Mongolian Meatballs: Irresistibly Sticky and Quick to Make

These Mongolian Meatballs are a quick, flavorful dish perfect for any gathering or weeknight dinner.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Mongolian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Meatballs

1 lb Ground Beef Substitution: Ground turkey, chicken, or pork work beautifully too.
4 pcs Green Onions Finely chopped; substitution: Regular onions can lend a stronger taste.
1 Tbsp Fresh Ginger Grated; substitution: Use ginger paste (2 Tbsp) for a quick option.
2 cloves Garlic Minced; substitution: Convenient minced garlic from a jar is acceptable.
2 Tbsp Cornstarch Whisk with water before adding to avoid lumps.
to taste Kosher Salt Feel free to adjust to your taste.
to taste Black Pepper Feel free to adjust to your taste.

For the Sauce

1/2 cup Low-Sodium Soy Sauce Substitution: Tamari makes it gluten-free.
1/4 cup Brown Sugar Adjust to taste.
1/2 cup Water Add more for a thinner sauce.
2 Tbsp Rice Wine Vinegar Substitution: Other vinegars can work, but flavors may differ.
1/2 tsp Red Pepper Flakes Adjust the amount according to your spice preference.

For the Sides

2 cups Broccoli Cut into florets for even cooking.
1 Tbsp Vegetable Oil Olive oil is a good alternative for tossing.
to taste Sesame Seeds Optional but adds a nice presentation touch.

Equipment

Baking Sheet
Mixing Bowl
Skillet

Method

Step‑by‑Step Instructions for Sticky Mongolian Meatballs and Broccoli

Preheat your oven to 450°F (232°C) and prepare a baking sheet lined with foil or parchment paper.
In a large mixing bowl, combine ground beef, finely chopped green onions, grated ginger, minced garlic, kosher salt, and pepper. Form the mixture into tablespoon-sized meatballs.
Toss broccoli florets in a bowl with vegetable oil, salt, and pepper. Arrange on the baking sheet.
Bake for about 15 minutes, ensuring meatballs are cooked through with a crispy exterior.
Heat a tablespoon of vegetable oil in a skillet. Add soy sauce, brown sugar, minced garlic, minced ginger, and water, cooking until it thickens.
Whisk cornstarch with a splash of water and add to the sauce, stirring until thickened.
Transfer meatballs to the skillet with the sauce, gently tossing until coated.
Serve the meatballs over rice or cauliflower fried rice, garnished with green onions and sesame seeds.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 28gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 10gVitamin A: 300IUVitamin C: 50mgCalcium: 40mgIron: 3mg

Notes

For added texture and flavor, toast the sesame seeds before sprinkling them on top.

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