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Sticky Mongolian Meatballs are a quick weeknight favorite that bring bold Asian-inspired flavors to the table in just half an hour. Tender beef meatballs bake together with broccoli on one sheet pan, making both cooking and cleanup a breeze. Drizzled in sweet savory Mongolian sauce and served over steaming rice, this dish always gets rave reviews in my house.
When I first tried this recipe for an impromptu family dinner night, the kitchen disappeared in minutes and everyone wanted seconds so it quickly became part of our monthly menu.
Ingredients
- Ground beef: gives juicy texture and hearty flavor Try to choose beef with moderate fat for tender meatballs
- Green onions: add freshness and a mild bite Use bright firm stalks for best flavor
- Fresh ginger: brings warmth and fragrance Go for plump smooth pieces or use ginger paste for speed
- Garlic: is essential for savory depth Look for tight cloves and avoid any sprouting bits
- Broccoli: roasts up sweet and crisp Grab a tight head with fresh green florets
- Olive oil: lets veggies brown without sticking Use extra-virgin for richer aroma if you like
- Low-sodium soy sauce: forms the umami-rich base Select a brand you like the taste of since it shines through
- Brown sugar: caramelizes into the signature glossy glaze Choose dark brown sugar for deeper sweetness
- Rice wine vinegar: brightens up the sauce
- Red pepper flakes: add the perfect background heat Adjust to your heat preference
- Cornstarch: thickens the sauce for clinging texture Make sure it is well whisked with water first for smoothness
- Kosher salt and ground black pepper: season the meatballs and vegetables
- Sesame seeds and extra sliced green onion: for that classic garnish Always toast seeds if you want extra nutty flavor
Step-by-Step Instructions
- Make the Meatballs:
- Gently combine the ground beef green onions ginger and garlic in a large bowl Pinch in a big pinch of salt and a few twists of black pepper Mix just until blended Scooping up a tablespoon at a time roll the mixture into compact balls and line them up on half your prepared baking sheet
- Prep and Bake the Broccoli:
- Spread the broccoli florets on the other side of the sheet Drizzle with olive oil sprinkle with salt and pepper and toss everything well Make sure the broccoli is spread out so it browns not steams Slide the pan into your hot oven and bake for about 15 minutes Meatballs should feel firm and broccoli should begin to char at the edges
- Simmer the Mongolian Sauce:
- While your pan bakes pour vegetable oil into a large skillet and set it over medium high heat Add the soy sauce brown sugar garlic ginger water rice wine vinegar and red pepper flakes Stir steadily as the mixture heats and the sugar dissolves After 10 minutes it will start to feel a bit syrupy
- Thicken the Sauce:
- In a separate bowl whisk the cornstarch with half a cup cold water until smooth Drizzle this into your simmering sauce stirring constantly Cook for a few more minutes until the sauce coats the back of a spoon and turns glossy Remove from the heat so it does not overthicken
- Finish and Serve:
- When the meatballs and broccoli are done carefully transfer the meatballs into your skillet of sauce Toss to coat every meatball fully with that glossy Mongolian glaze Serve them piled over steamed rice and scatter with the extra green onions and sesame seeds Spoon the broccoli onto the side
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Of all the ingredients ginger is my favorite the fresh zing lifts the sauce to a new level Plus whenever my sister and I cook this together we always sneak extra ginger as our little kitchen secret
Storage Tips
Leftover meatballs and sauce keep well in the fridge for up to three days Pack broccoli separately if you want it to stay crisp Warm everything gently on the stovetop or in the microwave Add a splash of water to loosen the sauce if needed
Ingredient Substitutions
You can swap ground chicken or turkey for beef just keep an eye on the baking time Even cauliflower florets work instead of broccoli for different texture If you need gluten free soy sauce go with tamari without sacrificing flavor
Serving Suggestions
These meatballs are a natural fit with fluffy jasmine rice but also shine with noodles or tucked in steamed bao Bump up the color with quick pickled carrots or cucumber slices if you want crunch
Cultural Notes
Mongolian beef as we know it is more of a Chinese American restaurant classic than a traditional Mongolian dish The hallmark is always that sticky sweet salty glaze which perfectly coats everything from steak strips to these tender meatballs
Frequently Asked Questions About Recipes
- → What kind of meat works best for these Mongolian meatballs?
Ground beef is ideal for juicy, flavorful meatballs, though ground chicken or turkey can also be used for a lighter option.
- → How do I keep the meatballs tender and not tough?
Mix the meat just until combined and avoid overworking it, which helps ensure a soft, juicy texture after baking.
- → Can I make this dish ahead of time?
Yes, you can prepare the meatballs and sauce in advance. Store separately and reheat gently before serving for best results.
- → What sides pair well with these meatballs?
Steamed jasmine rice or noodles are classic choices, while sautéed greens or a fresh salad make great accompaniments.
- → Is the sauce very spicy?
The sauce has mild heat from red pepper flakes, but you can adjust the amount or omit for a milder flavor.
- → How do I prevent the broccoli from overcooking?
Cut broccoli into florets and keep them on a separate side of the baking sheet, so they roast without getting mushy.