Sticky Mongolian Meatballs and Broccoli
This recipe for Sticky Mongolian Meatballs and Broccoli combines tender, flavorful meatballs coated in a sweet and savory sauce with vibrant, crisp-tender broccoli. It's a delicious, easy-to-make dish that’s perfect for a weeknight dinner.
Equipment
- 1 large mixing bowl
- 1 baking sheet
- 1 parchment paper (optional)
- 1 large skillet or wok
- 1 saucepan
- 1 spoon or spatula
- 1 set measuring cups and spoons
Ingredients
- 1 pound ground beef or pork
- ½ cup breadcrumbs
- ¼ cup chopped green onions
- 2 cloves garlic, minced
- 1 piece egg
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon ground ginger
- Salt and pepper to taste
- ½ cup soy sauce (for sauce)
- ½ cup brown sugar
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 teaspoon sesame oil (for sauce)
- 1 tablespoon rice vinegar
- 1 tablespoon minced ginger
- 2 cloves garlic, minced (for sauce)
- 4 cups broccoli florets
- 1 tablespoon olive oil
- Salt and pepper to taste (for broccoli)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- In a large mixing bowl, combine ground beef or pork, breadcrumbs, chopped green onions, minced garlic, egg, soy sauce, sesame oil, ground ginger, salt, and pepper. Mix until well combined.
- Form the mixture into golf ball-sized meatballs and place them on the prepared baking sheet.
- Bake the meatballs in the preheated oven for 15-20 minutes, or until cooked through and browned on the outside.
- While the meatballs bake, prepare the sauce. In a saucepan over medium heat, combine soy sauce, brown sugar, sesame oil, rice vinegar, minced ginger, and minced garlic. Bring to a simmer.
- Once simmering, add the cornstarch mixture to the saucepan, stirring constantly until the sauce thickens (about 1-2 minutes). Remove from heat.
- In a large skillet or wok, add olive oil and broccoli florets. Sauté over medium heat for about 5-7 minutes until the broccoli is bright green and slightly tender. Season with salt and pepper.
- Once the meatballs are done, add them to the skillet with the broccoli. Pour the sticky sauce over the meatballs and broccoli, tossing gently to coat everything evenly.
- Serve hot, garnished with additional green onions if desired.
Notes
Feel free to substitute ground turkey or chicken for a leaner option. You can serve this dish over rice or noodles if desired. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.