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Sticky Mongolian Meatballs and Broccoli

A delightful family dish featuring tender meatballs coated in a rich, sticky sauce paired with crisp broccoli, perfect for satisfying taste buds.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 pound ground beef or ground chicken
  • 1/2 cup breadcrumbs
  • 1/4 cup minced onions
  • 1 clove garlic, minced
  • 1 teaspoon ginger, grated
  • 1 egg beaten
  • to taste Salt and pepper
For the Broccoli
  • 2 cups fresh broccoli florets
For the Sticky Sauce
  • 1/3 cup soy sauce (low sodium)
  • 1/4 cup honey
  • 1 tablespoon sesame oil
  • 1 teaspoon garlic powder
  • 1 teaspoon ginger powder
  • Optional: sesame seeds and green onions for garnish

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine ground meat, breadcrumbs, minced onions, garlic, ginger, beaten egg, salt, and pepper. Mix until well combined and roll into small balls, about 1 inch in diameter.
  3. Place meatballs on a greased baking sheet and bake for about 20 minutes until cooked through and golden brown.
  4. While meatballs are baking, bring a pot of water to boil. Add broccoli florets and blanch for 3 minutes. Remove and drain well.
  5. In a small saucepan over medium heat, combine soy sauce, honey, sesame oil, garlic powder, and ginger powder. Stir continuously until it boils and thickens slightly.
  6. Once meatballs are done, toss them in the sticky sauce to coat. Serve with broccoli topped with sesame seeds and green onions.

Notes

For a lighter dish, consider substituting ground beef or chicken with ground turkey or plant-based alternatives. Store leftovers in an airtight container in the fridge for up to three days or freeze for up to three months.