The Best Sticky Mongolian Meatballs And Broccoli Recipe Ever

Crispy edges and juicy centers define these sticky mongolian meatballs that dance with bold, tangy flavors.

Succulent ground beef mingles with aromatic seasonings for an irresistible bite.

Bright green broccoli adds a fresh crunch and vibrant color to the plate.

Weeknight dinners just got a serious upgrade with this simple yet spectacular dish.

Fragrant garlic and ginger weave their magic through each tender morsel.

Spicy-sweet sauce coats every meatball, creating an explosion of deliciousness that will make you swoon.

Why Sticky Mongolian Meatballs and Broccoli Hit the Spot

• Quick Comfort Meal: Whip up this delightful dish with minimal preparation, perfect for busy weeknights when you crave something delicious but don't want to spend hours in the kitchen.
• Flavor Explosion: Packed with bold Asian-inspired flavors from ginger, garlic, soy sauce, and red pepper flakes, these meatballs deliver a mouthwatering taste experience that'll make your taste buds dance.
• One-Pan Dish: Streamline your cooking process by roasting meatballs and broccoli on a single baking sheet, minimizing cleanup and making meal preparation a breeze for home cooks of all skill levels.
• Nutritious and Satisfying: Combine lean protein from ground beef with nutrient-rich broccoli, creating a balanced meal that's both filling and packed with essential vitamins and minerals.

Sticky Mongolian Meatballs Ingredients

• Ground Beef: Lean and flavorful base for meatballs.
• Green Onions: Fresh, sharp onion flavor for meatballs.

• Ginger: Warm, spicy root that adds zesty flavor.
• Garlic: Pungent and essential for depth of taste.

• Soy Sauce: Salty and umami-rich Asian condiment.
• Brown Sugar: Sweet and caramel-like flavor enhancer.
• Rice Wine Vinegar: Tangy and slightly sweet liquid.
• Red Pepper Flakes: Spicy element with mild heat.

• Kosher Salt: Coarse salt for seasoning.
• Black Pepper: Classic spice for depth.

• Cornstarch: Smooth sauce thickener.
• Water: Liquid for cornstarch slurry.

• Olive Oil: Light and smooth for roasting broccoli.
• Vegetable Oil: Neutral oil for sauce preparation.

• Steamed Rice or Noodles: Base for serving meatballs.
• Sesame Seeds: Nutty garnish for final touch.

Instructions for Mongolian Meatballs and Broccoli

Step 1: Crank Up the Oven

Fire up your oven to a blazing 450 degrees F.

Line a baking sheet with foil or parchment paper for easy cleanup.

Step 2: Craft Flavor-Packed Meatballs

• Ground beef
• Green onions (finely chopped)
• Ginger (grated)
• Garlic (minced)
• Kosher salt
• Black pepper

Mix gently to keep the meat tender and juicy.

Roll the mixture into bite-sized balls and spread them on one side of the baking sheet.

Step 3: Roast Veggie Companions

Toss broccoli florets on the other side of the baking sheet.

Drizzle with olive oil and sprinkle with salt and pepper.

Make sure each floret gets a tasty coating.

Step 4: Bake to Perfection

Slide the baking sheet into the oven.

Roast for about 15 minutes until meatballs are cooked through and broccoli gets crispy edges.

Step 5: Whip Up Magical Sauce

Heat vegetable oil in a skillet.

• Garlic
• Ginger

Sizzle until fragrant.

• Soy sauce
• Brown sugar
• Water
• Rice wine vinegar
• Red pepper flakes

Bring to a simmer.

Step 6: Thicken the Sauce

Mix cornstarch with water to create a smooth slurry.

Slowly pour into the simmering sauce, whisking constantly.

Cook until the sauce becomes glossy and thick.

Step 7: Bring It All Together

Transfer meatballs from the baking sheet into the sauce.

Gently coat each meatball until they’re glistening with sticky goodness.

Step 8: Serve and Impress

Plate over steamed rice or noodles.

Scatter fresh green onions and sesame seeds on top.

Watch your dinner guests’ eyes light up!

Pro Tips for Sticky Meatballs

• Mix ground beef gently and minimally to keep the texture tender and juicy, avoiding overworking the meat.
• Use high oven temperature to create crispy meatball exteriors while maintaining a moist interior, ensuring even cooking.
• Whisk cornstarch slurry slowly and continuously to prevent lumps, creating a smooth, glossy sauce that clings perfectly to meatballs.
• Toast sesame seeds briefly before garnishing to release their nutty aroma and add a delightful crunch to the dish.
• Swap ground beef with ground turkey or plant-based alternatives for a lighter or vegetarian version that maintains the recipe's delicious flavor profile.

How to Keep Mongolian Meatballs Fresh

• Store leftover meatballs and broccoli in an airtight container within 2 hours of cooking. Separation helps maintain texture, so keep sauce and meatballs in different containers.
• Enjoy refrigerated leftovers within 3-4 days for optimal flavor and food safety. Place containers in the coldest part of the refrigerator.
• Warm meatballs in a skillet over medium-low heat, adding a splash of water or extra sauce to prevent drying. Alternatively, microwave in 30-second intervals, stirring between each to ensure even heating.
• Avoid repeated reheating to maintain meat's tenderness and prevent bacterial growth. Discard leftovers if they develop an unusual odor or appearance.

