Sticky Mongolian Meatballs and Broccoli brings together tender, juicy meatballs coated in a glossy, sweet soy sauce glaze, paired perfectly with crisp-tender broccoli. The sauce has just the right balance of sweetness and a little kick, making every bite flavorful and satisfying. This dish looks beautiful on the plate with the dark brown sauce shining over the bright green broccoli.
I love making these meatballs when I want something that feels like a treat but comes together fairly quickly. The sticky sauce is addictive—I find myself spooning extra over rice because it just tastes that good. A handy tip is to give the broccoli a quick steam or blanch so it stays bright green and crunchy, which adds a great contrast to the soft meatballs.
This recipe is a big hit when I bring it to family dinners or casual get-togethers. It’s easy to eat with your hands or chopsticks, and everyone always asks for the recipe afterward. Serving it alongside fluffy steamed rice makes a simple, comforting meal that never disappoints.
Key Ingredients & Substitutions
Ground Meat: I like using a mix of beef and pork for juicy, flavorful meatballs. If you want leaner, try turkey or chicken. For a vegetarian option, use firm tofu or plant-based crumbles.
Panko Breadcrumbs: They keep meatballs light and tender. If you don’t have panko, regular breadcrumbs or crushed crackers work fine.
Soy Sauce: For the sauce and meatballs, low sodium soy sauce is great to control saltiness. Tamari is a good gluten-free option.
Brown Sugar: This balances the salty soy sauce with sweetness. Honey or maple syrup can be used but slightly reduce quantity since they’re sweeter.
Broccoli: Fresh broccoli is best for crispness and color. Frozen works in a pinch—just thaw and drain well before cooking.
How Do You Make Meatballs Tender and Packed with Flavor?
Mixing meatballs well but not overworking is key to tender meatballs. Here’s my approach:
- Start by combining all ingredients gently, just until mixed.
- Form uniform 1-inch balls for even cooking.
- Use a hot pan with enough oil to brown evenly without sticking.
- Don’t overcrowd the skillet; cook in batches so meatballs brown nicely.
- Flip carefully to keep shape intact.
This creates meatballs that stay soft inside and get a lovely crust outside.
What’s the Best Way to Get Glossy, Sticky Mongolian Sauce?
Timing and cornstarch slurry are the secret to that shiny glaze:
- Simmer garlic, ginger, soy sauce, and sugar together to dissolve the sugar fully.
- Add cornstarch mixed with water slowly, stirring constantly.
- Cook 2–3 mins until sauce thickens and turns glossy.
- Then gently toss meatballs in the sauce off heat to keep them intact but fully coated.
This gives you that irresistible sticky coating without clumps or grittiness.
How Can You Keep Broccoli Bright and Crisp?
Quick steaming or blanching is the way to go. Here’s what I do:
- Boil water and prepare an ice bath.
- Cook broccoli florets in boiling water for 3-4 minutes until bright green and tender-crisp.
- Immediately transfer to ice bath to stop cooking and set the color.
- Drain well, then sauté lightly in oil with seasoning if desired.
This keeps broccoli vibrant, crunchy, and balances the soft meatballs perfectly.
Equipment You’ll Need
- Large mixing bowl – perfect for combining meatball ingredients without making a mess.
- Non-stick or heavy skillet – browns meatballs evenly and prevents sticking for easy flipping.
- Measuring cups and spoons – to get sauce ingredients just right every time.
- Small bowl – for mixing the cornstarch slurry so it dissolves smoothly.
- Steamer basket or pot with lid – helps you quickly steam broccoli to bright, crisp perfection.
- Spatula or tongs – lets you turn meatballs gently without breaking them apart.
Flavor Variations & Add-Ins
- Swap ground beef for ground chicken or turkey for a lighter meatball option that still tastes great.
- Add finely chopped water chestnuts to the meatballs for extra crunch and texture contrast.
- Use baby bok choy or snap peas instead of broccoli for different greens with crunch.
