Sticky Mongolian Meatballs and Broccoli is a fun and tasty dish that brings together juicy meatballs coated in a glossy, sweet, and slightly spicy sauce, paired perfectly with tender broccoli. The sauce has that signature kick of soy and ginger that makes every bite full of flavor and a little bit irresistible. It’s one of those meals that feels special but is surprisingly easy to make.
I love making this recipe because it’s a great way to sneak some greens in without anyone noticing too much—broccoli in a sweet and sticky sauce is a real winner! The meatballs get that beautiful caramelized glaze, which makes them so good you’ll want to eat them straight from the pan. I usually like to cook the meatballs in batches to get a nice crust before tossing them in the sauce, and that really ups the flavor.
For serving, I like to pile the meatballs and broccoli on top of steamed rice or even noodles to soak up all the sticky sauce. It’s the kind of meal that comes together quickly but always impresses, whether you’re feeding family or friends. Plus, leftovers for the next day are just as good, if not better, so it’s a win-win in my book.
Key Ingredients & Substitutions
- Ground Meat
- Using a mix of beef and pork gives great flavor and moisture. If you prefer, turkey or chicken can make this lighter but keep an eye on cooking times as they’re leaner.
- Broccoli
- Fresh broccoli really works best for texture and color here. If you can’t find broccoli, try using green beans or snap peas—they both stir-fry quickly and add a nice crunch.
- Soy Sauce and Brown Sugar
- These are the heart of the sauce, balancing salty and sweet. Low-sodium soy sauce is fine if you want less salt. For a sugar-free option, substitute brown sugar with a little honey or maple syrup.
- Hoisin Sauce
- This adds depth to the sauce but is optional. If you don’t have it, a bit of oyster sauce or extra soy sauce works well.
How Do I Get Perfectly Sticky and Flavorful Meatballs?
Making meatballs that hold together and soak up the sauce is key here. Use these tips to get it right:
- Mix the meat gently to avoid tough meatballs. Overworking can make them dense.
- Include breadcrumbs and egg to help the meatballs stay tender and hold shape.
- Brown them well in the skillet before adding sauce—this creates a flavorful crust that locks in juices.
- Simmering meatballs in the sauce for a few minutes lets them absorb flavors and become sticky with glaze.
Taking these steps makes your meatballs juicy, flavorful, and perfectly sticky every time.
How Can I Cook Broccoli So It’s Tender but Still Bright and Crisp?
The broccoli should be vibrant and not mushy. Here’s how:
- Heat oil first, then sauté garlic to flavor the oil and broccoli.
- Add broccoli and stir-fry on medium-high heat for 4–5 minutes.
- If you want it softer, splash a little water and cover for a minute or two—this steams the broccoli gently.
- Season lightly with salt at the end to enhance flavor without drawing out too much moisture.
This method keeps broccoli fresh, bright, and delicious alongside the sticky meatballs.
Equipment You’ll Need
- Large skillet – perfect for browning meatballs and cooking the sauce all in one pan.
- Mixing bowl – to combine the meatball ingredients gently without overworking.
- Small bowl – for mixing the cornstarch slurry to thicken the sauce.
- Tongs or slotted spoon – helps turn meatballs and transfer them without breaking.
- Steaming basket or another skillet – to cook broccoli quickly while meatballs brown.
Flavor Variations & Add-Ins
- Swap ground beef/pork for ground chicken or turkey to make it lighter but still tasty.
- Add chopped water chestnuts or mushrooms in meatballs for extra crunch and umami flavor.
- Use hoisin sauce plus a splash of rice vinegar in the sauce for a tangy twist.
- Stir in red pepper flakes or fresh chili if you like a spicier kick with the sauce.
Sticky Mongolian Meatballs and Broccoli Recipe
Ingredients You’ll Need:
For the Meatballs:
- 1 lb (450g) ground beef or ground pork (or a mix)
- 1/4 cup breadcrumbs
- 1 egg
- 3 green onions, finely sliced (white and green parts separated)
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1 tbsp soy sauce
- 1 tsp sesame oil
- Salt and pepper to taste
- 2 tbsp vegetable oil (for frying)
For the Sauce:
- 1/2 cup soy sauce
- 1/3 cup brown sugar (light or dark)
- 1/4 cup water
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1 tbsp hoisin sauce (optional for depth)
- 1 tsp chili flakes or 1 small red chili, finely diced (adjust to heat preference)
For the Broccoli:
- 1 large head broccoli, cut into florets
- 1 tbsp vegetable oil
- 2 cloves garlic, thinly sliced
- Salt to taste
To Garnish:
- 2 green onions, thinly sliced (green parts)
- Toasted sesame seeds
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 20 minutes to cook, totaling around 35 minutes from start to finish. It’s great for a quick yet flavorful dinner!
Step-by-Step Instructions:
1. Prepare the Meatballs:
In a large bowl, combine the ground meat, breadcrumbs, egg, minced garlic, grated ginger, soy sauce, sesame oil, white parts of the green onions, salt, and pepper. Mix gently until just combined — don’t overwork the meat or it might get tough. Shape the mixture into meatballs about 1 to 1½ inches wide.
2. Cook the Meatballs:
Heat the vegetable oil in a large skillet over medium heat. Cook the meatballs in batches without crowding, turning occasionally until browned all around and cooked through, about 8-10 minutes. Remove the meatballs and set aside.
3. Make the Sauce:
Lower the heat slightly on the same pan. Add a bit more oil if needed, then sauté the minced garlic, grated ginger, and chili flakes until fragrant, about 1 minute. Pour in the soy sauce, brown sugar, water, and hoisin sauce (if using). Stir to dissolve the sugar. Slowly add the cornstarch slurry and cook, stirring, until the sauce thickens and becomes glossy.
4. Combine Meatballs and Sauce:
Return the meatballs to the pan. Toss gently to coat the meatballs evenly in the sticky sauce. Let them simmer together for a few minutes so the flavors soak in.
5. Cook the Broccoli:
In a separate skillet, heat the vegetable oil over medium-high heat. Add the sliced garlic and sauté until golden but not burnt. Add the broccoli florets and stir-fry for about 4-5 minutes until tender-crisp. Season lightly with salt. If you like your broccoli softer, splash a little water and cover for a minute to steam it gently.
6. Serve and Garnish:
Place steamed white rice on serving plates. Top with the sticky Mongolian meatballs and the sautéed garlic broccoli on the side. Sprinkle with the green parts of the sliced green onions and toasted sesame seeds to finish.
Enjoy your savory, sweet, and slightly spicy Sticky Mongolian Meatballs with tender garlic broccoli!
Can I Use Frozen Meatballs for This Recipe?
Yes! Just thaw frozen meatballs completely in the fridge overnight before cooking. You can then brown them in the skillet and proceed with the sauce as usual.
How Do I Store Leftovers?
Store leftover meatballs and broccoli in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water if the sauce has thickened too much.
Can I Substitute Broccoli With Another Vegetable?
Definitely! Snap peas, green beans, or bok choy are great alternatives that cook quickly and pair well with the sticky sauce.
Is There a Way to Make This Recipe Spicier?
Absolutely! Increase the chili flakes or add fresh chopped chilies to the sauce for extra heat. You can also include a dash of sriracha when serving for a spicy kick.