Description
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!
Subscribe to our newsletter to get this recipe delivered straight to your inbox and never miss out on delicious updates!
Ingredients
Scale
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.
Instructions
Step 1: Prepare and Cook the Meatballs
- Preheat oven to 400°F (200°C). Lightly grease a baking sheet or line it with parchment paper.
- In a bowl, mix together ground beef, egg, breadcrumbs, garlic, ginger, soy sauce, black pepper, and sesame oil until well combined.
- Roll into 1-inch meatballs and place them on the prepared baking sheet.
- Bake for 15-18 minutes, or until browned and cooked through.
Step 2: Make the Mongolian Sauce
- In a small bowl, whisk together cornstarch and water to make a slurry. Set aside.
- Heat a saucepan over medium heat. Add soy sauce, brown sugar, water, sesame oil, garlic, ginger, rice vinegar, and red pepper flakes. Stir well.
- Bring to a simmer, then stir in the cornstarch slurry. Cook for 1-2 minutes until the sauce thickens.
Step 3: Cook the Broccoli
- Heat olive oil in a pan over medium-high heat.
- Add broccoli and sauté for 3-4 minutes until tender but still crisp.
- Sprinkle with sesame seeds and set aside.
Step 4: Toss & Serve
- Add the baked meatballs to the saucepan and toss to coat them in the sticky Mongolian sauce.
- Serve the meatballs over rice or noodles with a side of broccoli.
- Garnish with sliced green onions and extra sesame seeds.
Notes
- 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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Cuisine: Asian-Inspired