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Sticky Mongolian Meatballs and Broccoli Recipe

Sticky Mongolian Meatballs and Broccoli Recipe
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★★★★★

4.8 from 28 reviews

These Sticky Mongolian Meatballs and Broccoli combine flavorful ground beef meatballs with a sweet and tangy Mongolian sauce. Roasted broccoli on the side makes a complete, satisfying meal perfect for weeknight dinners that are quick, easy, and packed with savory, gingery goodness.

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 Tbsp 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
  • 1/2 teaspoon red pepper flakes
  • 2 Tablespoons cornstarch whisked with 1/2 cup water (slurry)

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 prevent sticking and for easier cleanup.
  2. Mix and Form Meatballs: In a large bowl, combine the ground beef, finely chopped green onions, grated ginger, and minced garlic. Season well with kosher salt and pepper. Mix gently until just combined to keep the meat tender. Roll the mixture into tablespoon-sized meatballs and place them on one side of the prepared baking sheet.
  3. Prepare Broccoli: On the other side of the baking sheet, toss broccoli florets with 1 tablespoon olive oil, salt, and pepper. Spread them out evenly to roast properly alongside the meatballs.
  4. Bake Meatballs and Broccoli: Place the baking sheet in the oven and bake for about 15 minutes, or until the meatballs are cooked through (internal temperature 160°F) and the broccoli is tender with slight caramelization.
  5. Make Mongolian Sauce: While baking, heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add soy sauce, brown sugar, minced garlic, minced ginger, 2/3 cup water, rice wine vinegar, and red pepper flakes. Stir and simmer the sauce for about 10 minutes, allowing flavors to meld.
  6. Thicken Sauce: Whisk together cornstarch and 1/2 cup water to form a slurry. Slowly pour this into the simmering sauce while stirring continuously. Cook until the sauce thickens and becomes glossy, then remove from heat.
  7. Toss Meatballs in Sauce: Add the baked meatballs to the skillet with the thickened sauce. Toss gently to coat all the meatballs evenly with the sticky Mongolian sauce.
  8. Serve: Serve the saucy meatballs over bowls of steamed rice. Sprinkle with additional thinly sliced green onions and sesame seeds for garnish. Serve the roasted broccoli on the side for a complete meal.

Notes

  • For a spicier kick, increase red pepper flakes or add a dash of chili garlic sauce to the sauce.
  • To make it gluten-free, use tamari or a gluten-free soy sauce substitute.
  • Fresh ginger is preferred for the best flavor, but ginger paste works well in a pinch.
  • Ensure not to overmix the meatball mixture to keep them tender and juicy.
  • Leftover meatballs can be refrigerated for up to 3 days and reheated gently in the sauce.

Nutrition

Keywords: Mongolian meatballs, sticky sauce, ground beef meatballs, roasted broccoli, Asian-inspired dinner, sweet and savory meatballs

Find it online: https://tastewithamy.com/sticky-mongolian-meatballs-and-broccoli-recipe/