If you’re looking for a weeknight dinner that’s both wildly satisfying and a little bit show-stopping, let me introduce you to Sticky Mongolian Meatballs and Broccoli. This dish is the perfect blend of savory-sweet flavors wrapped around tender beef meatballs and oven-roasted broccoli, all drenched in a glossy, garlicky Mongolian sauce. It’s craveable comfort food that feels restaurant-worthy but is refreshingly easy to make at home. Whether you’re serving family or showing off for friends, prepare for empty plates and requests for seconds!

Sticky Mongolian Meatballs and Broccoli Recipe - Recipe Image

Ingredients You’ll Need

This ingredient list is a shining example of simple pantry staples working together to create magic. Each item brings something vital—aromatic depth, juicy texture, or bold color—to the Sticky Mongolian Meatballs and Broccoli. Here’s what you need, plus my favorite tips to elevate every bite:

Ground beef: The star protein, giving the meatballs their hearty, meaty bite.
Green onions: These add a fresh pop of color and a gentle onion flavor in both the meatballs and as a garnish.
Fresh ginger: Grated ginger wakes up every bite with zingy warmth—use a microplane for best results.
Garlic: Minced for the meatballs and the sauce, its deep aroma is unmistakable.
Broccoli: Roast this vibrant veggie for tender florets that soak up sauce like a dream.
Olive oil: Lightly coats the broccoli for perfect roasting.
Vegetable oil: Used in the sticky sauce to help all the flavors bloom.
Low-sodium soy sauce: The backbone of Mongolian sauce, full of umami and saltiness without being overpowering.
Brown sugar: Brings out that gorgeous sticky sweetness we crave in every bite.
Rice wine vinegar: Adds brightness and balance, cutting through the richness.
Red pepper flakes: A pinch gives the sauce a little kick—adjust to your heat preference.
Cornstarch slurry: Thickens the sauce into that lusciously glossy finish.
Kosher salt and pepper: Essential for seasoning at every stage for layered flavor.
Sesame seeds & sliced green onions: The must-have garnish for that classic Mongolian flair and crunch.

How to Make Sticky Mongolian Meatballs and Broccoli

Step 1: Prep and Preheat

Set your oven to 450 degrees F and prepare a large baking sheet by lining it with foil or parchment paper. This high heat is your best friend for roasting the broccoli to caramelized perfection and getting a nice sear on the meatballs. The lined sheet means no sticking and minimal cleanup—always a win!

Step 2: Mix and Shape the Meatballs

In a big mixing bowl, combine the ground beef, finely chopped green onions, grated ginger, and minced garlic. Season generously with salt and pepper, then use clean hands to mix just until everything comes together—you want tender, not tough meatballs. Roll the mixture into tablespoon-sized balls and arrange them on one side of your prepared baking sheet.

Step 3: Prep and Roast the Broccoli

On the same sheet, spread the broccoli florets on the other side. Toss them well with olive oil, salt, and pepper so every piece is coated and ready to roast. Slide the pan into the oven and bake everything for about 15 minutes, or until the meatballs are browned and cooked through and the broccoli pick up some golden edges.

Step 4: Make the Sticky Mongolian Sauce

While the oven works its magic, place a large skillet on medium-high heat for the sauce. Stir in the vegetable oil, soy sauce, brown sugar, garlic, ginger, water, rice wine vinegar, and red pepper flakes. Let it bubble gently for about 10 minutes. Meanwhile, make a quick cornstarch slurry by combining cornstarch with water, then pour it into the sauce and cook another couple of minutes until it’s thick and sticky, then remove from the heat.

Step 5: Coat the Meatballs and Serve

Add the freshly baked meatballs right into the skillet with the warm Mongolian sauce and toss them around until every side is drenched in that glossy, aromatic glaze. Plate the Sticky Mongolian Meatballs and Broccoli over bowls of steamed rice, top with a flourish of green onions and sesame seeds, and pile the roasted broccoli on the side. Serve extra sauce drizzled over everything for that irresistible finish!

How to Serve Sticky Mongolian Meatballs and Broccoli

Garnishes

When it’s time to serve, the final touch makes all the difference. A scattering of thinly sliced green onions and a sprinkle of sesame seeds add beautiful crunch, color, and a hint of nutty flavor—truly the crowning glory of Sticky Mongolian Meatballs and Broccoli.

Side Dishes

This dish absolutely sings served over fluffy steamed white rice, which soaks up all that sticky sauce like a dream. For extra variety, try jasmine rice, brown rice, or even cauliflower rice for a lighter twist. If you want to expand the meal, a simple cucumber salad or quick-pickled veggies make crisp, refreshing partners.

Creative Ways to Present

If you love a little flair, layer the meatballs and broccoli on a platter family-style and drizzle with extra sauce tableside for dramatic effect. Or, for fun party bites, skewer a meatball and floret onto toothpicks, dip in sauce, and serve them as irresistible cocktail appetizers. The versatility of Sticky Mongolian Meatballs and Broccoli makes them perfect for casual dinners or impressive get-togethers!

Make Ahead and Storage

Storing Leftovers

Leftover Sticky Mongolian Meatballs and Broccoli make for some of the best next-day lunches! Store them in an airtight container in the refrigerator and they’ll keep fresh for 3 to 4 days. Store the meatballs and broccoli together or separately, and don’t forget to save every last drop of that luscious sauce for reheating.

Freezing

If you’d like to freeze for future meals, let the meatballs cool fully, then transfer them to a freezer-safe container or bag. The broccoli freezes best when kept slightly under-roasted so it doesn’t go mushy upon thawing. Freeze the sauce separately if possible for up to 2 months. Thaw everything overnight in the refrigerator before reheating.

Reheating

For best flavor and texture, reheat Sticky Mongolian Meatballs and Broccoli on the stovetop in a skillet with a splash of water or extra sauce to keep things moist. Warm over medium heat until heated through. For quick lunches, the microwave works too—just cover loosely and heat in 1-minute bursts, stirring in between.

FAQs

Can I use a different kind of ground meat?

Absolutely! While beef is classic, you can make Sticky Mongolian Meatballs and Broccoli with ground pork, chicken, or turkey for a lighter or different flavor profile. Just be sure to watch cooking times, as leaner meats can dry out faster.

Is this recipe spicy?

There’s just a hint of heat from the red pepper flakes in the sauce, but it’s mild and family-friendly. If you love extra spice, go ahead and add more, or serve with chili crisp or hot sauce on the side.

Can I make Sticky Mongolian Meatballs and Broccoli gluten-free?

Definitely! Swap out the soy sauce for gluten-free tamari or coconut aminos, and double-check that your cornstarch is certified gluten-free. The flavor stays just as bold and addictive.

What vegetables can I use instead of broccoli?

Feel free to use snap peas, green beans, or bell pepper slices—they’ll all roast beautifully and complement the flavors of the sticky Mongolian sauce just as deliciously as broccoli.

How do I prevent my meatballs from falling apart?

Be sure to mix the meatball ingredients until just combined and not overwork the mixture. Using a gentle hand when rolling and roasting helps them keep their shape and come out perfectly tender every time.

Final Thoughts

If you’re craving something ultra-satisfying, fun, and packed with flavor, you just have to try Sticky Mongolian Meatballs and Broccoli. It’s a meal that brings everyone to the table with excitement—no takeout menu required! Give it a try and see why it’s about to become a favorite in your own kitchen, too.