Mongolian Meatballs

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  • 1 pound ground lamb
  • 3/4 cup San-J Mongolian Sauce, divided use
  • 1 large egg
  • 3 green onions, minced
  • 1 cup cooked rice
  • 1/2 cup gluten free bread crumbs
  • 1 tablespoon vegetable oil
  • 1 large onion, cut into wedges
  • 1 red bell pepper, cut into 1 inch chunks
  • 1/2 teaspoon black pepper


Servings: 6

Preheat oven to 400 degrees. Brush a rimmed baking pan with some oil or spray with gluten free, non-stick cooking spray.

Combine the lamb, 1/4 cup San-J Mongolian Sauce, egg, green onions, rice, and bread crumbs in a mixing bowl, mix well. Shape into 24 balls, about 1 inch each. Place the meatballs on the prepared pan and bake for 10 minutes or until cooked through.

While the meatballs are baking, heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the onions and red peppers and cook, stirring occasionally, until the vegetables are tender and starting to brown, about 10 minutes. Add the cooked meatballs, remaining 1/2 cup sauce and pepper. Stir to coat the meat balls and vegetables with the sauce. Bring sauce to a boil and cook for 1 minute.

Serve with rice or gluten free noodles.

* The Gluten Free recipes that appear in this website incorporate a variety of San-J's products that are Certified Gluten Free. Please be sure to consider the other ingredients to make sure they comply with your dietary needs and restrictions.

Product Used

Mongolian Sauce

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