Name: Sticky Mongolian Meatballs and Broccoli Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Asian
Ingredients: 1 pound ground beef (or ground chicken/turkey; substitute with plant-based alternatives for vegetarian option); 1/2 cup breadcrumbs; 1/4 cup green onions, chopped (add more as garnish if desired); 2 cloves garlic, minced; 1 large egg; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon ground ginger; 1/2 cup soy sauce; 1/4 cup brown sugar; 1 tablespoon rice vinegar; 1 tablespoon sesame oil; 1 teaspoon cornstarch mixed with 1 tablespoon water (to thicken the sauce); 2 cups broccoli florets; 1 tablespoon olive oil (for sautéing broccoli); Salt and pepper, to taste (for seasoning broccoli)

Jump to Recipe

If you are craving something that perfectly balances sweet and savory flavors with a delightful texture, then you absolutely need to try Sticky Mongolian Meatballs and Broccoli. This dish is a family favorite that brings together tender meatballs coated in a luscious Mongolian-inspired sauce and crisp-tender broccoli for a wholesome, delicious meal. It’s the kind of recipe that feels special without being complicated, making it perfect for weeknight dinners or impressing friends with bold flavors and an irresistible sticky glaze.

Sticky Mongolian Meatballs and Broccoli Recipe - Recipe Image

Ingredients You’ll Need

The magic behind Sticky Mongolian Meatballs and Broccoli comes down to a handful of simple but thoughtfully chosen ingredients. Each one plays a role in developing the rich flavor profile, from the juicy meatballs to the tangy and sweet sauce, all complemented by vibrant green broccoli that adds crunch and freshness.

1 pound ground beef (or ground chicken/turkey): Your protein base, chosen for juiciness and flavor, or use plant-based alternatives for a vegetarian option.
1/2 cup breadcrumbs: Helps keep the meatballs tender and holds them together perfectly.
1/4 cup green onions, chopped: Adds a fresh, mild onion flavor that brightens the meatballs.
2 cloves garlic, minced: Essential for depth and aromatic warmth in the meat mixture.
1 large egg: Binds all the ingredients in the meatballs with just the right structure.
1 teaspoon salt: Enhances all the flavors beautifully and balances the sweetness of the sauce.
1/2 teaspoon black pepper: Adds a gentle kick and earthiness to the meatballs.
1 teaspoon ground ginger: Brings a subtle zing that’s classic in Mongolian cooking.
1/2 cup soy sauce: The salty and savory heart of the sauce, providing that authentic Mongolian flavor.
1/4 cup brown sugar: Offers sweetness and caramel notes for that irresistible sticky glaze.
1 tablespoon rice vinegar: Balances the sauce with acidity and brightness.
1 tablespoon sesame oil: Infuses toasted, nutty richness into the sauce.
1 teaspoon cornstarch mixed with 1 tablespoon water: Thickens the sauce to a shiny, clingy finish that sticks to every meatball.
2 cups broccoli florets: Provides crunch, vibrant color, and a healthy contrast to the rich meatballs.
1 tablespoon olive oil: For perfectly sautéed broccoli with just the right hint of richness.
Salt and pepper to taste (for broccoli): Season the greens to complement the savory meatballs beautifully.

How to Make Sticky Mongolian Meatballs and Broccoli

Step 1: Prepare and Bake the Meatballs

Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper for easy cleanup. In a large bowl, combine your ground beef with breadcrumbs, chopped green onions, garlic, egg, salt, black pepper, and ground ginger. Mix everything gently but thoroughly—your hands work best here—to get an even texture without overworking the meat. Then, roll the mixture into 1-inch meatballs, placing them evenly spaced on your baking sheet. Bake these in the hot oven for 15-20 minutes, or until they are cooked through and have a nice golden-brown exterior.

Step 2: Make the Mongolian Sauce

While the meatballs bake, it’s time to create that signature Sticky Mongolian Meatballs and Broccoli sauce. In a saucepan over medium heat, whisk together soy sauce, brown sugar, rice vinegar, and sesame oil. Bring this mixture to a gentle simmer, letting the sugar dissolve and the flavors meld. Then add your cornstarch-water slurry and stir continuously until the sauce thickens and becomes glossy—this usually takes 2 to 3 minutes. The sauce should be thick enough to coat the meatballs beautifully without dripping off.

Step 3: Sauté the Broccoli

Next up is the broccoli. Heat olive oil in a non-stick skillet over medium heat, then add your broccoli florets. Season with a bit of salt and black pepper and sauté for 5-7 minutes, stirring occasionally. The goal is to get vibrant green broccoli that’s tender but still crisp—this texture contrast wonderfully complements the tender meatballs.

Step 4: Combine Meatballs and Sauce

Once the meatballs have finished baking, transfer them to a large bowl or pan and pour over the warm Mongolian sauce. Toss gently until every single meatball is coated in that irresistible sticky glaze. This is the moment when the dish really comes alive, with the savory-sweet sauce hugging each bite.

Step 5: Plate and Serve with Broccoli

Serve your Sticky Mongolian Meatballs and Broccoli by plating the saucy meatballs alongside the sautéed broccoli. Drizzle any leftover sauce on top to ensure each mouthful bursts with flavor and sticky goodness.

