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–+ servings
Sticky Mongolian Meatballs and Broccoli

Sticky Mongolian Meatballs and Broccoli: A Family Favorite!

Sticky Mongolian Meatballs and Broccoli is a quick and delicious family-friendly dish, perfectly balancing savory and sweet flavors.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian, Mongolian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Beef (or Chicken/Turkey) Provides protein and structure; ground chicken or turkey makes a leaner option.
  • 1 cup Breadcrumbs Adds texture and helps bind the meatballs together; gluten-free breadcrumbs are a suitable alternative.
  • 1/4 cup Green Onions Adds flavor and freshness; chives can be used as a substitute.
  • 1 Egg Acts as a binder for meatballs; no direct substitution is recommended.
  • 2 cloves Garlic (minced) Enhances the dish's flavor; fresh garlic is preferred for the best aroma.
  • 1 tbsp Ginger (minced) Provides warmth and spice; ginger powder can be used if fresh isn’t available.
  • 1 tbsp Soy Sauce Adds umami richness; tamari works for a gluten-free version.
  • 1 tsp Salt Essential seasoning to adjust flavor to taste.
  • 1 tsp Pepper Essential seasoning to adjust flavor to taste.
For the Sauce
  • 1/2 cup Soy Sauce As mentioned above for flavor.
  • 1/4 cup Brown Sugar Balances the salty soy sauce with sweetness; honey or coconut sugar can be used instead.
  • 2 tbsp Rice Vinegar Cuts through sweetness with acidity; lemon juice works as a substitute.
  • 1 tbsp Cornstarch Thickens the sauce nicely; arrowroot works as an alternative thickener.
  • 1 tbsp Water To mix with cornstarch.
  • 1 tbsp Sesame Oil Adds a nutty richness; can be omitted or replaced with olive oil if desired.
  • 1/2 tsp Red Pepper Flakes Adds optional heat; omit for a milder sauce or increase for extra spice.
For the Broccoli
  • 2 cups Broccoli Florets Provides nutritional benefits and vibrant color; feel free to swap with snap peas or bell peppers.
  • 1 tbsp Olive Oil For sautéing broccoli; any cooking oil can be substituted.

Equipment

  • Oven
  • Mixing bowl
  • Baking sheet
  • Saucepan
  • skillet

Method
 

Cooking Instructions
  1. Preheat your oven to 400°F (200°C) and prepare your baking sheet with parchment paper.
  2. In a large mixing bowl, combine ground beef, breadcrumbs, chopped green onions, beaten egg, minced garlic, minced ginger, soy sauce, salt, and pepper. Mix gently.
  3. Shape the mixture into 1-inch balls and place them on the baking sheet, leaving space between them.
  4. Bake for approximately 20 minutes or until the meatballs are golden brown and reach an internal temperature of 160°F (70°C).
  5. In a saucepan over medium heat, combine soy sauce, brown sugar, rice vinegar, sesame oil, and red pepper flakes. Stir until the sugar is dissolved.
  6. Create a cornstarch slurry with water, then gradually stir it into the sauce until thickened, about 2-3 minutes.
  7. In a skillet, heat olive oil and sauté broccoli florets for 5-7 minutes until tender-crisp and vibrant green.
  8. Transfer the baked meatballs to the skillet with the sauce and toss to coat each meatball.
  9. Serve the meatballs next to sautéed broccoli over steamed rice or noodles, garnished with green onions or sesame seeds.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 5gCholesterol: 80mgSodium: 900mgPotassium: 600mgFiber: 2gSugar: 8gVitamin A: 500IUVitamin C: 70mgCalcium: 50mgIron: 3mg

Notes

Fresh garlic and ginger enhance flavor; avoid overmixing for tender meatballs. Consider using colorful vegetables for added nutrition.

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