Description
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!
Never miss a bite! Subscribe now and have this irresistible recipe delivered straight to your inbox.
Ingredients
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
Instructions
Preheat your oven to 375°F (190°C). If you’re roasting the broccoli, line a baking sheet with parchment paper for easy cleanup.
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.
Bake the meatballs in the preheated oven for about 12-15 minutes or until they’re golden brown and cooked through.
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.
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.
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.
Serve the sticky Mongolian meatballs and broccoli warm, garnished with sesame seeds or chopped green onions if desired.
Notes
- 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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Cuisine: Asian-Inspired