Sticky Mongolian Meatballs and Broccoli Recipe

If you’re craving a dish that’s bursting with bold flavors and comforting textures, look no further than Sticky Mongolian Meatballs and Broccoli. This recipe combines juicy, tender meatballs glazed in a sweet and savory Mongolian-inspired sauce with crisp, roasted broccoli that adds a fresh, vibrant contrast. It’s straightforward to prepare, packed with aromatic ginger and garlic, and strikes the perfect balance between sticky sweetness and subtle heat. Whether you’re cooking for a weeknight dinner or impressing friends, Sticky Mongolian Meatballs and Broccoli never fails to deliver big on flavor and satisfaction.

Ingredients You’ll Need

The magic behind Sticky Mongolian Meatballs and Broccoli lies in a handful of simple, flavorful ingredients that harmonize beautifully. Each component plays a crucial role in bringing out the dish’s irresistible taste, lively texture, and inviting color.

• 2 pounds ground beef: The foundation for tender, juicy meatballs that soak up every bit of delicious sauce.
• 4 green onions (finely chopped, plus more for serving): Adds a fresh, mild onion flavor that brightens the meatballs and adds a pop of green.
• 2 inch fresh ginger (grated or 2 Tbsp. ginger paste): Provides a zesty, warming spice that’s essential to that signature Mongolian flavor.
• 6 cloves garlic (minced or grated): Infuses bold, aromatic undertones that deepen the sauce’s complexity.
• 1 head broccoli (cut into florets): Brings a satisfying crunch and vibrant color that balance the richness of the meatballs.
• 1 Tablespoon olive oil: Used to roast the broccoli to tender perfection with a subtle fruity note.
• 1 Tablespoon vegetable oil: Perfect for creating a smooth base in the savory sauce.
• 1 cup low-sodium soy sauce: Adds a deep umami flavor without overpowering the dish with saltiness.
• 1 cup brown sugar: Sweetens the sauce naturally, giving it that glossy, sticky finish.
• 4 cloves garlic (minced): Further layers of garlicky goodness that complement the meatballs and broccoli.
• 2 Tablespoons ginger (minced): Enhances the fresh ginger flavor that’s key to the dish’s vibrant profile.
• ⅔ cup water: Helps balance the sauce to the perfect consistency.
• 1 Tablespoon rice wine vinegar: Adds a subtle tang that keeps the sauce lively and well-rounded.
• ½ teaspoon red pepper flakes: Offers a gentle kick of heat that awakens your taste buds.
• 2 Tablespoons cornstarch (whisked with ½ cup water): Creates a luscious, thick sauce that clings beautifully to the meatballs.
• Kosher salt and pepper (to taste): Essential seasoning to elevate every bite.
• 3 green onions (thinly sliced) and sesame seeds (for garnish): Adds a finishing touch of crunch and visual appeal to your masterpiece.

How to Make Sticky Mongolian Meatballs and Broccoli

Step 1: Prep and Bake Meatballs and Broccoli

Begin by preheating your oven to 450 degrees Fahrenheit, and line a baking sheet with foil or parchment paper for easy cleanup. In a large bowl, combine the ground beef, finely chopped green onions, grated ginger, and minced garlic, seasoning the mixture with kosher salt and pepper. Mix gently until just combined to keep the meatballs tender. Roll the mixture into tablespoon-sized balls and arrange them on one side of the prepared baking sheet. On the opposite side, toss the broccoli florets with olive oil, salt, and pepper. Bake everything together until the meatballs are fully cooked and the broccoli is tender but still bright green, about 15 minutes.

Step 2: Whip Up that Irresistible Mongolian Sauce

While the meatballs and broccoli roast, prepare the sauce that gives this dish its unforgettable character. In a large skillet over medium-high heat, combine vegetable oil, low-sodium soy sauce, brown sugar, minced garlic, minced ginger, water, rice wine vinegar, and red pepper flakes. Stir and let the sauce simmer for about 10 minutes to allow all the flavors to meld and the sugar to dissolve completely. Next, whisk together the cornstarch and water, then slowly pour it into the skillet while stirring constantly. Cook until the sauce thickens to a glossy, luscious consistency that will perfectly coat your meatballs.

