Sticky Mongolian Meatballs and Broccoli

Why You’ll Love This Recipe

Sticky Mongolian Meatballs and Broccoli is a mouthwatering dish that perfectly combines tender, juicy meatballs with crispy broccoli, all coated in a sweet and savory Mongolian sauce. The sauce is rich with a balance of flavors from soy sauce, ginger, and brown sugar, making it the perfect complement to the hearty meatballs. This dish is simple to make, flavorful, and an instant crowd-pleaser, whether for a weeknight dinner or a weekend gathering. You’ll love the ease of preparation and how the ingredients come together to create a flavorful, satisfying meal that everyone will rave about.

Ingredients

• 1 lb ground beef (or ground chicken for a lighter option)

• 1/4 cup breadcrumbs

• 1/4 cup milk

• 1 large egg

• 2 garlic cloves, minced

• 1/4 teaspoon salt

• 1/4 teaspoon black pepper

• 1 tablespoon olive oil

• 1 head of broccoli, cut into florets

• 2 tablespoons soy sauce

• 1/4 cup brown sugar

• 1/4 cup water

• 1 tablespoon cornstarch (optional, for thickening)

• 2 teaspoons fresh ginger, grated

• 1/4 teaspoon red pepper flakes (optional, for heat)

• 1 tablespoon sesame seeds (optional, for garnish)

• 2-3 green onions, chopped (optional, for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.

2. In a large mixing bowl, combine the ground beef, breadcrumbs, milk, egg, minced garlic, salt, and pepper. Mix until all ingredients are well incorporated.

3. Shape the mixture into meatballs, about 1 to 1.5 inches in diameter, and place them on the prepared baking sheet.

4. Bake the meatballs in the preheated oven for 15-20 minutes, or until they are golden brown and cooked through.

5. While the meatballs are baking, heat olive oil in a large skillet over medium heat. Add the broccoli florets and sauté for 5-7 minutes, until they are tender and slightly crisp.

6. In a small saucepan, combine soy sauce, brown sugar, water, ginger, and red pepper flakes (if using). Bring the mixture to a simmer over medium heat.

7. Mix cornstarch with a tablespoon of water to make a slurry, then add it to the sauce to thicken it. Stir until the sauce has thickened, about 2-3 minutes.

8. Once the meatballs are done baking, add them to the skillet with the broccoli. Pour the thickened sauce over the meatballs and broccoli, tossing to coat everything evenly.

9. Continue cooking for an additional 2-3 minutes, allowing the sauce to fully coat the meatballs and broccoli.

10. Serve the sticky Mongolian meatballs and broccoli hot, garnished with sesame seeds and chopped green onions if desired.

Servings and timing

• Servings: 4-6

• Preparation Time: 10 minutes

• Cooking Time: 25-30 minutes

• Total Time: 35-40 minutes

Variations

• Vegetarian Option: Swap out the ground beef for plant-based ground meat or use a mix of cooked quinoa and mashed beans for a hearty vegetarian alternative.

• Add More Veggies: If you want to increase the veggie content, you can add carrots, bell peppers, or snap peas to the dish alongside the broccoli.

• Spicy Kick: Add more red pepper flakes or a dash of sriracha to the sauce for extra heat.

• Gluten-Free: Use gluten-free breadcrumbs or panko for the meatballs and ensure your soy sauce is gluten-free.

Storage/Reheating

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

• Reheating: To reheat, place the meatballs and broccoli in a skillet over medium heat, adding a splash of water or broth to help rehydrate the sauce. You can also reheat them in the microwave for 1-2 minutes, stirring halfway through.

FAQs

1. Can I use ground turkey or chicken instead of beef?

Yes, ground turkey or chicken works great in this recipe and is a lighter alternative to beef.

2. Can I make the meatballs ahead of time?

Absolutely! You can prepare the meatballs up to a day in advance and store them in the refrigerator. Just bake them fresh when you’re ready to serve.

3. Can I make this recipe with frozen broccoli?

Frozen broccoli can be used, but fresh broccoli gives the best texture and flavor. If using frozen, be sure to thaw and drain it well before sautéing.

4. How do I know when the meatballs are done?

The meatballs are done when they are golden brown and reach an internal temperature of 160°F (71°C). If you don’t have a thermometer, cutting one open to check for no pink in the center works too.

5. Can I use a slow cooker for this recipe?

While this recipe is designed for the oven, you can cook the meatballs in a slow cooker and add the sauce to them during the last hour of cooking for an easy, hands-off method.

6. How can I thicken the sauce more?

If you prefer a thicker sauce, increase the amount of cornstarch in the slurry or simmer the sauce for a longer period to reduce it before adding the meatballs.

7. Can I freeze this dish?

Yes, you can freeze the meatballs and sauce separately. To reheat, thaw in the refrigerator overnight and then warm up in a skillet or microwave.

8. What can I serve with sticky Mongolian meatballs and broccoli?

This dish pairs beautifully with steamed rice, quinoa, or noodles to soak up all the delicious sauce. You can also serve it with a simple salad on the side.

9. Can I make the sauce spicier?

Yes, if you like it spicy, you can add more red pepper flakes or even some chili paste or sriracha to the sauce to increase the heat.

10. How can I make the meatballs more flavorful?

For an extra flavor boost, you can add a tablespoon of grated parmesan, some chopped fresh herbs, or a splash of Worcestershire sauce to the meatball mixture before baking.

Conclusion

Sticky Mongolian Meatballs and Broccoli is a perfect balance of sweet, savory, and slightly spicy flavors that will have your taste buds dancing. It’s a versatile, easy-to-make dish that’s perfect for any night of the week and can be customized to suit your preferences. Whether you’re feeding a family or prepping for meal prep, this dish is sure to be a hit!