Sticky Mongolian Meatballs and Broccoli is a delicious dish where juicy meatballs get coated in a sweet and tangy sauce that really sticks to every bite. Alongside, tender broccoli adds a fresh crunch that balances the meal perfectly. The combination of flavors is simple but so satisfying, making it a great choice for any night of the week.
I love making this recipe when I want something comforting but easy to prepare. The meatballs soak up the sauce so well, and the way it glazes the broccoli is just wonderful. I often find myself sneaking an extra meatball or two because the sauce is just that good. If you want a little extra kick, a sprinkle of red pepper flakes on top is my favorite tweak!
Serving this dish over steamed rice or noodles is my go-to because it helps soak up all that sticky sauce. It’s a meal that feels homemade but also a bit special, perfect for sharing with family or friends. Plus, it’s one of those recipes that usually gets everyone asking for seconds, which always makes me smile.
Key Ingredients & Substitutions
Ground Meat: Beef or pork works great here. I sometimes use a mix for more flavor. For a lighter option, try ground turkey or chicken, but keep an eye on moisture.
Breadcrumbs: They help bind the meatballs. If you prefer gluten-free, use gluten-free breadcrumbs or crushed crackers.
Soy Sauce: This is key for that salty, umami base in the sauce. Low-sodium soy sauce is a good swap to control saltiness.
Brown Sugar: Brown sugar gives sweetness and depth. You can substitute with coconut sugar or honey, adjusting to taste.
Hoisin Sauce: Adds a rich, slightly tangy note. If you don’t have hoisin, a mix of soy sauce and a bit of plum jam or molasses can work.
Broccoli: Fresh broccoli is best for crunch, but frozen works in a pinch. Just cook it gently to keep some bite.
How Do You Make the Meatballs Tender and Sticky with Sauce?
The meatballs need balance—moist but firm enough to hold together in the sauce. Here’s how I do it:
- Mix gently but thoroughly to combine meat, breadcrumbs, and seasonings. Avoid overmixing to keep meatballs tender.
- Make uniform meatballs about 1 to 1½ inches wide for even cooking.
- Brown the meatballs in oil over medium heat, turning carefully so they develop a nice crust without breaking.
- Make the sauce separately in the same pan to capture flavor bits.
- Add the cornstarch slurry slowly while whisking to thicken the sauce without lumps.
- Toss meatballs gently in the thickened sauce, letting them simmer a few minutes so they soak up that sticky glaze.
Patience here makes the difference—don’t rush frying, and allow the sauce to cling nicely for a sticky, flavorful finish!
Equipment You’ll Need
- Large mixing bowl – perfect for combining meatball ingredients evenly without mess.
- Non-stick skillet or frying pan – helps brown meatballs nicely without sticking.
- Small bowl – handy for mixing the Mongolian sauce and cornstarch slurry.
- Wooden spoon or silicone spatula – to stir sauce gently and toss meatballs without breaking.
- Steamer basket or another skillet – if you prefer steaming or sautéing broccoli separately.
Flavor Variations & Add-Ins
- Swap ground beef/pork with ground turkey or chicken for a lighter meatball option.
- Add finely chopped water chestnuts or mushrooms to meatballs for extra crunch and earthiness.
- Stir in a dash of chili flakes or Sriracha to the sauce when you want a spicy kick.
- Use snap peas or green beans instead of broccoli for a fresh, crunchy vegetable twist.
Sticky Mongolian Meatballs and Broccoli Recipe
Ingredients You’ll Need:
For the Meatballs:
- 1 lb ground beef or ground pork (or a mix)
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped green onions
- 2 cloves garlic, minced
- 1 egg
- 1 tbsp soy sauce
- 1 tsp ground ginger
- Salt and pepper to taste
- 2 tbsp vegetable oil (for frying)
For the Mongolian Sauce:
- 1/2 cup soy sauce
- 1/2 cup water
- 1/3 cup brown sugar (packed)
- 2 tbsp hoisin sauce
- 2 tsp cornstarch mixed with 2 tbsp water (slurry)
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1 tbsp sesame oil
For the Broccoli:
- 3 cups broccoli florets
- 1 tbsp vegetable oil
- Salt to taste
Garnish:
- Sesame seeds
- Thinly sliced green onions
Serve with:
- Steamed white rice
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and cook. You’ll spend around 10 minutes making and frying the meatballs, 5 minutes preparing and thickening the sauce, and about 5 minutes sautéing the broccoli. All together, expect around 25 to 30 minutes until you’re ready to eat!
Step-by-Step Instructions:
1. Make the Meatballs
In a large bowl, mix together the ground meat, breadcrumbs, chopped green onions, minced garlic, egg, soy sauce, ground ginger, salt, and pepper until everything is blended well. Then, shape this mixture into small meatballs about 1 to 1½ inches in size. Set them on a plate.
2. Cook the Meatballs
Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Carefully add the meatballs in batches, making sure not to crowd the pan. Cook them until all sides are browned and cooked through, about 6 to 8 minutes. Remove the meatballs and place them on a plate while you make the sauce.
3. Prepare the Mongolian Sauce
In a small bowl, whisk together the soy sauce, water, brown sugar, hoisin sauce, minced garlic, grated ginger, and sesame oil. Pour this sauce into the same skillet you used for the meatballs and bring it to a gentle boil over medium heat.
4. Thicken the Sauce and Combine
Slowly stir in the cornstarch slurry while whisking to prevent lumps. Keep stirring until the sauce thickens and becomes shiny and smooth, about 1 to 2 minutes. Then, return the meatballs to the skillet, tossing them gently to coat well in the sticky Mongolian sauce. Let them simmer together for 3 to 4 more minutes so the flavors blend perfectly.
5. Cook the Broccoli
While the meatballs finish cooking, heat 1 tablespoon of vegetable oil in a separate pan over medium heat. Add the broccoli florets and sauté until they turn bright green and are tender but still a bit crisp, about 4 to 5 minutes. Season with a pinch of salt for flavor.
6. Serve and Garnish
Serve your sticky Mongolian meatballs over steamed white rice next to the sautéed broccoli. Top with sesame seeds and sliced green onions for an extra pop of flavor and texture. Enjoy your tasty, homemade meal!
Can I Use Frozen Meatballs for This Recipe?
Yes, you can use frozen meatballs! Just thaw them completely in the refrigerator overnight before cooking. Once thawed, brown them in the skillet and proceed with the sauce as usual to ensure they absorb the flavors well.
How Do I Store Leftovers?
Store any leftover meatballs, sauce, and broccoli in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to warm evenly.
Can I Make This Recipe Gluten-Free?
Absolutely! Use gluten-free breadcrumbs and tamari or another gluten-free soy sauce to make the dish safe for gluten-sensitive diets without sacrificing flavor.
What’s the Best Vegetable Substitute for Broccoli?
If you don’t have broccoli on hand, snap peas, green beans, or bok choy make great alternatives. Just sauté them until tender-crisp for a similar fresh crunch alongside the meatballs.