Sticky Mongolian Meatballs and Broccoli

These Sticky Mongolian Meatballs and Broccoli are packed with flavor and perfect for a quick, satisfying dinner! The tender meatballs are coated in a sweet and savory Mongolian sauce, while the broccoli adds a healthy crunch. This easy one-pan recipe is sure to become a favorite in your kitchen!

Why You’ll Love This Recipe

• Flavorful and Sweet – The sticky Mongolian sauce is a delicious blend of savory, sweet, and slightly tangy flavors.
• Quick and Easy – Ready in 30 minutes, perfect for busy weeknights.
• Healthy – The broccoli adds a nutritious element to the dish, balancing out the richness of the meatballs.
• One-Pan Wonder – Minimal cleanup with everything cooked in one pan.

Ingredients You’ll Need

For the Meatballs:

• 1 lb ground beef or ground chicken
• 1/4 cup breadcrumbs
• 1 egg
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1/2 teaspoon ground ginger
• 1/4 teaspoon black pepper

For the Mongolian Sauce:

• 1/4 cup soy sauce
• 2 tablespoons hoisin sauce
• 2 tablespoons brown sugar
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon fresh ginger, grated
• 2 cloves garlic, minced
• 1/4 teaspoon crushed red pepper flakes (optional for heat)

For the Broccoli:

• 2 cups broccoli florets
• 1 tablespoon olive oil
• Salt and pepper, to taste

Tools You’ll Need

• Mixing bowl
• Skillet or frying pan
• Baking sheet (optional, for roasting broccoli)
• Spoon for shaping meatballs

How to Make Sticky Mongolian Meatballs and Broccoli

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C). If you’re roasting the broccoli, line a baking sheet with parchment paper for easy cleanup.

Step 2: Make the Meatballs

In a mixing bowl, combine the ground meat, breadcrumbs, egg, garlic, soy sauce, sesame oil, ginger, and black pepper. Mix until everything is well combined.

Shape the mixture into small meatballs (about 1 inch in diameter) and place them on a baking sheet lined with parchment paper or lightly greased.

Step 3: Bake the Meatballs

Bake the meatballs in the preheated oven for about 12-15 minutes or until they’re golden brown and cooked through.

Step 4: Prepare the Mongolian Sauce

While the meatballs are baking, prepare the Mongolian sauce. In a small saucepan, combine the soy sauce, hoisin sauce, brown sugar, rice vinegar, sesame oil, ginger, garlic, and red pepper flakes. Bring the mixture to a simmer over medium heat, stirring occasionally. Let it cook for 4-5 minutes until it thickens slightly.

Step 5: Cook the Broccoli

While the meatballs bake, heat olive oil in a skillet over medium heat. Add the broccoli florets and season with salt and pepper. Sauté the broccoli for about 5-7 minutes, stirring occasionally, until it’s tender and slightly charred.

Step 6: Coat the Meatballs

Once the meatballs are done, remove them from the oven and transfer them to the skillet with the broccoli. Pour the sticky Mongolian sauce over the meatballs and broccoli, stirring gently to coat everything in the sauce.

Step 7: Serve & Enjoy

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

What to Serve With Sticky Mongolian Meatballs and Broccoli

• Rice – Serve over steamed white rice, brown rice, or jasmine rice for a complete meal.
• Noodles – Pair with noodles for an extra satisfying dish.
• Asian-Inspired Sides – Consider serving with pickled vegetables or dumplings.

Tips for Success

• Make Ahead – You can prep the meatballs and Mongolian sauce ahead of time. Just store them separately in the fridge and bake/reheat when ready to serve.
• Adjust the Sauce – If you prefer a spicier sauce, add more red pepper flakes or a dash of sriracha.
• Broccoli Options – You can also steam or blanch the broccoli if you prefer it softer.

Storing & Reheating

• Refrigerate – Store leftover meatballs and broccoli in an airtight container for up to 3 days.
• Reheat – Reheat in the microwave or on the stove. You can also add a bit more sauce while reheating for extra flavor.
• Freezing – Freeze the cooked meatballs and sauce separately for up to 2 months. Reheat on the stovetop or in the microwave.

Frequently Asked Questions

Can I use ground turkey instead of beef? Yes, ground turkey works well for this recipe. It will be a lighter alternative with a slightly different flavor.

Can I make this dish vegetarian? Yes! Use plant-based meatballs or a mixture of mushrooms and lentils for the meatballs, and the recipe will still be delicious.

What if I don’t have hoisin sauce? If you don’t have hoisin sauce, you can substitute it with additional soy sauce and a little extra sugar or maple syrup for sweetness.

Conclusion

These Sticky Mongolian Meatballs and Broccoli are packed with bold flavor, and the sticky sauce ties everything together beautifully. A simple, savory dish that’s sure to impress everyone at the table.

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Cuisine: Asian-Inspired

Nutritional Information (Per Serving):
Calories: 300 | Protein: 25g | Carbohydrates: 15g | Fat: 15g | Sodium: 600mg

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