This Sticky Mongolian Meatballs and Broccoli dish is a flavorful and satisfying meal that combines tender, juicy meatballs with vibrant broccoli in a rich, sweet-savory sauce. It’s an easy one-pan meal that brings all the deliciousness of Mongolian cuisine to your dinner table in less than 30 minutes. Perfect for busy weeknights when you’re craving something comforting yet full of bold flavors!
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Why You’ll Love Sticky Mongolian Meatballs and Broccoli
One-Pan Meal – Minimal cleanup, maximum flavor. Quick & Easy – Ready in just 30 minutes, making it perfect for busy nights. Sweet & Savory Sauce – The sticky Mongolian sauce coats the meatballs and broccoli beautifully. Healthy & Flavorful – Packed with protein, veggies, and bold Asian flavors.
Ingredients for Sticky Mongolian Meatballs and Broccoli
- For the Meatballs:
- 1 lb (450g) ground beef or ground turkey – For tender, juicy meatballs.
- 1 egg – To bind the meatballs together.
- ½ cup breadcrumbs – Helps keep the meatballs soft.
- 2 tablespoons soy sauce – Adds depth and umami flavor.
- 1 tablespoon grated ginger – For a fresh, zesty kick.
- 2 cloves garlic, minced – For aromatic flavor.
- Salt and pepper – To season the meatballs.
- For the Mongolian Sauce:
- ¼ cup soy sauce – For the base of the sauce.
- ¼ cup hoisin sauce – Adds sweetness and richness.
- 2 tablespoons brown sugar – Sweetness to balance the salty flavors.
- 1 tablespoon rice vinegar – For a tangy contrast.
- 1 teaspoon sesame oil – For a subtle, nutty flavor.
- 1 tablespoon cornstarch – To thicken the sauce.
- ¼ teaspoon crushed red pepper flakes (optional) – For a bit of heat.
- For the Broccoli:
- 3 cups broccoli florets – Fresh or frozen.
- 1 tablespoon olive oil – For sautéing the broccoli.
Tools You’ll Need
- Mixing bowl – For making the meatballs.
- Baking sheet – For baking the meatballs.
- Skillet or wok – For cooking the meatballs and broccoli.
- Measuring spoons and cups – For accurate measurements.
How to Make Sticky Mongolian Meatballs and Broccoli
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Step 2: Make the Meatballs
In a mixing bowl, combine the ground beef (or turkey), egg, breadcrumbs, soy sauce, grated ginger, garlic, salt, and pepper.
Mix until just combined, being careful not to overwork the mixture.
Roll the mixture into small meatballs, about 1-1.5 inches in diameter, and place them on the prepared baking sheet.
Step 3: Bake the Meatballs
Bake the meatballs in the preheated oven for 12-15 minutes, or until golden brown and cooked through. You can check doneness by cutting one in half to ensure it’s no longer pink inside.
Step 4: Cook the Broccoli
While the meatballs are baking, heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the broccoli florets and sauté for 5-7 minutes, stirring occasionally, until the broccoli is tender and slightly crispy. You can add a splash of water if you like your broccoli more tender, or cover the skillet to steam it.
Step 5: Make the Sauce
In a small bowl, whisk together the soy sauce, hoisin sauce, brown sugar, rice vinegar, sesame oil, cornstarch, and crushed red pepper flakes (if using).
Pour the sauce mixture into a small saucepan and bring to a simmer over medium heat. Stir constantly until the sauce thickens, about 3-4 minutes. Remove from heat.
Step 6: Combine the Meatballs, Sauce, and Broccoli
Once the meatballs are done, transfer them to the skillet with the sautéed broccoli.
Pour the thickened Mongolian sauce over the meatballs and broccoli, tossing gently to coat everything evenly.
Step 7: Serve & Enjoy!
Serve the sticky Mongolian meatballs and broccoli hot, garnished with sesame seeds and sliced green onions if desired. Pair with steamed rice or noodles for a complete meal.
Serving Suggestions
- With Steamed Rice – A perfect base to soak up all the delicious sauce.
- With Noodles – Try it over soba or rice noodles for a fun twist.
- With Asian-Inspired Sides – Serve with a side of spring rolls, dumplings, or a simple cucumber salad.
Tips for the Best Sticky Mongolian Meatballs and Broccoli
Use Fresh Ground Meat – Freshly ground beef or turkey will give the meatballs the best texture. Adjust the Spice Level – If you like more heat, increase the crushed red pepper flakes in the sauce. Make it a Complete Meal – Add more veggies like bell peppers, snap peas, or carrots for extra color and nutrition. Make the Sauce in Advance – You can prep the sauce ahead of time and store it in the fridge for up to a week.
Storage Instructions
Refrigerator: Store leftover meatballs and broccoli in an airtight container for up to 3 days.
Reheat: Reheat in the microwave or in a skillet over medium heat until warmed through.
Freezer: You can freeze the cooked meatballs and sauce separately for up to 3 months. Thaw in the fridge overnight and reheat before serving.
