Sticky Mongolian Meatballs and Broccoli

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Introduction

Sticky Mongolian Meatballs and Broccoli is a flavorful, Asian-inspired dish that combines tender, juicy meatballs coated in a sticky, sweet, and savory Mongolian glaze with crisp, perfectly cooked broccoli. This recipe is easy to prepare, packed with bold flavors, and perfect for a quick dinner or meal prep. Serve it over steamed rice or noodles for a satisfying meal your whole family will love.

What makes this dish so irresistible is the rich Mongolian glaze that coats every bite of the meatballs, delivering a delightful balance of sweetness and umami. Paired with the freshness and crunch of broccoli, this recipe creates a harmony of textures and flavors that’s hard to beat. The meatballs are juicy and perfectly seasoned, while the sauce ties everything together with its bold, sticky goodness.

This recipe is also incredibly versatile. You can swap the ground meat for chicken, turkey, or even plant-based options to suit your dietary preferences. It’s an excellent choice for meal prep, as the flavors deepen and become even more delicious after sitting for a day. Whether you’re cooking for a busy weeknight or a special dinner, Sticky Mongolian Meatballs and Broccoli is a guaranteed hit that’s as easy to make as it is delicious to eat!

Perfect for:

  • Family dinners
  • Meal prep
  • Asian-inspired nights
  • Quick weeknight meals
  • Comfort food with a twist

Why You’ll Love This Recipe

Here’s why Sticky Mongolian Meatballs and Broccoli is a standout dish:

  • Perfect Balance of Sweet and Savory: A delicious glaze combining sweet soy flavors, garlic, and ginger.
  • Quick and Easy to Make: Ready in under 30 minutes for a hassle-free meal.
  • Versatile Pairings: Pairs perfectly with rice, noodles, or low-carb options like cauliflower rice.
  • A Healthy Twist: Includes broccoli for a nutritious, well-rounded dish.
  • Crowd-Pleaser: Loved by kids, adults, and perfect for parties as an appetizer.
  • Sticky, Irresistible Sauce: The glossy, caramelized sauce clings to every bite.
  • Customizable Protein Options: Works with ground beef, pork, turkey, or chicken.
  • Meal Prep Friendly: Reheats well and tastes even better the next day.
  • Minimal Cleanup: Cooked in one pan for a stress-free kitchen experience.
  • Restaurant-Quality at Home: Enjoy takeout-style flavors without leaving your house.

Preparation and Cooking Time

  • Total Time: 35 minutes
  • Preparation Time: 10 minutes
  • Cooking Time: 25 minutes
  • Servings: 4 servings
  • Calories per serving: Approximately 450-500 calories
  • Key Nutrients: Protein, Iron, Fiber, Vitamin C

Ingredients

For the Meatballs:

  • 1 pound ground beef (or pork, chicken, or turkey)
  • 1/4 cup panko breadcrumbs
  • 1 large egg
  • 2 green onions, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1/4 teaspoon black pepper

For the Mongolian Sauce:

  • 1/3 cup soy sauce (low sodium preferred)
  • 1/4 cup brown sugar
  • 2 tablespoons hoisin sauce
  • 2 teaspoons cornstarch
  • 1/4 cup water
  • 1 teaspoon grated ginger
  • 1 clove garlic, minced
  • 1/4 teaspoon red pepper flakes (optional, for spice)

For the Broccoli:

  • 3 cups broccoli florets
  • 1 tablespoon sesame oil
  • 1/4 teaspoon salt

Garnish (Optional):

  • Sesame seeds
  • Sliced green onions

Ingredient Highlights

  • Ground Beef: Provides a hearty base for the meatballs, but you can substitute other proteins.
  • Mongolian Sauce: A rich combination of soy sauce, brown sugar, and hoisin creates a perfectly sticky glaze.
  • Broccoli: Adds crunch, freshness, and nutrients to balance the dish.

Step-by-Step Instructions

Follow these steps to make Sticky Mongolian Meatballs and Broccoli:

Prepare the Meatballs:

  1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Mix Ingredients: In a large bowl, combine ground beef, breadcrumbs, egg, green onions, garlic, ginger, soy sauce, sesame oil, and black pepper. Mix until just combined—avoid overmixing.
  3. Shape Meatballs: Roll the mixture into 1-inch meatballs and place them on the prepared baking sheet.
  4. Bake: Bake the meatballs in the oven for 18-20 minutes, or until fully cooked (internal temperature of 165°F/74°C).

Cook the Broccoli:

  1. Steam or Sauté: While the meatballs bake, cook the broccoli. Heat sesame oil in a large skillet over medium heat. Add broccoli and a pinch of salt. Sauté for 4-5 minutes until tender but still crisp. Set aside.

Prepare the Mongolian Sauce:

  1. Make the Sauce: In a small bowl, whisk together soy sauce, brown sugar, hoisin sauce, cornstarch, water, ginger, garlic, and red pepper flakes (if using).
  2. Cook the Sauce: Heat the sauce mixture in a saucepan over medium heat, stirring constantly, until it thickens into a sticky glaze (about 3-4 minutes). Remove from heat.

