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Sticky Mongolian Meatballs and Broccoli (Easy!!)

Sticky Mongolian Meatballs and Broccoli – 30-Minute Wonder!

Enjoy these Sticky Mongolian Meatballs and Broccoli, a quick and flavorful dish ready in 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Beef substitute with ground turkey or chicken for a lighter meal
  • 2 stalks Green Onions chopped; can be replaced by chives or scallions
  • 1 tbsp Ginger grated; ginger paste is a convenient option
  • 2 cloves Garlic minced; best to use fresh
  • 1 tsp Kosher Salt season to taste
  • 1 tsp Black Pepper season to taste
For the Vegetables
  • 2 cups Broccoli cut into florets; snap peas or green beans are great alternatives
  • 2 tbsp Olive Oil any neutral oil will work too
For the Sauce
  • 1 tbsp Vegetable Oil can substitute with sesame oil for more flavor
  • 1/4 cup Low-Sodium Soy Sauce substitute tamari for gluten-free version
  • 2 tbsp Brown Sugar coconut sugar is a delicious substitute
  • 1 tbsp Rice Wine Vinegar can substitute apple cider vinegar
  • 1/2 tsp Red Pepper Flakes adjust based on spice preference
  • 1 tbsp Cornstarch whisk with water before adding to prevent lumps
For Garnish
  • 1 tbsp Sesame Seeds optional but adds a delightful crunch

Equipment

  • baking sheet
  • Large Bowl
  • medium skillet
  • Whisk

Method
 

Cooking Instructions
  1. Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper or foil.
  2. In a large bowl, combine the ground beef, chopped green onions, grated ginger, minced garlic, kosher salt, and pepper. Mix until well combined and roll into 12-16 tablespoon-sized meatballs.
  3. Place the meatballs on one side of the baking sheet and spread out the broccoli florets on the other side. Drizzle the broccoli with olive oil and season with salt and pepper.
  4. Transfer the baking sheet to the preheated oven and bake for approximately 15 minutes, until the meatballs are browned and cooked through.
  5. In a medium skillet, heat vegetable oil over medium heat. Add soy sauce, brown sugar, minced garlic, minced ginger, and a splash of water. Simmer for about 5 minutes.
  6. Whisk cornstarch with a little water until smooth and slowly add it to the simmering sauce, stirring constantly until thickened.
  7. Toss the cooked meatballs in the thickened sauce and serve warm over rice or noodles. Garnish with additional chopped green onions and sesame seeds.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 600mgPotassium: 700mgFiber: 3gSugar: 8gVitamin A: 500IUVitamin C: 80mgCalcium: 50mgIron: 3mg

Notes

Avoid overpacking the meat mixture to keep the meatballs light and tender. Use low-sodium soy sauce to maintain a balanced flavor.

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