When the clock strikes six and my busy day begins to wind down, I crave a meal that’s both satisfying and quick to prepare. That’s where my Sticky Mongolian Meatballs and Broccoli come into play—a delightful blend of tender meatballs enveloped in a glossy, sweet-and-savory glaze. It’s these moments that remind me how comforting home-cooked meals can be, especially when life gets hectic!
I first stumbled upon this recipe during a late-night cooking session, and the results were nothing short of magical. In just 35 minutes, I had created a dish bursting with layers of flavor, perfect for my family or simply craving some cozy comfort food. Whether you opt for traditional ground beef or a leaner choice like chicken or turkey, these meatballs are incredibly versatile, accommodating various dietary preferences without sacrificing taste.
Join me in bringing a taste of Mongolian-inspired goodness to your table tonight—because who says a quick dinner can’t be both delicious and hearty?
Why are Sticky Mongolian Meatballs and Broccoli a Must-Try?
Quick and Easy: In just 35 minutes, you can enjoy a homemade meal that makes weeknight dinners a breeze.
Bold Flavors: Sweet, savory, and aromatic, each bite brings the essence of Mongolian cuisine right to your kitchen.
Diet-Friendly Options: Substitute with ground chicken, turkey, or plant-based meat, ensuring everyone is satisfied.
Nutritious & Colorful: Packed with vibrant broccoli, this dish doesn’t just taste good; it looks good too!
Perfect for Meal Prep: Easily store leftovers for quick lunches, making it a versatile choice for busy days.
Transform your dining experience with this delightful recipe that’s sure to become a family favorite!
Ingredients for Sticky Mongolian Meatballs and Broccoli
Unlock the secret to a delicious dinner with these essential ingredients!
For the Meatballs
- Ground Beef – Opt for 80/20 for juiciness; feel free to substitute with ground chicken or turkey for a lighter option.
- Breadcrumbs – Provides structure and tenderness to meatballs; no substitutes are necessary.
- Egg – Acts as a binder in the meatball mixture; can substitute with a flaxseed egg for an egg-free option.
- Garlic – Essential for flavor depth; fresh garlic is best, but garlic powder can work in a pinch.
- Fresh Ginger – Adds aromatic flavor; if you’re out, ground ginger is a suitable substitute (just use less).
- Soy Sauce (for meatballs) – Enhances depth and saltiness; low-sodium soy sauce is a healthier choice.
For the Sauce
- Soy Sauce (for sauce) – This is the key ingredient for that sticky glaze you’ll love.
- Brown Sugar – Balances saltiness with sweetness and is essential for the glaze.
- Cornstarch – Thickens the sauce for excellent cling; can be replaced with arrowroot powder if needed.
For the Vegetables
- Broccoli Florets – Provides nutrition and color to your dish; feel free to swap in bell peppers or snap peas.
For Cooking and Garnishing
- Cooking Oil – Needed for browning the meatballs; any neutral oil will work well.
- Green Onions – Adds freshness as a garnish; chives are a nice alternative if you don’t have green onions.
- Sesame Seeds – Optional garnish for crunch; can be omitted or substituted with other nuts as desired.
With these ingredients gathered, you’re one step closer to enjoying a delightful plate of Sticky Mongolian Meatballs and Broccoli!
How to Make Sticky Mongolian Meatballs and Broccoli
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Mix Ingredients: In a large bowl, combine ground beef, breadcrumbs, egg, minced garlic, grated ginger, and soy sauce. Mix until well-combined and feel the hearty texture that creates the foundation for your meatballs.
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Form Meatballs: Shape the mixture into small meatballs, about 1 inch in diameter. This uniform size helps ensure they cook evenly and become perfectly succulent.
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Brown Meatballs: Heat a tablespoon of cooking oil in a skillet over medium heat. Add the meatballs in batches, browning them on all sides until golden brown, about 6-8 minutes. Enjoy the sizzle that fills your kitchen!
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Prepare Sauce: In a separate mixing bowl, whisk together soy sauce, brown sugar, water, cornstarch, minced garlic, and ginger to create the sauce. The blend of flavors will tantalize your senses!
