Easy Sticky Mongolian Meatballs with Broccoli and Rice

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Sticky Mongolian Meatballs

Sticky Mongolian Meatballs with broccoli and rice

You can make sticky Mongolian meatballs in less than 30 minutes! The meatballs and broccoli cook on the same baking sheet, which makes cleaning up easier. Served over rice or noodles and tossed with a thick, sweet sauce that tastes great.

People have always loved my Mongolian Beef recipe on the blog. A lot on Instagram. Every time I see that picture of the glossy sauce on my feed, I get a lot of love. And because I want to impress, I thought I’d put a fun spin on that swoon-worthy recipe by making these Mongolian Beef Meatballs.

My original recipe calls for frying strips of beef that have been coated in cornstarch to make them extra crunchy. They really are good! But to be honest, I don’t really like frying. It scares me a little to have a pan of hot oil on the stove because it makes such a mess. This recipe calls for meatballs instead. They cook in the oven with some broccoli, which makes cleanup easy.

I used ground beef for the meat. But ground turkey, chicken, or pork would all work! I seasoned the meatballs with spices that are echoed in the sauce – ginger, garlic and green onions.

I like to bake them on a baking sheet that’s been lined with parchment paper or foil for extra easy cleanup. Just arrange the meatballs on half of the baking sheet, and scatter some broccoli florets on the other half. Bake for about 15 minutes until the meatballs are deliciously crispy and the broccoli is tender.

Meanwhile, it’s the perfect time to whip up the sauce. The sauce is exactly the same as I used in my original Mongolian Beef recipe. It cooks up so deliciously sweet, tangy and spicy. And could I just say that I wish my hair were as glossy as this sauce. Definitely worth swooning over.

Bring the sauce to a boil and let it thicken for 15 to 20 minutes. It should be done about the same time that the meatballs are ready. Then, toss the meatballs with the sauce, until they’re perfectly coated.

Serve it all up over a bed of instant pot rice and garnish with green onions and sesame seeds. These Mongolian Beef Meatballs are also delicious served over noodles, instant pot quinoa, or even cauliflower fried rice for a low carb option.

Or, just make the meatballs (skip the broccoli) and serve them as an appetizer either with toothpicks or on mini skewers. So much fun!

Ingredients

Ingredients for Sticky Mongolian Meatballs

  • 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 Tablespoon olive oil
  • 1 tablespoon of vegetable oil
  • 1 cup of soy sauce with low salt
  • 1 cup brown sugar
  • 4 cloves garlic (minced)
  • 2 Tablespoons ginger (minced)
  • ⅔ cup water
  • 1 Tablespoon rice wine vinegar
  • 1/2 teaspoon red pepper flakes
  • 2 Tablespoons cornstarch (whisked with 1/2 cup water)
  • Kosher salt and pepper (to taste)
  • 3 green onions (thinly sliced)
  • Sesame seeds

Instructions

  1. Preheat the oven to 450 degrees F. Line a baking sheet with foil or parchment paper.
  2. Add the ground beef, green onions, ginger, and garlic to a bowl. Season with salt and pepper. Mix until just combined. Roll into tablespoon-size balls, placing them on one side of the prepared baking sheet. Add the broccoli to the other side of the baking sheet and toss with 1 tablespoon oil, salt, and pepper. Transfer to the oven and bake for 15 minutes or until the meatballs are cooked through.

Mixing and preparing Mongolian meatballs and broccoli

  1. Meanwhile, in a large skillet add the oil, soy sauce, brown sugar, garlic, ginger, water, rice wine vinegar and red pepper flakes. Stir and cook over medium-high heat, for about 10 minutes. Whisk together cornstarch with 1/2 cup water and add to your sauce. Continue to cook until the sauce thickens. Remove from the heat.
  2. Add the cooked meatballs to the skillet of sauce and toss, until the sauce coats the meatballs.
  3. Serve the meatballs and remaining sauce over bowls of rice topped with additional green onions and sesame seeds. Serve the broccoli on the side.

Sticky Mongolian Meatballs served with rice and broccoli

Serving Suggestions & Wine Pairing

Instant Pot Rice
Cauliflower Fried Rice
Bacon Fried Rice with Shallots
Instant Pot Fried Rice
Asian Cucumber Salad with Toasted Rice Powder
Ginger Veggie Stir Fry
Thai Cucumber Salad
More → 25+ sides for meatballs.

A nice, fruity red wine such as a Zinfandel or Grenache will pair nicely with the flavors in this beef dish. If you’re looking for a white option, Riesling is always a great match for bold, somewhat spicy dishes.

Nutrition Facts

Calories: 691kcal | Carbohydrates: 73g | Protein: 28g | Fat: 34g | Saturated Fat: 15g | Cholesterol: 81mg | Sodium: 2276mg | Potassium: 1042mg | Fiber: 5g | Sugar: 58g | Vitamin A: 1171IU | Vitamin C: 140mg | Calcium: 167mg | Iron: 5mg

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