Easy Sticky Mongolian Meatballs with Roasted Broccoli
Easy Sticky Mongolian Meatballs solve the problem of quick dinner ideas. After making this many times, I know the secret to perfect texture. Crispy on the outside, juicy inside. Try this with my Hearty Spanish Chorizo Soup with Potatoes and Cream. Jump to Recipe If you love recipes like this, you’ll also enjoy Hearty Spanish Chorizo Soup with Potatoes and Cream and Easy Honey Peach Cupcakes with Cream Cheese Filling.
Why This Easy Sticky Mongolian Meatballs with Roasted Broccoli Is Pure Comfort
- Quick dinner solution
- Crispy texture and rich flavor
- Perfect for family meals
- Easy to make
What You'll Need for Easy Sticky Mongolian Meatballs with Roasted Broccoli
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 lb ground beef
- 1/2 lb ground pork
- 1/4 cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1/4 cup hoisin sauce
- 1 cup broccoli florets
- 1 tbsp sesame oil
- 2 tbsp sesame seeds
- 1 tbsp grated ginger
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp cornstarch
- 1 tbsp water
- Optional: Sesame seeds
- Optional: Green onions
- Optional: Sriracha
đź“ť Ingredient Notes
- Ground beef: Use 80/20 blend for best texture.
- Broccoli: Cut into small florets for even cooking.
- Soy sauce: Use low-sodium if preferred.
- Hoisin sauce: Adds depth and sweetness to the sauce.
- Cornstarch: Mix with water to create a smooth sauce.
đź›’ Tools & Equipment I Recommend
- Non-stick skillet — Prevents meatballs from sticking and ensures even browning. → See on Amazon
- Measuring cups and spoons — Ensures accurate measurements for consistent results. → See on Amazon
How to Make Easy Sticky Mongolian Meatballs with Roasted Broccoli
- Mix Ingredients: In a bowl, mix ground beef, pork, breadcrumbs, egg, garlic, soy sauce, and oyster sauce. Form into 1-inch meatballs.
- Cook Meatballs: Heat sesame oil in a skillet. Cook meatballs until browned on all sides. Remove and set aside.
- Make Sauce: In the same skillet, mix hoisin sauce, honey, rice vinegar, ginger, and cornstarch slurry. Cook until thickened.
- Add Broccoli: Add broccoli to the sauce. Cook 3–4 minutes until tender. Return meatballs to the pan.
- Serve: Toss meatballs in the sauce. Serve hot, garnished with sesame seeds and green onions.
Cook's Tips for Perfect Easy Sticky Mongolian Meatballs with Roasted Broccoli
- Texture control: Use a 80/20 ground beef blend for juiciness and structure.
- Common mistake and fix: If sauce is too thin, mix cornstarch with water and add to the pan.
- Flavor enhancement: Add a splash of rice vinegar for a tangy finish.
- Serving: Serve with steamed rice or noodles for a complete meal.
Storing & Reheating Easy Sticky Mongolian Meatballs with Roasted Broccoli
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 3 days. Make-ahead tip: Prepare up to 2 days in advance and reheat before serving.
Freezing Easy Sticky Mongolian Meatballs with Roasted Broccoli
Freeze in portions for up to 2 months.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 15–20 minutes. Microwave: Reheat in 30-second increments until warm.
Recipe Notes
- Chef tip: Brown meatballs in batches to avoid overcrowding the pan.
- Best substitution: Use chicken or turkey if preferred.
- Make-ahead: Make sauce 1 day in advance and reheat before adding meatballs.
- Scaling: Double or triple the recipe for larger groups.
- Troubleshooting: If meatballs are too dry, add a splash of broth or water before cooking.
Want to level up this recipe?
Meat grinder — For fresh, custom-ground meatballs with better texture. → Check price on Amazon
Easy Sticky Mongolian Meatballs with Roasted Broccoli
Ingredients
Main Ingredients
- 1 lb ground beef
- 1/2 lb ground pork
- 1/4 cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1/4 cup hoisin sauce
- 1 cup broccoli florets
- 1 tbsp sesame oil
Seasonings
- 2 tbsp sesame seeds
- 1 tbsp grated ginger
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp cornstarch
- 1 tbsp water
Optional Toppings
- Sesame seeds
- Green onions
- Sriracha
Instructions
- Mix Ingredients: In a bowl, mix ground beef, pork, breadcrumbs, egg, garlic, soy sauce, and oyster sauce. Form into 1-inch meatballs.
- Cook Meatballs: Heat sesame oil in a skillet. Cook meatballs until browned on all sides. Remove and set aside.
- Make Sauce: In the same skillet, mix hoisin sauce, honey, rice vinegar, ginger, and cornstarch slurry. Cook until thickened.
- Add Broccoli: Add broccoli to the sauce. Cook 3–4 minutes until tender. Return meatballs to the pan.
- Serve: Toss meatballs in the sauce. Serve hot, garnished with sesame seeds and green onions.
Notes
- Chef tip: Brown meatballs in batches to avoid overcrowding the pan.
- Best substitution: Use chicken or turkey if preferred.
- Make-ahead: Make sauce 1 day in advance and reheat before adding meatballs.
- Scaling: Double or triple the recipe for larger groups.
- Troubleshooting: If meatballs are too dry, add a splash of broth or water before cooking.
Storage
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze in portions for up to 2 months.
- Oven reheat: Reheat in a 350°F oven for 15–20 minutes.
- Microwave reheat: Reheat in 30-second increments until warm.
- Make ahead: Prepare up to 2 days in advance and reheat before serving.
Nutrition Per Serving
- Calories: 450
- Protein: 22g
- Fat: 22g
- Carbs: 12g
- Fiber: 2g
- Sugar: 8g
- Sodium: 1100mg
- Cholesterol: 120mg
- Sat. Fat: 8g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Sticky Mongolian Meatballs with Roasted Broccoli FAQs
Yes, cook meatballs and sauce separately. Reheat before serving for best texture.
Overcooking meatballs or not using enough moisture in the mixture can cause dryness. Use 80/20 ground beef and cook on medium heat.
Yes, store in an airtight container for up to 2 months. Reheat in the oven for best results.
Yes, cook meatballs at 375°F for 10–12 minutes. Add broccoli and sauce in the last 5 minutes.
Use peanut butter mixed with soy sauce and molasses for a similar flavor.
A Warm Final Note
I can’t wait for you to try Easy Sticky Mongolian Meatballs with Roasted Broccoli and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
