Sticky Mongolian Meatballs and Broccoli

Sticky Mongolian Meatballs and Broccoli is a delicious, easy-to-make dish packed with savory-sweet flavors. Juicy meatballs are coated in a sticky, rich sauce and served alongside crisp-tender broccoli, making it a perfect weeknight dinner or meal prep option.

Why You’ll Love This Recipe

  • Flavor Explosion: The combination of sweet, salty, and umami flavors creates an irresistible sauce.
  • Quick & Easy: Ready in under an hour, this dish is great for busy nights.
  • Balanced Meal: You get protein from the meatballs and veggies from the broccoli in one dish.
  • Meal Prep Friendly: Perfect for making ahead and enjoying throughout the week.
  • Family Favorite: Even picky eaters will love the sticky, flavorful meatballs.

ingredients

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

  • Ground beef or turkey
  • Garlic, minced
  • Ginger, grated
  • Green onions, finely chopped
  • Soy sauce
  • Hoisin sauce
  • Brown sugar
  • Sesame oil
  • Cornstarch
  • Eggs
  • Panko breadcrumbs
  • Salt and pepper
  • Broccoli florets
  • Vegetable oil
  • Red pepper flakes (optional)
  • Sesame seeds (for garnish)
  • Cooked rice (for serving, optional)

directions

  1. Make the Meatballs: In a large bowl, combine ground meat, garlic, ginger, green onions, soy sauce, eggs, panko, salt, and pepper. Mix until well combined.
  2. Form & Bake: Shape the mixture into small meatballs and place on a lined baking sheet. Bake at 400°F (200°C) for 15-20 minutes, or until golden and cooked through.
  3. Prepare the Sauce: In a small bowl, whisk together soy sauce, hoisin sauce, brown sugar, sesame oil, and cornstarch until smooth.
  4. Cook the Broccoli: Heat a bit of vegetable oil in a pan over medium heat. Add broccoli and stir-fry until tender but still crisp. Remove and set aside.
  5. Coat the Meatballs: In the same pan, add the sauce mixture and cook until it thickens. Add the cooked meatballs and toss until they’re fully coated.
  6. Combine & Serve: Return the broccoli to the pan and stir to combine. Garnish with sesame seeds and serve hot over rice.

Servings and timing

  • Servings: 4-6
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes

Variations

  • Protein Swap: Use ground chicken or pork instead of beef or turkey.
  • Spice It Up: Add sriracha or more red pepper flakes for a spicy kick.
  • Low-Carb Option: Serve with cauliflower rice or zucchini noodles.
  • Extra Veggies: Add bell peppers, snap peas, or carrots for more color and nutrients.
  • Gluten-Free: Use gluten-free soy sauce and breadcrumbs.

storage/reheating

  • Refrigerate: Store leftovers in an airtight container for up to 4 days.
  • Freeze: Freeze cooked meatballs and sauce for up to 3 months. Thaw overnight in the fridge.
  • Reheat: Warm in a skillet over medium heat, adding a splash of water if needed to loosen the sauce. Alternatively, microwave in 30-second intervals until heated through.

FAQs

How do I prevent meatballs from falling apart?

Ensure the mixture is well combined and not too wet. The eggs and breadcrumbs act as binders to hold everything together.

Can I make the meatballs ahead of time?

Yes! Prepare and bake the meatballs, then store them in the fridge or freezer until ready to use.

Can I use frozen broccoli?

Absolutely. Just blanch or steam it briefly before adding it to the dish.

Is this dish kid-friendly?

Yes! The sweet and savory flavors make it a hit with kids. You can reduce or omit the red pepper flakes for a milder version.

What sides go well with this dish?

Steamed rice, noodles, or even a fresh cucumber salad complement the flavors perfectly.

Can I cook the meatballs in a skillet instead of baking?

Yes, you can pan-fry them until cooked through, but baking is easier and less messy.

How do I thicken the sauce?

