Sticky Mongolian Meatballs and Broccoli (Easy!!)

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

  • 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

  1. Prepare the Meatballs: In a bowl, mix ground meat, garlic, ginger, green onions, soy sauce, and a bit of cornstarch. Shape into small meatballs.
  2. 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.
  3. 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.
  4. Add the Meatballs: Return the cooked meatballs to the pan, tossing them in the sauce until fully coated.
  5. Cook the Broccoli: In a separate pot, steam or lightly sauté the broccoli until bright green and tender-crisp.
  6. 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.
Sticky Mongolian Meatballs and Broccoli (Easy!!)

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!

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Sticky Mongolian Meatballs and Broccoli (Easy!!)

Sticky Mongolian Meatballs and Broccoli (Easy!!)

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  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Baking & Stovetop
  • Cuisine: Asian-Inspired

Description

These sticky Mongolian meatballs are packed with bold flavors, coated in a rich, savory-sweet sauce, and paired with crisp-tender broccoli. An easy weeknight meal ready in 30 minutes!


Ingredients

Units Scale

For the Meatballs:

  • 1 lb ground beef (or ground turkey)
  • 1/2 cup panko breadcrumbs
  • 1 egg
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground ginger
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon black pepper
  • 2 green onions, finely chopped

For the Mongolian Sauce:

  • 1/2 cup low-sodium soy sauce
  • 1/4 cup brown sugar
  • 1/4 cup water
  • 1 tablespoon hoisin sauce
  • 1 teaspoon rice vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon cornstarch + 2 tablespoons water (slurry)

For the Broccoli:

  • 2 cups broccoli florets
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt

Instructions

  • Make the Meatballs

    • Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
    • In a large bowl, mix ground beef, breadcrumbs, egg, garlic, ginger, soy sauce, sesame oil, black pepper, and green onions.
    • Roll into 1-inch meatballs and place them on the baking sheet.
    • Bake for 12–15 minutes or until cooked through.
  • Prepare the Mongolian Sauce

    • In a small saucepan, whisk together soy sauce, brown sugar, water, hoisin sauce, rice vinegar, garlic, and ginger.
    • Bring to a simmer over medium heat.
    • Stir in the cornstarch slurry and cook for 1–2 minutes, until thickened. Remove from heat.
  • Cook the Broccoli

    • In a skillet, heat olive oil over medium-high heat.
    • Add broccoli and salt, sautéing for 3–4 minutes until tender-crisp.
  • Coat the Meatballs

    • Add the baked meatballs to the saucepan with the Mongolian sauce, tossing to coat evenly.
  • Serve & Enjoy!

    • Plate the meatballs with broccoli on the side or over steamed rice.
    • Garnish with sesame seeds and extra green onions if desired.

Notes

  • Make it spicy: Add red pepper flakes or sriracha to the sauce.
  • Meal prep: Store in an airtight container in the fridge for up to 4 days.
  • Gluten-free option: Use tamari instead of soy sauce and gluten-free breadcrumbs.

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