If you’re searching for a quick and delicious dinner idea that combines tender meatballs with a delightful sauce and fresh greens, then this Sticky Mongolian Meatballs & Broccoli recipe is exactly what you need. With a perfect balance of sweet, savory, and umami flavors, these meatballs cling to a luscious Mongolian-inspired glaze, while crisp broccoli adds color and nutrition. It’s a wonderful weeknight solution that’s both comforting and vibrant, bringing a restaurant-worthy dish right to your home kitchen.

Why You’ll Love This Recipe

Quick and Easy Prep: Ready in under 30 minutes, it’s perfect for busy weeknights without sacrificing flavor.
Balanced Flavors: Sweet soy glaze paired with savory meatballs and fresh broccoli offers a mouthwatering contrast.
Healthy and Nutritious: Broccoli packs in vitamins and fiber, making the meal wholesome and satisfying.
Great for Families: Kid-friendly flavors with juicy meatballs that everyone can enjoy.
One-Pan Cooking: Minimizes cleanup while building layers of flavor.

Ingredients You’ll Need

The beauty of Sticky Mongolian Meatballs & Broccoli lies in its simple yet essential ingredients. Each component plays a key role, from the perfectly seasoned meat to the glossy, vibrant sauce and fresh broccoli that adds brightness and crunch.

Ground Meat: Usually ground beef or pork, providing a juicy, tender base for the meatballs.
Broccoli Florets: Fresh broccoli gives a crisp texture and a healthy pop of green.
Soy Sauce: The backbone of the sticky sauce, bringing salty umami flavor.
Brown Sugar: Adds a subtle sweetness that balances the soy sauce’s saltiness.
Garlic and Ginger: Freshly minced for aromatic depth and warmth.
Cornstarch: Helps thicken the sauce to achieve that signature sticky glaze.
Green Onions: For a fresh, mild bite at the end.
Sesame Oil: A few drops for nuttiness that rounds out the dish.

Variations for Sticky Mongolian Meatballs & Broccoli

This recipe is incredibly versatile, allowing you to tailor it easily. Whether you swap proteins, change up the veggies, or adjust the sauce for dietary reasons, these variations keep the dish exciting and adaptable.

Protein Swap: Use ground turkey or chicken for a leaner option.
Vegetable Mix: Add bell peppers or snap peas alongside broccoli for extra crunch and color.
Spicy Kick: Incorporate chili flakes or Sriracha into the sauce for heat.
Gluten-Free: Use tamari or coconut aminos instead of soy sauce.
Vegan Version: Substitute meatballs with plant-based meat alternatives or tofu.

Easy Sticky Mongolian Meatballs & Broccoli Recipe

How to Make Sticky Mongolian Meatballs & Broccoli

Step 1: Prepare the Meatballs

Start by mixing your ground meat with minced garlic, ginger, a splash of soy sauce, and cornstarch for binding. Shape the mixture into small, even meatballs about one inch in diameter to ensure they cook quickly and evenly.

Step 2: Brown the Meatballs

Heat a tablespoon of oil in a large skillet over medium-high heat and add the meatballs. Cook them in batches without overcrowding to get a golden crust on all sides, which locks in their juiciness.

Step 3: Make the Sauce

In the same skillet, combine soy sauce, brown sugar, water, and a little garlic and ginger. Bring this mixture to a simmer and sprinkle in cornstarch slurry to thicken it into a glossy sauce.

Step 4: Add Broccoli and Simmer

Add fresh broccoli florets to the skillet, nestle the browned meatballs back in, and toss gently. Cover and let everything simmer for about 5 minutes until broccoli is tender-crisp and the sauce coats everything beautifully.

Step 5: Garnish and Serve

Finish with a drizzle of toasted sesame oil and chopped green onions. Serve immediately over steamed rice or noodles to soak up all the sticky sauce.

Pro Tips for Making Sticky Mongolian Meatballs & Broccoli

Use Fresh Ingredients: Fresh garlic and ginger elevate the flavors unlike pre-minced alternatives.
Don’t Overcrowd the Pan: Browning meatballs in batches ensures they crisp up properly.
Sauce Thickness Matters: Make sure your cornstarch slurry is well mixed to avoid lumps and maintain that perfect glaze.
Broccoli Timing: Add broccoli towards the end to keep it vibrant and crunchy, not soggy.
Adjust Sweetness: Taste the sauce before final simmer and add a little more brown sugar if you prefer it sweeter.

How to Serve Sticky Mongolian Meatballs & Broccoli

Garnishes

Brighten the dish with chopped green onions and a pinch of toasted sesame seeds for an extra nutty crunch. You could also add a sprinkle of fresh cilantro for a fragrant twist.

Side Dishes

This dish pairs beautifully with fluffy steamed jasmine rice or noodles like lo mein or rice noodles, which soak up the sticky sauce wonderfully. Steamed dumplings or a simple cucumber salad also make refreshing complements.

Creative Ways to Present

Serve the meatballs and broccoli in a shallow bowl layered with rice, then drizzle with sauce and add garnishes for a restaurant-style presentation. Alternatively, skewer the meatballs on sticks and drizzle the sauce for an elegant appetizer look.

Make Ahead and Storage

Storing Leftovers

Let the Sticky Mongolian Meatballs & Broccoli cool completely, then transfer to an airtight container and store in the fridge. It will stay fresh for up to 3 days, making it a great meal prep option.

