Name: Sticky Mongolian Meatballs and Broccoli
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian
Ingredients: 1 lb ground beef or ground turkey; 2 cloves garlic, minced; 1-inch piece ginger, grated; 2 green onions, chopped; 2 tbsp soy sauce; 1 egg; 1/2 cup panko breadcrumbs; 1 tbsp cornstarch; 1 tsp sesame oil; 1/2 tsp red pepper flakes (optional); 2 cups broccoli florets; 1 tbsp vegetable oil; 1/4 cup hoisin sauce; 1 tbsp rice vinegar; 2 tbsp brown sugar; 1/2 cup water; 1 tbsp cornstarch (for sauce); White or black sesame seeds (for garnish)

inesboulila Glazed Mongolian meatballs perfectly browned and co 2aba81ec e71b 4219 9936 b1a91979ae65

Jump to Recipe·Print Recipe

Short Description

Sticky Mongolian Meatballs and Broccoli is a delightful dish featuring tender, juicy meatballs coated in a rich, sweet, and savory Mongolian sauce, served alongside vibrant, crisp-tender broccoli. This dish combines bold flavors with a satisfying texture, making it a perfect meal for busy weeknights or special occasions.

Why You’ll Love This Recipe

Bold and Balanced Flavors – The combination of soy sauce, garlic, ginger, and brown sugar creates an irresistible sweet-savory glaze that coats each meatball perfectly.
Easy to Make – Simple ingredients and straightforward steps make this recipe beginner-friendly while delivering gourmet results.
Great for Meal Prep – These meatballs store well, making them an excellent choice for leftovers or make-ahead meals.
Versatile – Serve over rice, noodles, or enjoy them on their own as an appetizer.
Healthy Twist – Using lean ground meat and broccoli makes this dish nutritious while still being incredibly satisfying.

Ingredients

Ground beef or ground turkey
Garlic, minced
Ginger, grated
Green onions, chopped
Soy sauce
Brown sugar
Cornstarch
Egg
Panko breadcrumbs
Sesame oil
Red pepper flakes (optional)
Broccoli florets
Water
Vegetable oil
Hoisin sauce
Rice vinegar
White or black sesame seeds (for garnish)

Directions

Preparing the Meatballs:

In a large bowl, mix ground beef or turkey with minced garlic, grated ginger, green onions, soy sauce, egg, panko breadcrumbs, and a small amount of cornstarch. Stir until well combined.
Shape the mixture into small meatballs, about 1-inch in diameter.
Heat vegetable oil in a large skillet over medium heat. Add the meatballs in batches, making sure not to overcrowd the pan.
Cook until golden brown on all sides and fully cooked through (about 8-10 minutes). Remove from the pan and set aside.

Making the Mongolian Sauce:

In a small bowl, whisk together soy sauce, hoisin sauce, brown sugar, rice vinegar, sesame oil, cornstarch, and a small amount of water.
Pour the sauce into the same skillet used for cooking the meatballs. Stir over medium heat until the sauce thickens and becomes glossy.
Return the meatballs to the skillet, tossing them in the sauce until they are fully coated.

Preparing the Broccoli:

In a separate pan, heat a little vegetable oil and stir-fry the broccoli until it is bright green and crisp-tender.
Optionally, add a splash of water to steam the broccoli for a softer texture.

Serving:

Plate the Mongolian meatballs over a bed of rice or noodles, then add the cooked broccoli on the side.
Garnish with sesame seeds and extra green onions before serving.

Variations

Spicy Kick – Add red pepper flakes or Sriracha to the sauce for a spicy version.
Gluten-Free Option – Use gluten-free soy sauce and substitute breadcrumbs with almond flour or gluten-free panko.
Vegetarian Twist – Replace the meatballs with tofu or plant-based meat alternatives.
Different Proteins – Try using ground chicken, pork, or even lamb for a different flavor profile.
Extra Veggies – Add bell peppers, snap peas, or carrots for more color and nutrients.

Servings and Timing

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4

Storage/Reheating

Refrigeration: Store leftover meatballs and broccoli in an airtight container in the fridge for up to 4 days.
Freezing: Freeze cooked meatballs separately in a freezer-safe bag for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: Warm in a skillet over medium heat, adding a splash of water if needed to loosen the sauce. Alternatively, microwave in 30-second intervals until heated through.

FAQs

1. Can I bake the meatballs instead of pan-frying?

Yes! Bake at 400°F (200°C) for about 15-20 minutes or until fully cooked through.

2. What can I use instead of hoisin sauce?

You can substitute with oyster sauce or a mix of soy sauce and honey.

3. Can I use frozen broccoli?

Yes, but blanch it first to maintain a good texture.

4. How can I make this dish keto-friendly?

Replace the brown sugar with a keto-friendly sweetener and use almond flour instead of breadcrumbs.

5. Can I make this dish in advance?

Yes! The meatballs and sauce can be made ahead and stored separately for easy reheating.

6. What type of rice pairs best with this dish?

Jasmine rice, brown rice, or cauliflower rice are all excellent choices.

7. Can I add nuts for extra crunch?

Absolutely! Toasted cashews or peanuts make a great addition.

8. How do I prevent the meatballs from falling apart?

Make sure to use an egg and enough breadcrumbs for binding.

9. Is this dish kid-friendly?

Yes! Simply reduce the amount of ginger and omit the red pepper flakes to make it milder.

10. Can I make this in an air fryer?

Yes! Air fry the meatballs at 375°F (190°C) for about 12-15 minutes, shaking halfway through.

Conclusion

Sticky Mongolian Meatballs and Broccoli is a flavorful, easy-to-make dish that combines savory, sweet, and umami-rich flavors into one satisfying meal. Perfect for weeknights, meal prep, or entertaining, this dish is sure to become a household favorite. Try it today and enjoy a delicious homemade Asian-inspired meal!

Print