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.
Ingredients
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
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
2 cups broccoli florets
1 tablespoon sesame oil
Cooked white rice for serving
Sesame seeds optional for garnish
Green onions chopped, optional for garnish
Instructions
1. In a large bowl, mix ground beef, breadcrumbs, egg, soy sauce, garlic powder, ground ginger, salt, and pepper.
2. Form into 1-inch meatballs and place on a baking sheet lined with parchment.
3. Bake at 400°F (200°C) for 15-18 minutes or pan-fry in a skillet until cooked through.
4. In a saucepan, whisk together soy sauce, brown sugar, hoisin sauce, garlic, and ginger. Bring to a simmer.
5. Mix cornstarch and water in a small bowl to make a slurry. Stir into the sauce and cook until thickened.
6. Add cooked meatballs to the sauce and coat well. Simmer for 2-3 minutes.
7. Steam or sauté broccoli in sesame oil until just tender.
8. Serve meatballs and broccoli over rice. Garnish with sesame seeds and green onions.
Notes
Use ground turkey or chicken for a leaner option.
The sauce thickens more as it cools—don’t overcook.
Leftovers taste even better the next day after the flavors develop.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baked or pan-fried
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 18g
- Sodium: 1100mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg
Keywords: Mongolian meatballs, easy dinner, broccoli, meal prep