Sticky Mongolian Meatballs and Broccoli is a fun and flavorful dish that brings together tender meatballs coated in a sticky, slightly sweet sauce alongside crisp-tender broccoli. The sauce has a perfect balance of soy, garlic, and ginger, making every bite full of wonderful Asian-inspired flavors. It’s a great way to enjoy a comforting meal that feels a little special without a lot of fuss.
I really love making this recipe on busy weeknights because it’s simple to pull together but still packs a punch in taste. I like to make the meatballs a bit smaller so they cook evenly and get extra saucy goodness all around. Plus, the broccoli adds just the right crunch and freshness, which makes the dish feel balanced and not too heavy. I always find myself sneaking extra broccoli because the sauce coats it so well!
When I serve this, I usually put the meatballs and broccoli over a bed of steamed rice or noodles to soak up all that sticky sauce. It’s one of those meals that gets everyone’s attention at the table, and people often ask for seconds. If you want to turn it into a complete meal, some sliced green onions or a sprinkle of sesame seeds on top gives it that extra touch that makes it even more inviting.
Key Ingredients & Substitutions
Ground Meat: I like using a mix of beef and pork for juicy meatballs, but you can use all beef or even ground turkey for a lighter option. Just remember turkey is leaner, so add a bit more moisture.
Garlic & Ginger: Fresh garlic and ginger give the sauce its bright flavor. If fresh isn’t available, use powdered ginger and garlic powder but expect a milder taste.
Soy Sauce: This is essential for the salty, umami base. For low sodium, use a reduced-sodium soy sauce or tamari if you want it gluten-free.
Brown Sugar: Adds sweetness and balances saltiness. If you need a substitute, coconut sugar or honey works well, though honey may change the texture slightly.
Broccoli: Fresh broccoli is best for that crunch. If you prefer, you can swap with snap peas or green beans for a different veggie twist.
How Can I Make the Meatballs Tender and Flavorful?
The key is mixing gently and not overworking the meat—overmixing makes meatballs dense.
- Combine ingredients in a bowl and mix with hands or a fork just until combined.
- Use panko breadcrumbs to keep the meatballs light and juicy.
- Shape small, uniform meatballs (about 1 to 1.5 inches) so they cook evenly.
- Cook meatballs in batches if needed to avoid overcrowding the pan, which helps them brown nicely.
Doing these helps you get tender meatballs with great texture and flavor every time.
What’s the Best Way to Get a Sticky, Glossy Mongolian Sauce?
The sauce comes together by simmering soy sauce, sugar, vinegar, garlic, and ginger. The secret is adding the cornstarch slurry at the end and cooking just long enough to thicken it.
- Mix cornstarch with cold water before adding to prevent lumps.
- Pour into simmering sauce slowly while stirring constantly.
- Cook for 1-2 minutes until the sauce looks glossy and coats the back of a spoon.
Don’t overcook once thickened or it can become too thick. This way you get that perfect sticky glaze that clings to every meatball.
How Do I Keep Broccoli Bright and Crisp?
Blanching broccoli in boiling water for just 2-3 minutes keeps its color vibrant and texture crisp-tender. Drain and even dunk in ice water if you want to stop cooking quickly.
- Don’t overcook—broccoli should be tender but still have bite.
- Steaming is a great alternative if you prefer less water exposure.
- Adding broccoli at the end ensures it stays fresh and not mushy when combined with the warm sauce.
Equipment You’ll Need
- Large mixing bowl – perfect for gently combining meatball ingredients without overworking the meat.
- 12-inch nonstick or stainless steel skillet – great for browning meatballs evenly and making the sauce.
- Small bowl – handy for mixing the cornstarch slurry to avoid lumps in the sauce.
- Pot with lid – to blanch or steam the broccoli quickly while you cook the meatballs.
- Measuring cups and spoons – to get your sauce ingredients just right for that perfect balance.
Flavor Variations & Add-Ins
- Swap ground beef with ground chicken or turkey for a lighter, leaner meatball option that still tastes great with the sauce.