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Combine Meatballs and Sauce: Return the browned meatballs to the skillet. Pour in the prepared sauce, and allow it to simmer, thickening for about 5–7 minutes. Stir regularly to coat the meatballs in that sticky goodness.
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Steam Broccoli: Toss in the broccoli florets, cover the skillet, and steam for 3-4 minutes until the broccoli is bright green and tender-crisp. This adds not only nutrition but a lovely color to your dish!
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Garnish and Serve: Top your delicious creation with sliced green onions and a sprinkle of sesame seeds. Serve hot over jasmine rice or lo mein noodles for a complete meal experience.
Optional: Drizzle with extra soy sauce for more flavor.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Sticky Mongolian Meatballs and Broccoli are perfect for meal prep enthusiasts! You can prepare the meatballs up to 24 hours in advance by mixing the ground beef, breadcrumbs, egg, garlic, ginger, and soy sauce, then form them into balls. Store them in an airtight container in the refrigerator to maintain their moisture and flavor. The sauce can also be mixed ahead and refrigerated for up to 3 days. When you’re ready to enjoy, simply brown the meatballs and finish by simmering them in the sauce; add the broccoli just before serving to keep it vibrant and crisp. Enjoy a delicious, stress-free weeknight dinner with minimal effort!
Helpful Tricks for Sticky Mongolian Meatballs and Broccoli
- Avoid Overcooking: Be careful not to overcook the meatballs while browning; they’ll continue to cook in the sauce, keeping them juicy.
- Tender Broccoli: Blanch the broccoli briefly in boiling water before adding it to the skillet for extra tenderness and vibrant color.
- Smooth Sauce: Ensure the cornstarch is thoroughly mixed with the liquid before adding to avoid lumps and achieve a silky sauce.
- Flavor Variations: Experiment with different vegetables like bell peppers or snap peas to customize your Sticky Mongolian Meatballs and Broccoli to your liking.
- Prepping Ahead: Make the meatballs in advance and store them in the fridge. Finish cooking them with the sauce right before serving for a quick dinner option.
What to Serve with Sticky Mongolian Meatballs and Broccoli?
Create an unforgettable dining experience with perfect accompaniments that elevate this savory dish.
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Fluffy Jasmine Rice: The delicate grains soak up the sticky sauce, providing a lovely backdrop while balancing the bold flavors.
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Lo Mein Noodles: Soft, slippery noodles dance with the meatballs and sauce, creating a pleasing contrast in texture and making every bite even more harmonious.
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Garlic Stir-Fried Rice: This fragrant side elevates the meal by echoing the delicious flavors of the meatballs, making it an irresistible combination.
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Fresh Asian Slaw: With a refreshing crunch and vibrant vegetables, this slaw adds a lively contrast to the savory meatballs, lightening up the meal beautifully.
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Steamed Edamame: These tender green pods are not only fun to eat but also add a boost of protein and fiber, enhancing the nutritional profile.
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Chilled Cucumber Salad: Crisp cucumbers in a tangy dressing provide a cool element that refreshes your palate amidst the rich flavors of the meatballs.
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Sesame Broccoli: Add extra broccoli, quickly steamed and drizzled with sesame oil, to reinforce the dish’s main ingredient while introducing new flavors.
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Iced Green Tea: A subtly sweet and refreshing drink that cleanses your palate, balancing the savory and sweet notes of the meatballs perfectly.
Explore these delightful pairings to craft a satisfying and well-rounded meal that’s sure to impress everyone at your table!
How to Store and Freeze Sticky Mongolian Meatballs and Broccoli
Fridge: Store leftover meatballs in an airtight container for up to 4 days, ensuring the glaze is intact for maximum flavor.
Freezer: Freeze the meatballs separately from the broccoli in a sealed container or freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat in a skillet over medium heat, adding a splash of water to revive the glaze, or microwave until heated through.
Room Temperature: Avoid leaving out for more than 2 hours to maintain food safety; always refrigerate promptly.
