Sticky Mongolian Meatballs with Broccoli Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
