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Easy Mongolian Meatballs taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Sticky Mongolian Meatballs and Broccoli (Easy!!)

A quick and delicious pressure-cooked dish made with tender meatballs tossed in a sticky Mongolian sauce and served alongside sautéed broccoli. Perfect for weeknight meals!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Cuisine Mediterranean
Servings 6 people
Calories 691 kcal

Equipment

  • 1 Skillet
  • 1 Baking Sheet
  • 1 Parchment Paper

Ingredients
  

Main ingredients

  • 2 pounds ground beef meaty base
  • 4 green onions finely chopped, for inside and on top
  • 2 inch fresh ginger grated or 2 tablespoon ginger paste
  • 6 cloves garlic minced or grated
  • 1 head broccoli cut into florets
  • 1 tablespoon olive oil to sauté broccoli
  • 1 tablespoon vegetable oil for sauce
  • 1 cup low-sodium soy sauce brings salty umami
  • 1 cup brown sugar for sweet balance
  • 4 cloves garlic minced, for sauce
  • 2 tablespoons ginger minced, for sauce
  • ⅔ cup water to adjust broth depth
  • 1 tablespoon rice wine vinegar for tangy lift
  • ½ teaspoon red pepper flakes for mild spice
  • 2 tablespoons cornstarch whisked with ½ cup water
  • Kosher salt and pepper to taste
  • 3 green onions thinly sliced, to garnish
  • sesame seeds for garnish

Instructions
 

Instructions

  • Preheat the oven to 400°F and line a baking sheet with parchment paper.
  • In a bowl, mix ground beef, green onions, ginger, and garlic. Combine thoroughly.
  • Shape into 1-inch meatballs, place on baking sheet, and bake for 15–20 minutes until cooked through.
  • While baking, heat olive oil in skillet and sauté broccoli for 5–7 minutes until tender-crisp. Set aside.
  • In a saucepan, heat vegetable oil over medium heat, add garlic and sauté for 1 minute until fragrant.
  • Add soy sauce and brown sugar. Stir and bring to a simmer.
  • Add remaining sauce ingredients and simmer for 5–7 minutes until slightly thickened.
  • Stir in cornstarch mixture, continue to simmer until sauce is thick.
  • Add baked meatballs to sauce and toss to coat evenly.
  • Serve meatballs with sautéed broccoli. Garnish with green onions and sesame seeds.

Notes

Store leftovers in airtight containers in the fridge up to 3 days or freeze for 2 months. Reheat with a splash of water to loosen sauce.