Sticky Mongolian Meatballs and Broccoli
These Sticky Mongolian Meatballs are tender, flavorful, and paired with crispy broccoli for a delightful mix of taste and texture. This dish is perfect for a quick weeknight dinner or a weekend treat.
Equipment
- 1 large mixing bowl
- 1 baking sheet
- 1 parchment paper
- 1 non-stick skillet
- 1 saucepan
- 1 cooking spoon
- 1 measuring cups and spoons
- 1 meat thermometer (optional)
Ingredients
- 1 pound ground beef (or ground chicken/turkey) Substitute with plant-based alternatives for vegetarian option.
- ½ cup breadcrumbs
- ¼ cup green onions, chopped Add more as a garnish if desired.
- 2 cloves garlic, minced
- 1 large egg
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon ground ginger
- ½ cup soy sauce
- ¼ cup brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch mixed with 1 tablespoon water To thicken the sauce.
- 2 cups broccoli florets
- 1 tablespoon olive oil For sautéing broccoli.
- to taste salt and pepper For seasoning the broccoli.
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the ground beef, breadcrumbs, chopped green onions, garlic, egg, salt, pepper, and ginger. Mix until well combined.
- Form the mixture into meatballs, about 1 inch in diameter, and place them on the prepared baking sheet. Bake the meatballs in the preheated oven for 15-20 minutes, or until they are cooked through.
- While the meatballs are baking, prepare the sauce. In a saucepan over medium heat, combine the soy sauce, brown sugar, rice vinegar, and sesame oil. Allow the mixture to come to a simmer, then stir in the cornstarch mixed with water. Cook until the sauce thickens, about 2-3 minutes. Remove from heat.
- For the broccoli, in a non-stick skillet, heat the olive oil over medium heat. Add the broccoli florets and season with salt and pepper. Sauté for about 5-7 minutes or until the broccoli is bright green and tender-crisp.
- Once the meatballs are done baking, toss them in the sauce until evenly coated.
- Serve the sticky Mongolian meatballs on a plate alongside the sautéed broccoli. Drizzle any remaining sauce over the top.
Notes
You can substitute the ground meat with plant-based alternatives for a vegetarian option.
Serve with steamed rice or noodles to make it a complete meal.
For extra flavor, add sesame seeds and additional chopped green onions as a garnish.