Sticky Mongolian Meatballs and Broccoli Variations & Substitutions
Get creative with your meal by exploring these delightful twists on the classic recipe!
- Dairy-Free: Replace any potential dairy with plant-based alternatives, such as vegan butter for cooking or non-dairy milk in sauces.
- Nut-Free: Skip sesame seeds and use sunflower seeds or omit them altogether for a safe, nut-free option.
- Spicy Kick: Add red pepper flakes or chili sauce to the meatball mixture for a zesty heat that packs a punch.
- Roasted Veggies: Toss in bell peppers or carrots instead of broccoli for a rainbow of flavors and added sweetness.
- Whole Grain Boost: Swap white rice for quinoa or brown rice, enhancing the nutritional profile while keeping the dish hearty.
- Egg-Free: Use a flaxseed egg or unsweetened applesauce to bind the meatballs while keeping them egg-free.
- Gluten-Free: Utilize gluten-free breadcrumbs and tamari instead of soy sauce to make this dish gluten-friendly without losing flavor.
- Herbaceous Twist: Incorporate fresh herbs like cilantro or basil into the meatball mixture for a fragrant and aromatic flair.
Every variation is an invitation to personalize this beloved dish—enjoy every moment of your culinary journey!
Sticky Mongolian Meatballs and Broccoli Recipe FAQs
How do I choose the right ripeness for broccoli in this recipe?
Absolutely! When selecting broccoli, look for vibrant green florets without any dark spots or yellowing. Fresh stalks should be firm and not limp. If the florets have dark spots all over, it’s best to skip them, as they may be past their prime.
What’s the best way to store leftovers of this dish?
Very! Store any leftover Sticky Mongolian Meatballs and Broccoli in an airtight container in the refrigerator for up to 4 days. Make sure the container is sealed tightly to keep that delicious glaze intact!
Can I freeze the meatballs and broccoli separately?
Absolutely! To freeze, place the meatballs in one sealed container or freezer bag and the broccoli in another. This way, the flavors stay distinct. You can freeze them for up to 2 months. When you’re ready to enjoy, simply thaw overnight in the refrigerator before reheating.
What should I do if my sauce isn’t thickening?
If your sauce isn’t thickening as expected, make sure to whisk your cornstarch thoroughly with the liquid before adding it to the skillet. Sometimes, you can add a bit more cornstarch mixed with water (about 1 tablespoon of cornstarch with 2 tablespoons of water) to help it along. Stir frequently while simmering, and it should come together beautifully!
Are there any dietary considerations I should know?
Very important! If you have allergies or dietary restrictions, note that soy sauce contains gluten. Opt for a gluten-free soy sauce or tamari as an alternative. Plus, for those looking to avoid meat entirely, using plant-based meatballs is a fantastic option, ensuring everyone at your table can dig in!
How long can I leave this dish out before it spoils?
Absolutely! You should avoid leaving Sticky Mongolian Meatballs and Broccoli out at room temperature for more than 2 hours to maintain food safety. Always refrigerate any leftovers promptly to enjoy later!
Enjoy cooking!
Delicious Sticky Mongolian Meatballs and Broccoli in 35 Minutes
Ingredients
Equipment
Method
- In a large bowl, combine ground beef, breadcrumbs, egg, minced garlic, grated ginger, and soy sauce. Mix until well-combined.
- Shape the mixture into small meatballs, about 1 inch in diameter.
- Heat a tablespoon of cooking oil in a skillet over medium heat. Add the meatballs in batches, browning them on all sides for about 6-8 minutes.
- In a separate mixing bowl, whisk together soy sauce, brown sugar, water, cornstarch, minced garlic, and ginger to create the sauce.
- Return the browned meatballs to the skillet. Pour in the prepared sauce, and allow it to simmer for 5–7 minutes.
- Toss in the broccoli florets, cover the skillet, and steam for 3-4 minutes until tender-crisp.
- Top with sliced green onions and sesame seeds. Serve hot over jasmine rice or lo mein noodles.