Sticky Mongolian meatballs and broccoli is a delightful dish that combines savory meatballs coated in a sweet and tangy sauce with nutritious broccoli florets. This recipe originates from Mongolian cuisine, known for its bold flavors and hearty ingredients. Perfect for both family dinners and casual gatherings, it’s a dish that promises to satisfy everyone’s taste buds.
Why You’ll Love This Recipe
- Quick Preparation: With just 10 minutes of prep time, this dish fits perfectly into your busy weeknight schedule.
- Flavor Explosion: The combination of sweet brown sugar and savory soy sauce creates a mouthwatering sauce that enhances the meatballs.
- Healthy Addition: Broccoli not only adds color but also provides essential nutrients, making this meal wholesome and balanced.
- Versatile Serving Options: Enjoy these meatballs over rice or noodles, or serve them as an appetizer at your next gathering.
- Crowd-Pleaser: This dish appeals to both adults and kids, making it an ideal choice for family dinners.
Tools and Preparation
Before starting your Sticky Mongolian meatballs and broccoli, gather the necessary tools to make the cooking process smooth and enjoyable.
Essential Tools and Equipment
- Baking sheet
- Mixing bowl
- Large skillet
- Whisk
- Measuring cups
- Measuring spoons
Importance of Each Tool
- Baking sheet: Perfect for roasting the meatballs and broccoli evenly in the oven.
- Mixing bowl: Essential for combining ingredients without mess.
- Large skillet: Necessary for preparing the sauce and tossing the cooked meatballs.
Ingredients
For the Meatballs
- 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)
For the Broccoli
- 1 head broccoli (cut into florets)
- 1 Tablespoon olive oil
For the Sauce
- 1 Tablespoon vegetable oil
- 1 cup low-sodium soy sauce
- 1 cup brown sugar
- 4 cloves garlic (minced)
- 2 Tablespoons ginger (minced)
- ⅔ cup water
- 1 Tablespoon rice wine vinegar
- 1/2 teaspoon red pepper flakes
- 2 Tablespoons cornstarch (whisked with 1/2 cup water)
- Kosher salt and pepper (to taste)
To Garnish
- 3 green onions (thinly sliced)
- Sesame seeds
How to Make Sticky Mongolian Meatballs and Broccoli
Step 1: Preheat the Oven
Preheat the oven to 450 degrees F. Line a baking sheet with foil or parchment paper.
Step 2: Prepare Meatballs and Broccoli
Add the ground beef, green onions, ginger, and garlic to a bowl. Season with salt and pepper. Mix until just combined.
- Roll mixture into tablespoon-sized balls.
- Place meatballs on one side of the prepared baking sheet.
- On the other side, add the broccoli florets. Toss them with 1 tablespoon of olive oil, salt, and pepper.
Transfer everything to the oven and bake for 15 minutes or until the meatballs are cooked through.
Step 3: Make the Sauce
In a large skillet, add vegetable oil, soy sauce, brown sugar, minced garlic, minced ginger, water, rice wine vinegar, and red pepper flakes.
- Stir together over medium-high heat for about 10 minutes.
- Whisk cornstarch with 1/2 cup water; add it to your sauce.
- Continue cooking until thickened; then remove from heat.
Step 4: Combine Meatballs with Sauce
Add the cooked meatballs to the skillet containing your sauce. Gently toss until all meatballs are thoroughly coated with sauce.
Step 5: Serve Your Dish
Serve the sticky Mongolian meatballs over bowls of rice topped with additional green onions and sesame seeds. Place broccoli on the side for a complete meal!
How to Serve Sticky Mongolian Meatballs and Broccoli
Sticky Mongolian meatballs and broccoli is a versatile dish that can be enjoyed in a variety of ways. Whether you’re hosting a family dinner or a casual get-together, these serving suggestions will help you make the most of this delicious meal.
Over Steamed Rice
- Serve the meatballs and sauce over fluffy steamed rice for a classic combination. The rice soaks up the flavorful sauce perfectly.
In Lettuce Wraps
- For a lighter option, spoon the meatballs into crisp lettuce leaves. Add some shredded carrots and sliced cucumbers for extra crunch.
With Noodles
- Toss cooked noodles in the sauce before adding meatballs on top. This creates a delightful twist, making it more like a noodle bowl.
As Part of a Grain Bowl
- Layer the meatballs and broccoli over quinoa or brown rice. Top with avocado and sesame seeds for added texture.
On Skewers
- For fun finger food, thread meatballs onto skewers with broccoli pieces. This makes for an easy appetizer at parties.
With Additional Sauces
- Offer soy sauce or chili sauce on the side for guests who want to customize their flavor experience further.
How to Perfect Sticky Mongolian Meatballs and Broccoli
Perfecting your sticky Mongolian meatballs and broccoli is all about attention to detail. Here are some tips to elevate your dish:
- Use fresh ingredients: Fresh garlic and ginger enhance the flavor significantly compared to dried versions.
- Don’t overcrowd the baking sheet: Give enough space between meatballs and broccoli to ensure even cooking and browning.
- Adjust sweetness: Taste your sauce while cooking; feel free to add more sugar if you prefer a sweeter taste.
- Experiment with spices: Add more red pepper flakes for heat or sesame oil for extra depth in flavor.
- Let the sauce thicken: Be patient while cooking the sauce; a thicker consistency will cling better to the meatballs.
- Garnish generously: Don’t skip on garnishes like green onions and sesame seeds; they add freshness and aesthetic appeal.