Freezing

For longer storage, freeze cooked meatballs separately on a tray before transferring them to a freezer-safe bag. Broccoli freezes less well, so it’s best added fresh when reheating. Defrost meatballs overnight in the fridge before reheating.

Reheating

Reheat gently in a skillet over low-medium heat, adding a splash of water or broth if the sauce has thickened too much. Avoid microwaving to keep meatballs tender and avoid overcooking broccoli if it’s added fresh.

FAQs

Can I use frozen broccoli for this recipe?

Yes, but it’s best to thaw and drain the broccoli to avoid excess moisture; fresh broccoli will give a better texture and flavor overall.

What’s the best meat to use for the meatballs?

Ground beef or pork works wonderfully for juicy, flavorful meatballs, but ground chicken or turkey are lighter alternatives that still taste great.

Is Sticky Mongolian Meatballs & Broccoli gluten-free?

It’s not by default due to soy sauce, but using gluten-free tamari or coconut aminos makes this dish safe for gluten-sensitive diets.

How can I make the sauce spicier?

Add chili flakes, Sriracha, or a diced fresh chili pepper to the sauce while simmering for a nice heat boost.

Can I prepare the meatballs in advance?

Absolutely! You can mix and shape the meatballs ahead of time and freeze them raw to save on prep for busy days.

Final Thoughts

This Sticky Mongolian Meatballs & Broccoli recipe is a personal favorite because it delivers bold flavors with minimal effort. Whether you’re cooking for your family or looking to impress guests, it’s a beautifully balanced dish that’s satisfying and simple. Give it a try tonight and enjoy a comforting meal with that perfect sticky glaze and tender veggies!

Sticky Mongolian Meatballs & Broccoli

Print Recipe

Sticky Mongolian Meatballs & Broccoli is a quick and delicious dish featuring tender, juicy meatballs coated in a sweet and savory Mongolian-style glaze, paired with crisp and nutritious broccoli florets. Ready in under 30 minutes, this one-pan meal offers a perfect balance of flavors and is ideal for busy weeknights, family dinners, or meal prep. Finished with toasted sesame oil and green onions, it’s a comforting yet vibrant meal that pairs beautifully with rice or noodles.

Author: Mary
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Skillet cooking
Cuisine: Asian-inspired
Diet: Gluten Free

Ingredients

Scale

Meatballs

1 lb ground beef or pork (or ground turkey/chicken as variation)
2 cloves garlic, minced
1 tsp fresh ginger, minced
1 tbsp soy sauce (or tamari/coconut aminos for gluten-free)
1 tbsp cornstarch
1 tbsp vegetable oil (for cooking)

Sauce

1/3 cup soy sauce (or tamari/coconut aminos for gluten-free)
1/4 cup brown sugar
1/2 cup water
1 clove garlic, minced
1 tsp fresh ginger, minced
1 tbsp cornstarch mixed with 2 tbsp water (cornstarch slurry)

Vegetables & Garnish

3 cups fresh broccoli florets
2 green onions, chopped
1 tsp toasted sesame oil
Optional: toasted sesame seeds for garnish

Instructions

Prepare the Meatballs: In a bowl, combine ground meat with minced garlic, ginger, soy sauce, and cornstarch. Mix well and shape into small, even meatballs about one inch in diameter to ensure even cooking.
Brown the Meatballs: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Cook meatballs in batches to avoid overcrowding, browning them on all sides until golden and cooked through. Remove and set aside.
Make the Sauce: In the same skillet, add soy sauce, brown sugar, water, minced garlic, and ginger. Bring the mixture to a simmer. Slowly whisk in the cornstarch slurry until the sauce thickens and becomes glossy.
Add Broccoli and Simmer: Add fresh broccoli florets to the skillet, nestle browned meatballs back in, and toss gently to coat. Cover and simmer for about 5 minutes until the broccoli is tender-crisp and the sauce coats the meatballs and vegetables beautifully.
Garnish and Serve: Drizzle toasted sesame oil over the dish and sprinkle with chopped green onions (and optional toasted sesame seeds). Serve immediately over steamed rice or noodles to soak up the luscious sauce.

Notes

Use fresh garlic and ginger for best flavor; avoid pre-minced for more aromatic depth.
Do not overcrowd the pan when browning meatballs to ensure they crisp properly.
Mix cornstarch slurry thoroughly before adding to avoid lumps in the sauce.
Add broccoli towards the end of cooking to keep it vibrant and crunchy, not soggy.
Taste the sauce before the final simmer and add more brown sugar if you prefer a sweeter glaze.
For a spicier version, add chili flakes or Sriracha to the sauce while simmering.
Make ahead: meatballs can be mixed and shaped in advance and frozen raw.
Store leftovers in an airtight container in the fridge up to 3 days; reheat gently in a skillet.
For freezing, freeze meatballs separately before combining with fresh broccoli upon reheating.

Nutrition

Serving Size: 1 serving
Calories: 350 kcal
Sugar: 10 g
Sodium: 900 mg
Fat: 15 g
Saturated Fat: 5 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 4 g
Protein: 25 g
Cholesterol: 70 mg

Keywords: Mongolian meatballs, sticky meatballs, broccoli recipe, quick dinner, Asian meatballs, one-pan meal, gluten free, weeknight dinner