Combine and Serve:

  1. Coat the Meatballs: Toss the baked meatballs in the Mongolian sauce until fully coated.
  2. Serve: Plate the meatballs alongside or on top of the broccoli. Garnish with sesame seeds and sliced green onions for extra flavor and presentation.

How to Serve

Here’s how to enjoy your Sticky Mongolian Meatballs and Broccoli:

  • Over Rice: Serve over steamed white or brown rice to soak up the sauce.
  • With Noodles: Pair with lo mein or rice noodles for an Asian-inspired noodle bowl.
  • Low-Carb Option: Serve with cauliflower rice or additional sautéed vegetables.
  • As an Appetizer: Serve the meatballs with toothpicks as a party snack or appetizer.

Additional Tips

Here are some tips to perfect your Sticky Mongolian Meatballs and Broccoli:

  • Use a Mixture of Meats: Combine ground beef with ground pork or turkey for a more tender and juicy meatball texture. Pork, in particular, adds extra richness.
  • Add Flavorful Binders: Mix in finely minced garlic, ginger, and scallions, along with panko breadcrumbs or crushed crackers, to bind the meatballs and enhance the flavor.
  • Chill the Meatball Mixture: Before rolling the meatballs, chill the mixture for 15–20 minutes. This makes it easier to handle and prevents them from falling apart during cooking.
  • Sear for Maximum Flavor: For a rich, caramelized crust, sear the meatballs in a hot skillet before adding them to the sauce. This locks in the juices and enhances the texture.
  • Sauce Tips:
  • Balance the Sweetness: If the Mongolian sauce is too sweet for your liking, balance it with a splash of rice vinegar or fresh lime juice to add brightness.
  • Thicken with a Slurry: If the sauce is too thin, whisk a teaspoon of cornstarch with a little water, then stir it into the sauce over heat. It will thicken quickly for a glossy finish.
  • Spice it Up: Add red chili flakes, Sriracha, or a dash of gochujang (Korean chili paste) to the sauce for a spicy kick.
  • Broccoli Tips:
  • Blanch for Brightness: Quickly blanch the broccoli in boiling water for 1–2 minutes, then shock it in ice water before stir-frying. This keeps it vibrant green and crisp-tender.
  • Stir-Fry in Garlic Oil: Before adding the broccoli to the dish, sauté it in a little garlic-infused oil for extra flavor.
  • Serving and Presentation Tips:
  • Garnish Generously: Top the finished dish with sesame seeds, chopped scallions, and a drizzle of sesame oil for a final burst of flavor and a restaurant-quality presentation..

Recipe Variations

Try these fun variations of Sticky Mongolian Meatballs and Broccoli:

  • Spicy Version: Add more red pepper flakes or a drizzle of sriracha to the sauce for extra heat.
  • Chicken or Turkey: Substitute ground chicken or turkey for a leaner option.
  • Vegetarian Option: Use plant-based ground meat or tofu to make a vegetarian-friendly version.

Freezing and Storage

  • Freezing: Freeze cooked meatballs (without the sauce) for up to 3 months. Defrost and reheat before tossing in the sauce.
  • Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheating: Reheat in the microwave or on the stovetop over low heat. Add a splash of water to refresh the sauce.

Special Equipment

Here are some tools that will help you prepare Sticky Mongolian Meatballs and Broccoli:

  • Baking Sheet: To bake the meatballs evenly without sticking.
  • Large Skillet: Perfect for cooking the broccoli and reheating the meatballs.
  • Saucepan: For preparing the Mongolian glaze.

FAQ Section

  1. Can I use frozen broccoli?
    Yes, you can use frozen broccoli. Steam or sauté it according to the package instructions before adding it to the dish.
  2. How spicy is this dish?
    The spice level is mild, but you can adjust it by increasing or decreasing the red pepper flakes.
  3. Can I pan-fry the meatballs instead of baking?
    Yes, you can cook the meatballs in a skillet with a little oil over medium heat. Turn them frequently to cook evenly.
  4. Can I double the recipe?
    Absolutely! This recipe doubles well and is perfect for meal prep or feeding a crowd.
  5. What other vegetables can I use?
    You can substitute broccoli with snap peas, bell peppers, or green beans for variety.

Conclusion

Sticky Mongolian Meatballs and Broccoli is the ultimate combination of bold flavors, tender meatballs, and crisp veggies. This dish is versatile and satisfying, making it perfect for family dinners, meal prep, or a quick weeknight meal.

Whether served over rice, noodles, or as a low-carb option, Sticky Mongolian Meatballs and Broccoli delivers a delicious blend of sweet and savory flavors that are sure to impress. Plus, it’s easy to prepare, so you can enjoy a restaurant-quality meal at home without the hassle.

Give it a try and savor the deliciousness of this Asian-inspired favorite! Don’t forget to snap a photo, share it on Instagram, and tag me so I can see your creation.

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