Sticky Mongolian Meatballs and Broccoli

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Sticky Mongolian Meatballs and Broccoli is a weeknight dinner dream come true. Juicy meatballs simmered in a sticky-sweet Mongolian-inspired sauce paired with crisp-tender broccoli brings bold flavor without a fuss. It’s quick, comforting, and delicious over rice, noodles, or on its own.

This dish captures that craveable takeout flavor but made entirely in your kitchen with pantry staples. The glaze clings to the meatballs beautifully, caramelizing slightly as it thickens, while the broccoli soaks up every savory note. If you’re looking for a dinner that satisfies both your cravings and your schedule, this one delivers.

Why You’ll Love This Sticky Mongolian Meatballs and Broccoli

This recipe is a one-pan wonder that checks all the boxes. It’s hearty, family-friendly, and flexible for any night of the week. Whether you’re prepping it ahead for lunches or need something fast between after-school activities, it’s a recipe that keeps things tasty and easy.

The meatballs are tender, well-seasoned, and balanced perfectly with the glossy sauce. The sweet soy-garlic blend makes each bite better than the last. Plus, it can be served in endless ways: over fluffy rice, tucked in lettuce wraps, or even skewered for a fun appetizer.

What Kind of Ground Meat Should I Use?

You can use ground beef, pork, chicken, or turkey depending on your taste and dietary needs. Beef and pork tend to give the richest flavor and juiciness, but ground chicken or turkey keeps it lighter while still letting the sticky sauce shine. Just be sure to avoid extra lean meat as a bit of fat helps hold the meatballs together and keeps them moist.

Ingredients for the Sticky Mongolian Meatballs and Broccoli

To create these irresistible meatballs, you’ll want a good mix of ingredients that bring moisture, flavor, and that iconic sticky glaze. Here’s what you’ll need:

Ground beef – This is the base for your meatballs, offering rich flavor and texture. You can swap for pork, chicken, or turkey as mentioned above.

Egg – Helps bind everything together so the meatballs hold their shape.

Breadcrumbs – These give the meatballs structure and soak up moisture for tenderness.

Garlic – Fresh garlic boosts the flavor of both the meatballs and the sauce.

Ginger – Adds warmth and depth, giving this dish its signature Mongolian flair.

Soy sauce – A must-have for the sauce, it brings saltiness and umami.

Brown sugar – Essential for that sweet sticky glaze.

Cornstarch – Thickens the sauce to cling beautifully to the meatballs.

Broccoli florets – Adds freshness, color, and crunch to balance the richness.

Green onions – Perfect for garnish, they add a pop of color and sharpness.

Sesame oil – A finishing drizzle gives the dish a nutty aroma.

How To Make the Sticky Mongolian Meatballs and Broccoli

Step 1: Make the Meatball Mixture

In a large bowl, combine ground beef, egg, breadcrumbs, minced garlic, grated ginger, a splash of soy sauce, and a pinch of salt. Mix gently until everything is just combined.

Step 2: Shape and Bake

Roll the mixture into small, evenly sized meatballs and place on a baking sheet lined with parchment. Bake at 400°F for 15-18 minutes, or until browned and cooked through.

Step 3: Steam the Broccoli

While the meatballs bake, lightly steam the broccoli until bright green and just tender. You can use a microwave or stovetop method.

Step 4: Make the Sauce

In a saucepan, combine soy sauce, brown sugar, garlic, ginger, water, and a cornstarch slurry (cornstarch mixed with a bit of water). Bring to a simmer and stir until thickened and glossy.

Step 5: Toss It All Together

Add the baked meatballs and steamed broccoli into the sauce. Gently toss to coat everything evenly and simmer for another 2-3 minutes.

Step 6: Garnish and Serve

Top with chopped green onions and a drizzle of sesame oil. Serve hot over rice or noodles.

How to Serve and Store Sticky Mongolian Meatballs and Broccoli

This recipe serves 4 to 5 people generously and stores like a champ for leftovers. You can prep it ahead for busy weekdays or pack it up in meal prep containers.

To store, let everything cool completely, then transfer to airtight containers. It will keep well in the fridge for 3 to 4 days. Reheat gently in the microwave or a skillet over medium-low heat. If the sauce thickens too much in the fridge, just splash in a bit of water or broth to loosen it back up.

This also freezes well! Freeze the meatballs and sauce separately from the broccoli for best texture, then thaw and reheat together when ready.

What to Serve With Sticky Mongolian Meatballs and Broccoli?

Steamed Jasmine Rice

Fluffy white rice is the perfect blank canvas to soak up all that sticky Mongolian sauce.

Garlic Fried Rice

Want a little extra flavor? Garlic fried rice adds a savory punch that complements the sweet glaze.

Stir-Fried Noodles

Toss together a quick batch of egg noodles or ramen with sesame oil and soy sauce to make it a noodle bowl.

Asian Slaw

A refreshing slaw with cabbage, carrots, and a sesame vinaigrette brings crunch and brightness.

Egg Rolls or Spring Rolls

Serve them on the side for a fun takeout-style dinner night at home.

Lettuce Cups

Scoop the meatballs and broccoli into butter lettuce leaves for a low-carb and fresh twist.

Pickled Veggies

Quick pickled cucumbers or radishes add acidity that balances the rich sauce.

Want More Asian-Inspired Dinner Ideas?

If you love these Sticky Mongolian Meatballs, you’ll probably enjoy these other satisfying favorites:

• Creamy Beef and Shells Recipe for a cozy twist on pasta night.
• Cheesesteak Tortellini in Rich Provolone Sauce with gooey layers of flavor.
• Creamy Ground Beef Alfredo Pasta that’s rich, quick, and ultra comforting.
• One Pot Smoked Sausage Pasta for a smoky, hearty one-dish meal.
• Creamy Garlic Marry Me Salmon if you’re craving restaurant-worthy seafood at home.

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And let me know in the comments how yours turned out. Did you go spicy or keep it sweet? Try a new veggie with it?

I love hearing how others make these recipes their own. Ask questions too—let’s help each other get dinner on the table.

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