Sticky Mongolian Meatballs and Broccoli

Juicy, flavorful meatballs glazed in a sweet-savory Mongolian sauce, served on tender broccoli the perfect weeknight dinner or party appetizer.

Introduction

When you crave bold flavors but also want a quick, comforting dinner, these Sticky Mongolian Meatballs and Broccoli hit every mark. Tender, juicy meatballs coated in a glossy, sweet-savory Mongolian sauce are paired with lightly steamed broccoli for the perfect balance of indulgence and nutrition.

Inspired by the classic Mongolian beef flavors you might find in your favorite takeout spot, this recipe brings them home in an easy, approachable way. With just a handful of pantry staples and a skillet, you can create a dish that looks and tastes impressive but takes under 40 minutes from start to finish.

Not only are these meatballs great for dinner, but they also make fantastic appetizers for parties or meal-prep staples. They’re versatile, crowd-pleasing, and packed with umami flavor, which makes them irresistible for both kids and adults.

Why You’ll Love This Recipe

• Quick and easy: Ready in just 35 minutes, making it ideal for weeknights.
• Bold flavors: The sweet-savory Mongolian glaze hits all the right taste notes.
• Tender meatballs: Juicy ground beef and proper mixing technique ensure the perfect texture.
• Balanced meal: Served on broccoli, it’s a simple way to sneak in vegetables.
• Make-ahead friendly: Meatballs freeze beautifully for quick future meals.
• Customizable heat: Add sriracha or red pepper flakes to spice it up.

Ingredients Breakdown

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Cuisine: Asian-Inspired
Method: Skillet

For the Meatballs

• 1 lb ground beef
• ½ cup breadcrumbs
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tbsp soy sauce (for meatball mix)

For the Mongolian Sauce

• ½ cup soy sauce
• ½ cup brown sugar
• ½ cup water
• 1 tsp sesame oil
• 1 tbsp cornstarch
• 2 cloves garlic, minced (for sauce)
• 1 tsp fresh ginger, grated (for sauce)

For Cooking & Garnish

• 1 tbsp cooking oil (for frying)
• 2 cups broccoli florets, steamed
• 2 tbsp green onions, sliced
• 1 tbsp sesame seeds

Tools & Equipment Needed

• Large mixing bowl – for combining meatball ingredients.
• Skillet or sauté pan – to sear and cook the meatballs and sauce.
• Whisk – for emulsifying the sauce.
• Spatula or tongs – to turn meatballs evenly.
• Steamer or pot with lid – to cook broccoli.
• Knife and cutting board – for garlic, ginger, and green onions.

Step-by-Step Instructions

Step 1: Prepare the Meatball Mixture

In a large bowl, combine:

• 1 lb ground beef
• ½ cup breadcrumbs
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1 tbsp soy sauce

Mix gently just until combined. Overmixing can make the meatballs tough.

Form the mixture into 1.5-inch meatballs and set them aside on a plate.

Pro Tip: Wet your hands slightly to prevent sticking while forming meatballs.

Step 2: Sear the Meatballs

Heat 1 tbsp cooking oil in a skillet over medium-high heat. Add the meatballs and sear until browned on all sides, about 3–4 minutes per side.

Remove the meatballs from the pan and set aside.

Pro Tip: Searing locks in juices and creates flavorful browned bits that will enhance the sauce.

Step 3: Prepare the Mongolian Sauce

In a bowl, whisk together:

• ½ cup soy sauce
• ½ cup brown sugar
• ½ cup water
• 1 tsp sesame oil
• 1 tbsp cornstarch
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated

Whisk until smooth with no lumps.

Step 4: Cook the Sauce

Pour the sauce into the skillet and cook over medium heat, stirring constantly, for 2–3 minutes until thick and glossy.

Pro Tip: Stir continuously to prevent the cornstarch from clumping.

Step 5: Coat Meatballs in Sauce

Return the meatballs to the skillet. Reduce heat to medium-low and simmer for 5–7 minutes, turning the meatballs to coat them evenly in the sauce and cook through.

Tip: The meatballs should be tender and fully cooked with an internal temperature of 160°F (71°C) for ground beef.

Step 6: Steam the Broccoli

While the meatballs simmer, steam 2 cups of broccoli florets for 4–5 minutes until tender but still bright green. Avoid overcooking to preserve texture and nutrients.

Step 7: Assemble and Serve

Place the steamed broccoli on a serving platter or individual plates. Top with sticky Mongolian meatballs, drizzle any extra sauce over the top, and garnish with sliced green onions and sesame seeds.

Serve immediately for the best flavor and texture.

Tips & Variations

• Spicy kick: Add ½–1 tsp sriracha or red pepper flakes to the sauce.
• Ground turkey or chicken: For a leaner option, substitute ground beef.
• Vegetarian version: Use plant-based ground meat or chickpea patties.
• Meal prep: Double the recipe, freeze half of the cooked meatballs in sauce, and reheat when needed.
• Vegetable additions: Bell peppers, snap peas, or carrots can be lightly steamed and added to the plate.

