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.
Ingredients
Scale
Meatballs
- 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
Sauce
- 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)
Broccoli
- 2 cups broccoli florets
- 1 tablespoon olive oil (for sautéing broccoli)
- Salt and pepper, to taste (for seasoning broccoli)
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
Nutrition
- Serving Size: 1 serving (about 4 meatballs and 1/2 cup broccoli)
- Calories: 350
- Sugar: 10g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg
Keywords: Mongolian meatballs, sticky meatballs, Asian meatballs, broccoli side dish, healthy dinner, easy weeknight meal
