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Sticky Mongolian Meatballs & Broccoli

Sticky Mongolian Meatballs & Broccoli
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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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

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