Juicy Sticky Mongolian Meatballs and Broccoli Recipe

The kitchen buzzes with excitement when sticky mongolian meatballs dance across your cutting board, promising a flavor adventure.

Aromas of sweet and savory ingredients mingle, hinting at a meal that defies ordinary expectations.

Tender meat mingles with vibrant broccoli, creating a perfect balance of textures and tastes.

Weeknight dinners demand something special, and this recipe answers that call with bold, irresistible charm.

Familiar comfort meets unexpected zest in a dish that surprises and delights.

Each bite tells a story of culinary creativity and global inspiration.

Jump into this culinary journey and let your taste buds celebrate an unforgettable meal.

Sides That Go Great with Mongolian Meatballs

• Squeeze fresh orange juice or serve a crisp mandarin mojito to balance the rich, savory meatballs with bright, zesty notes.
• Choose a medium-bodied pinot noir or a spicy gewürztraminer that can stand up to the bold, sweet-and-salty sauce without overpowering the dish.
• Brew a cold jasmine green tea or prepare a lemongrass-ginger sparkling water to cleanse the palate and enhance the Asian flavor profile.
• Create a cucumber-mint salad or quick pickled vegetables to provide a cool, crunchy contrast against the sticky, warm meatballs.

Variations on the Mongolian Meatballs and Broccoli Recipe

• Low-Carb Cauliflower Swap: Replace rice or noodles with cauliflower rice and swap breadcrumbs with almond flour for a keto-friendly version that reduces carbohydrate content.
• Vegetarian Protein Alternative: Substitute ground beef with plant-based ground meat or crumbled tofu, using similar seasonings to maintain the authentic Mongolian flavor profile.
• Gluten-Free Adaptation: Use gluten-free tamari instead of soy sauce, replace breadcrumbs with gluten-free panko or crushed pork rinds, and ensure all ingredients are certified gluten-free.
• Lean Protein Option: Choose ground turkey or chicken breast instead of beef to create a lighter, lower-fat version of the classic Mongolian meatball recipe while preserving the rich sauce and aromatic spices.

FAQs About Mongolian Meatballs and Broccoli

• What ingredients can I substitute in the meatballs?

You can replace ground beef with ground turkey or chicken for a leaner option. Use gluten-free breadcrumbs if needed, and swap soy sauce with tamari for a gluten-free alternative.

• Can I make the meatballs ahead of time?

Yes, you can prepare the meatballs in advance. Form them and store in the refrigerator for up to 24 hours before baking. You can also freeze uncooked meatballs for up to 3 months, just add a few extra minutes to the cooking time.

• How do I know when the meatballs are fully cooked?

Use a meat thermometer to check that the internal temperature reaches 160F (71C). The meatballs should be browned on the outside and no longer pink in the center.

• Is this recipe spicy?

The recipe as written is not spicy. If you want heat, add some red pepper flakes to the sauce or include a dash of sriracha for extra kick.

What Makes These Sticky Mongolian Meatballs and Broccoli So Good

• Perfect for busy families craving a speedy, delicious dinner that comes together in under 45 minutes.
• Swap ground beef for turkey or plant-based alternatives, making this recipe adaptable to different dietary preferences and kitchen ingredients.
• Create a restaurant-inspired dish without complicated techniques, delivering bold Mongolian-style taste with minimal cooking skills required.
• Minimize kitchen cleanup by roasting meatballs and broccoli simultaneously on a single baking sheet, reducing dishwashing time and simplifying meal preparation.

Sticky Mongolian Meatballs and Broccoli Ingredients

• Ground Beef: Lean protein base for hearty meatballs, best with 80/20 meat-to-fat ratio for juicy texture.
• Egg: Binding agent that helps hold meatball mixture together, provides moisture.

• Green Onions: Fresh flavor enhancer with mild onion taste, adds brightness to meatballs and garnish.
• Garlic: Aromatic ingredient providing deep savory notes, essential for authentic Mongolian flavor profile.
• Ginger: Warm, spicy element that adds complexity and traditional Asian cuisine character.

• Breadcrumbs: Creates light texture in meatballs, helps absorb moisture and bind ingredients.
• Soy Sauce: Salty umami seasoning, provides depth and traditional Asian flavor.
• Sesame Oil: Nutty, rich flavor enhancer, authentic Asian cooking signature ingredient.

• Brown Sugar: Adds sweetness and helps create sticky sauce consistency.
• Rice Vinegar: Tangy component balancing sweet and savory sauce flavors.
• Cornstarch: Thickening agent for creating glossy, clingy sauce texture.
• Water: Helps create sauce consistency and dilute other ingredients.

• Broccoli Florets: Nutritious vegetable side dish, provides green vegetable complement.
• Olive Oil: Helps roast broccoli and adds mild flavor.

• Sesame Seeds: Crunchy topping with nutty flavor, traditional Asian garnish.
• Salt and Pepper: Basic seasoning for enhancing overall dish flavor.

How to Make Sticky Mongolian Meatballs with Broccoli

Step 1: Prepare The Oven

Crank your oven to 400F. Line a baking sheet with parchment paper for easy cleanup.

Step 2: Create Meatball Mixture

• Ground beef
• Egg
• Breadcrumbs
• Green onions
• Minced garlic
• Grated ginger
• Soy sauce
• Sesame oil
• Salt
• Black pepper

Gently mix ingredients until just incorporated.