Step 3: Coat the Meatballs in Sauce

Once the meatballs are baked and the sauce is ready, transfer the meatballs into the skillet and gently toss to ensure every bite is thoroughly coated with that rich, sticky Mongolian glaze. This step is what transforms simple meatballs into a flavor-packed sensation. Warm everything through for a minute or two, just so the meatballs soak in the sauce without becoming soggy.

Step 4: Assemble and Serve with Broccoli

Divide the sticky, sauced meatballs into bowls or plates and serve the roasted broccoli alongside. The tender-crisp broccoli offers a refreshing contrast to the sticky meatballs, making every bite harmonious and exciting. Don’t forget to sprinkle thinly sliced green onions and toasted sesame seeds on top for that final crunch and burst of color.

How to Serve Sticky Mongolian Meatballs and Broccoli

Garnishes

Garnishing your Sticky Mongolian Meatballs and Broccoli is both fun and essential. Thin slices of fresh green onion add a mild bite and freshness that brighten the rich sauce, while sesame seeds introduce a delightful nutty crunch. For an extra touch, sprinkle some chili flakes if you love a little more heat, or drizzle a tiny amount of toasted sesame oil to elevate those savory notes.

Side Dishes

This dish is fantastic on its own or served over a bed of fluffy steamed rice, which soaks up every bit of that delicious sauce. For a low-carb option, cauliflower rice or steamed jasmine rice works beautifully. You could also pair it with noodles tossed lightly in sesame oil and scallions to continue the Asian-inspired theme. A simple cucumber salad or pickled vegetables make for a refreshing side that balances the hearty meatballs.

Creative Ways to Present

Want to impress at your next dinner? Serve the Sticky Mongolian Meatballs and Broccoli family-style on a large platter garnished generously with green onions and sesame seeds. Alternatively, skewer the meatballs for easy finger food at parties, serving the broccoli on the side with dipping sauces like extra soy sauce or sriracha mayo. You could also turn this into a hearty lettuce wrap filling, adding a fun interactive element to your meal.

Make Ahead and Storage

Storing Leftovers

Sticky Mongolian Meatballs and Broccoli keep beautifully in an airtight container in the refrigerator for up to 4 days. Store the meatballs and sauce together to preserve the full flavor, and keep the broccoli slightly separate if you prefer it less soft after reheating.

Freezing

To freeze, cool the meatballs completely and place them in a freezer-safe container or bag with the sauce on the side if possible. The broccoli can be frozen but may lose some crunch when reheated, so consider roasting fresh broccoli if you freeze the meatballs and sauce. Frozen meatballs last up to 3 months, making this a great make-ahead meal.

Reheating

Reheat leftover Sticky Mongolian Meatballs and Broccoli gently in a skillet over medium heat, adding a splash of water or broth to loosen the sauce if needed. For the broccoli, quickly sauté or microwave just until warmed through to maintain some crispness. Avoid overheating to keep the meatballs moist and tender.

FAQs

Can I use ground turkey instead of ground beef?

Absolutely! Ground turkey works well if you want a leaner option. Just be mindful it can be slightly drier, so avoid over-mixing and watch your cooking time to keep the meatballs juicy.

Is this dish spicy?

The red pepper flakes add a subtle hint of heat, but you can easily adjust the spiciness by adding more or less according to your taste. For no heat, simply omit the flakes.

Can I make this recipe gluten-free?

Yes! Use tamari or a gluten-free soy sauce alternative and ensure your cornstarch is gluten-free. The rest of the ingredients are naturally gluten-free.

What can I substitute for rice wine vinegar?

If you don’t have rice wine vinegar on hand, apple cider vinegar or white wine vinegar can work as alternatives, though they will slightly change the flavor profile. Just use a little less to avoid overpowering the dish.

How do I prevent the meatballs from falling apart?

Mix the meat gently until just combined and avoid over-handling. Using fresh or pasteurized ginger and garlic adds moisture and flavor but doesn’t require adding breadcrumbs or eggs for binding in this recipe, as the beef holds together well when baked.

Final Thoughts

Sticky Mongolian Meatballs and Broccoli is one of those dishes that feels like a warm hug on a plate—comforting, flavorful, and endlessly satisfying. It’s an inviting recipe that’s straightforward enough for a weeknight but special enough to share with loved ones. The next time you want a meal that’s both comforting and exciting, give this recipe a try. I promise it will quickly become one of your favorite go-to dishes!

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