These Sticky Mongolian Meatballs and Broccoli are coated in a rich, garlicky, sweet-and-savory sauce that clings to every bite! Served with tender-crisp broccoli over rice, this dish is a perfect balance of flavor and texture. It’s quick, easy, and way better than takeout—ready in just 30 minutes!
Why You’ll Love This Recipe
Sticky, Sweet & Savory – The Mongolian sauce is packed with flavor.
Juicy & Tender Meatballs – Perfectly seasoned and seared to perfection.
Quick & Easy – A one-pan meal ready in under 30 minutes.
Better Than Takeout – Homemade, fresh, and made with simple ingredients!
Ingredients You’ll Need
For the Meatballs:
- 1 lb ground beef or chicken
- ½ cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- ½ tsp ground ginger
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp sesame oil (for frying)
For the Mongolian Sauce:
- ½ cup soy sauce
- ¼ cup brown sugar
- ¼ cup water
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp hoisin sauce
- ½ tsp red pepper flakes (optional, for heat)
- 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)
For the Broccoli & Garnish:
- 2 cups broccoli florets
- 1 tbsp sesame seeds (for garnish)
- 2 green onions, sliced
How to Make Sticky Mongolian Meatballs and Broccoli
Step 1: Prepare the Meatballs
- In a large bowl, mix ground beef, breadcrumbs, egg, garlic, soy sauce, ginger, salt, and black pepper until combined.
- Roll into 1-inch meatballs and set aside.
Step 2: Cook the Meatballs
- Heat 1 tbsp sesame oil in a pan over medium heat.
- Add the meatballs and sear for 3-4 minutes per side, until browned.
- Remove from the pan and set aside (they will finish cooking in the sauce).
Step 3: Make the Mongolian Sauce
- In the same pan, add garlic and ginger. Sauté for 30 seconds until fragrant.
- Pour in soy sauce, brown sugar, hoisin sauce, water, and red pepper flakes.
- Bring to a simmer, then stir in the cornstarch slurry. Cook for 2 minutes until thickened.
Step 4: Cook the Broccoli & Combine
- Add broccoli florets to the pan and stir for 3-4 minutes until tender.
- Return the meatballs to the pan and coat in the sauce. Simmer for 2 minutes until heated through.
Step 5: Serve & Enjoy!
- Garnish with sesame seeds and green onions.
- Serve over rice or noodles.
Tips for the Best Mongolian Meatballs
Don’t Overmix – Mix just until combined for tender meatballs.
Sear First, Then Simmer – Browning adds flavor, and simmering keeps them juicy.
Adjust the Sauce – Add more water for a thinner sauce or extra cornstarch for a thicker glaze.
Use Frozen Meatballs – If short on time, use pre-cooked frozen meatballs and toss them in the sauce.
Serving Ideas & Variations
Extra Veggies – Add carrots, bell peppers, or snap peas for more color.
Serve Over Rice – Jasmine, brown, or cauliflower rice work great!
Spicy Twist – Increase red pepper flakes or add Sriracha.
Try Ground Chicken or Turkey – A leaner but just as flavorful option!
Storage & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Freeze meatballs and sauce separately for up to 3 months.
- Reheat: Warm in a skillet with a splash of water or microwave for 1-2 minutes.
Frequently Asked Questions
Can I make this ahead of time?
Yes! Cook the meatballs and sauce separately, then combine and reheat before serving.
What’s the best way to keep the meatballs juicy?
Adding breadcrumbs and egg helps keep them tender. Don’t overcook!
Can I make this gluten-free?
Yes! Use gluten-free soy sauce and hoisin sauce, and swap breadcrumbs for almond flour.
Final Thoughts
This Sticky Mongolian Meatballs and Broccoli recipe is the perfect sweet, savory, and satisfying meal! Whether you’re making it for a weeknight dinner or meal prep, it’s sure to be a hit.
Tried this recipe? Let me know in the comments!
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Cuisine: Asian-Inspired
Nutritional Information (Per Serving):
Calories: 350 | Protein: 22g | Carbohydrates: 28g | Fat: 15g | Fiber: 3g | Sodium: 650mg
Sticky Mongolian Meatballs and Broccoli
- Total Time: 30 minutes
Description
These Sticky Mongolian Meatballs and Broccoli are coated in a rich, garlicky, sweet-and-savory sauce that clings to every bite! Served with tender-crisp broccoli over rice, this dish is a perfect balance of flavor and texture. It’s quick, easy, and way better than takeout—ready in just 30 minutes!
Ingredients
For the Meatballs:
- 1 lb ground beef or chicken
- ½ cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- ½ tsp ground ginger
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp sesame oil (for frying)
For the Mongolian Sauce:
- ½ cup soy sauce
- ¼ cup brown sugar
- ¼ cup water
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp hoisin sauce
- ½ tsp red pepper flakes (optional, for heat)
- 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)
For the Broccoli & Garnish:
- 2 cups broccoli florets
- 1 tbsp sesame seeds (for garnish)
- 2 green onions, sliced
Instructions
Step 1: Prepare the Meatballs
- In a large bowl, mix ground beef, breadcrumbs, egg, garlic, soy sauce, ginger, salt, and black pepper until combined.
- Roll into 1-inch meatballs and set aside.
Step 2: Cook the Meatballs
- Heat 1 tbsp sesame oil in a pan over medium heat.
- Add the meatballs and sear for 3-4 minutes per side, until browned.
- Remove from the pan and set aside (they will finish cooking in the sauce).
Step 3: Make the Mongolian Sauce
- In the same pan, add garlic and ginger. Sauté for 30 seconds until fragrant.
- Pour in soy sauce, brown sugar, hoisin sauce, water, and red pepper flakes.
- Bring to a simmer, then stir in the cornstarch slurry. Cook for 2 minutes until thickened.
Step 4: Cook the Broccoli & Combine
- Add broccoli florets to the pan and stir for 3-4 minutes until tender.
- Return the meatballs to the pan and coat in the sauce. Simmer for 2 minutes until heated through.
Step 5: Serve & Enjoy!
- Garnish with sesame seeds and green onions.
- Serve over rice or noodles.
Notes
Don’t Overmix – Mix just until combined for tender meatballs.
Sear First, Then Simmer – Browning adds flavor, and simmering keeps them juicy.
Adjust the Sauce – Add more water for a thinner sauce or extra cornstarch for a thicker glaze.
Use Frozen Meatballs – If short on time, use pre-cooked frozen meatballs and toss them in the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Cuisine: Asian-Inspired
