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Sticky Mongolian Meatballs and Broccoli

Sticky Mongolian Meatballs and Broccoli
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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!

Ingredients

Scale
  • 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

  1. Preheat the oven to 450°F (230°C) and line a baking sheet with foil.
  2. In a mixing bowl, combine ground beef, chopped green onions, grated ginger, minced garlic, salt, and pepper. Mix until just combined.
  3. 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.
  4. Bake for 15 minutes or until meatballs are cooked through.
  5. 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.
  6. Whisk cornstarch with water; add to the sauce until thickened.
  7. Toss baked meatballs in the sauce before serving over rice or noodles.

Nutrition

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