Easy Mongolian Meatballs & Broccoli Stir-Fry Recipe
If you’re craving a delicious, wholesome dinner that’s quick to whip up, look no further than this easy Mongolian Meatballs & Broccoli Stir-Fry. This dish brings together tender, juicy meatballs coated in a savory, slightly sweet sauce, paired with crisp, vibrant broccoli for a perfect balance of flavor and texture. Ideal for busy weeknights, Mongolian Meatballs & Broccoli Stir-Fry offers a healthy, satisfying meal that doesn’t skimp on excitement or taste.
Why You’ll Love This Recipe
- Speedy preparation: Ready in under 30 minutes, perfect for any weeknight hustle.
- Balanced nutrition: Combines protein-packed meatballs with fiber-rich broccoli.
- Flavor-packed sauce: A delicious blend of soy, garlic, and ginger that elevates every bite.
- Versatile and family-friendly: Easy to customize for kids and adults alike.
- Minimal cleanup: One-pan stir-fry that cuts down on dishwashing.
Ingredients You’ll Need
The beauty of this Mongolian Meatballs & Broccoli Stir-Fry lies in its simple yet essential ingredient list, each chosen to add unique flavor, texture, and color to the dish. From fresh broccoli to the perfect blend of seasonings, every component plays a key role in making this meal a standout.
- Ground beef or pork: Provides juicy, flavorful meatballs with rich protein.
- Fresh broccoli florets: Adds vibrant green color and crunchy texture.
- Soy sauce: The salty, umami base for the signature Mongolian sauce.
- Brown sugar: Brings a subtle sweetness that balances the savory notes.
- Fresh garlic and ginger: Infuse the dish with aromatic warmth and zing.
- Green onions: Offer a mild onion crunch to finish.
- Sesame oil: Adds a toasty, nutty fragrance for depth.
- Cornstarch: Helps thicken the sauce for a glossy, clingy finish.
- Vegetable or canola oil: For sautéing meatballs and broccoli evenly.
- Water or broth: To loosen the sauce and keep it saucy without overpowering.
Variations for Mongolian Meatballs & Broccoli Stir-Fry
Feel free to tailor this Mongolian Meatballs & Broccoli Stir-Fry to your preferences or what’s in your pantry. It’s remarkably adaptable, whether you want to make it lighter, spice it up, or switch up the protein.
- Swap the protein: Use ground turkey, chicken, or turkey meatballs for a leaner option.
- Add heat: Incorporate red pepper flakes or sriracha for a fiery kick.
- Vegetarian twist: Use plant-based meatballs or firm tofu and add mushrooms for umami.
- Extra veggies: Toss in sliced bell peppers, snap peas, or carrots for more color and crunch.
- Brown rice or quinoa: Serve on a bed of grains to make it extra filling.
How to Make Mongolian Meatballs & Broccoli Stir-Fry
Step 1: Prepare the Meatballs
Start by mixing your ground meat with minced garlic, ginger, soy sauce, and a pinch of cornstarch. Shape into small, evenly sized meatballs for quick, uniform cooking.
Step 2: Cook the Meatballs
Heat oil in a large skillet or wok over medium-high heat. Brown the meatballs on all sides until cooked through and golden, then remove from the pan and set aside.
Step 3: Stir-Fry the Broccoli
In the same pan, add a little more oil if needed and toss in the broccoli florets. Stir-fry until they turn bright green and start to get tender-crisp, about 3-4 minutes.
Step 4: Make the Sauce
Combine soy sauce, brown sugar, garlic, ginger, water or broth, and a cornstarch slurry in a bowl. Pour this sauce mixture into the pan and bring to a simmer until it thickens and becomes glossy.
Step 5: Combine and Finish
Return the meatballs to the pan, tossing them in the thickened sauce with broccoli. Add a drizzle of sesame oil, sprinkle green onions on top, and mix well before serving.
Pro Tips for Making Mongolian Meatballs & Broccoli Stir-Fry
- Uniform meatballs: Use a small scoop or spoon for evenly sized meatballs to ensure all cook at the same rate.
- Don’t overcrowd the pan: Cook meatballs in batches if needed so they brown nicely instead of steaming.
- Fresh garlic and ginger: Use freshly minced for the best pungent, aromatic flavor profile.
- Broccoli texture: Avoid overcooking broccoli so it stays bright and crisp.
- Adjust sauce thickness: Mix more or less cornstarch slurry depending on your desired consistency.
How to Serve Mongolian Meatballs & Broccoli Stir-Fry
Garnishes
Add extra green onions, toasted sesame seeds, or thinly sliced red chili peppers on top for a burst of color, flavor, and texture contrast that makes each serving pop.
