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.
Ingredients
Scale
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
Instructions
- Heat the oven to 400F (200C) and prepare a parchment-lined baking sheet for even cooking and easy cleanup.
- 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.
- 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.
- Slide the meatballs into the preheated oven and roast for 15-20 minutes until thoroughly cooked and golden brown.
- 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.
- 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.
- Once meatballs are fully cooked, generously coat them in the sticky sauce, ensuring complete and even coverage.
- 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