Sticky Mongolian Meatballs and Broccoli

Get ready for a flavor-packed dinner with these Sticky Mongolian Meatballs and Broccoli! Juicy meatballs coated in a rich, sweet, and savory Mongolian-style sauce, paired with tender-crisp broccoli—this dish is perfect for a quick weeknight meal or a delicious meal prep option. Serve over rice or noodles for a satisfying, restaurant-quality dinner at home!

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Why You’ll Love These Sticky Mongolian Meatballs

• Sweet, Savory & Addictive: The sticky Mongolian sauce is packed with bold flavors.
• Easy to Make: Simple ingredients come together quickly for an effortless meal.
• Better Than Takeout: Enjoy all the flavors of your favorite Mongolian dish at home.
• Perfect for Meal Prep: Make a batch and enjoy leftovers throughout the week.

Ingredients for Sticky Mongolian Meatballs and Broccoli

For the Meatballs:

• 1 lb ground beef – Juicy and flavorful base.
• 1 egg – Helps bind the meatballs.
• ¼ cup breadcrumbs – Adds structure.
• 2 cloves garlic, minced – A must for extra flavor.
• 1 teaspoon ginger, grated – Enhances the Asian-inspired taste.
• 1 tablespoon soy sauce – Adds umami depth.
• ½ teaspoon black pepper – For a touch of spice.
• 1 tablespoon sesame oil – For moisture and nutty flavor.

For the Mongolian Sauce:

• ½ cup low-sodium soy sauce – The base of the rich sauce.
• ⅓ cup brown sugar – Adds sweetness and caramelization.
• ¼ cup water – To balance out the sauce.
• 1 tablespoon cornstarch + 2 tablespoons water – For thickening.
• 1 teaspoon sesame oil – Enhances the overall flavor.
• 2 cloves garlic, minced – Because you can never have enough garlic!
• 1 teaspoon ginger, grated – Adds warmth and depth.
• 1 teaspoon rice vinegar – A splash of acidity for balance.
• ½ teaspoon red pepper flakes (optional) – For a little heat.

For the Broccoli:

• 2 cups broccoli florets – Fresh and vibrant.
• 1 tablespoon olive oil – For sautéing.
• 1 teaspoon sesame seeds – For garnish.
• 2 green onions, sliced – For a fresh finishing touch.

Tools You’ll Need

• Mixing bowl – To prepare the meatballs.
• Baking sheet or skillet – For cooking the meatballs.
• Saucepan – For the Mongolian sauce.
• Steamer or pan – To cook the broccoli.

How to Make Sticky Mongolian Meatballs and Broccoli

Step 1: Prepare and Cook the Meatballs

1. Preheat oven to 400°F (200°C). Lightly grease a baking sheet or line it with parchment paper.
2. In a bowl, mix together ground beef, egg, breadcrumbs, garlic, ginger, soy sauce, black pepper, and sesame oil until well combined.
3. Roll into 1-inch meatballs and place them on the prepared baking sheet.
4. Bake for 15-18 minutes, or until browned and cooked through.

Step 2: Make the Mongolian Sauce

1. In a small bowl, whisk together cornstarch and water to make a slurry. Set aside.
2. Heat a saucepan over medium heat. Add soy sauce, brown sugar, water, sesame oil, garlic, ginger, rice vinegar, and red pepper flakes. Stir well.
3. Bring to a simmer, then stir in the cornstarch slurry. Cook for 1-2 minutes until the sauce thickens.

Step 3: Cook the Broccoli

1. Heat olive oil in a pan over medium-high heat.
2. Add broccoli and sauté for 3-4 minutes until tender but still crisp.
3. Sprinkle with sesame seeds and set aside.

Step 4: Toss & Serve

1. Add the baked meatballs to the saucepan and toss to coat them in the sticky Mongolian sauce.
2. Serve the meatballs over rice or noodles with a side of broccoli.
3. Garnish with sliced green onions and extra sesame seeds.

Serving Suggestions

• Serve over steamed jasmine rice, brown rice, or noodles for a complete meal.
• Pair with a side of Asian cucumber salad for a fresh contrast.
• Drizzle with sriracha or chili oil for extra heat.

Tips for the Best Sticky Mongolian Meatballs

• Don’t Overmix the Meatball Mixture: Overmixing can make them tough—combine just until incorporated.
• Adjust the Sweetness: If you prefer a less sweet sauce, reduce the brown sugar slightly.
• Make It Gluten-Free: Use tamari instead of soy sauce and gluten-free breadcrumbs.
• Double the Sauce: If you love extra sauce, make a 1.5x batch for drizzling over rice.

Storage Instructions

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm in a skillet over medium heat or in the microwave.
• Freeze: Freeze meatballs and sauce separately for up to 2 months. Thaw before reheating.

Frequently Asked Questions (FAQ)

Q1: Can I use ground chicken instead of beef?
A: Yes! Ground chicken or turkey works great—just be sure to adjust the cooking time.

Q2: How can I make this recipe vegetarian?
A: Swap the meatballs for plant-based meat or tofu bites, and use vegetable broth in the sauce.

Q3: Can I make the sauce ahead of time?
A: Absolutely! Store in the fridge for up to 5 days, then reheat when ready to serve.

Conclusion: The Perfect Sticky & Savory Meal!

These Sticky Mongolian Meatballs and Broccoli are the perfect balance of sweet, savory, and spicy—with tender, flavorful meatballs and a rich, glossy sauce. Whether it’s a busy weeknight dinner or meal prep for the week, this dish is guaranteed to be a hit!

Did you make this recipe? Don’t forget to leave a review and share your photos on Pinterest! We love seeing your culinary creations.

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Cuisine: Asian-Inspired
Nutritional Information (Per Serving):
Calories: 420 | Protein: 28g | Carbohydrates: 32g | Fat: 20g | Fiber: 3g | Sodium: 780mg

Enjoy every bite of these sweet, savory, and saucy meatballs, and don’t forget to share them with your loved ones!

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