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Sticky Mongolian Meatballs & Broccoli

Sticky Mongolian Meatballs & Broccoli
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Sticky Mongolian Meatballs & Broccoli is a deliciously balanced dish combining tender, juicy meatballs coated in a sticky, sweet-savory Mongolian-inspired sauce with crisp, vibrant broccoli. Perfect for a quick weeknight dinner or a satisfying weekend meal, this recipe features bold flavors, simple ingredients, and wholesome nutrition that appeal to the whole family.

Ingredients

Scale

Meatballs

  • 1 lb ground beef or pork
  • 2 green onions, finely chopped
  • 1 large egg
  • Salt, a pinch
  • Black pepper, a pinch
  • 2 tbsp cooking oil (for frying)

Sauce

  • 1/3 cup soy sauce (or tamari for gluten-free)
  • 1/4 cup brown sugar
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 1 tsp sesame oil
  • 1 tbsp rice vinegar or mirin
  • 1 tbsp cornstarch (plus 2 tbsp water to make slurry)

Vegetables & Garnish

  • 3 cups broccoli florets, fresh (or thawed if frozen)
  • 2 green onions, thinly sliced (for garnish)
  • 1 tbsp toasted sesame seeds (for garnish)

Instructions

  1. Prepare the Meatball Mixture: In a mixing bowl, combine the ground meat with finely chopped green onions, egg, a pinch of salt, and black pepper. Mix gently but thoroughly to keep the meatballs tender while ensuring they hold together well.
  2. Form & Cook Meatballs: Roll the meat mixture into small, uniform balls. Heat cooking oil in a skillet over medium heat and cook the meatballs until browned and cooked through, about 8-10 minutes depending on size. Remove the meatballs from the skillet and set aside.
  3. Steam or Sauté Broccoli: While the meatballs cook, quickly steam or sauté the broccoli florets until they are tender-crisp and vibrantly green, preserving their crunch and nutrients.
  4. Make the Sticky Mongolian Sauce: In the same skillet used for the meatballs, combine soy sauce, brown sugar, minced garlic, ginger, sesame oil, and rice vinegar. Let the sauce simmer until it slightly thickens. Stir in the cornstarch slurry (cornstarch mixed with water) gradually to achieve a sticky, glossy texture while simmering.
  5. Combine Meatballs and Broccoli in Sauce: Add the cooked meatballs and broccoli back into the skillet. Toss everything thoroughly in the glossy sauce until the meatballs and broccoli are evenly coated and sticky with flavor.
  6. Garnish and Serve: Finish the dish by sprinkling freshly sliced green onions and toasted sesame seeds on top. Serve warm over steamed jasmine or brown rice, noodles, or your favorite side.

Notes

  • Use a cookie scoop or spoon to portion meatballs evenly for consistent cooking.
  • Mix meat just until combined to avoid tough meatballs.
  • Cook broccoli separately or last to maintain its bright color and crunch.
  • Add cornstarch slurry gradually to achieve the perfect sauce thickness.
  • Always use fresh garlic, ginger, and green onions for the best flavor.
  • For a spicy version, add chili flakes or fresh chopped chili to the sauce.
  • Substitute ground beef with ground chicken or turkey for a leaner option.
  • Make it vegetarian with plant-based meat substitutes or mushrooms.
  • Use tamari and gluten-free binders like rice flour to make this recipe gluten-free.

Nutrition

Keywords: Sticky Mongolian Meatballs, Broccoli, Mongolian sauce, Asian meatballs, quick dinner, family meal, gluten free

Find it online: https://recipesemilly.com/sticky-mongolian-meatballs-broccoli/