How to Serve Sticky Mongolian Meatballs and Broccoli

Garnishes

Fresh garnishes can elevate the presentation and add subtle layers of flavor. I love sprinkling extra chopped green onions or thinly sliced red chili for a pop of color and a mild spicy kick. A sprinkle of toasted sesame seeds adds a lovely crunch and nutty touch to finish this dish perfectly.

Side Dishes

This dish is wonderfully versatile when it comes to sides. A steaming bowl of jasmine or basmati rice is the classic choice to soak up all the delicious sauce. If you want to keep it low-carb, cauliflower rice works beautifully too. For something more vibrant, a simple cucumber salad with rice vinegar dressing can add freshness and lighten the meal.

Creative Ways to Present

If you’re serving this for guests or want to get a little fancy, try skewering a few meatballs and serving them family-style with a big platter of broccoli on the side for easy sharing. Another fun idea is to serve Sticky Mongolian Meatballs and Broccoli over a bed of cooked noodles and sprinkle with crushed peanuts for texture and a bit of chew.

Make Ahead and Storage

Storing Leftovers

Leftover Sticky Mongolian Meatballs and Broccoli store brilliantly in an airtight container in the refrigerator for up to 3 days. Keep the meatballs and broccoli together with the sauce to preserve all the tasty flavors and prevent drying out.

Freezing

If you want to make this dish ahead of time or save leftovers for a longer period, freezing is a great option. Allow the meatballs and broccoli to cool completely, then place them in a freezer-safe container or bag with the sauce. They’ll keep well for up to 2 months.

Reheating

To reheat, gently warm the frozen or refrigerated Sticky Mongolian Meatballs and Broccoli in a skillet over low-medium heat, stirring occasionally, until heated through. Adding a splash of water or soy sauce can help loosen the sauce if it thickens too much in the fridge. Avoid microwaving if possible to maintain texture.

FAQs

Can I make Sticky Mongolian Meatballs and Broccoli vegetarian?

Absolutely! You can substitute the ground beef with plant-based ground meat or even a mixture of mashed beans and breadcrumbs. Just be sure to adjust seasoning to taste, and the savory sauce will still shine beautifully.

What can I use instead of broccoli?

If broccoli isn’t your favorite or you want variety, try sugar snap peas, bok choy, or green beans. These veggies provide a similar crunch and pair wonderfully with the sticky, flavorful sauce.

Is it possible to cook the meatballs on the stovetop instead of baking?

Yes, stovetop cooking works well too. Brown the meatballs in a skillet over medium heat until cooked through and golden on all sides, then toss them in the sauce just like you would after baking.

Can I make the sauce less sweet?

Definitely! Adjust the brown sugar quantity to suit your taste. You can reduce it slightly or add more soy sauce and rice vinegar to balance the sweetness with extra saltiness and tang.

How spicy is this dish?

This recipe is mildly spiced and mainly focuses on sweet and savory flavors. If you enjoy heat, feel free to add crushed red pepper flakes to the sauce or garnish with sliced fresh chilies for an extra kick.

Final Thoughts

Sticky Mongolian Meatballs and Broccoli is one of those dishes you’ll want to make again and again. It’s a comforting, crowd-pleasing meal that’s surprisingly easy to pull together, yet packed with deep, crave-worthy flavors. Give this recipe a try for your next dinner—you might just find your new go-to weeknight favorite!

Sticky Mongolian Meatballs and Broccoli Recipe

★★★★★

4.7 from 27 reviews

Author: Jack
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Low Fat

Print Recipe

Description

Delicious sticky Mongolian meatballs paired with tender sautéed broccoli, featuring a savory and sweet sauce with classic Asian flavors. This easy-to-make dish is perfect for a hearty weeknight dinner and can be adapted for different dietary preferences.

Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easy.
Mix Meatball Ingredients: In a large mixing bowl, combine the ground beef, breadcrumbs, chopped green onions, minced garlic, egg, salt, pepper, and ground ginger. Mix thoroughly until all ingredients are evenly incorporated.
Form and Bake Meatballs: Shape the mixture into meatballs approximately 1 inch in diameter, then place them evenly spaced on the prepared baking sheet. Bake in the preheated oven for 15-20 minutes or until fully cooked through.
Prepare Sauce: While the meatballs cook, combine soy sauce, brown sugar, rice vinegar, and sesame oil in a saucepan over medium heat. Bring to a simmer, then stir in the cornstarch and water mixture. Continue cooking and stirring until the sauce thickens, about 2-3 minutes, then remove from heat.
Sauté Broccoli: Heat olive oil in a non-stick skillet over medium heat. Add broccoli florets, season with salt and pepper, and sauté for 5-7 minutes until the broccoli turns bright green and is tender-crisp.
Toss Meatballs in Sauce: Once baked, transfer meatballs to a large bowl and toss with the thickened Mongolian sauce to coat evenly.
Serve: Plate the sticky Mongolian meatballs alongside the sautéed broccoli, and drizzle any remaining sauce on top for extra flavor.

Notes

For a vegetarian version, substitute the ground meat with plant-based alternatives and use gluten-free breadcrumbs if required.
Adjust the sweetness and saltiness of the sauce by varying the brown sugar and soy sauce amounts to taste.
The meatballs can be made smaller or larger depending on your preference; cooking times may vary accordingly.
Leftover sauce can be stored in the refrigerator for up to 3 days and reheated gently before serving.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Baking and Sautéing
Cuisine: Asian, Mongolian-inspired