Sticky Mongolian Meatballs and Broccoli

There’s something irresistible about Sticky Mongolian Meatballs and Broccoli—tender, juicy meatballs coated in a sweet and savory Mongolian sauce, served with perfectly cooked broccoli. This dish is packed with bold flavors, making it a great option for a quick weeknight dinner or a crowd-pleasing appetizer. Serve it over rice or noodles for a complete meal!

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Why You’ll Love These Sticky Mongolian Meatballs and Broccoli

✔ Savory & Sweet Perfection – The rich Mongolian sauce caramelizes beautifully on the meatballs.
✔ Easy to Make – Simple ingredients and quick preparation make this a hassle-free meal.
✔ Better Than Takeout – Get all the flavor without the extra cost or waiting time.
✔ Customizable – Serve with rice, noodles, or even in lettuce wraps for a fresh twist!

Ingredients for Sticky Mongolian Meatballs and Broccoli

For the Meatballs

• 1 lb ground beef – Lean for the best texture.
• ¼ cup breadcrumbs – Helps bind the meatballs.
• 1 egg – Adds moisture and structure.
• 2 cloves garlic, minced – For a deep, savory taste.
• 1 teaspoon ginger, grated – Adds warmth and freshness.
• 1 tablespoon soy sauce – Infuses umami into the meatballs.
• ½ teaspoon black pepper – A slight kick of spice.
• ½ teaspoon sesame oil – For an authentic Asian flavor.

For the Mongolian Sauce

• ⅓ cup soy sauce – The base of the sauce.
• ¼ cup brown sugar – Adds caramelization and sweetness.
• 1 tablespoon hoisin sauce – Brings extra depth and richness.
• 2 teaspoons cornstarch + 2 tablespoons water – Thickens the sauce.
• 2 cloves garlic, minced – Because garlic makes everything better.
• 1 teaspoon ginger, grated – Enhances the Mongolian-style flavor.
• ½ teaspoon red pepper flakes (optional) – For a slight heat.
• 1 teaspoon sesame oil – Adds an aromatic touch.

For the Broccoli

• 2 cups broccoli florets – Fresh and vibrant.
• 1 teaspoon olive oil – For sautéing.
• ¼ teaspoon salt – Enhances the natural sweetness of the broccoli.
• ¼ cup water – Helps steam the broccoli until tender.

Tools You’ll Need

• Mixing bowl – For making the meatballs.
• Baking sheet – To bake the meatballs evenly.
• Saucepan – For making the sticky Mongolian sauce.
• Large skillet – To cook the broccoli.

How to Make Sticky Mongolian Meatballs and Broccoli

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2: Make the Meatballs

1. In a large bowl, mix ground beef, breadcrumbs, egg, garlic, ginger, soy sauce, black pepper, and sesame oil until well combined.
2. Roll the mixture into 1-inch meatballs and place them on the prepared baking sheet.
3. Bake for 15-18 minutes, or until fully cooked and golden brown.

Step 3: Prepare the Mongolian Sauce

1. In a small bowl, mix cornstarch and water to create a slurry. Set aside.
2. In a saucepan over medium heat, add soy sauce, brown sugar, hoisin sauce, garlic, ginger, red pepper flakes (if using), and sesame oil.
3. Bring to a simmer, then stir in the cornstarch slurry. Cook for 2-3 minutes, until the sauce thickens and turns glossy.

Step 4: Cook the Broccoli

1. Heat olive oil in a large skillet over medium heat.
2. Add the broccoli and season with salt.
3. Pour in the water, cover, and steam for 3-4 minutes, until bright green and tender-crisp.

Step 5: Toss Everything Together

1. Add the baked meatballs to the saucepan with the Mongolian sauce. Toss to coat evenly.
2. Serve the meatballs alongside the broccoli or mix them together in the sauce.

Step 6: Serve and Enjoy!

Garnish with sesame seeds and chopped green onions. Serve over rice or noodles for a complete meal!

Serving Suggestions

• Over Steamed Rice – A classic and comforting pairing.
• With Noodles – Try lo mein or ramen for a takeout-style dish.
• In Lettuce Wraps – A fresh and low-carb option.
• As an Appetizer – Serve with toothpicks for an easy party snack!

Tips for the Best Sticky Mongolian Meatballs and Broccoli

✔ Use Fresh Ginger & Garlic – The flavor is much stronger than powdered versions.
✔ Don’t Overmix the Meatball Mixture – This keeps them tender instead of dense.
✔ Bake Instead of Fry – Less oil, less mess, but still deliciously crispy.
✔ Make Extra Sauce – It’s so good, you might want extra for drizzling!
✔ Customize the Heat – Add more red pepper flakes or a splash of sriracha for extra spice.

Storage Instructions

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze cooked meatballs (without sauce) for up to 2 months. Reheat and toss in fresh sauce before serving.
• Reheat: Warm in a skillet over low heat or microwave in 30-second intervals.

Frequently Asked Questions (FAQ)

Q1: Can I use ground chicken or turkey instead of beef?
A: Yes! Ground chicken or turkey works great, but you may need to adjust the cooking time slightly.

Q2: Can I make this recipe ahead of time?
A: Absolutely! You can prepare the meatballs and sauce a day in advance, then reheat and assemble when ready to serve.

Q3: Is there a way to make this dish gluten-free?
A: Yes! Use gluten-free soy sauce or tamari and swap out the hoisin sauce for a gluten-free alternative.

Conclusion: A Flavorful & Easy Dinner!

These Sticky Mongolian Meatballs and Broccoli are the perfect blend of sweet, savory, and satisfying. Whether you’re making them for dinner, meal prep, or a special gathering, they’re guaranteed to be a hit! Try them tonight and let us know how they turn out!

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

Preparation Time: 15 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 these sticky, saucy, and delicious Mongolian meatballs!

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