Easy Sticky Mongolian Meatballs & Broccoli Recipe

If you’re craving a quick dinner that’s packed with bold flavors and tender textures, this Sticky Mongolian Meatballs & Broccoli recipe is an absolute must-try. Combining juicy, perfectly seasoned meatballs with crisp-tender broccoli and a deeply savory, sticky sauce, this dish brings restaurant-quality Mongolian flavors right to your home kitchen. Easy to prepare and satisfying for everyone at the table, it’s a meal that balances sweet, salty, and umami notes beautifully. Whether you’re cooking for family or meal prepping for the week, Sticky Mongolian Meatballs & Broccoli is an irresistible combination that’s simple enough for any night of the week.

Why You’ll Love This Recipe

• Effortless Flavor Explosion: The sticky, slightly sweet Mongolian sauce infuses every meatball and broccoli floret with mouthwatering taste.
• Quick and Convenient: Ready in under 30 minutes, this recipe suits busy weeknights without sacrificing deliciousness.
• Balanced Nutrition: Protein-rich meatballs paired with nutrient-packed broccoli make a wholesome and fulfilling meal.
• Family-Friendly Appeal: The tender, flavorful bites appeal to kids and adults alike, making it an easy dinner win.
• Versatile to Customize: Easy to tweak ingredients and spice levels to match your preferences or dietary needs.

Ingredients You’ll Need

This recipe uses straightforward ingredients that work in harmony to deliver incredible taste and texture. Each item is chosen to enhance the savory, sticky sauce and tender meatballs, while the broccoli brings a fresh green crunch.

• Ground Meat: Typically beef or pork, providing juicy, flavorful meatballs as the dish’s foundation.
• Fresh Broccoli: Adds crunch, color, and nutritional value to balance the richness of the meatballs and sauce.
• Soy Sauce: The salty, umami backbone of the sticky Mongolian sauce.
• Brown Sugar: Provides the essential sweetness that balances soy sauce’s saltiness.
• Garlic and Ginger: Classic aromatics that add depth and warmth to the sauce.
• Cornstarch: Helps thicken the glossy sauce for that signature sticky finish.
• Green Onions: Used for garnish and a fresh, mild onion flavor.

Variations for Sticky Mongolian Meatballs & Broccoli

This recipe is so versatile that you can easily adapt it to suit your tastes or dietary needs, making it a perfect starting point for creative cooking.

• Protein Swap: Use ground chicken, turkey, or even plant-based meat alternatives for different preferences or diets.
• Veggie Boost: Add bell peppers, snap peas, or carrots alongside broccoli for more color and crunch.
• Spice Level: Incorporate red pepper flakes or a splash of sriracha to give the sauce a spicy kick.
• Gluten-Free: Swap soy sauce with tamari and use gluten-free breadcrumbs or omit them in the meatballs.
• Sweetener Alternatives: Use honey, maple syrup, or coconut sugar instead of brown sugar to modify the sweetness.

How to Make Sticky Mongolian Meatballs & Broccoli

Step 1: Prepare the Meatballs

In a mixing bowl, combine ground meat with finely chopped garlic, ginger, soy sauce, breadcrumbs (if using), and a touch of oil. Mix gently but thoroughly, then shape into small, bite-sized meatballs to ensure quick cooking and even browning.

Step 2: Cook the Meatballs

Heat a large skillet with oil over medium heat. Add the meatballs in a single layer and cook until browned on all sides and cooked through, about 8-10 minutes. Remove them from the pan and set aside while you prepare the sauce and broccoli.

Step 3: Sauté the Broccoli

In the same skillet, add a little more oil and toss in fresh broccoli florets. Stir-fry for several minutes until vibrant green and crisp-tender—this gives the broccoli the perfect texture to contrast the sticky meatballs.

Step 4: Make the Sticky Mongolian Sauce

Whisk together soy sauce, brown sugar, minced garlic, grated ginger, and cornstarch mixed with water to form a slurry. Pour this mixture into the skillet with broccoli and bring it to a simmer. The sauce thickens quickly, becoming glossy and sticky.

Step 5: Combine and Heat Through

Add the cooked meatballs back into the pan, tossing them gently to coat all the pieces in the luscious Mongolian sauce. Heat everything together for a couple more minutes to meld flavors perfectly.

Pro Tips for Making Sticky Mongolian Meatballs & Broccoli

• Choose Ground Meat Wisely: Use meat with about 15-20% fat for juicy, flavorful meatballs that stay tender.
• Don’t Overmix Meatballs: Gently combine ingredients to keep the texture light and avoid dense, tough meatballs.
• Use Fresh Aromatics: Fresh garlic and ginger deliver exponentially better flavor compared to powders or pastes.
• Brown Meatballs Thoroughly: Developing a nice crust before simmering locks in flavor and texture.
• Thicken Sauce Gradually: Adding cornstarch slurry slowly while simmering prevents lumps and achieves that perfect sticky glaze.

How to Serve Sticky Mongolian Meatballs & Broccoli

Garnishes

Sprinkle chopped green onions and toasted sesame seeds over the top for a fresh crunch and nutty note, enhancing both taste and presentation.

Side Dishes

This dish pairs beautifully with steamed jasmine rice or fluffy quinoa, which soak up the delicious sticky sauce and round out the meal perfectly.

Creative Ways to Present

Serve the meatballs and broccoli over cauliflower rice for a low-carb option, or pile everything inside crisp lettuce wraps for a fun, handheld twist.

Make Ahead and Storage

Storing Leftovers

Place any leftover Sticky Mongolian Meatballs & Broccoli in airtight containers and refrigerate for up to 3 days to maintain freshness and flavor.

Freezing

This recipe freezes well—simply cool completely, portion into freezer-safe bags or containers, and freeze for up to 2 months for convenient future meals.

Reheating

Reheat leftovers gently in a skillet over medium-low heat or microwave with a splash of water to keep the meatballs moist and the sauce glossy.

FAQs

Can I make Sticky Mongolian Meatballs & Broccoli vegan?

Absolutely! Swap the ground meat for plant-based meat alternatives and use tamari or vegan soy sauce to enjoy a delicious vegan version.

What kind of ground meat tastes best?

Ground beef or pork both work wonderfully, giving flavorful, juicy meatballs – feel free to mix them if you like a blend.

Is it possible to make this recipe gluten-free?

Yes, simply replace soy sauce with gluten-free tamari and ensure any breadcrumbs used are gluten-free or omitted for naturally gluten-free meatballs.

Can I use frozen broccoli instead of fresh?

Fresh broccoli offers the best texture, but if using frozen, thaw and drain well before cooking to avoid excess water diluting the sauce.

How do I make the sauce less sticky if I prefer?

Reduce the amount of brown sugar or cornstarch to lighten the sauce’s stickiness while still maintaining great flavor.

Final Thoughts

This Sticky Mongolian Meatballs & Broccoli recipe is a wonderful combination of quick, flavorful cooking that feels both comforting and special. Its perfect balance of savory, sweet, and tender bites makes it a recipe you’ll want to keep coming back to. Give it a try tonight—you might just discover your new favorite easy weeknight dinner!

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