Sticky Mongolian Meatballs and Broccoli (Easy!!)
Juicy ground beef meatballs glazed in a sweet soy-garlic sauce and served with broccoli for an easy, flavorful dinner in under 30 minutes.
Equipment
- 1 Skillet
- 1 Baking Sheet
- 1 Parchment Paper
Ingredients
Main ingredients
- 2 pounds ground beef
- 4 green onions finely chopped, plus more for serving
- 2 inch fresh ginger grated or 2 Tbsp. ginger paste
- 6 cloves garlic minced or grated
- 1 head broccoli cut into florets
- 1 Tablespoon olive oil
- 1 Tablespoon vegetable oil
- 1 cup low-sodium soy sauce
- 1 cup brown sugar
- 4 cloves garlic minced, for sauce
- 2 Tablespoons ginger minced, for sauce
- ⅔ cup water for sauce
- 1 Tablespoon rice wine vinegar
- ½ teaspoon red pepper flakes
- 2 Tablespoons cornstarch whisked with ½ cup water
- kosher salt and pepper to taste
- 3 green onions thinly sliced, for garnish
- sesame seeds for garnish
Instructions
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, mix ground beef, green onions, grated ginger, and 6 cloves minced garlic until combined.
- Roll the mixture into 1.5-inch meatballs and place on the prepared baking sheet.
- Bake meatballs for 15–20 minutes until cooked through and lightly browned.
- Meanwhile, heat olive oil in a skillet over medium-high heat and sauté broccoli for 5–7 minutes until tender-crisp. Set aside.
- In the same skillet, heat vegetable oil, then sauté 4 cloves minced garlic for 30 seconds.
- Add soy sauce and brown sugar, bring to a simmer and cook 3–5 minutes until thickened slightly.
- Stir in rice vinegar, red pepper flakes, and ginger. Simmer 3 minutes.
- Add cornstarch slurry and cook until sauce thickens to a glaze-like consistency.
- Toss meatballs in the sauce and simmer for 3–4 minutes. Add broccoli, stir gently, and serve hot topped with sliced green onions and sesame seeds.
Notes
These Mongolian meatballs are also great over noodles or jasmine rice. Store leftovers in airtight containers up to 4 days or freeze for later.