Side Ideas for Sticky Mongolian Meatballs

• Elevate Flavor Companions: Perfect Pairings
• Crisp White Wine Pairing: Riesling or Sauvignon Blanc cuts through the rich, sticky sauce with bright acidity, balancing the savory meatballs and complementing the ginger-garlic notes.
• Refreshing Beer Selection: Choose a light Asian-style lager like Sapporo or Tsingtao, which neutralizes the spicy undertones and provides a clean, crisp contrast to the hearty meatballs.
• Complementary Side Dish: Add cucumber salad with rice vinegar and sesame oil to introduce a cool, tangy element that refreshes the palate between bites of the intensely flavored Mongolian meatballs.
• Asian-Inspired Cocktail Option: Craft a ginger-lemongrass martini that echoes the recipe's Asian ingredients, creating a harmonious drinking experience that enhances the meal's complex flavor profile.

Unique Takes on Mongolian Meatballs

• Vegetarian Meatball Swap: Replace ground beef with crumbled firm tofu, mixed with breadcrumbs and plant-based protein for a meat-free version that maintains similar texture and flavor profile.
• Gluten-Free Adaptation: Use tamari instead of traditional soy sauce, swap cornstarch with arrowroot powder, and ensure all ingredients are certified gluten-free to accommodate sensitive diets.
• Keto-Friendly Option: Substitute rice or noodles with cauliflower rice or zucchini noodles, reduce brown sugar with a low-carb sweetener like erythritol, and increase protein content by adding extra ground meat.
• Low-Sodium Alternative: Select reduced-sodium soy sauce, eliminate added salt, and incorporate fresh herbs like cilantro or parsley to enhance flavor without increasing sodium levels.

FAQs

• Are these meatballs authentic Mongolian cuisine?

These meatballs are inspired by Mongolian flavors but aren’t traditional Mongolian food. They blend Asian-inspired sauce ingredients with classic meatball techniques for a delicious fusion dish.

• Can I use a different type of meat for the meatballs?

Absolutely! Ground turkey or chicken work great as substitutes for beef. Just ensure the meat has enough fat content to keep the meatballs moist and flavorful.

• How can I make the meatballs more kid-friendly?

Reduce or omit the red pepper flakes to lower the spice level. You can also make the meatballs slightly smaller for easier eating and more kid-appealing portions.

• Is this recipe gluten-free?

Not as written. To make it gluten-free, use tamari instead of soy sauce and ensure your cornstarch is certified gluten-free. Always check ingredient labels carefully for potential gluten contamination.

Sticky Mongolian Meatballs And Broccoli Recipe

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4.7 from 36 reviews

• Total Time: 35 minutes
• Yield: 4 1x

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Description

Sticky Mongolian Meatballs combine savory ground beef with a rich, glossy sauce that dances across your palate. Crisp broccoli florets complement the hearty protein, creating a delightful balance perfect for dinner that you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Meat:

• 2 pounds ground beef

Green Vegetables:

• 1 head broccoli (cut into florets)
• 4 green onions (finely chopped, plus more for serving)

Seasonings and Aromatics:

• 2-inch piece fresh ginger (grated, or 2 tablespoons ginger paste)
• 6 cloves garlic (minced or grated)
• 1 tablespoon olive oil
• Kosher salt (to taste)
• Black pepper (to taste)

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Instructions

1. Preheat the oven to 450°F and prepare a baking sheet with parchment paper or foil for easy cleanup.
2. Create meatball mixture by gently combining ground beef, green onions, ginger, and garlic with salt and pepper, taking care not to overwork the meat.
3. Shape the meat mixture into uniform, bite-sized spheres and arrange them on one side of the prepared baking sheet.
4. Distribute broccoli florets on the opposite side of the baking sheet, drizzling with olive oil and seasoning with salt and pepper.
5. Roast the meatballs and broccoli in the preheated oven for approximately 15 minutes, ensuring meatballs are fully cooked and broccoli develops crispy edges.
6. Meanwhile, create the sauce by sautéing garlic and ginger in vegetable oil until aromatic in a large skillet.
7. Pour soy sauce, brown sugar, water, rice wine vinegar, and red pepper flakes into the skillet, bringing the mixture to a gentle simmer.
8. Whisk cornstarch with water to create a smooth slurry, then gradually incorporate into the simmering sauce while stirring continuously.
9. Allow the sauce to thicken and develop a glossy appearance, stirring frequently to prevent burning.
10. Transfer roasted meatballs directly into the skillet, gently coating them with the sticky Mongolian sauce.
11. Plate the sauced meatballs over steamed rice or noodles, accompanied by the roasted broccoli.
12. Garnish with thinly sliced green onions and a sprinkle of sesame seeds for added texture and visual appeal.

Notes

• Meat Selection Matters: Choose ground beef with 80/20 fat content for juicier, more flavorful meatballs that won’t dry out during roasting.
• Gentle Mixing Technique: Use a light touch when combining meatball ingredients to prevent dense, tough texture and maintain a tender, delicate bite.
• Sauce Thickness Control: Adjust cornstarch slurry gradually to achieve perfect sauce consistency – start with less and add more if needed to prevent over-thickening.
• Diet-Friendly Adaptations: Swap ground beef for ground turkey or plant-based meat alternatives, and use tamari instead of soy sauce for gluten-free option.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dinner, Appetizer
• Method: Roasting
• Cuisine: Asian

Nutrition

• Serving Size: 4
• Calories: 550
• Sugar: 2 g
• Sodium: 600 mg
• Fat: 30 g
• Saturated Fat: 10 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 4 g
• Protein: 45 g
• Cholesterol: 120 mg