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Mongolian Meatballs with Broccoli in a Savory Soy-Ginger Sauce Recipe

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4.1 from 6 reviews

These Mongolian Meatballs are a flavorful and easy-to-make dish featuring tender beef meatballs baked alongside roasted broccoli, coated in a tangy, sweet, and savory Mongolian-style sauce. Perfect for a quick weeknight dinner, this recipe balances hearty protein with vibrant vegetables and a sticky, delicious sauce.

Ingredients

Meatballs

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

Roasted Broccoli

  • 1 head broccoli, cut into florets
  • 1 tablespoon olive oil
  • Kosher salt and freshly ground black 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

For Garnish

  • Additional sliced green onions
  • 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 make cleanup easy.
  2. Prepare meatballs and broccoli: In a large bowl, combine ground beef, chopped green onions, grated ginger, minced garlic, salt, and pepper. Mix gently until just incorporated—do not overmix to keep meatballs tender. Roll the mixture into tablespoon-sized meatballs and place them on one side of the prepared baking sheet. On the other side, toss broccoli florets with olive oil, salt, and pepper.
  3. Bake meatballs and broccoli: Transfer the baking sheet to the oven and bake both meatballs and broccoli for about 15 minutes, or until the meatballs are cooked through and broccoli is tender and slightly caramelized.
  4. Make Mongolian sauce: While baking, heat 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 let the mixture cook for about 10 minutes until flavors meld. Then stir in the cornstarch slurry (cornstarch whisked with water) and continue cooking until the sauce thickens to a glossy consistency.
  5. Toss meatballs in sauce: Once meatballs are baked, transfer them carefully into the skillet with the thickened sauce. Gently toss to fully coat the meatballs in the sauce, allowing them to absorb even more flavor.
  6. Serve: Serve the saucy Mongolian meatballs over cooked rice, garnished with extra sliced green onions and sesame seeds. Plate the roasted broccoli on the side for a complete meal.

Notes

  • For a spicier kick, increase red pepper flakes to taste.
  • Use lean ground beef to reduce fat but maintain flavor; you can substitute ground turkey for a lighter option.
  • If you prefer softer broccoli, reduce roasting time slightly or steam instead before serving.
  • Ensure meatballs are uniform in size for even baking.
  • The sauce thickens quickly once cornstarch is added, so stir constantly to avoid clumps.
  • Leftover meatballs and sauce reheat well and can be stored in the refrigerator for 3-4 days.

Find it online: https://recipeplenty.com/mongolian-meatballs-with-broccoli-in-a-savory-soy-ginger-sauce-recipe/