Sticky Mongolian Meatballs and Broccoli (Easy!!)

These sticky Mongolian meatballs with broccoli are the perfect blend of sweet, savory, and slightly spicy flavors. I love how the juicy beef meatballs soak up that glossy soy-ginger sauce while the broccoli adds a fresh crunch. It’s a complete, comforting meal that tastes like takeout but comes together easily at home.

Why You’ll Love This Recipe

I love this recipe because it delivers restaurant-level flavor with simple ingredients and minimal fuss. The meatballs are tender and full of aromatics like garlic and ginger, while the sauce is sticky, rich, and balanced with just the right amount of sweetness. It’s an easy weeknight dinner that feels indulgent but still wholesome with the added broccoli.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 pounds ground beef
4 green onions (finely chopped, plus more for serving)
2 inch fresh ginger (grated or 2 Tbsp. ginger paste)
6 cloves garlic (minced or grated)
1 head broccoli (cut into florets)
1 Tablespoon olive oil

Sauce
1 Tablespoon vegetable oil
1 cup low-sodium soy sauce
1 cup brown sugar
4 cloves garlic (minced)
2 Tablespoons ginger (minced)
⅔ cup water
1 Tablespoon rice wine vinegar
½ teaspoon red pepper flakes
2 Tablespoons cornstarch (whisked with ½ cup water)
Kosher salt and pepper (to taste)

To Garnish
3 green onions (thinly sliced)
Sesame seeds

 

Directions

1. I start by preheating the oven to 400°F (200°C) and lining a baking sheet with parchment paper.
2. In a large bowl, I combine the ground beef, chopped green onions, grated ginger, and minced garlic. I season lightly with salt and pepper, then mix until just combined.
3. I roll the mixture into evenly sized meatballs, about 1½ inches in diameter, and arrange them on the baking sheet.
4. I bake the meatballs for 15–18 minutes, or until cooked through and nicely browned.
5. While the meatballs bake, I heat the olive oil in a large skillet over medium heat. I add the broccoli florets and sauté for about 3–4 minutes until tender-crisp, then remove them and set aside.
6. To make the sauce, I heat vegetable oil in the same skillet and add the minced garlic and ginger. I cook for 30 seconds until fragrant.
7. I pour in the soy sauce, brown sugar, water, rice wine vinegar, and red pepper flakes. I bring the mixture to a simmer, then stir in the cornstarch slurry and cook until the sauce thickens and becomes glossy.
8. I add the cooked meatballs to the sauce, tossing them gently until fully coated.
9. I stir in the sautéed broccoli and toss everything together to combine.
10. I garnish with sliced green onions and sesame seeds before serving.

Servings and Timing

This recipe serves about 6 people. It takes around 20 minutes to prepare and 20 minutes to cook, for a total time of roughly 40 minutes.

Variations

I sometimes use ground chicken or turkey for a lighter version. If I want extra heat, I increase the red pepper flakes or add a drizzle of sriracha. For a low-carb meal, I serve it over cauliflower rice, while jasmine or brown rice makes it more filling. Adding bell peppers or snap peas also adds color and crunch.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I warm them gently on the stove over medium heat, adding a splash of water to loosen the sauce. These meatballs also freeze well for up to 2 months—perfect for meal prep. I thaw them overnight in the fridge before reheating.

FAQs

Can I make the meatballs ahead of time?

Yes, I often bake the meatballs ahead and refrigerate them for up to 2 days or freeze them until ready to use.

Can I use frozen broccoli?

Yes, I can use frozen broccoli—just thaw and pat it dry before adding it to the pan to prevent excess moisture.

What can I serve with this dish?

I love serving it over steamed rice, noodles, or even quinoa for a complete meal.

Can I cook the meatballs in a skillet instead of the oven?

Yes, I can brown them in a skillet with a bit of oil until cooked through, which gives them extra flavor.

How can I make this recipe spicier?

I add more red pepper flakes, sriracha, or a splash of chili oil for an extra kick.

Can I use other proteins besides beef?

Yes, chicken, or turkey all work beautifully with the sauce.

How do I make the sauce less salty?

I use low-sodium soy sauce and balance it with a little more brown sugar or a splash of water.

Can I make this gluten-free?

Yes, I replace soy sauce with tamari or coconut aminos for a gluten-free option.

How do I keep the meatballs from falling apart?

I make sure not to overmix the meat mixture and handle it gently when forming the balls.

Can I double the sauce?

Absolutely—I often double it if I want extra for drizzling over rice or vegetables.

Conclusion

These sticky Mongolian meatballs with broccoli are one of my go-to recipes for a quick and flavorful dinner. The sweet-salty sauce clings perfectly to the tender meatballs, and the bright green broccoli balances everything out. It’s a comforting dish that feels special but is simple enough for any night of the week.

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