Sticky Mongolian meatballs are one of those recipes that feels like a special occasion dinner but comes together faster than ordering takeout. I discovered this combination after a particularly chaotic Tuesday when I needed something that would satisfy my family’s craving for bold flavors without keeping me in the kitchen all evening. The glossy, sweet-tangy sauce creates those irresistible caramelized edges on the meatballs while everything roasts together on one pan. My kids fight over the crispy-edged pieces, and I love that the broccoli gets perfectly tender-crisp in the same amount of time.
Table of Contents
Ingredients for Sticky Mongolian Meatballs and Broccoli
I always start with 80/20 ground beef because it keeps the meatballs juicy without making them greasy. Fresh ginger makes a real difference here compared to dried – the bright, zingy flavor is worth the two minutes of grating. My go-to brand for soy sauce is Kikkoman low-sodium, which gives you better control over the saltiness since the sauce reduces quite a bit.
For the Meatballs:
- 2 pounds ground beef
- 4 green onions (finely chopped, plus extra for garnish)
- 2-inch piece fresh ginger (grated, or 2 tablespoons ginger paste) – I recommend using a microplane for the finest texture
- 6 cloves garlic (minced or grated)
- Kosher salt and black pepper (to taste)
- 1 head broccoli (cut into florets)
- 1 tablespoon olive oil
For the Sauce:
- 1 tablespoon vegetable oil
- 1 cup low-sodium soy sauce – Pro tip: Low-sodium is essential since this reduces and concentrates
- 1 cup brown sugar
- 4 cloves garlic (minced)
- 2 tablespoons fresh ginger (minced)
- ⅔ cup water
- 1 tablespoon rice wine vinegar
- ½ teaspoon red pepper flakes – I usually start with ¼ teaspoon for my kids and add more to taste
- 2 tablespoons cornstarch (whisked with ½ cup water)
For Garnish:
- 3 green onions (thinly sliced)
- Sesame seeds
Step-by-Step Instructions
I recommend starting your rice first if you’re serving this over rice, as it takes about the same time as the meatballs. The multitasking makes this a true 30-minute meal.
Step 1: Preheat your oven to 450°F and line a baking sheet with foil or parchment paper. In a large bowl, combine the ground beef, chopped green onions, grated ginger, and minced garlic. Season generously with salt and pepper, then mix gently just until combined. Overmixing makes tough meatballs, so stop as soon as everything is incorporated.
Step 2: Roll the mixture into tablespoon-sized balls (you should get about 24-28 meatballs) and arrange them on one side of your prepared baking sheet. On the other side, toss the broccoli florets with 1 tablespoon olive oil, salt, and pepper. Bake everything for 15 minutes until the meatballs reach an internal temperature of 160°F and the broccoli develops those nice crispy edges.
Step 3: While everything bakes, heat the vegetable oil in a large skillet over medium-high heat. Add the soy sauce, brown sugar, garlic, ginger, water, rice wine vinegar, and red pepper flakes. Stir frequently and let it simmer for about 10 minutes, stirring occasionally to prevent sticking. You’ll notice it darkening slightly and becoming fragrant as it reduces.
Step 4: Whisk together the cornstarch and ½ cup water until completely smooth with no lumps, then pour it into your simmering sauce. Keep stirring for 2-3 minutes until the sauce thickens to a glossy, syrup-like consistency that coats the back of a spoon. Remove from heat.
Step 5: Add your cooked meatballs to the skillet and gently toss until each one is completely coated in that beautiful sticky sauce. The residual heat will help the sauce cling even better. Serve the meatballs over steamed rice with the roasted broccoli on the side, then sprinkle with sliced green onions and sesame seeds.
Perfect Pairings for Sticky Mongolian Meatballs
These meatballs pair beautifully with sides that balance the sweet-savory sauce and add different textures to your plate.
Steamed Jasmine Rice: The fluffy, slightly floral rice soaks up every bit of that delicious sauce and provides a neutral base that lets the bold meatball flavors shine. This is my family’s preferred pairing.
