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Mongolian Meatballs & Broccoli Stir-Fry

Mongolian Meatballs & Broccoli Stir-Fry
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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.

Ingredients

Scale

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

  1. 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.
  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.
  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 become tender-crisp, about 3-4 minutes.
  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.
  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.

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

Keywords: Mongolian meatballs, broccoli stir-fry, quick dinner, healthy recipe, Asian stir-fry, weeknight meal, gluten-free option

Find it online: https://mealsbymary.com/mongolian-meatballs-broccoli-stir-fry/