Sticky Mongolian Meatballs and Broccoli Recipe
Sticky Mongolian Meatballs and Broccoli is a delicious dish featuring tender meatballs glazed in a sweet and tangy sauce alongside crisp-tender broccoli. The meatballs are packed with flavor, and the…
By Emily
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Sticky Mongolian Meatballs and Broccoli is a delicious dish featuring tender meatballs glazed in a sweet and tangy sauce alongside crisp-tender broccoli. The meatballs are packed with flavor, and the sauce has just the right balance of soy sauce, brown sugar, and garlic that makes every bite truly tasty.
I love making this recipe because it comes together fairly quickly, and the sticky sauce is so good that I find myself wanting to spoon it over rice or noodles. It’s one of those dishes that tastes like you spent a long time in the kitchen, but really, it’s pretty simple to put together. Plus, the broccoli adds a nice freshness to balance out the richness of the meatballs.
When I serve these meatballs, I like to sprinkle a little sesame seed on top and offer some steamed jasmine rice on the side. It’s a meal that feels special but is also friendly enough for weeknights when everyone is hungry. Whether you’re cooking for family or friends, these sticky Mongolian meatballs and broccoli are sure to bring smiles to the table.
Key Ingredients & Substitutions
Ground Meat: I like a mix of beef and pork for juicy, flavorful meatballs. Ground chicken or turkey works too if you prefer leaner options.
Panko Breadcrumbs: These add lightness and help keep the meatballs tender. If you don’t have panko, regular breadcrumbs or crushed crackers will do.
Soy Sauce: Use low-sodium soy sauce to control saltiness in the sauce and meatballs. Tamari is a great gluten-free alternative.
Brown Sugar: Light or dark brown sugar gives that sweet richness in the sauce. Coconut sugar or maple syrup can work if you want a different sweetness.
Broccoli: Fresh broccoli is best for crisp texture and vibrant color. If you prefer, try other green veggies like snap peas or bok choy.
How Do You Get Meatballs Perfectly Tender Yet Crispy Outside?
To get meatballs tender inside and nicely browned outside:
- Mix ingredients gently but thoroughly to keep them from becoming dense.
- Form uniform-sized balls so they cook evenly—about 1.5 inches works well.
- Heat oil until hot before adding meatballs; avoid crowding the pan to ensure browning.
- Don’t move the meatballs too much while cooking; let them brown undisturbed for a few minutes per side.
- Remove them once cooked through to avoid drying out, then coat in sauce to keep moist.
Equipment You’ll Need
- Large skillet – perfect for browning meatballs and making the sauce all in one pan.
- Mixing bowl – for combining the meatball ingredients easily without mess.
- Measuring cups and spoons – to keep your sauce and seasonings balanced.
- Steamer basket or pot – for cooking broccoli until tender but still crisp.
- Spatula or tongs – helps turn meatballs gently without breaking them.
Flavor Variations & Add-Ins
- Use ground turkey or chicken for a lighter, leaner meatball option that still soaks up the sauce well.
- Stir in diced water chestnuts or finely chopped mushrooms for a crunchy or earthy texture inside the meatballs.
- Swap broccoli with snap peas or green beans for a different crisp veggie that pairs nicely with the sauce.
- Add chili flakes or sriracha to the sauce if you like a bit of heat and an extra kick of flavor.
Sticky Mongolian Meatballs and Broccoli Recipe
Ingredients You’ll Need:
For the Meatballs:
- 1 lb (450g) ground beef or ground pork (or a mix)
- 1/4 cup panko breadcrumbs
- 1/4 cup green onions, finely chopped (white and light green parts)
- 1 large egg
- 2 cloves garlic, minced
- 1 tbsp ginger, freshly grated
- 2 tbsp soy sauce
- 1 tsp sesame oil
- Salt and pepper, to taste
For the Sauce:
- 1/2 cup soy sauce
- 1/2 cup brown sugar (light or dark)
- 1/4 cup water
- 2 cloves garlic, minced
- 1 tsp ginger, freshly grated
- 1 tbsp hoisin sauce (optional, for depth)
- 1 tsp cornstarch mixed with 1 tbsp water (slurry)
For the Broccoli:
- 1 large head of broccoli, cut into florets
- 1 tbsp vegetable oil or sesame oil
- Salt and pepper, to taste
Garnishes:
- 2 green onions, thinly sliced (green parts)
- 1 tbsp sesame seeds
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and 15 minutes for cooking, so roughly 30 minutes total! It’s perfect for a tasty weeknight dinner without too much fuss.
Step-by-Step Instructions:
1. Prepare the Meatballs:
In a mixing bowl, combine the ground meat, panko breadcrumbs, chopped green onions, egg, minced garlic, grated ginger, soy sauce, sesame oil, salt, and pepper. Mix it gently but well until the ingredients are evenly mixed. Then, shape the mixture into meatballs about 1 1/2 inches wide.
2. Cook the Meatballs:
Heat a large skillet over medium-high heat and add a little oil. Add the meatballs in batches, giving them space so they brown nicely instead of steaming. Cook each side for about 3-4 minutes until browned and cooked through. Take the meatballs out and set them aside.
3. Make the Sauce:
Lower the skillet heat to medium. Add minced garlic and grated ginger and cook for about 30 seconds until fragrant. Pour in the soy sauce, brown sugar, water, and hoisin sauce if you’re using it. Stir and bring the sauce to a gentle simmer. Slowly stir in the cornstarch slurry and cook until the sauce thickens and looks shiny, about 1-2 minutes.
4. Combine Meatballs and Sauce:
Put the cooked meatballs back into the skillet and toss them gently in the sauce so they’re well coated. Lower the heat to keep them warm and sticky.
5. Prepare the Broccoli:
While the sauce thickens, steam or blanch the broccoli florets for 3-4 minutes until they’re tender but still bright green. Then, quickly sauté them in a hot pan with a little vegetable or sesame oil. Season with salt and pepper to taste.
6. Assemble the Dish:
Serve the sticky Mongolian meatballs over steamed rice or noodles, with the sautéed broccoli on the side.
7. Garnish and Serve:
Sprinkle the thinly sliced green onions and sesame seeds on top of the meatballs and broccoli for a fresh, nutty finish. Serve immediately and enjoy!
Can I Use Frozen Meatballs for This Recipe?
Yes! If using frozen meatballs, thaw them completely in the refrigerator overnight for best results. Reheat gently in the sauce until warmed through to soak up the flavors.
How Can I Make This Recipe Gluten-Free?
Substitute regular soy sauce with tamari or a gluten-free soy sauce alternative. Also, use gluten-free breadcrumbs or crushed rice crackers in the meatballs.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if the sauce has thickened too much.
Can I Add More Vegetables to This Dish?
Absolutely! Feel free to toss in snap peas, bell peppers, or sliced carrots along with or instead of broccoli for added color and crunch.
