Go Back
–+ servings
Sticky Mongolian Meatballs and Broccoli

Sticky Mongolian Meatballs and Broccoli

Deliciously sticky Mongolian meatballs served with broccoli, perfect for a quick and satisfying meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Asian
Servings 4 servings
Calories 691 kcal

Equipment

  • oven
  • large skillet
  • Baking Sheet
  • mixing bowl
  • whisk

Ingredients
  

Meatballs and Broccoli

  • 2 pounds ground beef
  • 4 pieces green onions finely chopped, plus more for serving
  • 2 inch fresh ginger grated (or 2 Tbsp. ginger paste)
  • 6 cloves garlic minced or grated
  • 1 head broccoli cut into florets
  • 1 Tablespoon olive oil

Sauce

  • 1 Tablespoon vegetable oil
  • 1 cup low-sodium soy sauce
  • 1 cup brown sugar
  • 4 cloves garlic minced
  • 2 Tablespoons ginger minced
  • ⅔ cup water
  • 1 Tablespoon rice wine vinegar
  • ½ teaspoon red pepper flakes
  • 2 Tablespoons cornstarch whisked with ½ cup water
  • Kosher salt to taste
  • pepper to taste

To Garnish

  • 3 pieces green onions thinly sliced
  • Sesame seeds

Instructions
 

Preparation

  • Preheat the oven to 450 degrees F. Line a baking sheet with foil or parchment paper.
  • Add the ground beef, green onions, ginger, and garlic to a bowl. Season with salt and pepper. Mix until just combined. Roll into tablespoon-size balls, placing them on one side of the prepared baking sheet. Add the broccoli to the other side of the baking sheet and toss with 1 tablespoon oil, salt, and pepper. Transfer to the oven and bake for 15 minutes or until the meatballs are cooked through.
  • Meanwhile, in a large skillet add the oil, soy sauce, brown sugar, garlic, ginger, water, rice wine vinegar and red pepper flakes. Stir and cook over medium-high heat, for about 10 minutes. Whisk together cornstarch with ½ cup water and add to your sauce. Continue to cook until the sauce thickens. Remove from the heat.
  • Add the cooked meatballs to the skillet of sauce and toss until the sauce coats the meatballs.
  • Serve the meatballs and remaining sauce over bowls of rice topped with additional green onions and sesame seeds. Serve the broccoli on the side.

Notes

This dish is best served immediately while the meatballs are hot and the sauce is sticky.

Nutrition

Serving: 1servingCalories: 691kcalCarbohydrates: 73gProtein: 28gFat: 34gSaturated Fat: 15gCholesterol: 81mgSodium: 2276mgPotassium: 1042mgFiber: 5gSugar: 58gVitamin A: 1171IUVitamin C: 140mgCalcium: 167mgIron: 5mg
Keyword broccoli, Dinner, Meatballs, Mongolian, quick meal, sticky
Tried this recipe?Let us know how it was!