Sticky Garlic Chicken Noodles: If you love the sticky sauce concept, these noodles add a wonderful chewy texture and the garlic complements the ginger-forward flavors in the meatballs.
Chinese Beef and Broccoli: For a double-broccoli feast, this classic stir-fry shares similar flavor profiles and creates a complete Asian-inspired dinner spread.
Asian Cucumber Salad: The cool, crisp cucumber dressed with rice vinegar cuts through the richness of the sauce and adds a refreshing contrast that cleanses your palate between bites.
Korean Ground Beef Bowl: This shares the sweet-savory Asian flavor profile and makes a great companion dish if you’re feeding a crowd or want variety on the table.
Pickled Vegetables: Quick-pickled carrots or radishes provide a tangy, crunchy element that contrasts beautifully with the tender meatballs and adds vibrant color to your plate.
Storing Your Leftovers
Store leftover meatballs and sauce together in an airtight container in the refrigerator for up to 4 days. The sauce actually thickens more as it sits, creating an even stickier coating that’s delicious. I recommend storing the broccoli separately to prevent it from getting soggy and losing its texture.
For longer storage, freeze the meatballs and sauce separately in airtight containers for up to 3 months. The separation prevents the sauce from becoming grainy during freezing. When ready to use, thaw overnight in the refrigerator.
For reheating, I prefer using a skillet over medium heat with a splash of water or broth to loosen the sauce. The stovetop method brings back that fresh-cooked texture better than the microwave. If using a microwave, reheat in 30-second intervals, stirring between each one to distribute heat evenly. These meatballs are also fantastic the next day served cold over a salad or tucked into lettuce wraps for a quick lunch.
FAQs
Can I make these meatballs ahead of time?
Yes! You can shape the meatballs and refrigerate them up to 24 hours before baking, or freeze them raw for up to 3 months. Just add a few extra minutes to the baking time if cooking from frozen, and check that internal temperature reaches 160°F.
What can I substitute for ground beef?
Ground turkey or chicken work perfectly and create a leaner version. You can also try ground pork for a slightly sweeter flavor that pairs beautifully with the Mongolian sauce. Just maintain the same cooking time and temperature.
How do I make this recipe spicier?
Double the red pepper flakes to 1 teaspoon, or add a tablespoon of sriracha directly to the sauce. You can also serve it with chili oil on the side so everyone can customize their heat level at the table.
Sticky Mongolian Meatballs and Broccoli
Ingredients
Equipment
Method
- Preheat your oven to 450°F and line a baking sheet with foil or parchment paper. In a large bowl, combine the ground beef, chopped green onions, grated ginger, and minced garlic. Season generously with salt and pepper, then mix gently just until combined.
- Roll the mixture into tablespoon-sized balls (you should get about 24-28 meatballs) and arrange them on one side of your prepared baking sheet. On the other side, toss the broccoli florets with 1 tablespoon olive oil, salt, and pepper. Bake everything for 15 minutes until the meatballs reach an internal temperature of 160°F and the broccoli develops crispy edges.
- While everything bakes, heat the vegetable oil in a large skillet over medium-high heat. Add the soy sauce, brown sugar, garlic, ginger, water, rice wine vinegar, and red pepper flakes. Stir frequently and let it simmer for about 10 minutes, stirring occasionally to prevent sticking. You’ll notice it darkening slightly and becoming fragrant as it reduces.
- Whisk together the cornstarch and 1/2 cup water until completely smooth with no lumps, then pour it into your simmering sauce. Keep stirring for 2-3 minutes until the sauce thickens to a glossy, syrup-like consistency that coats the back of a spoon. Remove from heat.
- Add your cooked meatballs to the skillet and gently toss until each one is completely coated in the sticky sauce. Serve the meatballs over steamed rice with the roasted broccoli on the side, then sprinkle with sliced green onions and sesame seeds.
