Sticky Mongolian meatballs and broccoli brings bold Asian-inspired flavors right to your dinner table. In my kitchen, I’ve found this dish hits that perfect balance where everyone at the table goes quiet for a few minutes because they’re too busy enjoying their food.
Growing up in the Midwest, we didn’t have much exposure to Asian cooking, but when I first tasted this combination of sweet and savory in a little restaurant downtown, I knew I had to recreate it at home. The sauce gets sticky and caramelized on those tender beef meatballs, while the broccoli adds a fresh crunch that cuts through all that richness. After making this countless times for Sunday dinners and weeknight meals, I’ve learned exactly how to get that restaurant-quality glaze without any fuss. Time to get your skillet ready.
What Makes This Sticky Mongolian Meatballs Recipe So Special
I love recipes that look impressive but come together without much effort, and these sticky Mongolian meatballs and broccoli check every box. The sauce thickens up beautifully on the stovetop while your meatballs bake in the oven, so you’re essentially making two components at once.
- Quick weeknight dinner that’s ready in under 45 minutes from start to finish
- Bold, balanced flavors from the ginger, garlic, and sweet-savory sauce
- One-pan approach for the meatballs and broccoli means less cleanup
- Budget-friendly ingredients you can find at any grocery store
- Crowd-pleaser that works for family dinners and casual get-togethers
- Nutritious meal with protein from beef and vitamins from broccoli
The best part? You can have everything prepped and cooking while rice steams on the stove, and dinner comes together right when you need it.
Key Players in This Recipe
Ground beef forms the base of these meatballs and provides rich, meaty flavor. I always choose 80/20 ground beef because the fat content keeps the meatballs tender and juicy during baking.
Fresh ginger adds that essential warming spice and authentic Asian flavor profile. In my kitchen, I prefer grating fresh ginger root because it releases more aromatic oils than paste, though paste works in a pinch.
Green onions bring mild onion flavor and freshness to the meatballs without overpowering the other ingredients. I chop them finely so they distribute evenly throughout the meat mixture.
Low-sodium soy sauce creates the salty, umami foundation of the sticky sauce. Using low-sodium gives you better control over the final saltiness since the sauce reduces and concentrates.
Brown sugar balances the salty soy sauce with deep, caramel-like sweetness. This is what makes the sauce sticky and glossy when it thickens.
Broccoli florets add color, nutrition, and a satisfying texture contrast to the rich meatballs. I’ve learned that roasting them alongside the meatballs brings out their natural sweetness.
Cornstarch slurry thickens the sauce to that perfect clingy consistency. Whisking it with cold water before adding prevents lumps from forming in your sauce.
Rice wine vinegar cuts through the richness with a subtle tangy note that keeps the sauce from being too heavy.
How to Make Sticky Mongolian Meatballs and Broccoli
Step 1. Betty always starts by preheating the oven to 450 degrees F and lining a baking sheet with parchment paper. This high heat creates nicely browned meatballs in just 15 minutes.
Step 2. In a mixing bowl, combine the ground beef, finely chopped green onions, grated ginger, and minced garlic with a generous pinch of salt and pepper. I’ve learned that mixing just until combined keeps the meatballs tender rather than tough.
Step 3. Roll the meat mixture into tablespoon-size balls and place them on one half of your prepared baking sheet. After years of making these, I’ve found that uniform sizing ensures they all cook through at the same time.
Step 4. Toss the broccoli florets with olive oil, salt, and pepper on the other half of the baking sheet. Through trial and error, I learned that keeping them separate makes it easier to remove components if one finishes before the other.
Step 5. Transfer the baking sheet to the oven and bake for 15 minutes until the meatballs are cooked through and the broccoli is tender-crisp. The key I discovered is checking that the meatballs reach 160 degrees F internal temperature.
Step 6. While everything bakes, heat the vegetable oil in a large skillet over medium-high heat and add the soy sauce, brown sugar, garlic, ginger, water, rice wine vinegar, and red pepper flakes. I typically let this simmer for about 10 minutes until it starts to reduce.
