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Mongolian Meatballs and Broccoli featured image showcasing a delicious and easy weeknight meal.

Mongolian Meatballs and Broccoli

Enjoy tender meatballs coated in a sweet and tangy Mongolian sauce, paired with crisp-tender broccoli. This recipe delivers restaurant-quality flavor at home, making it a perfect weeknight meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef 80/20 blend
  • 1/2 cup panko bread crumbs
  • 1/4 cup finely chopped onion
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1 teaspoon ground ginger
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/2 cup soy sauce
  • 1/4 cup packed brown sugar
  • 2 tablespoons honey
  • 1 tablespoon cornstarch
  • 1/2 cup water
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon red pepper flakes optional
  • 2 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 1 large head of broccoli, cut into florets
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Sesame seeds optional garnish
  • Chopped green onions optional garnish
  • Cooked rice or quinoa optional serving base

Equipment

  • Large bowl
  • Small cookie scoop (optional)
  • baking sheet
  • medium saucepan
  • whisk
  • Skillet (optional)
  • Air fryer (optional)
  • measuring cups and spoons
  • Oven
  • Stirring spoon

Method
 

  1. In a large bowl, gently combine the ground beef, panko bread crumbs, onion, egg, garlic, soy sauce, ginger, garlic powder, and pepper. Don't overmix.
  2. Roll the mixture into 1-inch meatballs.
  3. Bake meatballs in a preheated oven at 400°F (200°C) for 15-20 minutes, or until cooked through. Alternatively, pan-fry them in a skillet over medium heat with a little oil until browned on all sides and cooked through. Or, air fry at 375°F (190°C) for about 12-15 minutes, flipping halfway through.
  4. Preheat your oven to 400°F (200°C). Toss the broccoli florets with olive oil, salt, and pepper on a baking sheet. Spread the florets in a single layer.
  5. Roast the broccoli for 15-20 minutes, or until the broccoli is tender-crisp and slightly browned.
  6. In a medium saucepan, whisk together the soy sauce, brown sugar, honey, cornstarch, water, rice vinegar, sesame oil, red pepper flakes (if using), garlic, and ginger.
  7. Bring the sauce mixture to a simmer over medium heat, stirring constantly. Continue to simmer for 2-3 minutes, or until the sauce has thickened.
  8. Add the cooked meatballs to the saucepan with the Mongolian sauce. Gently toss to coat them evenly.
  9. Simmer the meatballs in the sauce for a few minutes to soak up the flavor.
  10. Serve the Mongolian Meatballs and Broccoli immediately over rice or quinoa. Garnish with sesame seeds and chopped green onions, if desired.

Notes

Don't overmix the meatball mixture. Use panko bread crumbs for light and tender meatballs. Adjust the sweetness of the sauce by altering the amount of brown sugar and honey. For a gluten-free option, use tamari instead of soy sauce. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or a skillet.