Sticky Mongolian Meatballs and Broccoli is the perfect blend of savory, sweet, and umami flavors packed into one comforting dish. Imagine juicy, seasoned meatballs coated in a thick soy-ginger glaze, nestled among tender broccoli florets and served over a warm bed of rice. It’s a fast-track ticket to takeout flavor without ever leaving your kitchen.

This weeknight dinner favorite is quick to pull together but feels like a gourmet meal. Whether you’re feeding a hungry family or meal-prepping for the week, these meatballs keep well and reheat beautifully. Plus, the sticky Mongolian sauce clings to everything in the best way, making every bite bold and satisfying.

What Kind of Meat Should I Use for Mongolian Meatballs?

Ground beef is the go-to for these meatballs, offering richness and structure. For a leaner option, you can swap in ground turkey or chicken. Even plant-based ground meat substitutes work well since the star of the show is the sauce.

Ingredients for the Sticky Mongolian Meatballs and Broccoli

For the Meatballs:

1 lb ground beef
1/3 cup panko breadcrumbs
1 large egg
1 tablespoon soy sauce
1 teaspoon garlic powder
1 teaspoon ground ginger
Salt and pepper, to taste

For the Sauce:

1/2 cup low-sodium soy sauce
1/2 cup brown sugar
1/4 cup hoisin sauce
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
1 tablespoon cornstarch + 2 tablespoons water (slurry)

For the Broccoli and Serving:

2 cups broccoli florets
1 tablespoon sesame oil
Cooked white rice, for serving
Optional: sesame seeds and green onions for garnish

Sticky Mongolian Meatballs and Broccoli (1)

How To Make the Sticky Mongolian Meatballs and Broccoli

Step 1: Mix and Shape the Meatballs

In a large bowl, combine the ground beef, panko, egg, soy sauce, garlic powder, ground ginger, salt, and pepper. Mix gently until just combined. Roll into 1-inch meatballs and place on a lined baking sheet.

Step 2: Bake or Pan-Fry the Meatballs

Bake the meatballs at 400°F (200°C) for about 15-18 minutes, or until cooked through. Alternatively, pan-fry them in a skillet over medium heat until browned and fully cooked.

Step 3: Make the Sticky Mongolian Sauce

While the meatballs are cooking, whisk together soy sauce, brown sugar, hoisin, garlic, and ginger in a saucepan. Bring to a simmer, then stir in the cornstarch slurry. Continue to cook, stirring, until the sauce thickens and gets glossy.

Step 4: Toss the Meatballs in Sauce

Add the cooked meatballs to the sauce and stir to coat evenly. Let them simmer in the sauce for 2-3 minutes to soak up the flavor.

Step 5: Cook the Broccoli

Steam or sauté the broccoli florets in a bit of sesame oil until just tender but still bright green. Season lightly with salt.

Step 6: Serve and Garnish

Plate the meatballs over cooked rice, add broccoli on the side, and sprinkle with sesame seeds and chopped green onions.

How to Serve and Store Sticky Mongolian Meatballs and Broccoli

Serve the meatballs piping hot over rice or even noodles. The sauce clings beautifully to grains and veggies alike. For a crunchier twist, try them in lettuce wraps with shredded carrots and cucumbers.

To store, let everything cool completely and pack into airtight containers. They’ll last up to 4 days in the fridge or can be frozen for up to 3 months. Reheat gently on the stovetop or in the microwave with a splash of water.

Frequently Asked Questions

How spicy is this recipe?

This version is not spicy, but you can easily add a teaspoon of chili garlic sauce or a pinch of red pepper flakes for some heat.

Can I use frozen broccoli?

Absolutely. Just steam or microwave it before tossing it in with the dish.

What if I don’t have hoisin sauce?

You can sub with oyster sauce or a mix of extra soy sauce and a bit of honey for sweetness.

Can I double this recipe?

Yes! It scales beautifully and is perfect for meal prep.

Is this recipe gluten-free?

Use tamari or gluten-free soy sauce and ensure your hoisin and breadcrumbs are gluten-free.

Want More Meatball Ideas with a Twist?

If you loved these Sticky Mongolian Meatballs and Broccoli, try more savory and saucy dinners:

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you use beef or try it with turkey? Did your sauce thicken just right?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook better, every night.

Looking for more dinner inspiration? Head over to my Pinterest for daily meal ideas: Nina Dishes on Pinterest

Sticky Mongolian Meatballs and Broccoli

Author: Nina Klatten
Total Time: 35 minutes
Yield: 4 servings

Print Recipe

Description

Sticky Mongolian Meatballs and Broccoli is a bold, flavorful dinner idea combining tender beef meatballs with a sticky soy-ginger glaze and crisp-tender broccoli. Served over rice, it’s a homemade favorite with takeout flair.