There’s something irresistible about the combination of tender meatballs, a sticky sweet-savory Mongolian sauce, and crisp broccoli. These Sticky Mongolian Meatballs and Broccoli are perfect for a quick and satisfying dinner, packed with bold flavors and a delicious glaze that coats every bite. Serve them over rice or noodles for a meal that will have everyone coming back for seconds.
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Why You’ll Love These Sticky Mongolian Meatballs and Broccoli
- Bold and flavorful: A perfect balance of sweet, savory, and garlicky goodness
- Quick and easy: Ready in under 30 minutes
- Better than takeout: Homemade means fresher ingredients and no hidden additives
- Great for meal prep: Store and reheat for a delicious lunch or dinner anytime
Ingredients for Sticky Mongolian Meatballs and Broccoli
For the Meatballs
- 1 lb ground beef
- ½ cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon ginger, grated
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon sesame oil (for cooking)
For the Mongolian Sauce
- ½ cup soy sauce
- ⅓ cup brown sugar
- ½ cup beef broth or water
- 2 teaspoons cornstarch (mixed with 2 teaspoons water to thicken)
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- ½ teaspoon red pepper flakes (optional, for spice)
- 1 teaspoon sesame oil
For the Broccoli
- 2 cups broccoli florets
- 1 tablespoon olive oil
- ¼ teaspoon salt
Tools You’ll Need
- Mixing bowl
- Large skillet
- Baking sheet (optional for roasting broccoli)
- Whisk
How to Make Sticky Mongolian Meatballs and Broccoli
Step 1: Prepare the Meatballs
- In a large bowl, mix ground beef, breadcrumbs, egg, garlic, soy sauce, ginger, salt, and pepper until well combined.
- Roll the mixture into 1-inch meatballs and set aside.
- Heat sesame oil in a large skillet over medium heat. Add the meatballs and cook for 6-8 minutes, turning occasionally, until browned and fully cooked. Remove from the skillet and set aside.
Step 2: Make the Mongolian Sauce
- In the same skillet, add garlic and ginger and sauté for 30 seconds until fragrant.
- Pour in soy sauce, brown sugar, and beef broth, stirring well.
- Bring to a simmer and add the cornstarch slurry. Stir constantly for 2 minutes until the sauce thickens.
- Stir in red pepper flakes (if using) and sesame oil.
Step 3: Cook the Broccoli
- While the sauce is simmering, heat olive oil in a separate pan over medium-high heat. Add broccoli and salt, sauté for 3-4 minutes until tender but still crisp.
- Alternative method: Roast the broccoli in a 400°F (200°C) oven for 10-12 minutes for a slightly charred flavor.
Step 4: Assemble and Serve
- Add the cooked meatballs back into the sauce and toss to coat evenly.
- Serve the sticky Mongolian meatballs with broccoli on the side, over steamed rice or noodles.
Serving Suggestions
- Garnish with sliced green onions and sesame seeds for extra flavor
- Pair with jasmine rice, quinoa, or stir-fried noodles
- Add a side of pickled vegetables for a tangy contrast
Tips for the Best Sticky Mongolian Meatballs
- Don’t overmix the meatball mixture to keep them tender
- Use fresh ginger and garlic for the best flavor
- For extra crispy meatballs, bake them at 400°F (200°C) for 12-15 minutes instead of pan-frying
- Adjust the sauce consistency by adding more broth if you prefer it thinner
Storage and Reheating Instructions
- Store leftovers in an airtight container in the fridge for up to 4 days
- Reheat in a pan over low heat with a splash of water to loosen the sauce
- Freeze cooked meatballs separately and add fresh sauce when reheating
Frequently Asked Questions (FAQ)
Can I use ground chicken or turkey instead of beef?
Yes. Both work well and make a leaner version of the dish.
Can I make this gluten-free?
Yes. Use gluten-free soy sauce and swap breadcrumbs for almond flour or gluten-free breadcrumbs.
Can I make the sauce in advance?
Yes. The sauce can be made ahead and stored in the fridge for up to 5 days. Just reheat and toss with freshly cooked meatballs.
Conclusion: A Takeout-Worthy Favorite
These Sticky Mongolian Meatballs and Broccoli bring the rich, bold flavors of your favorite takeout dish right to your kitchen. The combination of tender meatballs, sweet-savory sauce, and crisp broccoli makes this a meal you’ll want to make again and again. Try it out and let us know how it turned out.
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Preparation Time: 10 minutes
Cooking Time: 20 minutes
Cuisine: Asian-Inspired
Nutritional Information (per serving)
Calories: 320
Protein: 22g
Carbohydrates: 28g
Fat: 12g
Fiber: 3g
Enjoy every bite of this flavorful and satisfying dish.
Print
Sticky Mongolian Meatballs and Broccoli
- Total Time: 30 minutes
Description
There’s something irresistible about the combination of tender meatballs, a sticky sweet-savory Mongolian sauce, and crisp broccoli. These Sticky Mongolian Meatballs and Broccoli are perfect for a quick and satisfying dinner, packed with bold flavors and a delicious glaze that coats every bite. Serve them over rice or noodles for a meal that will have everyone coming back for seconds.
Subscribe to our newsletter to get this recipe delivered straight to your inbox and never miss out on delicious updates.
Ingredients
For the Meatballs
- 1 lb ground beef
- ½ cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon ginger, grated
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon sesame oil (for cooking)
For the Mongolian Sauce
- ½ cup soy sauce
- ⅓ cup brown sugar
- ½ cup beef broth or water
- 2 teaspoons cornstarch (mixed with 2 teaspoons water to thicken)
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- ½ teaspoon red pepper flakes (optional, for spice)
- 1 teaspoon sesame oil
For the Broccoli
- 2 cups broccoli florets
- 1 tablespoon olive oil
- ¼ teaspoon salt
Instructions
Step 1: Prepare the Meatballs
- In a large bowl, mix ground beef, breadcrumbs, egg, garlic, soy sauce, ginger, salt, and pepper until well combined.
- Roll the mixture into 1-inch meatballs and set aside.
- Heat sesame oil in a large skillet over medium heat. Add the meatballs and cook for 6-8 minutes, turning occasionally, until browned and fully cooked. Remove from the skillet and set aside.
Step 2: Make the Mongolian Sauce
- In the same skillet, add garlic and ginger and sauté for 30 seconds until fragrant.
- Pour in soy sauce, brown sugar, and beef broth, stirring well.
- Bring to a simmer and add the cornstarch slurry. Stir constantly for 2 minutes until the sauce thickens.
- Stir in red pepper flakes (if using) and sesame oil.
Step 3: Cook the Broccoli
- While the sauce is simmering, heat olive oil in a separate pan over medium-high heat. Add broccoli and salt, sauté for 3-4 minutes until tender but still crisp.
- Alternative method: Roast the broccoli in a 400°F (200°C) oven for 10-12 minutes for a slightly charred flavor.
Step 4: Assemble and Serve
- Add the cooked meatballs back into the sauce and toss to coat evenly.
- Serve the sticky Mongolian meatballs with broccoli on the side, over steamed rice or noodles.
Notes
- Don’t overmix the meatball mixture to keep them tender
- Use fresh ginger and garlic for the best flavor
- For extra crispy meatballs, bake them at 400°F (200°C) for 12-15 minutes instead of pan-frying
- Adjust the sauce consistency by adding more broth if you prefer it thinner
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Cuisine: Asian-Inspired