If the sauce isn’t thick enough, add a cornstarch slurry (1 tsp cornstarch + 1 tbsp water) and cook until it thickens.

Can I make this dish vegetarian?

Try using plant-based ground meat or tofu balls instead of regular meat.

How can I add more flavor to the meatballs?

Mix in a dash of fish sauce, miso paste, or chili garlic sauce for an extra flavor boost.

Can I double the recipe?

Yes, simply double the ingredients and use two baking sheets for the meatballs.

Conclusion

Sticky Mongolian Meatballs and Broccoli is a flavorful, easy-to-make dish that brings a touch of takeout magic to your home kitchen. Whether you’re meal prepping for the week or serving up a hearty family dinner, this recipe is sure to become a staple. With its perfect balance of sweet, savory, and sticky goodness, you’ll find yourself making it again and again. Enjoy!

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Sticky Mongolian Meatballs and Broccoli

Sticky Mongolian Meatballs and Broccoli

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  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Baking and Stovetop
  • Cuisine: Asian-Inspired
  • Diet: Gluten Free

Description

Sticky Mongolian Meatballs and Broccoli is a delightful dish that combines tender meatballs coated in a rich, sweet, and savory Mongolian sauce with crisp-tender broccoli. This recipe is perfect for a quick weeknight dinner, as it comes together in under 30 minutes and requires minimal cleanup by baking the meatballs and broccoli together on a single sheet pan.


Ingredients

Units Scale

For the meatballs:

  • 2 pounds ground beef
  • 4 green onions, finely chopped (plus more for garnish)
  • 2 inches fresh ginger, grated (or 2 tablespoons ginger paste)
  • 6 cloves garlic, minced or grated
  • Salt and freshly ground black pepper, to taste

For the broccoli:

  • 1 head broccoli, cut into florets
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper, to taste

For the sauce:

  • 1 tablespoon vegetable oil
  • 1 cup low-sodium soy sauce
  • 1 cup brown sugar
  • 4 cloves garlic, minced
  • 2 tablespoons fresh ginger, minced
  • 2/3 cup water
  • 1 tablespoon rice wine vinegar
  • 1/2 teaspoon red pepper flakes (adjust to taste)
  • 2 tablespoons cornstarch, mixed with 1/2 cup water

For garnish:

  • Sliced green onions
  • Sesame seeds

Instructions

  • Prepare the baking sheet: Preheat the oven to 450°F (230°C). Line a large baking sheet with parchment paper or foil for easy cleanup.

  • Make the meatballs: In a large bowl, combine the ground beef, chopped green onions, grated ginger, and minced garlic. Season with salt and pepper. Mix until just combined; avoid overmixing to keep the meatballs tender. Form the mixture into tablespoon-sized balls and place them on one side of the prepared baking sheet.

  • Prepare the broccoli: On the other side of the baking sheet, spread the broccoli florets. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.

  • Bake: Place the baking sheet in the preheated oven and bake for about 15 minutes, or until the meatballs are cooked through and the broccoli is tender.

  • Make the sauce: While the meatballs and broccoli are baking, heat the vegetable oil in a large skillet over medium-high heat. Add the minced garlic and ginger; sauté for about 1 minute until fragrant. Stir in the soy sauce, brown sugar, water, rice wine vinegar, and red pepper flakes. Bring the mixture to a simmer and cook for about 10 minutes. Stir the cornstarch mixture to recombine, then slowly whisk it into the sauce. Continue to cook, stirring frequently, until the sauce thickens, about 2-3 minutes.

  • Combine meatballs with sauce: Once the meatballs are done, transfer them into the skillet with the sauce. Gently toss to coat the meatballs evenly with the sauce.

  • Serve: Plate the meatballs and broccoli over a bed of rice or noodles. Drizzle with any remaining sauce from the skillet. Garnish with sliced green onions and sesame seeds.


Notes

  • For a leaner option, ground turkey or chicken can be used in place of ground beef.
  • Adjust the amount of red pepper flakes to control the level of spiciness.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if the sauce has thickened too much.

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