Sticky Mongolian Meatballs and Broccoli
Sticky Mongolian Meatballs and Broccoli is a delicious mix of tender meatballs coated in a sweet and sticky sauce, paired perfectly with crisp, bright broccoli. The sauce has a great…
Tip: save now, cook later.Sticky Mongolian Meatballs and Broccoli is a delicious mix of tender meatballs coated in a sweet and sticky sauce, paired perfectly with crisp, bright broccoli. The sauce has a great punch of flavor, combining soy sauce, garlic, and a touch of brown sugar that makes every bite mouthwatering. The contrast between the juicy meatballs and the fresh broccoli makes this dish really satisfying and fun to eat.
I love making these meatballs because they come together quickly, and I always find myself sneaking an extra one before dinner is ready. The sticky sauce is what really steals the show, and it sticks to everything in the best way. A little tip I’ve learned is to toss the broccoli in the hot pan with the sauce for a minute at the end to soak up all those tasty flavors.
This dish is perfect for a weeknight dinner when you want something that’s easy but still feels special. I like serving it over fluffy white rice or even noodles to soak up every bit of the sticky sauce. It’s one of those meals that warms you up and makes you feel good, especially when you’re craving something homey with a little Asian twist.
Key Ingredients & Substitutions
Ground meat: Beef or pork both work well here. Beef is richer, while pork adds some sweetness. You could also try ground turkey or chicken for a lighter option.
Broccoli: Fresh broccoli florets bring crunch and color. Fresh is best, but frozen broccoli can be used—just cook it slightly less to avoid mushiness.
Soy sauce: Low sodium soy sauce keeps the salt under control. Tamari is a great gluten-free substitute, and coconut aminos work if avoiding soy.
Brown sugar: Brown sugar balances the salty soy and adds that signature sticky sweetness. Honey or maple syrup can work if you prefer a more natural sweetener.
Panko breadcrumbs: They help keep the meatballs tender without weighing them down. If you don’t have panko, regular breadcrumbs or crushed crackers will do.
How Can I Make Sure My Meatballs Stay Tender and Don’t Fall Apart?
Keeping the meatballs tender and holding together is key for this dish. Here’s what I do:
- Mix ingredients gently. Overworking the meat can make meatballs tough.
- Use panko breadcrumbs and an egg to add moisture and help bind the meat.
- Shape meatballs evenly for uniform cooking. Smaller meatballs cook faster and stay tender.
- Cook them in batches without crowding the pan to get a nice sear and prevent steaming.
Once browned, handle the meatballs gently when tossing in the sauce so they keep their shape and soak up the sticky glaze perfectly.
Equipment You’ll Need
- Large mixing bowl – perfect for combining meatball ingredients without a mess.
- Nonstick or cast-iron skillet – great for browning meatballs evenly and making the sticky sauce.
- Small bowl – handy for mixing the cornstarch slurry to thicken the sauce smoothly.
- Pot – to blanch the broccoli quickly so it stays bright and crisp.
- Wooden spoon or spatula – helps you stir the sauce and toss everything gently without breaking meatballs.
Flavor Variations & Add-Ins
- Swap ground beef or pork for ground chicken or turkey for a lighter meatball version.
- Add finely chopped bell peppers or shredded carrots to the meat mixture for extra crunch and sweetness.
- Stir in chili flakes or a splash of sriracha for a spicy kick in the sauce.
- Top with toasted sesame seeds and extra green onions for more nuttiness and freshness.
Sticky Mongolian Meatballs and Broccoli
Ingredients You’ll Need:
For the Meatballs:
- 1 lb (450g) ground beef or ground pork
- 3 green onions, finely chopped (white and green parts separated)
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- ¼ cup panko breadcrumbs
- 1 large egg
- Salt and pepper, to taste
- 1 tbsp vegetable oil, for frying
- 3 cups broccoli florets
For the Mongolian Sauce:
- ½ cup low sodium soy sauce
- ¼ cup water
- ¼ cup brown sugar, packed
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
- 1 tbsp vegetable oil
- Sesame seeds, for garnish
- Additional chopped green onions, for garnish
Time Needed
This recipe takes about 15 minutes to prepare and 20 minutes to cook, for a total of roughly 35 minutes. It’s quick enough for a weeknight dinner but special enough to impress!
Step-by-Step Instructions:
1. Prepare the Meatballs:
In a large bowl, mix together the ground meat, white parts of the green onions, minced garlic, grated ginger, panko breadcrumbs, egg, salt, and pepper. Mix gently until just combined — try not to overwork the mixture to keep the meatballs tender.
2. Form the Meatballs:
Shape the mixture into bite-sized meatballs, about 1 to 1.5 inches in diameter, and place them on a plate to wait for cooking.
3. Blanch the Broccoli:
Boil water in a pot, then add the broccoli florets. Cook for 2 minutes until bright green and just tender. Drain and immediately plunge broccoli into ice water to stop the cooking, then drain again.
4. Cook the Meatballs:
Heat vegetable oil in a large pan over medium heat. Add meatballs in batches, making sure not to overcrowd the pan. Brown on all sides and cook through (about 6-8 minutes). Remove meatballs and set aside.
5. Make the Mongolian Sauce:
In the same pan, heat 1 tbsp vegetable oil over medium heat. Sauté the minced garlic and grated ginger for 30 seconds until fragrant. Add soy sauce, water, and brown sugar, then bring the sauce to a simmer.
6. Thicken the Sauce:
Mix the cornstarch slurry (cornstarch + cold water) into the pan while stirring. Cook until the sauce thickens and becomes glossy.
7. Combine Meatballs and Broccoli:
Add the cooked meatballs back into the pan and gently toss them in the sticky sauce to coat evenly. Then add the blanched broccoli and toss again just until warmed through (1-2 minutes).
8. Serve and Garnish:
Spoon the meatballs and broccoli over steamed white rice or your favorite noodles. Sprinkle with sesame seeds and chopped green onion tops before serving.
Can I Use Frozen Broccoli Instead of Fresh?
Yes, you can use frozen broccoli! Just thaw it and pat dry before adding to the dish. Since frozen broccoli is softer, add it to the sauce just at the end to avoid overcooking.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through.
Can I Make the Meatballs Ahead of Time?
Absolutely! You can prepare and shape the meatballs, then refrigerate them for up to 24 hours before cooking. You can also cook them ahead and reheat in the sauce when ready.
What Can I Use Instead of Panko Breadcrumbs?
If you don’t have panko, regular breadcrumbs or crushed crackers work well as substitutes. They help keep the meatballs tender and hold their shape.