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Sticky Mongolian Meatballs and Broccoli Recipe
Ash Tyrrell

Sticky Mongolian Meatballs and Broccoli Recipe

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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.