Sticky Mongolian Meatballs and Broccoli is a delicious and easy-to-make dish featuring juicy meatballs coated in a rich, savory-sweet Mongolian sauce. Paired with tender-crisp broccoli, this recipe is perfect for a quick weeknight meal or a flavorful appetizer.

Why You’ll Love This Recipe

Quick and easy to prepare, perfect for busy weeknights
Sweet, savory, and slightly spicy flavors that everyone will love
Pairs well with rice or noodles for a complete meal
Great for meal prep and reheating
A fun twist on classic Mongolian flavors

Ingredients

Sticky Mongolian Meatballs and Broccoli (Easy!!)

Ground beef or turkey
Garlic, minced
Ginger, grated
Green onions
Soy sauce
Hoisin sauce
Brown sugar
Cornstarch
Sesame oil
Red pepper flakes
Rice vinegar
Broccoli florets
Water
Sesame seeds (for garnish)

Directions

Prepare the Meatballs: In a bowl, mix ground meat, garlic, ginger, green onions, soy sauce, and a bit of cornstarch. Shape into small meatballs.
Cook the Meatballs: Heat sesame oil in a pan over medium heat. Cook the meatballs until browned on all sides and cooked through. Remove from the pan.
Make the Sauce: In the same pan, combine soy sauce, hoisin sauce, brown sugar, rice vinegar, and red pepper flakes. Stir and let it simmer until thickened.
Add the Meatballs: Return the cooked meatballs to the pan, tossing them in the sauce until fully coated.
Cook the Broccoli: In a separate pot, steam or lightly sauté the broccoli until bright green and tender-crisp.
Assemble and Serve: Serve the sticky Mongolian meatballs over steamed rice or noodles with broccoli on the side. Garnish with sesame seeds and additional green onions.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

Protein Swap: Use ground chicken, turkey, or even plant-based meat alternatives.
Spice Level: Add extra red pepper flakes or a dash of sriracha for more heat.
Vegetable Boost: Add bell peppers, carrots, or snap peas for more color and nutrition.
Sauce Alternative: Try a teriyaki or Korean BBQ sauce twist for a different flavor profile.

Storage/Reheating

Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezing: Freeze cooked meatballs (without sauce) for up to 3 months. Reheat and toss with fresh sauce before serving.
Reheating: Warm in a skillet over medium heat with a splash of water or soy sauce to restore moisture. Alternatively, microwave in 30-second intervals until heated through.

FAQs

How do I keep my meatballs from falling apart?

Ensure you use enough binding ingredients like cornstarch or breadcrumbs and don’t overmix the meat.

Can I bake the meatballs instead of pan-frying them?

Yes! Bake them at 400°F (200°C) for about 15-20 minutes or until fully cooked.

What can I serve with Mongolian meatballs?

Serve them over rice, noodles, or even in lettuce wraps for a low-carb option.

Can I make this dish ahead of time?

Yes, you can prepare the meatballs and sauce separately, then reheat and combine before serving.

Is this dish gluten-free?

Use gluten-free soy sauce and hoisin sauce to make it gluten-free.

How do I prevent my sauce from becoming too thick?

If the sauce thickens too much, add a splash of water or broth to loosen it up.

Can I use frozen broccoli?

Yes! Just steam or sauté it before serving.

What’s the best way to make the sauce stick to the meatballs?

Coating the meatballs with cornstarch before frying helps the sauce adhere better.

Can I make this dish in a slow cooker?

Yes, cook the meatballs first, then add the sauce and let it simmer on low for 2-3 hours.

How do I adjust the sweetness of the sauce?

Reduce the brown sugar or use honey for a natural alternative.

Conclusion

Sticky Mongolian Meatballs and Broccoli is an easy and delicious meal that brings bold flavors to your dinner table. Whether you’re looking for a quick weeknight dinner, a meal-prep option, or a fun twist on classic Mongolian flavors, this recipe is sure to be a hit. Try it today and enjoy a savory, sticky, and satisfying dish!