Sticky Mongolian Meatballs and Broccoli Recipe
Sticky Mongolian Meatballs and Broccoli is a delicious mix of tender meatballs coated in a sweet and tangy sauce, paired with crunchy broccoli that balances the flavors perfectly. The sauce…
By Ava
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Reading time: 6 min
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Sticky Mongolian Meatballs and Broccoli is a delicious mix of tender meatballs coated in a sweet and tangy sauce, paired with crunchy broccoli that balances the flavors perfectly. The sauce is shiny and sticky, making every bite satisfying and fun to eat. This dish is a crowd-pleaser with its bold flavors and simple ingredients.
I love making this recipe when I want something quick but still feel like I’m treating myself. The meatballs get that perfect brown crust before being tossed in the sauce, which makes them extra tasty and filling. Plus, the broccoli adds a nice fresh touch that keeps the meal from feeling too heavy. I find that cooking everything in one pan helps keep things neat and easy!
My favorite way to serve these meatballs is over plain jasmine rice or noodles to soak up all the sauce. It’s a great meal for busy weeknights when you want something comforting but don’t want to spend too long in the kitchen. Honestly, I always make extra meatballs because they’re so good for leftovers or even as a fun snack later on.
Key Ingredients & Substitutions
Ground meat: Beef and pork both work well here. I like mixing them for a juicy, flavorful meatball, but you can also use ground turkey or chicken for a lighter option. Just keep an eye on cooking time to avoid dryness.
Breadcrumbs: Breadcrumbs help bind the meatballs, but if you’re gluten-free, use crushed gluten-free crackers or oats instead. They still keep the meatballs tender.
Soy sauce: Low sodium is best to control saltiness, but regular soy sauce works too. For a gluten-free choice, try tamari sauce as a substitute.
Brown sugar: Adds sweetness and that sticky texture. Coconut sugar or maple syrup can be fun swaps to give the sauce a slightly different but still yummy flavor.
Broccoli: Fresh broccoli is great, but frozen works in a pinch—just steam it gently until tender but still bright green. You can also swap for other green veggies like snap peas or green beans.
How Do I Get the Meatballs Perfectly Sticky Without Losing Their Crisp?
The secret is cooking the meatballs separately first. Brown them well over medium heat to get a nice crust—this seals in the juices and adds flavor.
- Don’t overcrowd the pan; cook in batches so they brown, not steam.
- Once browned and cooked through, remove meatballs before making the sauce in the same pan. This picks up those tasty browned bits.
- Make the sauce by simmering soy sauce, sugar, and garlic, then add the cornstarch slurry slowly to thicken. Stir constantly to avoid lumps.
- Finally, toss the meatballs in the sticky sauce for just a minute to coat them well without making them soggy.
This method keeps meatballs tender inside and sticky but not soggy outside. Plus, using the same pan for sauce builds bold flavor with little fuss!
Equipment You’ll Need
- Large mixing bowl – perfect for combining your meatball ingredients evenly without mess.
- Nonstick skillet or frying pan – helps brown the meatballs nicely and prevents sticking.
- Steamer basket or colander – to steam broccoli until crisp-tender without losing color.
- Whisk – essential for mixing the cornstarch slurry smoothly into the sauce to avoid lumps.
- Measuring cups and spoons – for accurate measurements, especially for the sauce ingredients.
Flavor Variations & Add-Ins
- Try ground turkey or chicken meatballs for a lighter version; they stay tender with the sticky sauce.
- Add finely chopped bell peppers or mushrooms to the meatball mix for extra texture and nutrition.
- Mix a teaspoon of chili flakes or sriracha into the sauce for a spicy kick you’ll love.
- Swap broccoli for snap peas or green beans if you want a different veggie crunch in the dish.
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 breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1/2 tsp ground ginger (or 1 tsp fresh grated ginger)
- 2 green onions, finely chopped
- Salt and pepper to taste
- 1 tbsp vegetable oil (for frying)
For the Mongolian Sauce:
- 1/2 cup soy sauce (low sodium preferred)
- 1/2 cup water
- 1/2 cup brown sugar (or coconut sugar)
- 2 cloves garlic, minced
- 1 tsp fresh grated ginger
- 2 tsp cornstarch mixed with 2 tbsp cold water (slurry)
- 1 tbsp hoisin sauce (optional but recommended)
For the Broccoli:
- 2 cups broccoli florets
- Pinch of salt
- Water for steaming
Garnishes:
- Sesame seeds (toasted)
- Green onions, sliced thinly
How Much Time Will You Need?
This meal takes about 15 minutes to prepare and 20 minutes to cook, totaling around 35 minutes. The meatballs take time to brown and cook through, the broccoli steams quickly, and the sauce only needs a few minutes to thicken. A perfect weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Meatballs:
In a large bowl, mix the ground meat, breadcrumbs, egg, minced garlic, ground or fresh ginger, chopped green onions, salt, and pepper until everything is combined. Shape the meat mixture into small balls about 1 to 1.5 inches in size.
2. Cook the Meatballs:
Heat vegetable oil in a large skillet over medium heat. Add meatballs in batches so they aren’t crowded. Cook for 4 to 5 minutes on each side until nicely browned and cooked all the way through. Remove the meatballs and keep warm.
3. Steam the Broccoli:
While the meatballs cook, steam the broccoli. Add a little water and a pinch of salt to a steamer basket over boiling water, cover, and steam for 4 to 6 minutes until bright green and tender but still crisp. Set aside.
4. Make the Mongolian Sauce:
In the same pan used for meatballs, remove extra oil but keep the browned bits. Add soy sauce, water, brown sugar, minced garlic, fresh ginger, and hoisin sauce if using. Stir and bring to a simmer. Slowly whisk in the cornstarch slurry and cook, stirring constantly until the sauce thickens and becomes shiny and sticky, about 2-3 minutes.
5. Combine Meatballs and Sauce:
Add the cooked meatballs back into the pan. Toss gently so the meatballs get nicely coated in the sticky sauce. Cook together for another minute to heat through.
6. Serve and Garnish:
Serve the meatballs and sauce over cooked rice or noodles if you like. Arrange steamed broccoli around the edges. Sprinkle toasted sesame seeds and sliced green onions on top for a fresh, crunchy finish. Enjoy your meal while it’s warm!
Can I Use Frozen Meatballs for This Recipe?
Yes! If using frozen meatballs, thaw them fully in the fridge overnight or defrost in the microwave before cooking. Then follow the recipe steps to brown them and coat with sauce.
How Can I Make This Recipe Gluten-Free?
Swap regular soy sauce for tamari or a gluten-free soy sauce. Make sure your breadcrumbs are gluten-free or replace them with ground oats or crushed gluten-free crackers.
Can I Prepare This Dish Ahead of Time?
Absolutely! You can make the meatballs and sauce separately, then refrigerate both for up to 2 days. Reheat the sauce gently in a pan and toss the meatballs in just before serving.
What’s the Best Way to Store Leftovers?
Store leftover meatballs and broccoli in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat to keep the sauce sticky and the broccoli crisp.