Sticky Mongolian Meatballs with Broccoli Recipe

Introduction

Sticky Mongolian Meatballs and Broccoli is a flavorful and satisfying dish perfect for weeknight dinners. Featuring tender meatballs glazed in a sweet and savory sauce alongside roasted broccoli, this recipe brings bold Asian-inspired flavors to your table with ease.

Ingredients

• 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
• 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
• Kosher salt and pepper, to taste
• To Garnish:
• 3 green onions, thinly sliced
• Sesame seeds

Instructions

1. Step 1: Preheat the oven to 450°F (230°C). Line a baking sheet with foil or parchment paper for easy cleanup.
2. Step 2: In a large bowl, combine the ground beef, chopped green onions, grated ginger, and minced garlic. Season with salt and pepper, then gently mix until just combined. Roll the mixture into tablespoon-sized meatballs and place them on one side of the prepared baking sheet.
3. Step 3: On the other side of the baking sheet, toss the broccoli florets with olive oil, salt, and pepper. Spread evenly. Bake for 15 minutes, or until the meatballs are cooked through and the broccoli is tender.
4. Step 4: While baking, prepare the sauce. In a large skillet over medium-high heat, combine vegetable oil, soy sauce, brown sugar, garlic, ginger, water, rice wine vinegar, and red pepper flakes. Stir and cook for about 10 minutes until flavors meld.
5. Step 5: Whisk the cornstarch with ½ cup water, then add it to the sauce. Continue to cook, stirring constantly, until the sauce thickens to a glossy glaze. Remove the skillet from heat.
6. Step 6: Add the cooked meatballs to the skillet and toss gently to coat them evenly with the sticky sauce.
7. Step 7: Serve the meatballs topped with sliced green onions and sesame seeds over rice. Serve the roasted broccoli on the side for a balanced meal.

Tips & Variations

• For a lighter option, substitute ground beef with ground turkey or chicken.
• Add a splash of fresh lime juice to the sauce for extra brightness.
• Use tamari instead of soy sauce to make this recipe gluten-free.
• If you prefer more heat, increase the red pepper flakes or add a drizzle of sriracha when serving.
• To save time, bake the broccoli and meatballs together but spread them out evenly to ensure even cooking.

Storage

Store leftover meatballs and broccoli in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat until warmed through, adding a splash of water if needed to loosen the sauce. This dish can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meatballs ahead of time?

Yes, you can prepare and shape the meatballs in advance and keep them refrigerated for up to 24 hours before baking. This helps save time on busy days.

What can I serve instead of rice?

Sticky Mongolian Meatballs pair well with steamed noodles, quinoa, or cauliflower rice for a low-carb option. Choose your favorite base to suit your dietary preferences.

Sticky Mongolian Meatballs with Broccoli Recipe

Print Recipe

★★★★★

4.7 from 79 reviews

Deliciously sticky Mongolian meatballs paired with tender roasted broccoli, all coated in a flavorful sweet and savory sauce. This easy oven-baked recipe combines ground beef meatballs seasoned with ginger, garlic, and green onions, served alongside perfectly roasted broccoli, making it a satisfying family-friendly meal.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Meatballs and Broccoli

• 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

To Garnish

• 3 green onions, thinly sliced
• Sesame seeds

Instructions

1. Preheat and Prepare Baking Sheet: Preheat your oven to 450°F (230°C). Line a baking sheet with foil or parchment paper to ensure easy cleanup.
2. Make Meatballs and Prep Broccoli: In a large bowl, combine ground beef, finely chopped green onions, grated ginger, and minced garlic. Season with kosher salt and pepper and mix until just combined. Roll mixture into tablespoon-sized meatballs and place them on one side of the prepared baking sheet. On the opposite side, spread broccoli florets and toss them with olive oil, salt, and pepper. Transfer the baking sheet to the oven and bake for 15 minutes, or until meatballs are cooked through and broccoli is tender.
3. Prepare Mongolian Sauce: While the meatballs and broccoli cook, 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 and cook the mixture for about 10 minutes to meld the flavors.
4. Thicken Sauce: Whisk together cornstarch and ½ cup water to create a slurry. Slowly add the slurry to the skillet while stirring continuously. Continue cooking until the sauce thickens to a glossy consistency, then remove from heat.
5. Toss Meatballs in Sauce: Add the baked meatballs to the skillet with the thickened sauce. Toss gently to coat the meatballs evenly with the sticky Mongolian sauce.
6. Serve: Serve the sticky Mongolian meatballs with sauce over bowls of rice, topped with thinly sliced green onions and a sprinkle of sesame seeds. Serve the roasted broccoli on the side for a complete meal.

Notes

• For a spicier version, increase the amount of red pepper flakes or add some chili paste.
• Use ground turkey or chicken as a leaner alternative to beef.
• Ensure not to overmix the meatball mixture to keep them tender.
• The sauce can be made ahead and reheated with meatballs before serving.
• Serve with steamed rice or cauliflower rice for a low-carb option.

Keywords: Mongolian meatballs, sticky meatballs, roasted broccoli, Asian-inspired, ground beef recipe, easy dinner