Sticky Mongolian Meatballs and Broccoli (Easy!!)

Sticky Mongolian Meatballs made in under 30-minutes! The meatballs and broccoli bake together on one baking sheet for extra easy cleanup. Tossed with a delicious, thick, sweet sauce and served over rice or noodles.

My recipe for Mongolian Beef has always been a hit on the blog. Especially on Instagram. Every time that photo with the glossy sauce hits my feed, the love pours in. And since I aim to impress, I thought I’d do a fun twist on that swoon-worthy recipe, with these Mongolian Beef Meatballs.

My original recipe calls for frying up strips of beef that are coated in cornstarch to make them extra crispy. They truly are delicious! But honestly, I’m not a huge fan of frying. It freaks me out a bit to have a pan of hot oil on the stove and it makes such a mess! This recipe swaps in meatballs. They bake in the oven, right alongside some broccoli (read: easy cleanup).

For the meat, I used ground beef. 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.

Uncooked meatballs and broccoli on baking sheet.

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 swoon-worthy.

Just bring the sauce to a boil and let it thicken for about 15-20 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!

Close up of meatballs in skillet with mongolian sauce.

What’s in Mongolian meatballs sauce?

  • Soy Sauce (Be sure to use low-sodium or the sauce will be too salty)
  • Brown Sugar
  • Vegetable Oil
  • Garlic
  • Ginger
  • Rice Wine Vinegar
  • Red Pepper Flakes
  • Cornstarch

How to make them

  • Add the ground beef, green onions, ginger, and garlic to a large bowl. Season with salt and pepper. Mix until just combined.
  • Form the meat mixture into balls with your hands (or use a cookie scoop) and place on one side of a baking sheet. Add the broccoli to the other side of the baking sheet and toss with oil, salt, and pepper.
  • Bake at 450-degrees for 15 minutes or until the meatballs are cooked through.
  • Meanwhile, in a large skillet add the oil, soy sauce, brown sugar, garlic, ginger, water, rice wine vinegar and red pepper flakes. Simmer for about 10 minutes. Whisk together cornstarch with 1/2 cup water and add to your sauce. Continue to cook until the sauce thickens.
  • Add the cooked meatballs to the sauce and toss, until the sauce coats the meatballs.
  • Serve the meatballs and remaining sauce over bowls of rice (or cauliflower rice) topped with additional green onions and sesame seeds. Serve the broccoli on the side.
Mongolian meatballs arranged in brown bowl with rice and broccoli.

What to serve with Mongolian meatballs

Wine pairings

  • 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.
Mongolian meatballs arranged in brown bowl with rice and broccoli.

More take out recipes

More easy dinner recipes

Did you try this Mongolian meatball recipe?

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Close up of meatballs in skillet with mongolian sauce.

Mongolian Meatballs

Sticky Mongolian Beef Meatballs made in under 30-minutes! The meatballs and broccoli bake together on one baking sheet for extra easy cleanup. Tossed with a delicious, thick, sweet sauce and served over rice or noodles.  
4.95 from 113 votes
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 people

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 Tablespoon olive oil

Sauce

To Garnish

Instructions

  • Preheat the oven to 450 degrees F. Line a baking sheet with foil or parchment paper.
  • 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.
  • 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.
  • Add the cooked meatballs to the skillet of sauce and toss, until the sauce coats the meatballs.
  • Serve the meatballs and remaining sauce over bowls of rice topped with additional green onions and sesame seeds. Serve the broccoli on the side.
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

Equipment

Skillet
Parchment Paper

Nutrition

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

This post was originally published in 2021. It was updated in 2023 to add new content. The Mongolian meatball recipe remains the same. Enjoy!

25 thoughts on “Sticky Mongolian Meatballs and Broccoli (Easy!!)”

  1. 5 stars
    Mongolia, my friends showed me the way they grill meat on the fire. Sticky Mongolian Beef Meatballs serve with steamed rice is delicious. Beef meatballs are infused in spicy. With me, I especially like sauce inside, we can pour on the rice. Very interesting!

    Reply
  2. I see the nutritional information but not the serving size. Also- it doesn’t say what kind of beef the nutritional Information is based on…80/20? 90/10? Could you please specify?

    I’m also assuming the nutritional information is for the meatballs and broccoli only, not the rice, since you are mentioning options of how to serve.

    Thank you! Can’t wait to try this!!!!

    Reply
  3. 4 stars
    I am a novice cook. These came out good for me but not as good as I was anticipating. I’m wondering how thick or sticky the sauce should be. I cooked mine for at least 30 minutes or more over med/high heat,…but it continued to be fairly thin and watery. Not really “sticky”. Do you cook yours longer to make it sticky? or what is the secret? …thanks.

    Reply
  4. 5 stars
    Great recipe. I saw a few comments about the sauce not getting thick and noticed the same (even after bringing to a boil) so I dissolved 1 tbsp. of cornstarch into 1/2 cup of cold water to make a roux and added until I got the thickness I wanted. It was perfect.. Thanks for the goodness!

    Reply
  5. 5 stars
    I made this tonight with venison instead of beef! It was amazing! The flavors really complemented the venison. Reduced the red pepper to 1/4 tsp to our taste and did a mix of water and cooking sherry which gave it a nice depth. For those that had trouble getting the sauce to thicken…when she says med-high heat it means med-high heat…not medium, and use the full 29 mins. You’re basically caramelizing the brown sugar as a thickener. I whisked almost constantly to keep it from burning…but let it get frothy…that’s how you know it’s doing it’s thing. 😊

    Reply
  6. 5 stars
    Very quick and yummy! The sauce didn’t quite reduce correctly for me so I ended up adding a cornstarch slurry to get it to thicken up, and added some other veggies to the tray (red pepper, onion and asparagus). Easy to throw together or make ahead and pop in the oven, thanks!

    Reply
  7. 4 stars
    Made this for a party last night. I doubled the recipe and it was a hit. Not sure what the issue is some have been having with the sauce not thickening. It worked for me. I ended up putting them in a crockpot and served from there. Didn’t do the broccoli or rice but it would have been a nice addition.

    Reply
  8. 3 stars
    The sauce was a bit sweet. I think if I cut the sugar in half it would be better for our family. I roasted the broccoli & Sheff it had about 6 minutes added red bell pepper. My family liked it overall & we’ll try it again.

    Reply
  9. 5 stars
    Delicious! Even with not having the exact measurements for the ginger and garlic and also having to combine half low sodium and half regular soy sauce (what I had). Will be making again!

    Reply
  10. 5 stars
    My family really enjoyed this recipe. I followed others advice and cut the brown sugar in half, simmered sauce on med-high heat (carmelized nicely), and added crackers and an egg to the beef. I’ll definitely make this again. Thank you for sharing!

    Reply
  11. Our daughter made these the other day and they were delicious- thank you! Can you please update for the serving size in the Nutritional Info section?

    Reply
  12. 4 stars
    This was a delicious meal! The sauce was perfect and enjoyed over all the rice and quinoa we used for the adults. I would use a panade in the meatballs next time because they were a bit dry but still delicious. We don’t like broccoli so I heated up some sesame oil in a hot pan, threw fresh green beans and mushrooms in, and finished up with some of the sticky sauce and it was SO good.

    Reply

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