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

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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.