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Sticky Mongolian Meatballs and Broccoli

Sticky Mongolian Meatballs and Broccoli in Just 30 Minutes

Enjoy Sticky Mongolian Meatballs and Broccoli, a flavorful dish that combines sweet and spicy flavors in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound Ground Beef Substitute with ground turkey, chicken, or pork for variety.
  • 3 tablespoons Green Onions Chopped.
  • 1 tablespoon Fresh Ginger Minced; substitute with 2 tablespoons ginger paste.
  • 2 cloves Garlic Minced or grated.
  • 1 teaspoon Kosher Salt Adjust to taste.
  • 1 teaspoon Black Pepper Adjust to taste.
For the Broccoli
  • 4 cups Broccoli Florets; can replace with other vegetables like bell peppers.
  • 2 tablespoons Olive Oil Used for tossing vegetables; substitute with canola or avocado oil.
For the Sauce
  • 2 tablespoons Vegetable Oil
  • 1/2 cup Low-Sodium Soy Sauce Regular soy sauce can be used but will increase sodium levels.
  • 1/4 cup Brown Sugar Substitution: honey or maple syrup for a different sweetness profile.
  • 1/4 cup Water Used to thicken the sauce.
  • 2 tablespoons Rice Wine Vinegar Adds acidity to cut sweetness.
  • 1 teaspoon Red Pepper Flakes Omit for no spice, or increase for more heat.
  • 2 tablespoons Cornstarch Mix with water to prevent clumps.
For Garnish
  • 1 tablespoon Sesame Seeds Optional.

Equipment

  • baking sheet
  • Mixing bowl
  • skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 450°F (232°C) and line a baking sheet with foil or parchment paper for easy cleanup.
  2. In a large mixing bowl, combine ground beef with chopped green onions, minced ginger, and garlic. Season generously with kosher salt and pepper, mixing until fully incorporated. Roll into tablespoon-sized meatballs, roughly 16-20 in total.
  3. Place the meatballs on one side of the prepared baking sheet. On the other side, add broccoli florets tossed in olive oil, salt, and pepper. Bake for about 15 minutes.
  4. While the meatballs and broccoli bake, heat a skillet over medium-high heat. Add vegetable oil, stir in soy sauce, brown sugar, minced garlic, minced ginger, water, rice wine vinegar, and red pepper flakes. Cook until slightly thickened, about 10 minutes.
  5. Whisk together cornstarch with 1/2 cup of water until smooth and slowly add to the sauce. Continue to cook and stir until thickened, about 2-3 minutes.
  6. Carefully add roasted meatballs to the skillet with the sauce and gently toss until fully coated.
  7. Serve by plating the sticky meatballs over a bed of rice or noodles, accompanied by roasted broccoli on the side. Sprinkle with additional green onions and sesame seeds.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 8gVitamin A: 200IUVitamin C: 100mgCalcium: 50mgIron: 3mg

Notes

For optimal freshness, wrap meatballs tightly in plastic wrap before freezing. Adjust sweetness level in the sauce to your taste.

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