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