Side Dishes
Pair this stir-fry with steamed jasmine rice, cauliflower rice for low-carb, or buttered noodles to soak up that irresistible sauce.
Creative Ways to Present
Serve in colorful bowls for an inviting look or wrap the meatballs and broccoli with rice in lettuce cups for a handheld, fresh variation perfect for entertaining.
Make Ahead and Storage
Storing Leftovers
Place leftovers in an airtight container and refrigerate for up to 3 days. The flavors often meld beautifully overnight, making next-day meals even tastier.
Freezing
This recipe freezes well. Store cooled meatballs and broccoli with sauce in freezer-friendly containers for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently in a skillet over medium heat or microwave in short bursts to keep the meatballs tender and the broccoli crisp without drying out.
FAQs
Can I use frozen broccoli for this recipe?
Yes, frozen broccoli works fine—just be sure to thaw and drain it well to avoid excess water that can dilute the sauce.
What is the best ground meat for meatballs?
Ground beef or pork adds richness, but a mix of both or lean turkey can work depending on your taste and dietary needs.
Can I make the meatballs ahead of time?
Absolutely! You can prepare and shape the meatballs in advance and refrigerate or freeze them before cooking, which saves time during dinner prep.
How do I make this recipe gluten-free?
Simply substitute soy sauce with tamari or coconut aminos, which are gluten-free, to keep the same savory flavor without gluten.
Is this recipe suitable for meal prep?
Yes, Mongolian Meatballs & Broccoli Stir-Fry is perfect for meal prep as it reheats well and maintains its delicious texture and flavor for several days.
Final Thoughts
If you’re craving a quick, flavorful dinner that feels both comforting and fresh, this Mongolian Meatballs & Broccoli Stir-Fry is an absolute winner. With its easy ingredients, speedy cooking time, and delightful combination of sweet-savory sauce with tender meatballs and crisp broccoli, it’s perfect for busy nights or impressing guests without the fuss. Give it a try—you might just discover a new favorite weeknight staple!
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Mongolian Meatballs & Broccoli Stir-Fry
This easy Mongolian Meatballs & Broccoli Stir-Fry is a quick, wholesome dinner featuring juicy meatballs coated in a savory and slightly sweet sauce, paired with crisp broccoli. Ready in under 30 minutes, it combines protein and fiber with a flavorful blend of soy, garlic, and ginger, perfect for busy weeknights or family meals with minimal cleanup.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stir-Frying
- Cuisine: Asian
- Diet: Gluten Free (with soy sauce substitution)
Ingredients
Main Ingredients
- 1 lb ground beef or pork
- 3 cups fresh broccoli florets
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 green onions, sliced
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons vegetable or canola oil
- 1/4 cup water or broth
Instructions
- Prepare the Meatballs: Mix ground meat with minced garlic, ginger, soy sauce, and a pinch of cornstarch. Shape into small, evenly sized meatballs for quick, uniform cooking.
- Cook the Meatballs: Heat oil in a large skillet or wok over medium-high heat. Brown the meatballs on all sides until cooked through and golden, then remove from the pan and set aside.
- Stir-Fry the Broccoli: In the same pan, add a little more oil if needed and toss in the broccoli florets. Stir-fry until they turn bright green and become tender-crisp, about 3-4 minutes.
- Make the Sauce: Combine soy sauce, brown sugar, garlic, ginger, water or broth, and a cornstarch slurry in a bowl. Pour this sauce mixture into the pan and bring to a simmer until it thickens and becomes glossy.
- Combine and Finish: Return the meatballs to the pan, tossing them in the thickened sauce with broccoli. Add a drizzle of sesame oil, sprinkle green onions on top, and mix well before serving.
Notes
- Use a small scoop or spoon to shape uniform meatballs for even cooking.
- Cook meatballs in batches to avoid overcrowding and ensure proper browning.
- Use freshly minced garlic and ginger for best flavor.
- Avoid overcooking broccoli to keep it bright green and crisp.
- Adjust cornstarch slurry amount to get your preferred sauce thickness.
- Frozen broccoli can be used but ensure it is thawed and drained well.
- For gluten-free, substitute soy sauce with tamari or coconut aminos.
- Prepare meatballs ahead and refrigerate or freeze to save time later.
- Reheat gently to maintain texture and moisture.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 75 mg
Keywords: Mongolian meatballs, broccoli stir-fry, quick dinner, healthy recipe, Asian stir-fry, weeknight meal, gluten-free option