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
Units
Scale
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!