Step 7. Whisk together the cornstarch and cold water until completely smooth, then pour it into your bubbling sauce. Betty’s tip is to stir constantly for 2-3 minutes as the sauce thickens to prevent any lumps.
Step 8. Remove the skillet from heat and add the cooked meatballs, tossing them gently in the sticky sauce until every meatball gets coated. My family prefers when I let them sit in the sauce for a minute to really absorb those flavors.
Keeping This Mongolian Meatball Dish Fresh
Store leftover sticky Mongolian meatballs and broccoli in an airtight container in the refrigerator for up to 4 days. I typically keep the broccoli separate from the meatballs and sauce because it stays crisper that way. The sauce will thicken as it cools, which is perfectly normal.
For freezing, I recommend freezing just the cooked meatballs without the sauce for up to 3 months. Betty’s freezing method works well because you can make the fresh sauce when you’re ready to serve, and it tastes just as good as the first time. Let the meatballs thaw in the refrigerator overnight before reheating.
For the best texture, I reheat the meatballs and sauce together in a skillet over medium heat, adding a splash of water if the sauce has become too thick. You can also microwave individual portions in 30-second intervals, stirring between each one. The broccoli reheats best in the oven at 350 degrees F for about 5 minutes to restore some crispness.
Perfect Partners for Sticky Mongolian Meatballs
- Steamed jasmine rice soaks up all that delicious sticky sauce and provides a neutral base for the bold flavors. The fluffy texture complements the tender meatballs perfectly.
- Easy garlic butter steak bites with Parmesan cream sauce makes an impressive protein option if you’re serving a larger crowd and want variety on the table.
- Cucumber salad with rice vinegar dressing adds a cool, refreshing crunch that cuts through the rich, sweet sauce. I like to add sesame seeds and a touch of sugar for balance.
- Simple miso soup serves as a light, warming starter that complements the Asian-inspired flavors without competing with the main dish.
- Crispy egg rolls or spring rolls bring additional texture and make the meal feel like a complete Asian takeout experience at home.
Stir-fried snap peas or bok choy provide more vegetables while keeping with the Asian flavor profile, and they cook up in just minutes.
FAQs
I recommend preparing the meatballs and sauce separately up to a day ahead – store them in the refrigerator and combine them just before serving so the meatballs don’t get too soft from sitting in the sauce. Many home cooks find success with this make-ahead approach for dinner parties.
Ground turkey or chicken works beautifully for a leaner option, though I suggest using ground thigh meat rather than breast to keep the meatballs moist and tender. The cooking time remains the same regardless of which meat you choose.
To prevent this issue, always use low-sodium soy sauce and taste the sauce before adding the meatballs – you can balance excessive saltiness by adding a bit more brown sugar or a splash of water to dilute it.
Sticky Mongolian Meatballs and Broccoli
Ingredients
Equipment
Method
- Preheat the oven to 450°F. Line a baking sheet with foil or parchment paper.
- Add the ground beef, green onions, ginger, and garlic to a bowl. Season with salt and pepper. Mix gently with your hands until just combined – avoid overmixing to keep meatballs tender.
- Roll the mixture into tablespoon-size balls, placing them on one side of the prepared baking sheet with space between each for even browning.
- Add the broccoli florets to the other side of the baking sheet and toss with 1 tablespoon olive oil, salt, and pepper.
- Transfer the baking sheet to the oven and bake for 15 minutes or until the meatballs are cooked through (browned outside, no longer pink inside) and the broccoli is tender with slightly crisp edges.
- Meanwhile, in a large skillet, combine the vegetable oil, soy sauce, brown sugar, garlic, ginger, water, rice wine vinegar, and red pepper flakes. Stir and cook over medium-high heat for about 10 minutes, stirring occasionally.
- Whisk together the cornstarch with 1/2 cup cold water until completely smooth. Add to your simmering sauce and continue to cook, stirring constantly, until the sauce thickens to a glossy consistency, about 1-2 minutes. Remove from the heat.
- Add the cooked meatballs to the skillet of sauce and toss gently until the sauce completely coats each meatball.
- Serve the meatballs and remaining sauce over bowls of steamed rice, topped with sliced green onions and sesame seeds. Serve the roasted broccoli on the side.
