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.
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Ingredients
Scale
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