These Mongolian Meatballs are packed with bold Asian inspired flavors and finished with a sweet and spicy glaze that brings the perfect balance of heat and sweetness. Made with ground venison and pork, they're tender, flavorful, and a great way to enjoy wild game in a fun, family friendly dish.
I like to serve these as an appetizer for gatherings or make them the centerpiece of dinner with sides like my Homemade Mashed Potatoes or Garlic Mashed Cauliflower. They remind me a bit of the flavor combination in my Sriracha Sesame Turkey Meatballs, but with a deeper. umami flavor thanks to the venison and coconut aminos.
Why You'll Love These Mongolian Meatballs
Sweet heat balance: the glaze is the perfect mix of spicy and sweet without being overpowering.
Keto and family friendly: these are low in carbs but still enjoyed by everyone at the table.
Quick and easy: they come together in just 30 minutes making them great for busy nights.
Key Ingredients
Ground Venison: a lean, rich protein that gives the meatballs depth and gamey flavor.
Ground Pork: adds fat and moisture to keep the meatballs juicy.
Golden Monkfruit: a keto friendly sweetener with a brown sugar flavor and no aftertaste.
Fresh Ginger: brings warmth and a little bite that pairs perfectly with the sweet glaze.
Coconut Aminos: a soy-free alternative with less sodium and a subtle sweetness.
Garlic and Green Onions: fresh, savory, and aromatic.
Ingredient Substitutions
- Use brown sugar instead of monkfruit if you are not following keto.
- Swap ground beef or turkey in place of venison or pork based on what you have.
- Soy sauce can be used in place of coconut aminos. (Note this increases sodium)
Top Tips for Best Results
- Mix the meat gently. Over mixing can make the meatballs tough.
- Sear the meatballs on medium-high heat to get a good crust.
- Let the glaze reduce slightly before adding the meatballs back to the pan to keep the sauce thick and glossy.
How to Store and Reheat
Store leftover meatballs in an airtight container in the fridge for up to 4 days. Reheat in a skillet over low heat with a splash of water or broth, or microwave in 30 second intervals until heated through.
Serving Suggestions
Serve with a side of steamed zucchini noodles, cauliflower fried rice, air fryer green beans, or air fryer baked potatoes.
Related Recipes You'll Enjoy
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📖 Recipe
Mongolian Meatballs with Sweet and Spicy Glaze
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Ingredients
- ¾ pound ground venison
- 6 ounces ground pork
- ¾ cup ground pork rinds
- 1 large egg
- ¼ cup sliced green onion divided
- 4 cloves garlic minced
- 3 teaspoons sesame oil divided
- 1 tablespoon olive oil
- 1 teaspoon fresh minced ginger
- ¾ cup chicken broth
- ½ cup coconut aminos
- ¼ cup thinly sliced carrot sticks
- ¼ cup golden monkfruit , or brown sugar (if not keto)
- sesame seeds , for garnish (optional)
Instructions
- In a large bowl combine the venison, pork, pork rinds, egg, garlic, 1 teaspoon sesame oil, and ⅙ 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 carrots and red pepper flakes (if using). Simmer until sauce has reduced and thickened.
- Sprinkle with sesame seeds (if using) and remaining green onion tops.
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