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; 1/2 cup breadcrumbs; 1 large egg; 2 cloves garlic, minced; 1 tsp fresh ginger, grated; 1 tbsp soy sauce (for meatball mix); 1/2 cup soy sauce (for sauce); 1/2 cup brown sugar; 1/2 cup water; 1 tsp sesame oil; 1 tbsp cornstarch; 2 cloves garlic, minced (for sauce); 1 tsp fresh ginger, grated (for sauce); 1 tbsp cooking oil (for frying); 2 cups broccoli florets, steamed; 2 tbsp green onions, sliced; 1 tbsp sesame seeds

Sticky Mongolian Meatballs and Broccoli are your weeknight dinner hero with restaurant-style flavor, minus the takeout wait. Juicy beef meatballs are glazed in a rich Mongolian sauce, sweet and savory with just a hint of heat. Nestled over steamed broccoli, every bite packs a punch of umami satisfaction.

This dish is as eye-catching as it is craveable. The glossy sauce clings to each meatball, garnished with sesame seeds and scallions for a finish that feels fancy but is effortlessly homemade. Whether served over rice, noodles, or simply enjoyed on their own, these meatballs are always a hit.

What Kind of Ground Meat Works Best?

Ground beef is the classic choice here for a juicy, flavorful bite. You can go with 80/20 for a richer flavor or leaner beef if you prefer a lighter option. Want to mix things up? Try ground turkey or chicken for a leaner twist—they’ll still soak up that luscious Mongolian glaze beautifully.

Ingredients for the Sticky Mongolian Meatballs and Broccoli

Ground Beef: The base of the meatballs, giving them a juicy and hearty bite.

Breadcrumbs: Helps bind the meatballs and keeps them tender.

Egg: Essential for holding the meat mixture together.

Garlic & Ginger: These aromatics add warmth and depth to both the meatballs and sauce.

Soy Sauce: A salty, umami backbone for the Mongolian glaze.

Brown Sugar: Adds sweetness and helps thicken and caramelize the sauce.

Cornstarch: Key for thickening the sauce to that signature sticky texture.

Sesame Oil: Just a dash boosts the nutty, savory flavor.

Green Onions: A fresh, mild bite for garnish and crunch.

Sesame Seeds: Add subtle texture and visual flair.

Broccoli Florets: The perfect steamed bed for soaking up extra sauce and balancing the richness.

How To Make the Sticky Mongolian Meatballs and Broccoli

Step 1: Mix and Form the Meatballs

In a large bowl, combine ground beef, breadcrumbs, egg, minced garlic, grated ginger, and a splash of soy sauce. Mix until just combined—don’t overwork it. Roll the mixture into 1.5-inch balls and set aside.

Step 2: Sear the Meatballs

Heat a large skillet over medium-high heat and add a bit of oil. Brown the meatballs on all sides until they form a golden crust. You don’t need to cook them through just yet—they’ll finish in the sauce. Remove and set aside.

Step 3: Whisk the Mongolian Sauce

In a bowl, whisk together soy sauce, brown sugar, water, minced garlic, grated ginger, sesame oil, and cornstarch. Stir until smooth and no lumps remain.

Step 4: Simmer the Sauce

In the same skillet, pour in the sauce mixture and bring to a gentle simmer over medium heat. Stir constantly until it begins to thicken and become glossy, about 2–3 minutes.

Step 5: Finish the Meatballs

Return the meatballs to the skillet and gently toss to coat in the sauce. Simmer for another 5–7 minutes, or until the meatballs are fully cooked through and the sauce clings to them beautifully.

Step 6: Steam the Broccoli

While the meatballs finish, steam the broccoli until just tender, about 4–5 minutes. Season lightly with salt or a splash of soy sauce if desired.

Step 7: Serve and Garnish

Plate the steamed broccoli and nestle the sticky Mongolian meatballs on top. Spoon extra sauce over everything and garnish with sliced green onions and sesame seeds.

How to Serve and Store Sticky Mongolian Meatballs and Broccoli

Serve the sticky Mongolian meatballs hot over freshly steamed broccoli for a vibrant, well-balanced plate. This dish pairs beautifully with jasmine rice, quinoa, or even cauliflower rice for a low-carb twist. For a fun party appetizer, you can also serve the meatballs on skewers or toothpicks with broccoli florets on the side.

If you have leftovers, store them in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove or in the microwave, adding a splash of water if the sauce has thickened too much. These meatballs also freeze well—just let them cool completely before freezing in a sealed container for up to 2 months.

Frequently Asked Questions

Can I bake the meatballs instead of frying?

Yes! You can bake them at 400°F for about 18–20 minutes until fully cooked. Then toss them in the sauce on the stove to finish.

Is this dish gluten-free?

It can be! Use gluten-free breadcrumbs and a gluten-free soy sauce or tamari to make it fully gluten-free.

Can I make the sauce ahead of time?

Absolutely. You can prepare the Mongolian sauce up to 3 days in advance and store it in the fridge. Just reheat and add to the meatballs when you’re ready.

What vegetables can I use instead of broccoli?

Great swaps include snow peas, bell peppers, bok choy, or green beans—just be sure to keep them crisp-tender.

How do I keep the meatballs from falling apart?

Make sure you use enough binder (egg and breadcrumbs) and avoid overmixing the meat.

Can I use pre-cooked frozen meatballs?

You can, in a pinch. Just heat them through first, then toss in the sauce until fully glazed and warmed.

Want More Dinner Ideas with a Bold Flavor Punch?

If Sticky Mongolian Meatballs are your kind of comforting dinner, here are a few more flavor-packed meals to try next:

• Cheesesteak Tortellini in Rich Provolone Sauce — creamy, cheesy, and ultra-satisfying.
• One Pot Creamy Beef and Garlic Butter Pasta for a fuss-free weeknight option.
• Creamy Garlic Parmesan Tortellini with Sausage and Broccoli blends hearty sausage with tender pasta and veggies.
• Slow Cooker Garlic Butter Beef Bites & Potatoes if you love that sticky-sweet glaze style.
• Easy Thai Red Curry Dumpling Soup for a cozy dinner that’s spicy, silky, and comforting.

📌 Save this recipe to your Pinterest dinner board so you can find it again when the craving strikes.

And let me know in the comments how yours turned out. Did you stick with ground beef or try something new like turkey? Did you add extra heat to the sauce?

I love seeing how you all put your own twist on these dishes. Your questions, tweaks, and tips help everyone enjoy cooking a little more.

For more of my daily dinner recipes, check out my Pinterest board here and follow along at Life with Jam.

Sticky Mongolian Meatballs and Broccoli

Author: Jam Scott
Total Time: 35 minutes
Yield: 4 servings

Print Recipe

Description

These Sticky Mongolian Meatballs are juicy, saucy, and packed with bold Asian-inspired flavors. Nestled on a bed of tender steamed broccoli and finished with a glossy, sweet-savory Mongolian glaze, this dish makes for an irresistible dinner or party-worthy appetizer.