Sticky Mongolian Meatballs and Broccoli
These flavorful Sticky Mongolian Meatballs and Broccoli are coated in a rich, sweet-savory sauce and paired with tender broccoli. This easy homemade recipe delivers takeout-style flavor in a quick, satisfying meal perfect for weeknights.
Ingredients
- For the meatballs:
- 1 lb ground beef or chicken
- 1/2 cup breadcrumbs
- 1 egg
- 2 cloves garlic minced
- 1 teaspoon ginger
- Salt and black pepper to taste
- For the sauce:
- 1/2 cup soy sauce
- 1/3 cup brown sugar
- 1/2 cup water
- 2 cloves garlic minced
- 1 teaspoon ginger
- 1 tablespoon cornstarch mixed with water
- For the rest:
- 2 cups broccoli florets
- 1 tablespoon oil
- Optional garnish:
- Green onions
- Sesame seeds
Instructions
- Prepare meatballs:
- In a bowl, mix ground meat, breadcrumbs, egg, garlic, ginger, salt, and pepper. Form into small meatballs.
- Cook meatballs:
- Heat oil in a skillet over medium heat. Cook meatballs until browned and fully cooked. Remove and set aside.
- Cook broccoli:
- In the same skillet, cook broccoli with a splash of water until tender-crisp. Remove and set aside.
- Make sauce:
- In the skillet, combine soy sauce, brown sugar, water, garlic, and ginger. Bring to a simmer. Add cornstarch slurry and cook until thickened.
- Combine:
- Return meatballs and broccoli to the pan. Toss to coat in sauce and cook for 2–3 minutes until glazed.
- Serve:
- Garnish with green onions and sesame seeds. Serve over rice or noodles.
Notes
- Avoid overmixing meatballs to keep them tender.
- Brown meatballs well for deeper flavor.
- Adjust sugar for desired sweetness.
- Do not overcook broccoli to maintain texture.
- Store leftovers in the fridge for up to 4 days.