Sticky Mongolian Meatballs and Broccoli Recipe

Sticky Mongolian Meatballs and Broccoli is a delicious and easy dish that brings together tender meatballs coated in a sweet and slightly spicy sauce, paired perfectly with crisp broccoli. The…

By Julia • December 9, 2025 • Reading time: 6 min

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Sticky Mongolian Meatballs and Broccoli is a delicious and easy dish that brings together tender meatballs coated in a sweet and slightly spicy sauce, paired perfectly with crisp broccoli. The sticky glaze is what really makes this meal stand out, giving each bite a burst of flavor that’s hard to resist.

I love making these meatballs when I want something comforting but quick. The sauce is super simple to whip up, and the mix of garlic, ginger, and soy sauce gives it that classic Mongolian taste. Plus, it’s one of those recipes where you can easily swap out ingredients or add your own twist without any fuss.

My favorite way to serve this dish is over a bed of steamed rice or noodles, so the sticky sauce can soak in and make everything extra tasty. It’s always a hit at dinner time, and I usually get requests for seconds because the meatballs are just so satisfying and perfectly paired with the crunchy broccoli.

Key Ingredients & Substitutions

Ground Meat: I use a mix of beef and pork for juicy meatballs, but all-beef or turkey works too. Just keep an eye on the cooking time since leaner meats cook faster.

Panko Breadcrumbs: These help keep the meatballs light and tender. If you don’t have panko, regular breadcrumbs or crushed crackers are fine substitutes.

Soy Sauce & Hoisin: These bring the signature salty-sweet tang. For a gluten-free option, try tamari instead of soy sauce and a gluten-free hoisin or skip it for more soy-forward flavor.

Broccoli: Steamed until bright green and tender-crisp is best. You can also use other veggies like snap peas or green beans if broccoli isn’t your favorite.

How Do You Get the Sauce Thick and Glossy Without Clumps?

Making the sticky Mongolian sauce requires attention to the cornstarch slurry step:

• Mix cornstarch with cold water well before adding to the hot sauce to avoid lumps.
• Stir constantly once you pour it in to help the sauce thicken evenly.
• Cook just until the sauce turns glossy and thick—don’t overcook or it can get too thick or lose shine.
• Keep the heat medium; too high can cause the sauce to separate or burn.

This careful process helps you get that beautiful sticky coating that clings perfectly to each meatball.

Equipment You’ll Need

• Large mixing bowl – perfect for combining meatball ingredients without a mess.
• Non-stick skillet or frying pan – great for browning meatballs evenly without sticking.
• Wooden spoon or silicone spatula – helps stir the sauce gently and scrape bits from the pan.
• Steamer basket or pot with lid – makes steaming the broccoli quick and easy to get that bright green color.
• Measuring cups and spoons – for precise sauce and seasoning quantities.

Flavor Variations & Add-Ins

• Swap ground turkey or chicken for beef to make lighter meatballs with less fat.
• Add finely chopped water chestnuts to meatballs for added crunch and texture contrast.
• Stir in chili flakes or sriracha to the sauce for a spicy kick if you like heat.
• Mix shredded carrots or grated zucchini into the meatballs to sneak in extra veggies.

Sticky Mongolian Meatballs and Broccoli Recipe

Ingredients You’ll Need:

For the Meatballs:

• 1 lb (450g) ground beef (or a mix of beef and pork)
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1/4 cup finely chopped green onions (white and light green parts)
• 1/4 cup panko breadcrumbs
• 1 large egg
• 2 tbsp soy sauce
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp vegetable oil (for frying)

For the Sauce:

• 1/4 cup soy sauce
• 1/4 cup water
• 1/4 cup brown sugar
• 2 tbsp hoisin sauce
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)

For the Broccoli and Garnish:

• 3 cups broccoli florets, steamed or lightly boiled
• 2 green onions, sliced thinly (green parts)
• 1 tsp toasted sesame seeds

To Serve:

• Steamed white or brown rice

How Much Time Will You Need?

This recipe takes about 15-20 minutes of prep time including mixing and shaping meatballs. Cooking and assembling will be about 20-25 minutes more. Overall, plan for a total of around 40-45 minutes from start to finish.

Step-by-Step Instructions:

1. Prepare the Meatball Mixture:

In a large bowl, gently combine ground meat, minced garlic, grated ginger, green onions, panko breadcrumbs, egg, soy sauce, salt, and pepper. Mix just until blended to keep meatballs tender.

2. Shape the Meatballs:

Wet your hands slightly to prevent sticking, then shape the mixture into meatballs roughly 1.5 inches wide. Place meatballs on a clean plate or tray.

3. Cook the Meatballs:

Heat vegetable oil in a large skillet over medium heat. Cook meatballs in batches, avoiding overcrowding the pan. Brown all sides thoroughly, about 6-8 minutes, turning carefully. Remove cooked meatballs and set aside.

4. Make the Sauce:

In the same skillet, add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant. Stir in soy sauce, water, brown sugar, and hoisin sauce, heating until combined.

5. Thicken the Sauce:

Add the cornstarch slurry and stir continuously until the sauce thickens to a glossy finish, about 1-2 minutes.

6. Coat Meatballs in Sauce:

Return the meatballs to the skillet and toss gently to coat them evenly with the sticky sauce. Let everything simmer together for 2-3 minutes to meld flavors and heat through.

7. Prepare Broccoli:

While cooking the sauce, steam or lightly boil the broccoli florets until tender but still bright green, about 3-4 minutes. Drain well.

8. Serve and Garnish:

Plate the sticky Mongolian meatballs over steamed rice and arrange the broccoli on the side. Sprinkle with sliced green onions and toasted sesame seeds for a fresh, crunchy garnish.

9. Enjoy:

Serve immediately while warm and enjoy the delicious combination of sticky, savory meatballs with crisp broccoli.

Can I Use Frozen Meatballs for This Recipe?

Yes! If using frozen meatballs, thaw them completely in the refrigerator overnight before cooking. Brown them gently in the skillet, then proceed with the sauce to ensure they absorb the flavors well.

Can I Make This Dish Ahead of Time?

Absolutely! Prepare the meatballs and sauce, then store them separately in airtight containers in the fridge for up to 2 days. Reheat gently on the stove, adding a splash of water if the sauce has thickened too much.

How Should I Store Leftovers?

Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or microwave, stirring occasionally to evenly warm the sauce and meatballs.

What Are Good Substitutions for Broccoli?

If you’re not a fan of broccoli, try snap peas, green beans, or bok choy. They all pair nicely with the sticky Mongolian sauce and add great texture to the dish.