- Stir in a pinch of chili flakes or a dash of Sriracha to the sauce if you like a spicy kick.
Sticky Mongolian Meatballs and Broccoli Recipe
Ingredients You’ll Need:
For the Meatballs:
- 1 lb (450g) ground beef (or a mix of beef and pork)
- 1/3 cup panko breadcrumbs
- 1 large egg
- 3 cloves garlic, minced
- 1 tsp ginger, freshly grated
- 2 green onions, finely chopped (white parts for meatballs)
- 1 tbsp soy sauce
- 1 tsp sesame oil
- Salt and black pepper, to taste
- 2 tbsp vegetable oil (for frying)
For the Sauce:
- 1/2 cup soy sauce (low sodium preferred)
- 1/2 cup water
- 1/2 cup brown sugar
- 3 cloves garlic, minced
- 1 tsp ginger, freshly grated
- 1 tbsp hoisin sauce (optional for depth)
- 2 tsp cornstarch mixed with 2 tbsp water (slurry)
For the Broccoli and Garnish:
- 2 cups broccoli florets
- 1 tsp vegetable oil (for sautéing broccoli)
- Sesame seeds, for garnish
- Green onions, chopped for garnish
- Cooked white or brown rice, for serving
Time Needed:
This recipe takes about 15 minutes of preparation and 15 minutes for cooking. Plan on around 30 minutes total to have everything cooked and ready to serve.
Step-by-Step Instructions:
1. Prepare the Meatballs:
In a large bowl, combine the ground beef, panko breadcrumbs, egg, minced garlic, grated ginger, chopped white parts of green onions, soy sauce, sesame oil, salt, and pepper. Mix gently until everything is combined well without overworking the mixture.
Shape the mixture into small 1-inch meatballs and place them on a plate or tray.
2. Cook the Meatballs:
Heat vegetable oil in a large skillet over medium heat. Add the meatballs in batches so they aren’t crowded, and cook for about 8-10 minutes, turning occasionally, until browned on all sides and cooked through. Remove the meatballs and set aside.
3. Make the Sauce:
Using the same skillet, add the minced garlic and ginger, sauté for about 30 seconds until fragrant. Pour in the soy sauce, water, brown sugar, and hoisin sauce if you’re using it. Stir and bring to a gentle simmer.
Mix in the cornstarch slurry and cook for 2-3 minutes until the sauce thickens and looks glossy.
4. Combine Meatballs and Sauce:
Add the cooked meatballs back into the skillet and gently toss to coat them evenly in the sticky sauce. Warm through for a minute or two.
5. Cook the Broccoli:
While the sauce thickens, steam or blanch the broccoli florets in boiling water for 3-4 minutes until bright green and tender-crisp. Drain well and, if desired, quickly sauté in a teaspoon of vegetable oil with a pinch of salt for extra flavor.
6. Serve:
Plate the steamed rice, place the broccoli around or mixed in, and top with the beautiful sticky Mongolian meatballs. Sprinkle chopped green onions and sesame seeds over the top for garnish.
Enjoy your tasty Sticky Mongolian Meatballs and Broccoli dinner!
Can I Use Frozen Meatballs for This Recipe?
Yes! If using frozen meatballs, thaw them completely in the fridge overnight or defrost in the microwave before cooking. Adjust cooking time slightly to ensure they’re heated through before adding the sauce.
How Do I Store Leftovers?
Store any leftover meatballs and broccoli in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or sauce to keep them moist.
Can I Substitute Broccoli with Other Vegetables?
Absolutely! You can swap broccoli for snap peas, green beans, bok choy, or even bell peppers. Just adjust the cooking time so the veggies stay tender-crisp and vibrant.
Is There a Gluten-Free Version of This Dish?
Yes! Use tamari or coconut aminos instead of soy sauce and make sure your hoisin sauce is gluten-free or simply skip it. Also, check that your breadcrumbs are gluten-free or use crushed gluten-free crackers instead.