Step 3: Shape And Bake Meatballs

Roll mixture into 1½-inch spheres. Arrange on prepared baking sheet. Slide into preheated oven. Bake 15-20 minutes until thoroughly cooked.

Step 4: Roast Broccoli Companions

• Olive oil
• Salt
• Black pepper

Spread on baking sheet. Roast alongside meatballs during final 10-12 minutes.

Step 5: Whip Up Mongolian Sauce

• Soy sauce
• Brown sugar
• Water
• Garlic
• Ginger
• Rice vinegar

Simmer and add cornstarch slurry. Cook until sauce thickens (3-5 minutes). Stir in sesame oil.

Step 6: Glaze Meatballs

Toss cooked meatballs in sticky sauce until fully coated.

Step 7: Create Final Presentation

Place sauced meatballs on plate with roasted broccoli. Sprinkle with sesame seeds and sliced green onions. Optional: Serve with steamed rice or noodles.

Tips for the Best Mongolian-Style Meatballs

• Meat Mix Technique: Avoid overmixing the ground beef to keep meatballs tender and prevent tough texture. Gently combine ingredients just until they hold together.
• Baking Precision: Use a meat thermometer to check internal temperature reaches 160F for perfectly cooked, safe meatballs without drying out the meat.
• Sauce Consistency Control: Adjust cornstarch slurry gradually to achieve desired sauce thickness. Add slowly while stirring to prevent lumps and ensure smooth coating.
• Broccoli Roasting Hack: Pat broccoli florets dry before roasting to promote crispy edges and prevent steaming. Spread them in a single layer for even caramelization.
• Low-Carb Adaptation: Replace breadcrumbs with almond flour or crushed pork rinds for a keto-friendly version that maintains the meatballs' structural integrity.

How to Reheat and Store Mongolian Meatballs and Broccoli

• Store leftover meatballs and broccoli in an airtight container for up to 3-4 days in the refrigerator. Separate sauce from meatballs to prevent soggy texture.
• Wrap cooled meatballs tightly in freezer-safe containers or bags. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Place meatballs on a baking sheet, cover with foil, and warm at 350F for 10-15 minutes. Add a splash of water to prevent drying out.
• Heat in 30-second intervals, stirring between each, until thoroughly warmed. Add a tablespoon of sauce to maintain moisture and prevent rubbery texture.

Sticky Mongolian Meatballs And Broccoli Recipe

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4.6 from 15 reviews

• Total Time: 40 minutes
• Yield: 4 1x

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Description

Mouthwatering Sticky Mongolian Meatballs dance with crisp broccoli in a sensational Asian-inspired dish that combines sweet, savory, and tangy flavors. Comfort meets excitement on your plate, promising a delightful culinary journey you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Protein:

• 1 lb (450 g) ground beef or turkey
• 1 large egg

Meatball Binding and Seasoning:

• ½ cup (50 g) breadcrumbs
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• ½ teaspoon black pepper
• 2 green onions, finely chopped

Sauce and Accompaniments:

• ½ cup (120 ml) low-sodium soy sauce
• ⅓ cup (70 g) brown sugar
• 1 tablespoon hoisin sauce
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 tablespoon rice vinegar
• ½ teaspoon red pepper flakes
• 2 cups broccoli florets
• 1 tablespoon sesame oil
• Salt and pepper, to taste
• Sesame seeds
• Extra green onions, chopped

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Instructions

1. Heat the oven to 400F (200C) and prepare a parchment-lined baking sheet for even cooking and easy cleanup.
2. In a spacious mixing bowl, blend ground beef with egg, breadcrumbs, minced green onions, finely chopped garlic, grated ginger, soy sauce, sesame oil, salt, and pepper. Gently combine ingredients without overmixing to maintain tender meatballs.
3. Craft uniform meatballs approximately 1½ inches in diameter, ensuring consistent size for even baking. Arrange carefully on the prepared baking sheet, leaving space between each meatball.
4. Slide the meatballs into the preheated oven and roast for 15-20 minutes until thoroughly cooked and golden brown.
5. Simultaneously prepare the broccoli by coating florets with olive oil, seasoning with salt and pepper. Spread on the same baking sheet during the last 10-12 minutes of meatball cooking to achieve crisp, caramelized edges.
6. Create the signature Mongolian sauce by combining soy sauce, brown sugar, water, minced garlic, grated ginger, and rice vinegar in a saucepan over medium heat. Whisk in cornstarch slurry and simmer until the mixture thickens and becomes glossy, approximately 3-5 minutes.
7. Once meatballs are fully cooked, generously coat them in the sticky sauce, ensuring complete and even coverage.
8. Elegantly plate the glazed meatballs alongside roasted broccoli, garnishing with toasted sesame seeds and thinly sliced green onions. Optional: serve with steamed rice or noodles for a complete meal.

Notes

• Prep the meat mixture gently to keep meatballs tender, avoiding overmixing which can make them tough.
• Use lean ground beef (90/10) to prevent excessive greasiness and ensure a lighter texture.
• Replace breadcrumbs with gluten-free alternatives like almond flour for a low-carb or gluten-sensitive diet.
• Swap ground beef with ground turkey or plant-based crumbles for a lighter or vegetarian version of the dish.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dinner, Appetizer, Snacks
• Method: Baking
• Cuisine: Mongolian

Nutrition

• Serving Size: 4
• Calories: 480
• Sugar: 12 g
• Sodium: 800 mg
• Fat: 20 g
• Saturated Fat: 7 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 3 g
• Protein: 30 g
• Cholesterol: 80 mg