Sticky Mongolian Meatballs and Broccoli

These Sticky Mongolian Meatballs and Broccoli are tender, juicy meatballs coated in a rich, sweet-and-savory Mongolian sauce. Paired with crisp-tender broccoli, this dish offers bold Asian-inspired flavors and a perfect balance of sweet, salty, and umami notes. Ready in just 30 minutes, this easy, family-friendly recipe is perfect for weeknight dinners or meal prep!

Why You’ll Love This Recipe

• Juicy meatballs coated in a flavorful sticky sauce
• Quick and easy—ready in 30 minutes
• A healthier alternative to takeout
• Perfect for meal prep or a fast weeknight dinner
• Customizable with extra vegetables or spicy add-ins

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the meatballs:

• 1 lb ground beef (or ground turkey/chicken)
• 1 egg
• ½ cup breadcrumbs (panko or regular)
• 2 green onions, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• Salt and black pepper to taste

For the Mongolian sauce:

• ½ cup soy sauce (low-sodium preferred)
• ⅓ cup brown sugar
• ¼ cup water
• 2 garlic cloves, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
• 1 tablespoon rice vinegar (optional, for extra tang)
• 1 teaspoon sesame oil

For the broccoli:

• 2 cups broccoli florets
• 1 tablespoon olive oil
• Salt and pepper to taste

For garnish:

• Sesame seeds
• Sliced green onions

Directions

1. Preheat oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Make the meatballs: In a large bowl, combine ground beef, egg, breadcrumbs, green onions, garlic, ginger, soy sauce, sesame oil, salt, and pepper. Mix until just combined.
3. Form and bake: Roll the mixture into 1½-inch meatballs and place them on the prepared baking sheet. Bake for 15-20 minutes, or until fully cooked through.
4. Roast the broccoli: Toss broccoli florets with olive oil, salt, and pepper. Roast in the oven alongside the meatballs for the last 10-12 minutes of baking until crisp-tender.
5. Make the sauce: While the meatballs bake, combine soy sauce, brown sugar, water, garlic, ginger, and rice vinegar in a saucepan over medium heat. Bring to a simmer. Add the cornstarch slurry and cook until the sauce thickens (about 3-5 minutes). Stir in sesame oil.
6. Coat the meatballs: Once cooked, toss the meatballs in the sticky Mongolian sauce until fully coated.
7. Serve: Plate the meatballs with roasted broccoli and garnish with sesame seeds and sliced green onions. Serve with steamed rice or noodles if desired.

Servings and Timing

• Servings: 4
• Prep time: 10 minutes
• Cook time: 20 minutes
• Total time: 30 minutes

Variations

• Spicy Mongolian Meatballs: Add 1 teaspoon of red pepper flakes or sriracha to the sauce for heat.
• Low-Carb Option: Replace breadcrumbs with almond flour and serve with cauliflower rice.
• Vegetarian Version: Use plant-based meat substitutes or tofu for the meatballs.
• Extra Veggies: Add snap peas, carrots, or bell peppers for more color and nutrition.

Storage/Reheating

• Store: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheat: Warm in a skillet over medium heat or microwave in 30-second intervals until heated through.
• Freeze: Freeze cooked meatballs (without sauce) for up to 2 months. Thaw overnight, then coat with fresh sauce when ready to serve.

FAQs

Can I use frozen broccoli?

Yes, just adjust the roasting time slightly since frozen broccoli cooks faster than fresh.

Can I cook the meatballs in an air fryer?

Yes, air fry at 375°F (190°C) for 12-15 minutes, shaking the basket halfway through.

How do I keep the meatballs juicy?

Don’t over-mix the meatball mixture, and avoid overbaking by checking for an internal temperature of 165°F (74°C).

Can I use ground chicken or turkey instead of beef?

Yes, both are great lean options and will still be flavorful with the Mongolian sauce.

Can I make the sauce ahead of time?

Yes, store the sauce in the refrigerator for up to 3 days and reheat it gently before tossing with the meatballs.

How do I thicken the sauce without cornstarch?

Arrowroot powder or flour can be used as substitutes for thickening the sauce.

What side dishes go well with Mongolian meatballs?

Steamed jasmine rice, fried rice, or lo mein noodles pair perfectly with this dish.

Can I make this recipe gluten-free?

Yes, use gluten-free soy sauce (tamari) and gluten-free breadcrumbs for the meatballs.

How spicy is this recipe?

The standard recipe is mild, but you can increase the heat by adding chili flakes or a splash of hot sauce.

Can I double the recipe?

Absolutely! Double the ingredients for a larger batch—perfect for meal prep or feeding a crowd.

Conclusion

These Sticky Mongolian Meatballs and Broccoli are a flavorful, easy-to-make dinner that brings bold Asian-inspired flavors to your table. With tender meatballs coated in a rich, sticky sauce and perfectly roasted broccoli, this dish is perfect for weeknight meals, meal prep, or any time you’re craving takeout-style comfort food without the extra effort!

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