Best Side Dishes for Sticky Mongolian Meatballs and Broccoli
Pairing side dishes with your sticky Mongolian meatballs and broccoli can enhance your meal experience. Here are some fantastic options:
Steamed Jasmine Rice
A fragrant rice that complements the rich flavors of the dish perfectly.Garlic Fried Rice
Stir-fried rice with garlic adds an aromatic touch that pairs well with the sweet sauce.Vegetable Spring Rolls
Crisp spring rolls filled with vegetables provide a crunchy contrast to the tender meatballs.Asian Slaw
A refreshing slaw made from cabbage, carrots, and bell peppers dressed in sesame vinaigrette offers brightness.Cucumber Salad
A cool cucumber salad with rice vinegar dressing balances out the richness of the meatballs.Miso Soup
Light miso soup served as a starter warms up your meal, preparing your palate for the main course.Roasted Sweet Potatoes
Sweet potatoes bring natural sweetness that complements the savory elements of the dish wonderfully.Quinoa Salad
A protein-packed quinoa salad mixed with herbs can provide additional nutrition alongside your main dish.
Common Mistakes to Avoid
When making Sticky Mongolian Meatballs and Broccoli, it’s easy to overlook some key details. Here are common mistakes and how to avoid them.
- Ignoring meatball size: Making meatballs too large can lead to uneven cooking. Aim for tablespoon-sized balls for consistent results.
- Overcooking the broccoli: If you bake the broccoli too long, it may lose its vibrant color and crispness. Bake for 15 minutes alongside the meatballs for perfect tenderness.
- Skipping seasoning: Not seasoning your ingredients can result in bland meatballs. Don’t forget salt, pepper, and any additional spices you enjoy in your mix.
- Underestimating sauce thickness: Adding cornstarch without whisking with water can cause lumps. Always whisk it first to achieve a smooth sauce texture.
- Serving without garnishes: Skipping the green onion and sesame seeds can make your dish look less appealing. These garnishes add flavor and a beautiful presentation.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 3 days.
- Allow the dish to cool before sealing it tightly.
Freezing Sticky Mongolian Meatballs and Broccoli
- Freeze the meatballs and broccoli separately in airtight containers for up to 3 months.
- Make sure they are completely cooled before freezing.
Reheating Sticky Mongolian Meatballs and Broccoli
- Oven: Preheat to 350°F (175°C) and heat covered for about 20 minutes until warmed through.
- Microwave: Use a microwave-safe dish, cover loosely, and heat in short intervals, stirring in between until hot.
- Stovetop: Heat over medium-low heat in a skillet with a splash of water or broth, stirring until heated through.
Frequently Asked Questions
Here are some common questions about Sticky Mongolian Meatballs and Broccoli that can help enhance your experience with this recipe.
Can I use ground turkey instead of beef in Sticky Mongolian Meatballs and Broccoli?
Yes, you can substitute ground turkey for ground beef. It will create a lighter version of the dish while maintaining great flavor.
How do I adjust the spice level in Sticky Mongolian Meatballs and Broccoli?
To increase spiciness, add more red pepper flakes or incorporate sliced jalapeños into the sauce. For milder flavors, reduce or omit the red pepper flakes.
What sides pair well with Sticky Mongolian Meatballs and Broccoli?
Serve this dish over rice or noodles. Steamed vegetables also complement it nicely for a balanced meal.
Can I make Sticky Mongolian Meatballs ahead of time?
Absolutely! You can prepare the meatballs and sauce ahead of time. Store them separately in the fridge until you’re ready to cook or reheat them.
Final Thoughts
Sticky Mongolian Meatballs and Broccoli is not only delicious but also versatile. You can customize it by adding different vegetables or adjusting spices according to your taste. This hearty dish is sure to impress at any dinner table—give it a try!
PrintSticky Mongolian Meatballs and Broccoli
Sticky Mongolian Meatballs and Broccoli is a mouthwatering dish that perfectly blends sweet and tangy flavors with savory meatballs and vibrant broccoli. Originating from Mongolian cuisine, this recipe is quick to prepare, making it ideal for busy weeknight dinners or casual gatherings. The tender meatballs are coated in a rich sauce that pairs beautifully with the nutritious broccoli, creating a satisfying meal that pleases both kids and adults alike. Serve over rice or noodles for a complete dinner, or enjoy as an appetizer at your next event. This delightful dish promises to become a family favorite!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves approximately 6 people
- Category: Dinner
- Method: Baking
- Cuisine: Mongolian
Ingredients
- 2 pounds ground beef
- 4 green onions
- 1 head broccoli
- 1 cup low-sodium soy sauce
- 1 cup brown sugar
- 6 cloves garlic
- 2 tablespoons ginger
- Olive oil
Instructions
- Preheat the oven to 450°F (230°C) and line a baking sheet with foil.
- In a mixing bowl, combine ground beef, chopped green onions, grated ginger, minced garlic, salt, and pepper. Mix until just combined.
- Roll the mixture into tablespoon-sized meatballs and place them on one side of the baking sheet. Toss broccoli florets with olive oil, salt, and pepper on the other side.
- Bake for 15 minutes or until meatballs are cooked through.
- Meanwhile, prepare the sauce by combining vegetable oil, soy sauce, brown sugar, minced garlic, minced ginger, water, rice wine vinegar, and red pepper flakes in a skillet over medium-high heat for about 10 minutes.
- Whisk cornstarch with water; add to the sauce until thickened.
- Toss baked meatballs in the sauce before serving over rice or noodles.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 420
- Sugar: 18g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg
