Sticky Mongolian Meatballs and Broccoli

this RECIPE

Savory, sweet, and packed with bold flavors, these Sticky Mongolian Meatballs are coated in a rich soy-based glaze and served alongside roasted broccoli. This easy, one-pan meal is perfect for weeknights and sure to satisfy your takeout cravings!

If you love Mongolian beef, you’ll adore these Mongolian-inspired meatballs! They’re baked to juicy perfection, then tossed in a thick, sticky sauce with hints of garlic, ginger, and brown sugar. Paired with crispy roasted broccoli and fluffy rice, this dish is an irresistible combination of sweet, salty, and umami flavors.

Ingredients Sticky Mongolian Meatballs

For the Meatballs & Broccoli:

• 2 pounds ground beef
• 4 green onions (finely chopped, plus more for serving)
• 2-inch fresh ginger (grated or 2 Tbsp. ginger paste)
• 6 cloves garlic (minced or grated)
• 1 head broccoli (cut into florets)
• 1 Tablespoon olive oil
• Kosher salt & black pepper (to taste)

For the Sticky Mongolian Sauce:

• 1 Tablespoon vegetable oil
• 1 cup low-sodium soy sauce
• 1 cup brown sugar
• 4 cloves garlic (minced)
• 2 Tablespoons ginger (minced)
• ⅔ cup water
• 1 Tablespoon rice wine vinegar
• ½ teaspoon red pepper flakes
• 2 Tablespoons cornstarch (whisked with ½ cup water)

To Garnish:

• 3 green onions (thinly sliced)
• Sesame seeds

Instructions

1. Prepare & Bake the Meatballs and Broccoli

• Preheat the oven to 450°F (230°C).
• Line a baking sheet with parchment paper or foil.
• In a large bowl, combine ground beef, green onions, ginger, and garlic. Season with salt and pepper and mix until just combined (avoid overmixing to keep meatballs tender).
• Roll into tablespoon-sized meatballs and place on one side of the baking sheet.
• On the other side, toss broccoli florets with olive oil, salt, and pepper.
• Bake for 15 minutes or until the meatballs are cooked through.

2. Make the Sticky Mongolian Sauce

• While the meatballs and broccoli are baking, heat 1 Tbsp. vegetable oil in a large skillet over medium-high heat.
• Add soy sauce, brown sugar, garlic, ginger, water, rice wine vinegar, and red pepper flakes.
• Stir and simmer for about 10 minutes, allowing the flavors to develop.
• Whisk together 2 Tbsp. cornstarch with ½ cup water, then stir into the sauce.
• Cook for another 2-3 minutes, until the sauce thickens.

3. Coat the Meatballs in Sauce

• Add the cooked meatballs to the skillet and toss to coat evenly in the sauce.

4. Serve & Garnish

• Serve meatballs and sauce over rice, topped with sliced green onions and sesame seeds.
• Serve the roasted broccoli on the side.

Notes

• Adjusting the Heat: Want it spicier? Add an extra ½ teaspoon of red pepper flakes or a splash of Sriracha.
• For a Richer Flavor: Stir in a teaspoon of toasted sesame oil at the end.
• Make It Lighter: Use ground turkey or chicken instead of beef.
• Extra Sauce? Double the sauce ingredients if you like extra sauce for drizzling over rice.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4-6 servings
• Category: Main Dish
• Method: Baking & Stovetop
• Cuisine: Asian-Inspired
• Diet: Not Vegetarian
• Keywords: Mongolian Meatballs, Sticky Meatballs, Asian-Inspired Beef Meatballs

Equipment Needed

• Large mixing bowl
• Baking sheet
• Large skillet
• Spatula or tongs
• Whisk

Nutrition (Per Serving, Approx.)

• Calories: ~450 kcal
• Sugar: ~15g
• Sodium: ~900mg
• Fat: ~22g
• Saturated Fat: ~8g
• Carbohydrates: ~35g
• Fiber: ~4g
• Protein: ~28g

Helpful Tips for the Best Sticky Mongolian Meatballs

1. Don’t Overmix the Meatball Mixture – Overmixing the ground beef can make the meatballs dense and tough. Mix until just combined for the juiciest, most tender meatballs.
2. Use a Cookie Scoop for Even Meatballs – This helps ensure uniform sizes, so they all cook evenly. Aim for tablespoon-sized meatballs for the best texture.
3. Roast the Broccoli at the Same Time – Cooking everything on one baking sheet saves time and makes cleanup easier. Toss the broccoli with oil, salt, and pepper for crispy, flavorful florets.
4. Line the Baking Sheet – Using parchment paper or foil prevents sticking and makes cleanup effortless.
5. Double the Sauce for Extra Drizzle – If you love extra sauce for rice or noodles, double the sauce recipe. The sticky Mongolian sauce is so good, you’ll want more!
6. Whisk the Cornstarch Slurry Separately – Always whisk cornstarch with cold water first before adding it to the sauce. This prevents clumping and ensures a smooth, glossy texture.
7. Simmer the Sauce Until Thickened – Let the sauce cook for a few minutes after adding the cornstarch slurry, stirring continuously until it reaches a syrupy consistency.
8. Let the Meatballs Rest Before Tossing in Sauce – This helps them hold their shape and prevents breakage when mixing with the sauce.
9. Want More Heat? – Increase the red pepper flakes or add a teaspoon of Sriracha for an extra spicy kick.
10. Make it a Meal Prep Favorite – Store the meatballs and sauce separately for easy reheating. They stay fresh in the fridge for up to 4 days and freeze well for 3 months!

Conservation and Storage Sticky Mongolian Meatballs

Refrigeration (Up to 4 Days)

• Store leftover meatballs and sauce in an airtight container in the fridge.
• Store roasted broccoli separately to keep it from getting soggy.

Freezing (Up to 3 Months)

• Freeze uncooked meatballs on a baking sheet, then transfer to a zip-top bag for later use.
• Freeze cooked meatballs with sauce in an airtight container.

Reheating Instructions

• Stovetop: Heat meatballs and sauce over medium heat until warmed through.
• Microwave: Heat in 30-second intervals, stirring in between.
• Oven: Bake at 350°F (175°C) for 10 minutes.

Substitutions and Variations

• Swap Ground Beef for Ground Turkey or Chicken – A leaner but equally delicious option.
• Vegetarian Option: Use plant-based ground meat and swap soy sauce for tamari or coconut aminos.
• No Rice? Serve over cauliflower rice, quinoa, or noodles.
• Gluten-Free Version: Use tamari instead of soy sauce, and swap cornstarch for arrowroot powder.

Frequently Asked Questions

Can I make these in an air fryer?

Yes! Air fry the meatballs at 375°F (190°C) for 12-14 minutes, shaking halfway through.

Can I use frozen broccoli?

Yes, but roast for 2-3 minutes longer to get a crisp texture.

What’s the best way to serve this?

Over steamed rice, noodles, or even in lettuce wraps for a lower-carb option!

Can I make the sauce ahead?

Yes! The sauce stores in the fridge for up to a week—just reheat before using.

Conclusion Sticky Mongolian Meatballs

These Sticky Mongolian Meatballs are packed with bold flavors and come together in just 35 minutes. Whether you’re looking for a quick dinner, meal prep option, or takeout-style meal at home, this dish delivers big flavor with minimal effort.

💬 Tried this recipe? Let me know in the comments! For more delicious dinner ideas, check out Korean BBQ Beef Bowls or Garlic Honey Chicken Stir-Fry.

Happy cooking! 🍛✨

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