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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.