Sticky Mongolian Meatballs and Broccoli

WANT TO SAVE THIS RECIPE?

Sticky Mongolian Meatballs and Broccoli is the kind of dish that instantly elevates your dinner game. Juicy beef meatballs are glazed in a thick, sweet-and-savory Mongolian-style sauce and served over fluffy white rice with tender broccoli on the side. It’s the perfect mix of comfort food and bold Asian flavors—ideal for weeknights when you want something quick yet satisfying.

What really makes this dish irresistible is the contrast in textures and flavors. The meatballs are seared until beautifully caramelized on the outside, yet remain tender and juicy inside. The sticky Mongolian sauce clings to each bite with hints of soy, garlic, and brown sugar, balanced by a touch of ginger and a whisper of heat. Pair it with steamed broccoli, and you’ve got a nourishing meal in one bowl.

Why You’ll Love This Sticky Mongolian Meatballs and Broccoli

This recipe delivers maximum flavor with minimal fuss. It’s easy to prepare, kid-friendly, and customizable. You can make it ahead, freeze leftovers, or even swap the protein for turkey or chicken.

• Full of sweet and savory umami flavors
• Perfect for meal prep or a fast weeknight dinner
• Pairs well with rice, noodles, or low-carb alternatives
• Balanced with protein and greens in one dish

Can I Use Frozen Meatballs for Sticky Mongolian Meatballs and Broccoli?

Yes, you can! While homemade meatballs taste best and allow you to control the ingredients, frozen meatballs work great when you’re in a rush. Just be sure to thaw them first and heat them thoroughly before simmering them in the sauce. Whether homemade or store-bought, the magic lies in the Mongolian glaze.

---

Ingredients for the Sticky Mongolian Meatballs and Broccoli

Each ingredient in this dish has a purpose, building deep, rich flavors while keeping it balanced and wholesome.

• Ground beef: Juicy and flavorful, ground beef forms the hearty base of the meatballs.
• Garlic and ginger: These aromatic staples are essential to creating the signature Mongolian flavor profile.
• Green onions: Added both inside the meatballs and as a garnish, they lend a fresh, mild bite.
• Soy sauce: A salty, umami-packed base for the sauce that ties the dish together.
• Brown sugar: Adds sweetness that balances out the saltiness of the soy sauce.
• Cornstarch: Helps thicken the Mongolian sauce to that irresistible sticky consistency.
• Sesame oil: Just a touch brings warm, nutty depth to the dish.
• Red pepper flakes: Optional, but perfect for a slight kick of heat.
• Broccoli florets: Lightly steamed, they add texture, nutrition, and color.
• Cooked white rice: A neutral, fluffy base that soaks up the sauce and completes the bowl.

How To Make the Sticky Mongolian Meatballs and Broccoli

Step 1: Mix and Form the Meatballs

In a large bowl, combine ground beef, minced garlic, grated ginger, chopped green onions, salt, and pepper. Roll the mixture into bite-sized meatballs and set aside.

Step 2: Brown the Meatballs

Heat a skillet over medium-high heat with a drizzle of oil. Sear the meatballs in batches until browned on all sides and nearly cooked through. Remove and set aside.

Step 3: Make the Mongolian Sauce

In the same pan, lower the heat and add soy sauce, brown sugar, garlic, ginger, sesame oil, and a pinch of red pepper flakes. Simmer until slightly thickened. Mix cornstarch with a splash of water and stir it into the sauce until glossy and thick.

Step 4: Simmer Meatballs in Sauce

Return the meatballs to the pan and let them simmer in the sauce for about 5–7 minutes until fully cooked and coated.

Step 5: Steam the Broccoli

While the meatballs finish cooking, steam broccoli florets until just tender but still vibrant green.

Step 6: Assemble and Serve

Scoop rice into bowls, top with sticky Mongolian meatballs, add broccoli, and drizzle with extra sauce. Garnish with sesame seeds and more green onions.

---

Serving and Storing Sticky Mongolian Meatballs and Broccoli

This recipe yields about 4 generous servings, making it perfect for a family dinner or weekly meal prep. Serve it hot over a bed of freshly steamed rice with the sauce spooned on top for maximum flavor.

To store leftovers, allow everything to cool completely before placing in an airtight container. It will keep well in the refrigerator for up to 4 days. To reheat, microwave in short intervals or warm gently on the stove, adding a splash of water if the sauce thickens too much.

You can also freeze the cooked meatballs and sauce separately for up to 2 months. When ready to eat, just thaw in the fridge overnight and reheat.

What to Serve With Sticky Mongolian Meatballs and Broccoli?

Steamed Jasmine Rice

The most classic pairing, it soaks up the savory-sweet sauce beautifully.

Garlic Noodles

Rich and buttery garlic noodles add another layer of flavor and can easily replace rice.

Asian Slaw

Crisp and tangy slaw with cabbage and carrots brings balance and a pop of crunch.

Fried Rice

A great way to use up leftovers and complement the meatballs with more texture.

Stir-Fried Bok Choy

Quick-cooked with garlic and soy, this leafy green adds freshness to the meal.

Cucumber Salad

Cool and refreshing, cucumber salad with sesame and rice vinegar is a palate cleanser.

Dumplings or Spring Rolls

Serve as a fun appetizer or side dish for a restaurant-style meal at home.

Miso Soup

Light and savory, miso soup makes a comforting and traditional starter.

---

Frequently Asked Questions

Can I make this recipe with ground chicken or turkey instead of beef?
Absolutely! Ground chicken or turkey works well and makes the dish a bit lighter. Just be sure not to overcook, as these meats are leaner and can dry out more easily.

How spicy is this dish?
The spice level is mild, with just a pinch of red pepper flakes. You can easily adjust the heat up or down depending on your preference.

Can I prepare this dish ahead of time?
Yes! The meatballs and sauce can be made up to two days in advance and stored in the fridge. Reheat gently before serving and steam fresh broccoli right before eating.

Is this recipe gluten-free?
To make it gluten-free, use tamari or coconut aminos instead of soy sauce and ensure your cornstarch is gluten-free certified.

Save This Pin For Later

Save this recipe to your Pinterest dinner board so you can come back to it any time.
And let me know in the comments how yours turned out! Did you add extra veggies or keep it classic? Maybe served it over noodles instead of rice?

I love hearing how you put your own spin on my recipes. Questions are welcome too—let’s help each other make delicious dinners every night.

Follow me on Pinterest for more delicious dinner ideas like this:
Meals We Share By Sally

Conclusion

Sticky Mongolian Meatballs and Broccoli is one of those foolproof recipes you’ll keep coming back to. It strikes the perfect balance between comfort food and takeout-style indulgence, all made with pantry staples. Whether you’re feeding a crowd or just craving a flavorful solo dinner, this dish checks every box. Quick, satisfying, and bursting with bold flavors—this recipe might just become your new favorite weeknight hero.

Print

WANT TO SAVE THIS RECIPE?