Flavor Profile & Pairings

• Sauce: Sweet, savory, and umami-rich with a hint of garlic and ginger.
• Meatballs: Juicy, tender, and perfectly coated in a glossy glaze.
• Broccoli: Provides mild bitterness and crunch that balances the sweetness.

Pairings:

• Wine: Riesling, Pinot Gris, or Sauvignon Blanc.
• Non-alcoholic: Sparkling water with lime or ginger ale.
• Sides: Jasmine rice, steamed noodles, or cauliflower rice for a low-carb option.

Nutritional Overview

Nutrient	Per Serving
Calories	410 kcal
Protein	28 g
Carbs	25 g
Fat	22 g
Saturated Fat	8 g
Unsaturated Fat	12 g
Fiber	3 g
Sugar	14 g
Sodium	1020 mg
Cholesterol	105 mg

Values are approximate and may vary depending on specific ingredients.

Make-Ahead & Meal Prep Tips

• Meatball mixture: Can be prepared 1 day ahead and refrigerated.
• Sauce: Prepare in advance and reheat with meatballs for a quick dinner.
• Freezing: Cooked meatballs can be frozen in sauce for up to 3 months. Reheat gently on the stovetop.
• Batch cooking: Perfect for meal prep — serve with rice or noodles for a complete weeknight meal.

FAQs

1. Can I use panko instead of regular breadcrumbs?
Yes, panko will create slightly lighter, fluffier meatballs.

2. Can I bake the meatballs instead of frying?
Yes, bake at 400°F (200°C) for 12–15 minutes, then add sauce.

3. How do I prevent sauce from becoming too thick?
Add a splash of water or broth if the sauce reduces too much while simmering.

4. Can this be made gluten-free?
Use gluten-free soy sauce and gluten-free breadcrumbs.

5. Can I make this spicy?
Absolutely! Add sriracha, chili paste, or red pepper flakes to taste.

Cooking Timeline (At a Glance)

Step	Task	Time
Prep	Mix meatball ingredients	10 min
Shape	Form meatballs	5 min
Sear	Brown meatballs	8 min
Sauce	Prepare and thicken	5 min
Simmer	Coat meatballs in sauce	7 min
Steam	Cook broccoli	4–5 min
Serve	Assemble plate	2 min
Total Time		35 min

Serving Suggestions

Serve the meatballs and broccoli over:

• Steamed jasmine rice or brown rice
• Noodles (egg noodles or rice noodles)
• Cauliflower rice for a low-carb alternative

Garnish generously with sesame seeds and chopped green onions for a restaurant-quality presentation.

Recipe Variations

1. Sticky Mongolian Chicken Meatballs: Swap beef for ground chicken or turkey.
2. Sweet & Spicy: Add 1 tsp chili garlic sauce to the sauce for heat.
3. Vegetable-loaded: Stir-fry bell peppers, mushrooms, or snap peas with sauce.
4. Crispy baked meatballs: Bake meatballs for 12–15 minutes before simmering in sauce for a firmer texture.

Ingredient Spotlight: Ginger and Garlic

• Fresh Ginger: Adds a fragrant, zesty warmth that enhances the Asian-inspired flavor profile. Always grate fresh for maximum flavor.
• Garlic: Provides deep, aromatic undertones and pairs perfectly with ginger for a balanced taste.

Pro Tips:

• Mince garlic finely to release natural oils.
• Peel ginger carefully and grate right before cooking to retain potency.

Pro Cooking Tips

• Avoid overmixing meatballs — it keeps them tender and juicy.
• Don’t overcrowd the skillet when searing — cook in batches if needed.
• Deglaze the pan thoroughly to capture all the flavor from seared meatballs.
• Coat meatballs evenly in sauce for a glossy, irresistible finish.

Storage & Freezing Guide

• Refrigerate: Up to 3 days in an airtight container.
• Freeze: Up to 3 months in sauce. Store in portioned freezer bags or airtight containers.
• Reheating: Warm on stovetop over medium heat with a splash of water or broth to maintain sauce consistency.

Expanded Conclusion

These Sticky Mongolian Meatballs and Broccoli are a perfect example of comfort food elevated with bold flavors and quick prep. Sweet, savory, and tender meatballs glazed in sticky Mongolian sauce over vibrant broccoli make every bite irresistible.

Whether you’re cooking for a busy weeknight or a small gathering, this recipe delivers both flavor and presentation without stress. With simple ingredients, a short cook time, and the ability to customize heat and vegetables, it’s versatile enough to become a staple in your dinner rotation.

Make a batch, garnish with green onions and sesame seeds, and serve with rice or noodles for a dish that will impress your family and friends alike.

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