If you’re looking for a dish that’s not only mouthwateringly delicious but also super easy to whip up, then let me introduce you to my favorite sticky Mongolian meatballs and broccoli! The combination of sweet, savory sauce with perfectly tender meatballs and vibrant broccoli is just heavenly. I remember the first time I made this for my family; the kids practically inhaled it! It’s one of those meals that brings everyone to the table, and the best part? It’s ready in under 40 minutes! Trust me, once you try it, you’ll be hooked on this flavor-packed dish!
Ingredients List
- 1 pound ground beef
- 1/4 cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1/4 cup soy sauce
- 1/4 cup packed brown sugar
- 1 tablespoon cornstarch
- 1/4 cup water
- 1 head of broccoli, cut into florets
- 1 tablespoon sesame oil
- 2 green onions, chopped
How to Prepare *Sticky Mongolian Meatballs and Broccoli*
Step-by-Step Instructions
Let’s get cooking! First things first, preheat your oven to 400°F (200°C). This is crucial because you want those meatballs to bake up nice and golden, trust me! In a large bowl, combine the ground beef, breadcrumbs, egg, minced garlic, and ginger. Mix it all up with your hands or a spoon until it’s well combined. I like to roll my sleeves up and dig in—it’s way more fun that way!
Now, form the mixture into meatballs, about 1 to 1.5 inches in diameter, and place them on a baking sheet lined with parchment paper. Pop those bad boys in the oven and bake for about 20 minutes, or until they’re cooked through and juicy.
While the meatballs are baking, let’s whip up that sticky sauce! In a saucepan over medium heat, combine the soy sauce, brown sugar, cornstarch, and water. Stir it continuously until the mixture thickens up, which should take just a few minutes. Once it’s nice and syrupy, set it aside.
Next, grab another pan and heat the sesame oil over medium-high heat. Toss in the broccoli florets and sauté them for about 4-5 minutes until they’re tender and bright green—oh, the smell is amazing!
Finally, once your meatballs are done baking, coat them in that delicious sticky sauce. Serve them alongside the sautéed broccoli and garnish with chopped green onions for a pop of color. And there you have it—your sticky Mongolian meatballs and broccoli are ready to be devoured!
Why You’ll Love This Recipe
- Quick and Easy: This recipe is a total lifesaver! You can have these sticky Mongolian meatballs and broccoli on the table in under 40 minutes. Perfect for busy weeknights when you want something delicious but don’t have hours to spend in the kitchen. Just a little prep, some baking, and voila—you’re ready to enjoy a fantastic meal!
- Flavorful and Satisfying: Oh my goodness, the flavors in this dish are just delightful! The sweet and savory sauce beautifully coats the tender meatballs, and the crispy broccoli adds a lovely crunch. It’s a perfect balance of textures and tastes that’ll make your taste buds dance with joy!
- Healthy Option: Not only is this dish delicious, but it’s also packed with nutritional benefits! The ground beef provides a good source of protein, while the broccoli adds fiber and essential vitamins. Plus, it’s gluten-free, so everyone can enjoy it without a worry. You’ll feel good about serving this to your family!
Tips for Success
Alright, let’s make sure your sticky Mongolian meatballs come out perfectly every time! First off, don’t skip the breadcrumbs—they help keep the meatballs tender and juicy. If you don’t have breadcrumbs on hand, crushed crackers work just as well!
Next, when forming your meatballs, try to keep them uniform in size so they cook evenly. A cookie scoop is a handy tool for this! And remember, don’t overcrowd the baking sheet; give them some space to brown nicely.
Now, for that sauce—keep an eye on it while it’s thickening. Stir constantly to avoid any lumps, and if it gets too thick, just add a splash of water to loosen it up!
Lastly, feel free to customize! Add some red pepper flakes to the sauce if you like a bit of heat, or throw in some bell peppers with the broccoli for extra color and nutrition. Enjoy your cooking adventure!
