Description
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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Ingredients
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.
Instructions
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
- In a large bowl, mix ground beef, breadcrumbs, egg, garlic, ginger, soy sauce, black pepper, and sesame oil until well combined.
- Roll the mixture into 1-inch meatballs and place them on the prepared baking sheet.
- Bake for 15-18 minutes, or until fully cooked and golden brown.
Step 3: Prepare the Mongolian Sauce
- In a small bowl, mix cornstarch and water to create a slurry. Set aside.
- In a saucepan over medium heat, add soy sauce, brown sugar, hoisin sauce, garlic, ginger, red pepper flakes (if using), and sesame oil.
- 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
- Heat olive oil in a large skillet over medium heat.
- Add the broccoli and season with salt.
- Pour in the water, cover, and steam for 3-4 minutes, until bright green and tender-crisp.
Step 5: Toss Everything Together
- Add the baked meatballs to the saucepan with the Mongolian sauce. Toss to coat evenly.
- 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!
Notes
✔ 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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Cuisine: Asian-Inspired