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Sticky Mongolian Meatballs and Broccoli – A Sweet & Savory Weeknight Favorite

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Juicy meatballs simmered in a sticky Mongolian-style sauce with tender broccoli. A sweet, savory, and satisfying weeknight meal.

Ingredients

Scale

  • 1 lb ground beef or pork (or mix)

  • 1 egg

  • 1/2 cup panko breadcrumbs

  • 2 green onions, finely chopped

  • 2 cloves garlic, minced

  • 1 tsp fresh ginger, grated

  • Salt and pepper to taste

  • 1 tbsp oil (for frying)

Sauce:

  • 1/2 cup low-sodium soy sauce

  • 1/3 cup brown sugar

  • 2 tbsp rice vinegar

  • 1/2 tsp sesame oil

  • 2 cloves garlic, minced

  • 1 tsp fresh ginger

  • 1 tbsp cornstarch + 2 tbsp water (slurry)

Broccoli:

  • 3 cups fresh broccoli florets

  • 1 tsp sesame oil

  • Salt to taste

Instructions

  • In a bowl, mix ground meat, egg, breadcrumbs, garlic, ginger, green onion, salt, and pepper.

  • Form into 1.5-inch meatballs.

  • Heat oil in a skillet and brown meatballs on all sides. Set aside.

  • In the same pan, sauté garlic and ginger for 30 seconds.

  • Add soy sauce, brown sugar, rice vinegar, and sesame oil. Simmer.

  • Stir in cornstarch slurry. Cook until thickened.

  • Return meatballs to the pan and simmer 5–7 minutes.

  • Steam or sauté broccoli until tender-crisp.

  • Serve meatballs and sauce over or alongside broccoli. Garnish with green onion and sesame seeds if desired.

Notes

  • Bake meatballs for a lighter version.

  • Use tamari and GF breadcrumbs for gluten-free.

  • Add sriracha for heat.

Find it online: https://feasttrove.com/sticky-mongolian-meatballs-and-broccoli-a-sweet-savory-weeknight-favorite/