatball Recipe, please give it a star rating*
Made with ground venison and pork, these Mongolian Meatballs have Asian flavors with a sweet and spicy sauce.
- 3/4 pound ground venison
- 6 ounces ground pork
- 3/4 cup ground pork rinds
- 1 large egg
- 1/4 cup sliced green onion, divided
- 4 cloves garlic, minced
- 3 teaspoons sesame oil, divided
- 1 tablespoon olive oil
- 1 teaspoon fresh minced ginger
- 3/4 cup chicken broth
- 1/2 cup coconut aminos
- 1/2 cup thinly sliced carrot sticks
- 1/4 cup golden monkfruit
- sesame seeds (optional)
- In a large bowl combine the venison, pork, pork rinds, egg, garlic, 1 teaspoon sesame oil, and 1/8 cup green onions. Mix with hands until well combined.
- Shape into 1" meatballs. Set aside.
- Heat a large skillet over medium-high heat. Add the olive oil and heat until hot. Add the meatballs to the skillet and cook until browned on all sides.
- Remove meatballs from the skillet and set aside.
- Add the remaining sesame oil, swirl pan to coat bottom. Stir in the fresh ginger and cook, stirring constantly, for 1 minute.
- Stir in the chicken broth, coconut aminos, and golden monkfruit. Bring to a boil, stirring constantly.
- Return the meatballs to the skillet and toss to coat. Add the red pepper flakes (if using). Simmer until sauce has reduced and thickened.
- Sprinkle with sesame seeds (if using).
Amount Per Serving: Calories: 340Total Fat: 21gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 128mgSodium: 569mgCarbohydrates: 7gNet Carbohydrates: 6gFiber: 1gProtein: 29g