Sticky Mongolian Meatballs and Broccoli

Sticky Mongolian Meatballs and Broccoli is my answer to those nights when I want something flavorful and satisfying without ordering takeout. These savory meatballs get coated in a sweet and tangy sauce that’s rich with garlic and ginger, while the roasted broccoli adds a nutritious, slightly charred element that balances everything perfectly.

I first made this recipe on a whim using ground beef I had thawed and whatever vegetables were in my crisper drawer. The combination of tender, well-seasoned meatballs with that sticky, glossy sauce reminded me of my favorite Asian-inspired dishes, but with way more protein and vegetables. Now it’s become my go-to for meal prep because the meatballs reheat beautifully and the flavors actually get better after a day in the fridge. The sauce has this perfect balance of salty, sweet, and spicy that makes you want to lick the bowl clean.

Ingredients for Mongolian Meatballs

I always use 80/20 ground beef for these meatballs because the fat keeps them juicy and tender. Pro tip: grate the ginger on a microplane rather than mincing it to distribute that fresh, zingy flavor throughout the meat.

For the Meatballs:

• 2 lbs ground beef (80/20 or 85/15)
• 4 green onions, finely chopped (plus more for serving)
• 2-inch piece fresh ginger, grated (or 2 tbsp ginger paste)
• 6 cloves garlic, minced or grated
• 1 tsp kosher salt
• 1/2 tsp black pepper

For the Broccoli:

• 1 head broccoli, cut into florets
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Sauce:

• 1 tbsp vegetable oil
• 1 cup low-sodium soy sauce
• 1 cup brown sugar (packed)
• 4 cloves garlic, minced
• 2 tbsp fresh ginger, minced
• 2/3 cup water
• 1 tbsp rice wine vinegar
• 1/2 tsp red pepper flakes
• 2 tbsp cornstarch whisked with 1/2 cup cold water

To Garnish:

• 3 green onions, thinly sliced
• 2 tsp sesame seeds

Making Your Mongolian Meatballs

Step 1: Preheat your oven to 450°F. Line a large baking sheet with foil or parchment paper for easy cleanup.

Step 2: In a large bowl, combine ground beef, chopped green onions, grated ginger, and minced garlic. Season generously with salt and pepper. Mix gently with your hands until just combined. Overmixing makes tough meatballs.

Step 3: Roll the mixture into tablespoon-size balls, about 1 to 1.5 inches in diameter, and place them on one side of the prepared baking sheet. You should get about 24-28 meatballs. Wet your hands slightly if the mixture sticks.

Step 4: Add broccoli florets to the other side of the baking sheet. Toss with olive oil, salt, and pepper until evenly coated. Spread in a single layer so they roast rather than steam.

Step 5: Transfer baking sheet to the oven and bake for 15-18 minutes, or until meatballs are cooked through (internal temperature of 160°F) and broccoli is tender-crisp with some charred edges. The broccoli should have golden brown tips.

Step 6: While meatballs and broccoli bake, make the sauce. In a large skillet, add vegetable oil, soy sauce, brown sugar, minced garlic, minced ginger, water, rice wine vinegar, and red pepper flakes. Stir well and bring to a simmer over medium-high heat. Cook for 8-10 minutes, stirring occasionally, until slightly reduced.

Step 7: Whisk together cornstarch with cold water in a small bowl until completely smooth with no lumps. Pour this slurry into the simmering sauce while stirring constantly. Continue cooking for 2-3 minutes until the sauce thickens and becomes glossy. It should coat the back of a spoon.

Step 8: Remove sauce from heat. Add the cooked meatballs to the skillet of sauce and toss gently until each meatball is completely coated in the sticky glaze.

Step 9: Serve meatballs and sauce over bowls of steamed jasmine rice. Top with roasted broccoli, additional sliced green onions, and sesame seeds.

Perfect Pairings for These Meatballs

These sticky Mongolian meatballs pair wonderfully with simple sides that soak up the delicious sauce.

Steamed Jasmine Rice: The fluffy, fragrant rice is essential for soaking up every drop of that sweet and savory sauce.

Cauliflower Rice: A lower-carb option that still absorbs the sauce beautifully and adds extra vegetables to your meal.

Udon Noodles: Thick, chewy noodles tossed with the meatballs and sauce create a hearty, satisfying bowl.

Cucumber Salad: Cool, crisp cucumbers with rice vinegar provide refreshing contrast to the rich, sticky meatballs.

Pickled Vegetables: Tangy pickled carrots or daikon radish cut through the sweetness and add bright, acidic notes.

More Flavorful Beef Dishes Worth Making

These sticky Mongolian meatballs pair beautifully with other Asian-inspired beef recipes. Try the Crispy Chilli Beef for a crispy, spicy option that delivers restaurant-quality results at home, or the Asian Inspired Beef Cabbage Skillet for a veggie-packed one-pan meal with similar flavor profiles.

When craving something creamy and comforting, the High Protein Creamy Beef Pasta offers a protein-rich alternative, while the Ground Beef Philly Cheesesteaks bring classic American flavors to weeknight dinners. Each recipe showcases how versatile ground beef can be across different cuisines.

Storage and Reheating Tips

Store leftover sticky Mongolian meatballs in an airtight container in the refrigerator for 3-4 days. Keep the broccoli separate if possible to maintain its texture.

For reheating, the stovetop method works best. Place meatballs and sauce in a skillet over medium-low heat, stirring gently for 5-7 minutes until heated through. Add a splash of water if the sauce has thickened too much. For microwave reheating, use 1-minute intervals, stirring between each, until hot throughout.

Pro tip: These meatballs are fantastic for meal prep. Make a double batch on Sunday and portion into containers with rice and broccoli for quick weekday lunches. The flavors actually intensify after a day, making leftovers even better than the original.

Common Questions About Mongolian Meatballs

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