Sticky Mongolian Meatballs and Broccoli Recipe: Flavor-Packed Dish

When I first made these Sticky Mongolian Meatballs with Broccoli, I couldn’t believe how easy it was to create such a flavorful dish. The sweet and savory glaze coated every bite perfectly, and the broccoli roasted to just the right amount of crispness.

I loved how everything cooked on a single pan, saving me from a messy kitchen. What surprised me most was how fast it came together, even on a busy weeknight.

Now, it’s one of those recipes I keep going back to whenever I want something comforting yet simple.

Sticky Mongolian Meatballs and Broccoli Recipe

Ingredients

Here’s everything you need to bring this dish to life:

1 lb ground beef – gives the meatballs a juicy, tender bite.
2 green onions, finely chopped – adds a fresh onion flavor and makes the dish vibrant.
1 tablespoon fresh ginger, minced – avoid powdered ginger for the best zesty kick.
2 cloves garlic, minced – freshly minced garlic deepens the flavor.
4 cups broccoli florets – use fresh, not frozen, to get that perfect roasted crunch.
1/3 cup soy sauce – low-sodium soy sauce works best to keep the salt balanced.
1/3 cup brown sugar – freshly packed sugar creates a glossy, sticky sauce.
1 tablespoon rice wine vinegar – adds tang that balances out the sweetness.
1/2 teaspoon red pepper flakes – adjust to your spice preference.
1 tablespoon cornstarch – for thickening the sauce smoothly.
1 teaspoon sesame seeds – lightly toasted for garnish and crunch.

Note: Makes 4 servings, perfect for a family dinner or weekly meal prep.

Variations

You can make this dish your own with a few simple tweaks:

Dairy-free: This recipe is already dairy-free, but you can ensure all sauces and seasonings are free of hidden dairy.
Gluten-free: Swap soy sauce with tamari or coconut aminos, and use certified gluten-free cornstarch.
Vegetarian: Replace the beef with plant-based ground meat or toss roasted cauliflower florets in the sauce.
Extra spicy: Add chili oil or double up the red pepper flakes for a fiery kick.

Cooking Time

This meal comes together in just 30 minutes:

Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes

Equipment You Need

Mixing bowl – for combining the meatball mixture.
Baking sheet – to roast meatballs and broccoli together.
Skillet – for simmering and thickening the sticky Mongolian sauce.
Whisk – to mix the cornstarch slurry without lumps.

How to Make Sticky Mongolian Meatballs and Broccoli?

This recipe is simple and straightforward, but each step adds layers of flavor.

Prepare the Meatballs

I start by mixing the ground beef, chopped onions, ginger, and garlic in a large bowl. I use my hands to combine them gently, making sure not to overmix so the meatballs stay tender. Once ready, I roll them into small, even portions and place them on one side of a lined baking sheet.

Roast the Broccoli

Next, I toss fresh broccoli florets with a little olive oil, salt, and pepper. Spreading them on the other half of the baking sheet lets them roast perfectly alongside the meatballs. At 450°F, they cook quickly, staying crisp on the outside but tender inside.

Make the Sticky Sauce

While everything roasts, I prepare the sauce in a skillet. Garlic, ginger, soy sauce, brown sugar, and vinegar simmer together until fragrant. Then I whisk cornstarch with water and slowly stir it in. Within minutes, the sauce turns glossy and thick – the perfect coating for meatballs.

Coat the Meatballs

Once the meatballs are cooked, I transfer them straight into the skillet of sauce. Gently tossing them ensures every piece is covered in that sticky glaze. The glossy shine makes them look just as good as they taste.

Serve and Garnish

Finally, I plate the meatballs with roasted broccoli over rice or noodles. A sprinkle of sesame seeds and fresh green onions on top gives the dish a restaurant-style finish.

Additional Tips for Making this Recipe Better

Here are a few things I’ve learned after making this dish several times:

I never overmix the meat mixture – it keeps the meatballs light and juicy.
If the sauce is too thin, I whisk in a little more cornstarch slurry until it clings perfectly.
I roast the broccoli just until slightly caramelized – it adds so much flavor and crunch.
For spice lovers like me, I drizzle chili oil on top before serving for an extra punch.

How to Serve Sticky Mongolian Meatballs and Broccoli?

This dish is flexible and works for any occasion. I love serving it over fluffy jasmine rice or tossing it with noodles for a more filling meal. For parties, you can skip the broccoli and serve the saucy meatballs as appetizers with toothpicks. If you’re going lighter, cauliflower rice or sautéed greens make a great pairing too.

Nutritional Information

Here’s an approximate breakdown per serving:

Calories: 691
Protein: 28g
Carbohydrates: 73g
Fat: 34g

Make Ahead and Storage

Make Ahead

I often form the meatballs the night before and keep them in the fridge. The sauce can also be made ahead and stored in a sealed jar for quick cooking later.

Storing Leftovers

Leftovers stay fresh for up to 3 days in the fridge. I reheat them gently in a skillet with a splash of water so the sauce loosens back up and the meatballs don’t dry out.

Freezing

If you want to freeze, cook the meatballs first without the sauce. Store them in a freezer-safe bag for up to 2 months, then reheat and toss in fresh sauce when ready.

Why You’ll Love This Recipe?

There are so many reasons this recipe stands out. Here’s why I think you’ll fall in love with it too:

Quick and easy – it’s on the table in just 30 minutes.
Flavor-packed – the sticky glaze is sweet, savory, and slightly spicy.
Flexible – works with rice, noodles, or low-carb swaps like cauliflower rice.
One-pan cleanup – roasting the broccoli and meatballs together saves time.
Crowd-pleaser – perfect for family dinners or party appetizers.

Ash Tyrrell