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Mongolian Meatballs with Broccoli and Sticky Soy-Ginger Sauce Recipe

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4 from 8 reviews

These Mongolian Meatballs are a flavorful and easy-to-make dish featuring tender ground beef meatballs baked to perfection and coated in a rich, savory-sweet Mongolian sauce. Served alongside roasted broccoli and garnished with green onions and sesame seeds, this recipe makes a delicious and comforting meal that’s perfect for weeknight dinners.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

Meatballs

  • 2 pounds ground beef
  • 4 green onions, finely chopped (plus more for serving)
  • 2 inch fresh ginger, grated (or 2 Tbsp. ginger paste)
  • 6 cloves garlic, minced or grated
  • Kosher salt and pepper, to taste

Roasted Broccoli

  • 1 head broccoli, cut into florets
  • 1 Tablespoon olive oil
  • Salt and pepper, to taste

Mongolian Sauce

  • 1 Tablespoon vegetable oil
  • 1 cup low-sodium soy sauce
  • 1 cup brown sugar
  • 4 cloves garlic, minced
  • 2 Tablespoons ginger, minced
  • ⅔ cup water
  • 1 Tablespoon rice vinegar
  • ½ teaspoon red pepper flakes
  • 2 Tablespoons cornstarch, whisked with ½ cup water

Garnishes

  • 3 green onions, thinly sliced
  • Sesame seeds

Instructions

  1. Preheat and Prepare Baking Sheet
    Preheat the oven to 450°F (232°C). Line a baking sheet with foil or parchment paper to prevent sticking and ease cleanup.
  2. Make Meatballs and Roast Broccoli
    In a large bowl, combine the ground beef with finely chopped green onions, grated ginger, minced garlic, and season with kosher salt and pepper to taste. Mix gently until just combined to keep the meatballs tender. Roll the mixture into tablespoon-sized balls and place them on one side of the prepared baking sheet. On the other side, toss the broccoli florets with 1 tablespoon olive oil, salt, and pepper. Place the baking sheet in the oven and bake for 15 minutes or until the meatballs are cooked through and broccoli is tender.
  3. Prepare Mongolian Sauce
    While the meatballs and broccoli cook, heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add soy sauce, brown sugar, minced garlic, minced ginger, water, rice vinegar, and red pepper flakes. Stir frequently and cook for about 10 minutes until the sugars dissolve and the sauce is aromatic. Then, whisk together cornstarch with ½ cup water and slowly add this mixture to the skillet. Continue cooking and stirring until the sauce thickens to a glossy consistency. Remove from heat.
  4. Toss Meatballs in Sauce
    Carefully transfer the cooked meatballs to the skillet with the Mongolian sauce. Toss gently to coat each meatball evenly, allowing them to absorb the flavors of the sauce.
  5. Serve
    Serve the saucy meatballs over bowls of steamed rice (optional, as rice is not listed but commonly served), topped with additional thinly sliced green onions and a sprinkle of sesame seeds. Arrange the roasted broccoli on the side for a complete meal.

Notes

  • Using low-sodium soy sauce helps control the salt content in the dish.
  • Ginger paste can be substituted if fresh ginger is unavailable.
  • For a spicier kick, increase the red pepper flakes amount.
  • Make sure not to overmix the meatball mixture to keep them tender.
  • Serving with steamed rice complements the flavors but is optional.
  • Leftover sauce can be stored in the refrigerator for up to 3 days.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Asian

Find it online: https://recipeteach.com/mongolian-meatballs-with-broccoli-and-sticky-soy-ginger-sauce-recipe/