Description

This Sticky Mongolian Meatballs and Broccoli recipe is a delightful fusion of sweet, savory, and slightly spicy flavors that will tantalize your taste buds. Juicy, tender meatballs are baked to perfection and coated in a rich, sticky sauce made from soy sauce, brown sugar, garlic, and ginger. Paired with roasted broccoli, this dish is not only delicious but also nutritious, making it a perfect choice for a balanced meal. Whether you’re preparing a quick weeknight dinner or looking for a meal-prep option, these meatballs are sure to become a household favorite.

Ingredients

Scale

Meatballs and Broccoli:

2 pounds ground beef
4 green onions (finely chopped, plus more for serving)
2-inch piece fresh ginger (grated, or 2 Tbsp. ginger paste)
6 cloves garlic (minced or grated)
1 head broccoli (cut into florets)
1 tablespoon olive oil
Kosher salt and pepper (to taste)

Sauce:

1 tablespoon vegetable oil
1 cup low-sodium soy sauce
1 cup brown sugar
4 cloves garlic (minced)
2 tablespoons ginger (minced)
⅔ cup water
1 tablespoon rice wine vinegar
1/2 teaspoon red pepper flakes
2 tablespoons cornstarch (whisked with 1/2 cup water)

To Garnish:

3 green onions (thinly sliced)
Sesame seeds

Instructions

Preheat the Oven:
- Preheat your oven to 450 degrees F. Line a baking sheet with foil or parchment paper.
Prepare the Meatballs and Broccoli:
- In a large mixing bowl, combine the ground beef, finely chopped green onions, grated ginger, and minced garlic. Season with kosher salt and freshly ground black pepper. Mix until just combined to avoid overmixing, which can result in tough meatballs.
- Form the mixture into tablespoon-sized balls and place them on one side of the prepared baking sheet.
- On the other side of the baking sheet, spread out the broccoli florets. Drizzle with 1 tablespoon of olive oil, season with salt and pepper, and toss to coat evenly.
Roast the Meatballs and Broccoli:
- Place the baking sheet in the preheated oven and roast for about 15 minutes, or until the meatballs are cooked through and the broccoli is tender with slightly crispy edges.
Prepare the Sauce:
- While the meatballs and broccoli are roasting, heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the minced garlic and ginger, cooking until fragrant, about 1 minute.
- Add the soy sauce, brown sugar, water, rice wine vinegar, and red pepper flakes to the skillet. Stir to combine and bring the mixture to a simmer.
- In a small bowl, whisk together the cornstarch and water to create a slurry. Slowly pour the slurry into the simmering sauce, whisking constantly to avoid lumps. Cook until the sauce thickens and becomes glossy, about 3-5 minutes.
Combine and Serve:
- Remove the roasted meatballs from the oven and transfer them to the skillet with the sauce. Gently toss the meatballs in the sauce until they are fully coated.
- Serve the sticky Mongolian meatballs over steamed rice or noodles, with the roasted broccoli on the side. Garnish with thinly sliced green onions and a sprinkle of sesame seeds.

Notes

Storage: Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days. They also freeze well for up to 3 months.
Spice Level: Adjust the red pepper flakes in the sauce to control the heat level. If you prefer a milder dish, reduce the amount or omit it altogether.
Customizations: Feel free to swap the ground beef for ground turkey or chicken for a leaner option, or use tofu for a vegetarian version. Broccoli can be replaced with other vegetables like cauliflower, green beans, or bell peppers.
Make Ahead: The meatballs can be made and frozen ahead of time, making this an excellent option for meal prep. Simply thaw and cook as directed.