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
- 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.
- 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.
- Prepare the Sauce: In a small bowl, whisk together soy sauce, hoisin sauce, brown sugar, sesame oil, and cornstarch until smooth.
- 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.
- 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.
- 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!
Print
Sticky Mongolian Meatballs and Broccoli
- 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
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
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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.
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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.
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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.
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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.
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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.
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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.
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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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