Variations
If you’re looking to switch things up with your sticky Mongolian meatballs and broccoli, I’ve got some fun ideas for you! First off, why not try using ground turkey or even chicken instead of beef? It’ll give your meatballs a slightly different flavor while still being super delicious and lean.
Feeling adventurous? You can add in different veggies to the mix! Carrots, bell peppers, or snap peas work beautifully alongside the broccoli. Just sauté them with the broccoli for a colorful and nutritious boost.
If you’re a fan of heat, try adding some sriracha or chili paste to the sauce for a spicy kick. Trust me, it’ll take the flavors to a whole new level!
And for a fun twist, consider making meatball sliders! Just place the meatballs on small buns, drizzle with the sticky sauce, and top with some crunchy slaw. It’s a perfect party appetizer or an easy dinner option. Get creative and enjoy experimenting with these variations!
Storage & Reheating Instructions
Got leftovers? Lucky you! To store your sticky Mongolian meatballs and broccoli, simply place them in an airtight container and pop them in the fridge. They’ll stay fresh for about 3 to 4 days. Just make sure to let them cool down before sealing the container to avoid any moisture buildup!
When you’re ready to enjoy them again, reheating is a breeze. I recommend popping them in the microwave for a quick fix, heating them for about 1-2 minutes, or until warmed through. If you prefer, you can also reheat them on the stovetop over low heat, adding a splash of water to keep everything nice and saucy. Enjoy every tasty bite again!
Nutritional Information
When it comes to enjoying my sticky Mongolian meatballs and broccoli, it’s always nice to know what you’re putting into your body. Here’s a breakdown of the typical nutritional values per serving:
- Calories: 350
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 70mg
- Sodium: 600mg
- Carbohydrates: 30g
- Fiber: 2g
- Sugar: 10g
- Protein: 20g
Keep in mind that these values are estimates and can vary based on the specific ingredients you use, especially if you make any substitutions. But no matter the numbers, this dish packs a flavorful punch while still being a wholesome choice for you and your family!
FAQ Section
Can I use a different protein for the meatballs?
Absolutely! Ground turkey or chicken works great if you’re looking for a leaner option. Just keep an eye on cooking times, as they might vary slightly!
What if I don’t have cornstarch?
No worries at all! You can substitute cornstarch with all-purpose flour to thicken the sauce, but make sure to mix it well to avoid lumps.
Can I make this dish ahead of time?
Yes! You can prepare the meatballs and sauce in advance, then just store them separately in the fridge. When you’re ready to eat, just reheat and sauté the broccoli!
How do I know when the meatballs are cooked through?
The best way is to check that they reach an internal temperature of 160°F (71°C). If you don’t have a meat thermometer, cut one open to ensure there’s no pink inside!
Can I freeze the leftovers?
Definitely! Just make sure to store them in an airtight container. They can last in the freezer for about 2-3 months. When you’re ready to enjoy them, thaw in the fridge overnight and reheat as usual.
Sticky Mongolian Meatballs and Broccoli: 5 Steps to Bliss
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking and Sautéing
- Cuisine: Asian
- Diet: Gluten Free
Description
This dish features sticky Mongolian meatballs paired with tender broccoli.
Ingredients
- 1 pound ground beef
- 1/4 cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1 tablespoon cornstarch
- 1/4 cup water
- 1 head of broccoli, cut into florets
- 1 tablespoon sesame oil
- 2 green onions, chopped
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, combine ground beef, breadcrumbs, egg, garlic, and ginger. Mix well.
- Form mixture into meatballs and place on a baking sheet.
- Bake meatballs for 20 minutes or until cooked through.
- In a saucepan, combine soy sauce, brown sugar, cornstarch, and water. Cook over medium heat until thickened.
- In another pan, heat sesame oil and sauté broccoli until tender.
- Coat meatballs with the sauce and serve with broccoli.
- Garnish with chopped green onions.
Notes
- Adjust sweetness by varying the brown sugar.
- Use ground turkey for a leaner option.
- Serve over rice for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg
Keywords: sticky mongolian meatballs, broccoli, meatballs, Asian cuisine