Description
Tender meatballs coated in a sticky, sweet-savory Mongolian sauce, paired with crisp broccoli, create a balanced and irresistible dish. Perfect for busy weeknights or special dinners!
Ingredients
Scale
For the Meatballs:
- 1 lb (450g) ground beef (or ground turkey/chicken)
- 1/2 cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp grated ginger
- Salt and pepper to taste
For the Sauce:
- 1/2 cup soy sauce (low sodium preferred)
- 1/3 cup brown sugar
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 tbsp cornstarch (mixed with 2 tbsp water)
- 1/2 cup water or beef broth
- 1 tsp sesame oil (optional)
For the Broccoli:
- 2 cups broccoli florets
- 1 tbsp olive oil
- Salt to taste
Instructions
- Prepare the Meatballs: In a large bowl, mix ground beef, breadcrumbs, egg, garlic, soy sauce, ginger, salt, and pepper. Form into 1-inch meatballs. Place on a parchment-lined baking sheet.
- Cook the Meatballs: Bake at 400°F (200°C) for 15-20 minutes until golden and cooked through.
- Make the Sauce: In a saucepan over medium heat, combine soy sauce, brown sugar, garlic, ginger, and water. Bring to a simmer. Stir in the cornstarch slurry and cook until the sauce thickens. Add sesame oil if desired.
- Cook Broccoli: Sauté broccoli in olive oil over medium heat for 5 minutes or until tender-crisp.
- Combine: Toss the cooked meatballs in the sauce until fully coated. Serve over the sautéed broccoli.
Notes
1️⃣ Don’t Overcook the Meatballs: Overcooking can make them dry. Bake just until golden and cooked through for juicy, tender results.
2️⃣ Perfect Sauce Consistency: Ensure the cornstarch slurry is properly mixed and added to the sauce while simmering. This creates the signature sticky texture that coats the meatballs beautifully.
3️⃣ Broccoli Texture Matters: Cook broccoli until it’s tender-crisp to maintain its vibrant color and satisfying crunch. Overcooking will make it mushy and less appealing.
- Prep Time: 10 min
- Cook Time: 25 min