Sticky Mongolian Beef Meatballs – Sweet, Savory, and Perfectly Glazed
Sticky Mongolian Meatballs baked with broccoli and tossed in a sweet, thick sauce. Served over rice or noodles for an easy, flavorful meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking / Sauce Toss
- Cuisine: Asian
Ingredients
- 2 pounds ground beef
- 4 green onions, finely chopped (plus more for serving)
- 2 inch fresh ginger, grated (or 2 Tbsp ginger paste)
- 6 cloves garlic, minced or grated
- 1 head broccoli, cut into florets
- 1 tbsp olive oil
- 1 tbsp vegetable oil
- 1 cup low-sodium soy sauce
- 1 cup brown sugar
- 4 cloves garlic, minced
- 2 tbsp ginger, minced
- 2/3 cup water
- 1 tbsp rice wine vinegar
- 1/2 tsp red pepper flakes
- 2 tbsp cornstarch (whisked with 1/2 cup water)
- Kosher salt and pepper to taste
- 3 green onions, thinly sliced (for garnish)
- Sesame seeds (for garnish)
Instructions
- Preheat oven to 450°F. Line a baking sheet with foil or parchment paper.
- Mix ground beef, green onions, ginger, and garlic in a bowl. Season with salt and pepper. Roll into tablespoon-size balls and place on one side of baking sheet.
- Toss broccoli with 1 tbsp olive oil, salt, and pepper; place on other side of baking sheet. Bake 15 minutes until meatballs are cooked through.
- Meanwhile, heat vegetable oil in skillet. Add soy sauce, brown sugar, garlic, ginger, water, rice wine vinegar, and red pepper flakes. Cook 10 minutes over medium-high heat.
- Whisk cornstarch with 1/2 cup water and add to sauce. Cook until thickened.
- Add cooked meatballs to sauce and toss to coat.
- Serve meatballs with sauce over rice, broccoli on the side. Garnish with green onions and sesame seeds.
Notes
- Adjust seasoning and spice level to taste.
- Broccoli can be swapped with other vegetables if desired.
- Perfect for meal prep and reheating.