Sticky Mongolian Meatballs and Broccoli Recipe
These Sticky Mongolian Meatballs and Broccoli offer a savory and sweet twist on traditional Mongolian flavors. Juicy beef meatballs baked to perfection and coated in a sticky, flavorful sauce are paired with tender roasted broccoli for a wholesome, satisfying meal perfect for weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6-8 servings 1x
- Category: Main Course
- Method: Baking and stovetop sauce simmering
- Cuisine: Mongolian-inspired
- Diet: Low Salt
Ingredients
Scale
Meatballs and Vegetables
- 2 pounds ground beef
- 4 green onions, finely chopped (plus more for serving)
- 2 inch fresh ginger, grated (or 2 tablespoons ginger paste)
- 6 cloves garlic, minced or grated
- 1 head broccoli, cut into florets
- 1 tablespoon olive oil
- Kosher salt and pepper, to taste
Sauce
- 1 tablespoon vegetable oil
- 1 cup low-sodium soy sauce
- 1 cup brown sugar
- 4 cloves garlic, minced
- 2 tablespoons ginger, minced
- ⅔ cup water
- 1 tablespoon rice wine vinegar
- ½ teaspoon red pepper flakes
- 2 tablespoons cornstarch, whisked with ½ cup water
Garnish
- 3 green onions, thinly sliced
- Sesame seeds
Instructions
- Preheat Oven: Preheat your oven to 450°F (232°C). Line a baking sheet with foil or parchment paper to prepare for baking the meatballs and broccoli.
- Prepare Meatballs and Broccoli: In a large bowl, combine the ground beef, finely chopped green onions, grated ginger, and minced garlic. Season with kosher salt and pepper. Mix gently until just combined to keep the meatballs tender. Roll the mixture into tablespoon-sized balls and place them on one side of the lined baking sheet. On the other side, toss the broccoli florets with olive oil, salt, and pepper.
- Bake: Place the baking sheet in the preheated oven and bake for 15 minutes or until the meatballs are cooked through and the broccoli is tender and slightly roasted.
- Make the Sauce: While the meatballs bake, heat vegetable oil in a large skillet over medium-high heat. Add soy sauce, brown sugar, minced garlic, minced ginger, water, rice wine vinegar, and red pepper flakes. Stir to combine and cook for about 10 minutes, allowing the flavors to meld.
- Thicken Sauce: Whisk together cornstarch with ½ cup water and add this slurry to the simmering sauce. Continue cooking and stirring until the sauce thickens to a glossy consistency, then remove the skillet from heat.
- Toss Meatballs in Sauce: Add the baked meatballs to the skillet with the thickened sauce. Toss gently to ensure the meatballs are well coated with the sticky, flavorful sauce.
- Serve: Serve the sticky Mongolian meatballs over bowls of rice. Spoon any remaining sauce over the meatballs, and garnish with additional sliced green onions and sesame seeds. Serve the roasted broccoli on the side for a complete meal.
Notes
- For a spicier dish, increase the amount of red pepper flakes or add a dash of sriracha to the sauce.
- Use fresh ginger for the best flavor, but ginger paste is a convenient substitute.
- Low-sodium soy sauce helps to control the saltiness of the dish.
- Leftover meatballs can be refrigerated for up to 3 days or frozen for up to 2 months.
- Serve with steamed jasmine or basmati rice for a traditional pairing.
Nutrition
- Serving Size: 1 serving (about 4-5 meatballs with broccoli and sauce)
- Calories: 450 kcal
- Sugar: 18 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.3 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 85 mg
Keywords: Mongolian meatballs, sticky sauce, beef meatballs, broccoli side, easy weeknight dinner, savory sweet sauce
