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Sticky Mongolian Meatballs & Broccoli

Sticky Mongolian Meatballs & Broccoli
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Sticky Mongolian Meatballs & Broccoli is a quick and flavorful dinner combining juicy seasoned meatballs with crisp-tender broccoli and a rich, sweet-savory sticky Mongolian sauce. Ready in under 30 minutes, this balanced and family-friendly dish offers an effortless flavor explosion featuring a perfect harmony of sweet, salty, and umami notes. Ideal for busy weeknights or meal prepping, it brings restaurant-quality Mongolian flavors to your home kitchen with simple ingredients and easy steps.

Ingredients

Scale

For the Meatballs

  • 1 lb ground beef or pork (or mix)
  • 2 cloves garlic, finely chopped
  • 1 tsp grated fresh ginger
  • 1 tbsp soy sauce (or tamari for gluten-free)
  • 1/4 cup breadcrumbs (optional, use gluten-free if needed)
  • 1 tsp vegetable oil (for mixing)

For the Sauce & Broccoli

  • 2 cups fresh broccoli florets
  • 3 tbsp soy sauce (or tamari for gluten-free)
  • 2 tbsp brown sugar (or honey/maple syrup for alternative sweeteners)
  • 2 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
  • 1 tbsp vegetable oil (for cooking)

For Garnish

  • 2 green onions, chopped
  • 1 tsp toasted sesame seeds (optional)

Instructions

  1. Prepare the Meatballs: In a mixing bowl, combine ground meat with finely chopped garlic, grated ginger, soy sauce, breadcrumbs (if using), and a touch of oil. Mix gently but thoroughly to avoid overmixing, then shape the mixture into small, bite-sized meatballs for quick cooking and even browning.
  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 preparing the sauce and broccoli.
  3. Sauté the Broccoli: In the same skillet, add a little more oil. Toss in fresh broccoli florets and stir-fry for several minutes until vibrant green and crisp-tender, providing a nice texture contrast to the meatballs.
  4. Make the Sticky Mongolian Sauce: Whisk together soy sauce, brown sugar, minced garlic, grated ginger, and cornstarch slurry. Pour this mixture into the skillet with broccoli and bring to a simmer. The sauce will thicken quickly, becoming glossy and sticky.
  5. Combine and Heat Through: Return the cooked meatballs to the pan, gently tossing to coat all pieces in the luscious Mongolian sauce. Heat everything together for 2-3 minutes to meld the flavors perfectly.

Notes

  • Choose meat with 15-20% fat content for juicy, tender meatballs.
  • Mix ingredients gently to keep meatballs light and avoid toughness.
  • Use fresh garlic and ginger for optimal flavor depth.
  • Thoroughly brown meatballs to develop a flavorful crust.
  • Add the cornstarch slurry gradually to prevent lumps and achieve a smooth sticky sauce.

Nutrition

Keywords: Mongolian meatballs, sticky sauce, broccoli recipe, quick dinner, Asian-inspired, gluten free, family friendly

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