Sticky Mongolian Meatballs and Broccoli Recipe
Sticky Mongolian Meatballs and Broccoli is a tasty and satisfying dish that brings together juicy meatballs coated in a sweet and tangy sauce, paired perfectly with crisp, tender broccoli. The…
Tip: save now, cook later.Sticky Mongolian Meatballs and Broccoli is a tasty and satisfying dish that brings together juicy meatballs coated in a sweet and tangy sauce, paired perfectly with crisp, tender broccoli. The sauce has just the right balance of soy, ginger, and garlic, creating that sticky glaze that makes these meatballs so irresistible. It’s a meal full of flavor and textures that always gets a thumbs up at the dinner table.
I love making this recipe because it’s one of those dishes that feels a little special but comes together quickly. The best part for me is when the meatballs soak up the sauce while simmering with the broccoli—it’s like all the flavors get to know each other and become one delicious bite. I usually toss everything together in the pan and let it simmer while I set the table. There’s something so comforting about watching the sauce get thick and glossy as the meatballs cook through.
My favorite way to enjoy Sticky Mongolian Meatballs and Broccoli is over a big bowl of steaming white rice. The rice soaks up every drop of that flavorful sauce, making each mouthful a perfect combo of meaty, sticky, and fresh. It’s a dish that’s great for a weeknight dinner but also tasty enough to serve when friends drop by. Everyone seems to love how the sauce clings to the meatballs and broccoli—it’s just plain satisfying.
Key Ingredients & Substitutions
Ground Meat: Beef or pork works great here. I like mixing both for extra flavor and juiciness. If you want a lighter option, try ground turkey or chicken—they’ll still taste great but be a bit leaner.
Broccoli: Fresh broccoli gives the best crunch and color. If you can’t find broccoli, you can use cauliflower or green beans for a similar texture and freshness.
Soy Sauce: Low sodium soy sauce helps control saltiness. If you need gluten-free, try tamari. It’s a great swap and keeps that umami flavor strong.
Brown Sugar: This sweetens the sauce and balances the salty soy. If you prefer less sugar, reduce it or swap with honey or maple syrup for a slightly different but tasty sweetness.
Panko Breadcrumbs: They keep meatballs light and tender. You can swap with regular breadcrumbs or crushed crackers if panko isn’t available.
How Do I Make the Meatballs Stay Tender and Juicy?
Mixing meatballs just right is key. Here’s my simple approach:
- Start with cold ground meat to keep fat solid and burgers juicy.
- Gently mix ingredients. Don’t overwork — too much mixing makes tough meatballs.
- Use panko breadcrumbs and egg to bind but also add moisture.
- Cook meatballs evenly by browning in batches over medium heat, turning often.
- Avoid overcrowding the pan to keep meatballs juicy, not steamed.
Following these tips helps keep your meatballs tender, so they soak up all that lovely sauce without getting dry!
Equipment You’ll Need
- Large skillet – perfect for browning meatballs and making the sauce all in one pan.
- Mixing bowl – great for combining meatball ingredients evenly without a mess.
- Measuring cups and spoons – help keep your sauce balanced every time.
- Wooden spoon or silicone spatula – lets you stir the sauce gently without scratching your pan.
- Small bowl – handy for mixing the cornstarch slurry to thicken the sauce.
Flavor Variations & Add-Ins
- Swap ground beef for ground chicken or turkey for a lighter version that still tastes great.
- Add red pepper flakes or sriracha to the sauce for a spicy kick that wakes up the flavors.
- Stir in toasted cashews or chopped peanuts for extra crunch and nutty flavor.
- Mix in shredded carrots or bell peppers with the broccoli to boost color and nutrition.
Sticky Mongolian Meatballs and Broccoli Recipe
Ingredients You’ll Need:
For the Meatballs:
- 1 lb (450g) ground beef or ground pork (or a mix)
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1/4 cup green onions, finely chopped (white and light green parts)
- 1/4 cup panko breadcrumbs
- 1 egg
- 1 tbsp soy sauce
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp vegetable oil (for frying)
For the Sauce:
- 1/2 cup soy sauce (preferably low sodium)
- 1/4 cup brown sugar
- 1/4 cup water
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tsp cornstarch mixed with 2 tbsp water (slurry for thickening)
- 1 tsp sesame oil
For the Broccoli:
- 4 cups broccoli florets (about 1 head)
- 1 tbsp vegetable oil
- Salt, to taste
To Serve:
- Cooked white rice (steamed jasmine or sushi rice)
- Sliced green onions (for garnish)
- Toasted sesame seeds (for garnish)
How Much Time Will You Need?
This dish takes about 15 minutes to prep and about 20 minutes to cook. In total, you’ll spend around 35 minutes from start to finish—great for a quick and tasty dinner.
Step-by-Step Instructions:
1. Prepare the Meatballs
In a large bowl, mix together the ground meat, minced garlic, grated ginger, chopped green onions, panko breadcrumbs, egg, soy sauce, salt, and pepper. Be gentle and mix just until combined so your meatballs stay tender.
2. Form the Meatballs
Using your hands or a small scoop, shape the mixture into small meatballs about 1 to 1.5 inches across. You should make around 16-20 meatballs total.
3. Cook the Meatballs
Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the meatballs in batches without crowding the pan. Cook for 7-8 minutes, turning occasionally, until they are golden brown and cooked through. Remove and set aside.
4. Cook the Broccoli
In the same skillet, add the remaining tablespoon of vegetable oil. Add the broccoli florets and season lightly with salt. Sauté for 4-5 minutes until bright green and just tender. Take the broccoli out and set aside.
5. Make the Sauce
In the skillet, combine the soy sauce, brown sugar, water, minced garlic, and grated ginger. Simmer gently over medium heat, stirring to dissolve the sugar.
6. Thicken the Sauce
Mix the cornstarch slurry into the sauce and stir constantly as it thickens, about 1-2 minutes. Remove from heat and stir in the sesame oil.
7. Coat the Meatballs
Return the cooked meatballs to the skillet and toss gently to coat them evenly in the sticky sauce. Warm through for 1-2 minutes on low heat.
8. Assemble and Serve
Serve the meatballs and broccoli over a scoop of steamed white rice. Garnish with sliced green onions and toasted sesame seeds for a beautiful finish. Enjoy!
Can I Use Frozen Meatballs for This Recipe?
Yes! Just make sure to thaw them completely in the fridge overnight before cooking. You can then brown and simmer them in the sauce as directed for the best flavor and texture.
How Can I Make This Recipe Gluten-Free?
Use gluten-free soy sauce or tamari instead of regular soy sauce, and swap the panko breadcrumbs with gluten-free breadcrumbs or crushed rice crackers to keep it gluten-free.
What’s the Best Way to Store Leftovers?
Place any leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water if the sauce has thickened too much.
Can I Add Other Vegetables to This Dish?
Absolutely! Bell peppers, snap peas, or shredded carrots work great sautéed with the broccoli or added to the sauce for extra color and crunch.