Frequently Asked Questions (FAQ)
Q1: Can I use ground chicken instead of beef?
A: Yes! Ground chicken is a great alternative for a lighter version of this dish.
Q2: Can I skip the cornstarch?
A: If you prefer a thinner sauce, you can skip the cornstarch. However, it does help give the sauce that sticky, thick consistency that makes this dish so satisfying.
Q3: Can I add more vegetables?
A: Absolutely! Add your favorite vegetables like bell peppers, carrots, or snap peas to make the dish even more colorful and nutritious.
Conclusion: Sweet, Savory, and So Delicious!
These Sticky Mongolian Meatballs and Broccoli are the perfect combination of tender meatballs, crispy broccoli, and a sweet-savory sauce that’s hard to resist. A quick, one-pan meal that’s sure to impress your family and friends!
Did you make this recipe? Be sure to leave a review and share your photos—we love seeing your delicious creations!
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Cuisine: Asian
Nutritional Information (per serving)
Calories: 350
Protein: 26g
Carbohydrates: 24g
Fat: 18g
Fiber: 5g
Enjoy this sticky, savory meal packed with flavor and goodness!
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Sticky Mongolian Meatballs and Broccoli
- Total Time: 30 minutes
Description
This Sticky Mongolian Meatballs and Broccoli dish is a flavorful and satisfying meal that combines tender, juicy meatballs with vibrant broccoli in a rich, sweet-savory sauce. It’s an easy one-pan meal that brings all the deliciousness of Mongolian cuisine to your dinner table in less than 30 minutes. Perfect for busy weeknights when you’re craving something comforting yet full of bold flavors!
Subscribe to our newsletter for more tasty, quick, and easy dinner recipes delivered right to your inbox!
Ingredients
-
For the Meatballs:
- 1 lb (450g) ground beef or ground turkey – For tender, juicy meatballs.
- 1 egg – To bind the meatballs together.
- ½ cup breadcrumbs – Helps keep the meatballs soft.
- 2 tablespoons soy sauce – Adds depth and umami flavor.
- 1 tablespoon grated ginger – For a fresh, zesty kick.
- 2 cloves garlic, minced – For aromatic flavor.
- Salt and pepper – To season the meatballs.
-
For the Mongolian Sauce:
- ¼ cup soy sauce – For the base of the sauce.
- ¼ cup hoisin sauce – Adds sweetness and richness.
- 2 tablespoons brown sugar – Sweetness to balance the salty flavors.
- 1 tablespoon rice vinegar – For a tangy contrast.
- 1 teaspoon sesame oil – For a subtle, nutty flavor.
- 1 tablespoon cornstarch – To thicken the sauce.
- ¼ teaspoon crushed red pepper flakes (optional) – For a bit of heat.
-
For the Broccoli:
- 3 cups broccoli florets – Fresh or frozen.
- 1 tablespoon olive oil – For sautéing the broccoli.
Instructions
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Step 2: Make the Meatballs
In a mixing bowl, combine the ground beef (or turkey), egg, breadcrumbs, soy sauce, grated ginger, garlic, salt, and pepper.
Mix until just combined, being careful not to overwork the mixture.
Roll the mixture into small meatballs, about 1-1.5 inches in diameter, and place them on the prepared baking sheet.
Step 3: Bake the Meatballs
Bake the meatballs in the preheated oven for 12-15 minutes, or until golden brown and cooked through. You can check doneness by cutting one in half to ensure it’s no longer pink inside.
Step 4: Cook the Broccoli
While the meatballs are baking, heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the broccoli florets and sauté for 5-7 minutes, stirring occasionally, until the broccoli is tender and slightly crispy. You can add a splash of water if you like your broccoli more tender, or cover the skillet to steam it.
Step 5: Make the Sauce
In a small bowl, whisk together the soy sauce, hoisin sauce, brown sugar, rice vinegar, sesame oil, cornstarch, and crushed red pepper flakes (if using).
Pour the sauce mixture into a small saucepan and bring to a simmer over medium heat. Stir constantly until the sauce thickens, about 3-4 minutes. Remove from heat.
Step 6: Combine the Meatballs, Sauce, and Broccoli
Once the meatballs are done, transfer them to the skillet with the sautéed broccoli.
Pour the thickened Mongolian sauce over the meatballs and broccoli, tossing gently to coat everything evenly.
Step 7: Serve & Enjoy!
Serve the sticky Mongolian meatballs and broccoli hot, garnished with sesame seeds and sliced green onions if desired. Pair with steamed rice or noodles for a complete meal.
Notes
Use Fresh Ground Meat – Freshly ground beef or turkey will give the meatballs the best texture. Adjust the Spice Level – If you like more heat, increase the crushed red pepper flakes in the sauce. Make it a Complete Meal – Add more veggies like bell peppers, snap peas, or carrots for extra color and nutrition. Make the Sauce in Advance – You can prep the sauce ahead of time and store it in the fridge for up to a week.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Cuisine: Asian
