These Sticky Mongolian Meatballs and Broccoli are tender, juicy meatballs coated in a rich, sweet-and-savory Mongolian sauce. Paired with crisp-tender broccoli, this dish offers bold Asian-inspired flavors and a perfect balance of sweet, salty, and umami notes. Ready in just 30 minutes, this easy, family-friendly recipe is perfect for weeknight dinners or meal prep!
Why You’ll Love This Recipe
- Juicy meatballs coated in a flavorful sticky sauce
- Quick and easy—ready in 30 minutes
- A healthier alternative to takeout
- Perfect for meal prep or a fast weeknight dinner
- Customizable with extra vegetables or spicy add-ins
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the meatballs:
- 1 lb ground beef (or ground turkey/chicken)
- 1 egg
- ½ cup breadcrumbs (panko or regular)
- 2 green onions, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Salt and black pepper to taste
For the Mongolian sauce:
- ½ cup soy sauce (low-sodium preferred)
- ⅓ cup brown sugar
- ¼ cup water
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
- 1 tablespoon rice vinegar (optional, for extra tang)
- 1 teaspoon sesame oil
For the broccoli:
- 2 cups broccoli florets
- 1 tablespoon olive oil
- Salt and pepper to taste
For garnish:
- Sesame seeds
- Sliced green onions
Directions
- Preheat oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Make the meatballs: In a large bowl, combine ground beef, egg, breadcrumbs, green onions, garlic, ginger, soy sauce, sesame oil, salt, and pepper. Mix until just combined.
- Form and bake: Roll the mixture into 1½-inch meatballs and place them on the prepared baking sheet. Bake for 15-20 minutes, or until fully cooked through.
- Roast the broccoli: Toss broccoli florets with olive oil, salt, and pepper. Roast in the oven alongside the meatballs for the last 10-12 minutes of baking until crisp-tender.
- Make the sauce: While the meatballs bake, combine soy sauce, brown sugar, water, garlic, ginger, and rice vinegar in a saucepan over medium heat. Bring to a simmer. Add the cornstarch slurry and cook until the sauce thickens (about 3-5 minutes). Stir in sesame oil.
- Coat the meatballs: Once cooked, toss the meatballs in the sticky Mongolian sauce until fully coated.
- Serve: Plate the meatballs with roasted broccoli and garnish with sesame seeds and sliced green onions. Serve with steamed rice or noodles if desired.
Servings and Timing
- Servings: 4
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
Variations
- Spicy Mongolian Meatballs: Add 1 teaspoon of red pepper flakes or sriracha to the sauce for heat.
- Low-Carb Option: Replace breadcrumbs with almond flour and serve with cauliflower rice.
- Vegetarian Version: Use plant-based meat substitutes or tofu for the meatballs.
- Extra Veggies: Add snap peas, carrots, or bell peppers for more color and nutrition.
Storage/Reheating
- Store: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat: Warm in a skillet over medium heat or microwave in 30-second intervals until heated through.
- Freeze: Freeze cooked meatballs (without sauce) for up to 2 months. Thaw overnight, then coat with fresh sauce when ready to serve.
FAQs
Can I use frozen broccoli?
Yes, just adjust the roasting time slightly since frozen broccoli cooks faster than fresh.
Can I cook the meatballs in an air fryer?
Yes, air fry at 375°F (190°C) for 12-15 minutes, shaking the basket halfway through.
How do I keep the meatballs juicy?
Don’t over-mix the meatball mixture, and avoid overbaking by checking for an internal temperature of 165°F (74°C).
Can I use ground chicken or turkey instead of beef?
Yes, both are great lean options and will still be flavorful with the Mongolian sauce.
Can I make the sauce ahead of time?
Yes, store the sauce in the refrigerator for up to 3 days and reheat it gently before tossing with the meatballs.
How do I thicken the sauce without cornstarch?
Arrowroot powder or flour can be used as substitutes for thickening the sauce.
What side dishes go well with Mongolian meatballs?
Steamed jasmine rice, fried rice, or lo mein noodles pair perfectly with this dish.
Can I make this recipe gluten-free?
Yes, use gluten-free soy sauce (tamari) and gluten-free breadcrumbs for the meatballs.
How spicy is this recipe?
The standard recipe is mild, but you can increase the heat by adding chili flakes or a splash of hot sauce.
Can I double the recipe?
Absolutely! Double the ingredients for a larger batch—perfect for meal prep or feeding a crowd.
Conclusion
These Sticky Mongolian Meatballs and Broccoli are a flavorful, easy-to-make dinner that brings bold Asian-inspired flavors to your table. With tender meatballs coated in a rich, sticky sauce and perfectly roasted broccoli, this dish is perfect for weeknight meals, meal prep, or any time you’re craving takeout-style comfort food without the extra effort!
Print
Sticky Mongolian Meatballs and Broccoli Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baked, Stovetop
- Cuisine: Asian-inspired
Description
These Sticky Mongolian Meatballs and Broccoli are sweet, savory, and packed with bold Asian-inspired flavors. Juicy meatballs are coated in a sticky garlic-soy glaze, served alongside tender broccoli for a balanced, easy-to-make dinner. Perfect for meal prep, family dinners, or when you’re craving takeout-style comfort food at home!
Ingredients
For the Meatballs:
- 1 lb (450 g) ground beef or turkey
- 1 large egg
- 1/2 cup (50 g) breadcrumbs
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1/2 teaspoon black pepper
- 2 green onions, finely chopped (optional for extra flavor)
For the Mongolian Sauce:
- 1/2 cup (120 ml) low-sodium soy sauce
- 1/3 cup (70 g) brown sugar
- 1 tablespoon hoisin sauce
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry for thickening)
- 1 tablespoon rice vinegar (optional, for balance)
- 1/2 teaspoon red pepper flakes (optional, for heat)
For the Broccoli:
- 2 cups broccoli florets
- 1 tablespoon sesame oil (or olive oil)
- Salt and pepper, to taste
For Garnish (Optional):
- Sesame seeds
- Extra green onions, chopped
Instructions
1. Prepare the meatballs:
- In a large mixing bowl, combine ground beef, egg, breadcrumbs, garlic, ginger, soy sauce, hoisin sauce, black pepper, and green onions.
- Mix until just combined (don’t overmix to keep the meatballs tender).
- Roll the mixture into 1-inch meatballs and place them on a parchment-lined baking sheet.
2. Cook the meatballs:
- Preheat your oven to 200°C (400°F).
- Bake the meatballs for 18-20 minutes or until fully cooked and browned.
3. Steam or roast the broccoli:
- Toss broccoli florets in sesame oil, salt, and pepper.
- Roast in the oven for 15 minutes or steam for 5-6 minutes until tender-crisp.
4. Make the Mongolian sauce:
- In a small saucepan over medium heat, combine soy sauce, brown sugar, hoisin sauce, garlic, ginger, and rice vinegar. Stir until the sugar dissolves.
- Add the cornstarch slurry and cook for 2-3 minutes until thickened and sticky.
- Add red pepper flakes if you want a little heat.
5. Toss meatballs in sauce:
- Add the baked meatballs to the sauce and stir to coat evenly.
- Cook for an additional 2-3 minutes to allow the sauce to fully stick to the meatballs.
6. Serve:
- Plate the meatballs with broccoli on the side or serve over rice or noodles.
- Garnish with sesame seeds and chopped green onions.
Notes
- Substitute ground chicken or pork for a different meat option.
- Add bell peppers, snap peas, or carrots for extra veggies.
- Store leftovers in an airtight container for up to 4 days—perfect for meal prep!