Name: Sticky Mongolian Meatballs and Broccoli
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian-Inspired
Ingredients: 1 lb ground beef; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 tablespoons soy sauce; 1/4 cup breadcrumbs; 1 tablespoon vegetable oil; 1/2 cup low-sodium soy sauce; 1/3 cup brown sugar; 1 tablespoon rice vinegar; 1 teaspoon sesame oil; 1/2 teaspoon red pepper flakes (optional); 2 teaspoons cornstarch mixed with 2 tablespoons water; 2 cups broccoli florets; 2 green onions, sliced; 1 teaspoon sesame seeds (for garnish)

If you’re craving the sweet, savory, and slightly spicy kick of Asian cuisine but want something heartier than a stir-fry, these Sticky Mongolian Meatballs and Broccoli are your new go-to. They combine tender, juicy meatballs with a thick, glossy Mongolian-style sauce that clings to every bite. Add crisp-tender broccoli to the mix, and you have a delicious one-pan dish that feels both indulgent and nourishing.

This recipe is perfect for busy weeknights or casual dinners with family. It’s quick to put together, and the ingredients are simple yet deliver bold, restaurant-quality flavor. Plus, it pairs beautifully with steamed rice, noodles, or even cauliflower rice if you’re looking for a lower-carb option.

Why You’ll Love This Sticky Mongolian Meatballs and Broccoli

This dish offers the perfect balance of sweet, savory, and umami flavors, all in one skillet. The meatballs stay juicy inside while developing a golden crust outside, thanks to a quick sear before simmering in the sauce. The broccoli soaks up all that saucy goodness while adding a fresh crunch that cuts through the richness of the meat.

It’s not just delicious—it’s practical. Everything cooks in one pan, and it reheats well for leftovers. Whether you’re cooking for kids or impressing guests, this dish is a guaranteed hit.

What Kind of Meat Should I Use for the Mongolian Meatballs?

For the best results, use ground beef with about 80/20 fat content. This ensures the meatballs stay tender and flavorful without being greasy. You could also substitute with ground turkey or chicken for a leaner version. Want to make it plant-based? Swap the meat for a meatless ground alternative—just be sure to adjust your cooking time and binding agents.

Ingredients for the Sticky Mongolian Meatballs and Broccoli

Choosing the right ingredients makes all the difference in both texture and taste. Here’s what you’ll need and why it matters:

Ground beef: Forms the juicy, flavorful base of the meatballs.
Garlic & ginger: Essential aromatics that infuse both the meatballs and sauce with deep flavor.
Soy sauce: Adds saltiness and umami depth to the dish.
Brown sugar: Balances the savory with a rich sweetness typical of Mongolian flavors.
Cornstarch: Helps thicken the sauce to coat the meatballs and broccoli perfectly.
Sesame oil: Adds a nutty undertone that enhances the Asian-inspired flavor.
Green onions: For a fresh pop of flavor and garnish.
Broccoli florets: Provide color, crunch, and a healthy contrast to the rich sauce.
Rice vinegar: Adds tang and helps balance the sweet sauce.
Red pepper flakes (optional): For a hint of heat.

How To Make the Sticky Mongolian Meatballs and Broccoli

Step 1: Make the Meatballs

In a large bowl, mix the ground beef with minced garlic, grated ginger, a splash of soy sauce, and breadcrumbs. Roll into 1.5-inch balls.

Step 2: Sear the Meatballs

Heat a bit of oil in a skillet over medium-high heat. Sear the meatballs on all sides until browned (they don’t need to be fully cooked yet). Remove and set aside.

Step 3: Make the Mongolian Sauce

In the same pan, combine soy sauce, brown sugar, minced garlic, grated ginger, rice vinegar, sesame oil, and a pinch of red pepper flakes. Simmer until slightly thickened, then stir in the cornstarch slurry to thicken to a glossy glaze.

Step 4: Cook the Broccoli

Add the broccoli florets to the sauce and let them simmer for about 5 minutes until just tender.

Step 5: Combine and Simmer

Return the meatballs to the pan and toss them gently in the sauce with the broccoli. Simmer for another 5–7 minutes, or until the meatballs are fully cooked and coated.

Step 6: Garnish and Serve

Top with sliced green onions and a sprinkle of sesame seeds before serving over rice or noodles.

How to Serve and Store Sticky Mongolian Meatballs and Broccoli

This dish makes about 4 generous servings, perfect for a family dinner or meal prep. Serve hot over jasmine rice, brown rice, noodles, or even a low-carb option like cauliflower rice.

To store leftovers, let them cool to room temperature and transfer to an airtight container. Refrigerate for up to 4 days. You can also freeze the cooked meatballs (separately or with the sauce) for up to 2 months. Reheat gently on the stove or in the microwave until warmed through.

What to Serve With Sticky Mongolian Meatballs and Broccoli

Steamed Jasmine Rice

The ultimate base to soak up all that sticky, sweet-savory sauce.

Garlic Noodles

Adds a buttery, garlicky twist that complements the rich meatballs beautifully.

Pickled Vegetables

A refreshing, tangy counterpoint to the richness of the dish.

Egg Rolls or Spring Rolls

Great as a starter or side to make it a full Asian-inspired feast.

Cucumber Salad

Cool and crunchy, it brings balance and freshness to the table.

Frequently Asked Questions

Can I use frozen meatballs?
Yes, you can! Just make sure to thaw them first and skip the step of forming the meatballs. Adjust the cooking time slightly to ensure they’re heated through before adding the sauce.

Can I make this dish gluten-free?
Absolutely. Use gluten-free soy sauce or tamari, and ensure your breadcrumbs are also gluten-free. The cornstarch used in the sauce is naturally gluten-free.

Is it possible to make this ahead of time?
Yes, both the meatballs and sauce can be made in advance. Store them separately and combine just before serving to maintain the best texture.

How spicy is this dish?
The spice level is quite mild unless you add extra red pepper flakes. You can control the heat based on your preference.

What other vegetables can I use besides broccoli?
Snap peas, bell peppers, or even baby corn work well. For more ideas, check out our Quick Asian-Inspired Dinners collection.

Sticky Mongolian Meatballs and Broccoli

Author: Tanya Rivers
Total Time: 35 minutes
Yield: 4 servings

Print Recipe

Description

Craving a flavorful and easy dinner idea that’s both comforting and bold? These Sticky Mongolian Meatballs and Broccoli are just the answer. Juicy beef meatballs simmered in a glossy, sweet-savory Mongolian sauce come together with crisp-tender broccoli for the ultimate one-skillet meal. Perfect for a weeknight dinner or a make-ahead meal prep option, this dish is packed with umami, pairs beautifully with rice or noodles, and hits the mark for anyone seeking easy recipes, Asian-inspired dinners, or satisfying food ideas with just the right amount of sweetness and heat. It’s also a great pick when you’re searching for quick dinners or new healthy snack alternatives.

Instructions

1. In a bowl, mix ground beef, garlic, ginger, 2 tablespoons soy sauce, and breadcrumbs until well combined. Form into 1.5-inch balls.

2. Heat vegetable oil in a large skillet over medium-high heat. Brown the meatballs on all sides. Remove and set aside.

3. In the same skillet, combine 1/2 cup soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes. Simmer for 2-3 minutes.

4. Add cornstarch slurry to the sauce, stirring until it thickens and turns glossy.

5. Add broccoli to the sauce and simmer for about 5 minutes until tender-crisp.

6. Return the meatballs to the skillet. Simmer another 5-7 minutes until cooked through and fully coated in the sauce.

7. Garnish with green onions and sesame seeds before serving.