Sticky Mongolian Meatballs and Broccoli is the kind of weeknight dinner that brings comfort and bold flavor to your plate with minimal effort. Juicy meatballs are simmered in a rich Mongolian-style glaze, sweet and savory with hints of garlic and soy, then nestled over tender-crisp broccoli. It’s hearty, satisfying, and delivers takeout-style flavor at home.

This dish balances texture and taste beautifully: the meatballs are golden and tender inside, and the broccoli adds freshness that cuts through the sweet-savory sauce. It’s a great choice when you want something that feels special but doesn’t take all evening to make. Plus, it reheats like a dream.

What Kind of Meat Should I Use?

Ground beef is the traditional base for these Mongolian meatballs, but ground turkey or chicken work just as well for a leaner version. For extra depth, try a mix of beef and pork. The key is choosing a meat with some fat content (around 80/20) to keep the meatballs juicy and flavorful.

Ingredients for the Sticky Mongolian Meatballs and Broccoli

Ground Beef: Provides the rich, juicy base for our meatballs.
Breadcrumbs: Helps bind the meatballs while keeping them tender.
Egg: Acts as the glue for the meat mixture.
Garlic & Ginger: Bring warmth and zing that define Mongolian flavor.
Soy Sauce: A salty umami base for the glaze and meatballs.
Brown Sugar: Gives the sauce that signature sticky-sweet finish.
Cornstarch: Thickens the sauce until it’s glossy and coats beautifully.
Sesame Oil: Adds a toasty depth to the glaze.
Broccoli: Blanched or steamed, adds crunch and color.
Green Onions & Sesame Seeds: Optional garnishes for freshness and texture.

How To Make the Sticky Mongolian Meatballs and Broccoli

Step 1: Prep the Meatballs

In a large bowl, combine ground beef, breadcrumbs, egg, minced garlic, and a splash of soy sauce. Mix gently until just combined. Roll into 1-inch balls and place on a lined baking tray.

Step 2: Cook the Meatballs

Bake the meatballs at 400°F for 15-18 minutes, or until golden and cooked through. Alternatively, you can pan-sear them in a bit of oil for a crispy exterior.

Step 3: Make the Mongolian Glaze

In a saucepan over medium heat, combine soy sauce, brown sugar, minced garlic, grated ginger, sesame oil, and cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water). Bring to a simmer, whisking until the sauce thickens and turns glossy.

Step 4: Combine Meatballs and Sauce

Toss the cooked meatballs into the saucepan and coat them evenly in the sticky glaze. Let them simmer for another 2-3 minutes to soak up all that flavor.

Step 5: Cook the Broccoli

Steam or blanch the broccoli until bright green and just tender, about 3-4 minutes. Drain and arrange on a serving plate.

Step 6: Assemble and Serve

Spoon the glazed meatballs over the bed of broccoli, sprinkle with sesame seeds and sliced green onions if desired, and serve hot.

Serving and Storing Sticky Mongolian Meatballs and Broccoli

This dish is best served fresh while the glaze is hot and glossy, but it holds up wonderfully for leftovers too. Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.

To freeze, cool the meatballs and sauce separately from the broccoli. Pack in freezer-safe containers for up to 2 months. Thaw overnight and reheat before serving.