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.