- Add crushed red pepper flakes or a splash of chili garlic sauce to the sauce if you like it spicy and bold.
- Include finely chopped water chestnuts in the meatball mix for a bit of crunch inside the meatballs.
- Toss in shredded carrots or diced bell peppers with the broccoli for more color and extra veggies.
Sticky Mongolian Meatballs and Broccoli Recipe
Ingredients You’ll Need:
For the Meatballs:
- 1 lb ground beef (or a mix of beef and pork)
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 green onions, finely chopped
- 1/4 cup panko breadcrumbs
- 1 large egg
- 1 tbsp soy sauce
- 1/2 tsp black pepper
- 1 tbsp vegetable oil, for frying
For the Sauce:
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup water
- 1 tbsp rice vinegar or apple cider vinegar
- 1 tsp grated ginger
- 2 cloves garlic, minced
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
Vegetables:
- 3 cups broccoli florets
- Optional garnish: chopped cilantro or green onions, toasted sesame seeds
To Serve:
- Cooked white rice or steamed jasmine rice
How Much Time Will You Need?
You’ll need about 25-30 minutes total. It takes around 10 minutes to prepare and cook the meatballs, about 3 minutes to blanch the broccoli, and an additional 5 minutes to make and thicken the sauce. Assembly and garnish are quick, so this meal comes together nicely on a busy day!
Step-by-Step Instructions:
1. Prepare the Meatballs:
In a large bowl, put the ground beef, minced garlic, grated ginger, chopped green onions, panko breadcrumbs, egg, soy sauce, and black pepper. Mix gently with your hands or a spoon until everything is combined, but try not to overmix to keep the meatballs tender.
2. Form the Meatballs:
Shape the mixture into small, even balls about 1 to 1½ inches wide. Having them the same size helps them cook evenly.
3. Cook the Meatballs:
Heat the vegetable oil in a large skillet on medium heat. Place the meatballs in the skillet with some space between them. Cook, turning occasionally, so they brown all over and are cooked through—this usually takes about 8 to 10 minutes. When done, take them out and set aside.
4. Cook the Broccoli:
Bring a pot of water to boil. Add the broccoli florets and cook for 2-3 minutes until they turn bright green and are just tender. Drain well. If you like, you can also steam the broccoli instead. Keeping the broccoli slightly crisp offers a nice texture contrast.
5. Make the Sauce:
In the empty skillet you used for the meatballs, add soy sauce, brown sugar, water, vinegar, grated ginger, and minced garlic. Heat the mixture over medium heat and stir until the sugar dissolves and the sauce begins to simmer.
6. Thicken the Sauce:
Mix the cornstarch with water to make a smooth slurry. Slowly pour this into the simmering sauce while stirring. Continue cooking for 1-2 minutes until the sauce thickens into a sticky glaze.
7. Combine Meatballs with Sauce:
Put the cooked meatballs back into the skillet and gently toss them in the sticky sauce, making sure each meatball gets coated well. Warm everything together for another minute.
8. Assemble and Serve:
Place cooked rice into bowls, arrange the broccoli around the edges, and place the sticky meatballs in the center. For a finishing touch, sprinkle chopped cilantro or green onions and toasted sesame seeds if you like.
Enjoy your delicious, sticky Mongolian meatballs with fresh broccoli and rice!
Can I Use Frozen Meatballs for This Recipe?
Yes, you can use frozen meatballs to save time! Just make sure to thaw them fully in the fridge before cooking. You can then brown them in the skillet and proceed with the sauce as usual.
Can I Substitute Broccoli with Another Vegetable?
Absolutely! Snap peas, green beans, or even steamed bok choy work great as alternatives. Choose vegetables that stay crisp-tender to balance the sticky meatballs.
How Should I Store Leftovers?
Store leftover meatballs and broccoli in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if the sauce thickened too much.
Can I Make the Sauce Ahead of Time?
Yes! The sauce can be made up to 2 days in advance and stored in the fridge. Reheat it before adding to the cooked meatballs for a quick and easy meal.
