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Sticky Mongolian Meatballs and Broccoli

Sticky Mongolian Meatballs and Broccoli for a Quick Delight

Delight in this quick and healthful Sticky Mongolian Meatballs and Broccoli recipe, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound Ground Beef You can also substitute with ground turkey, chicken, or pork for variety.
  • 3 tablespoons Green Onions Chives or regular onions can work well in place of green onions.
  • 1 tablespoon Fresh Ginger If fresh ginger isn't available, try using 2 tablespoons of ginger paste instead.
  • 2 cloves Garlic For convenience, garlic powder can be used in smaller amounts if fresh is not on hand.
  • 1 teaspoon Kosher Salt Essential for seasoning; adjust based on dietary needs.
  • 1 teaspoon Pepper Essential for seasoning; adjust based on dietary needs.
For the Broccoli
  • 2 cups Broccoli Florets Feel free to replace it with any green vegetable like snap peas or asparagus.
  • 2 tablespoons Olive Oil You can substitute it with avocado oil or melted butter for different flavor profiles.
For the Sauce
  • 2 tablespoons Vegetable Oil Canola or sesame oil can be used as an alternative.
  • 1/2 cup Low-Sodium Soy Sauce Consider tamari or coconut aminos for a gluten-free/low-sodium option.
  • 1/4 cup Brown Sugar Coconut sugar or honey can substitute; just reduce liquid accordingly.
  • 1/4 cup Water No substitutions needed, but you can use it to thin the sauce if too thick.
  • 2 tablespoons Rice Wine Vinegar Apple cider vinegar or white wine vinegar can be used as substitutes.
  • 1 teaspoon Red Pepper Flakes Fresh chili can be used instead for a spicier kick.
  • 2 tablespoons Cornstarch If unavailable, arrowroot powder can be a good substitute.

Equipment

  • Oven
  • Baking sheet
  • Mixing Bowl
  • Skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 450°F (232°C) and line a large baking sheet with foil or parchment paper.
  2. In a mixing bowl, combine the ground beef, green onions, ginger, garlic, salt, and pepper until just mixed.
  3. Roll tablespoon-sized portions of the mixture into balls and place them on one half of the prepared baking sheet.
  4. On the other half, place broccoli florets, drizzle with olive oil, salt, and pepper, tossing to coat.
  5. Bake for about 15 minutes, until meatballs are golden-brown and broccoli is tender.
  6. In a skillet, heat vegetable oil and combine with soy sauce, brown sugar, garlic, ginger, water, vinegar, and red pepper flakes. Cook for about 10 minutes until bubbling and thickens.
  7. Whisk cornstarch with a bit of water until smooth and add it to the sauce, stirring continuously.
  8. Once done, toss meatballs in the skillet with the sauce and serve over rice or noodles with broccoli on the side.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 28gProtein: 25gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 600mgPotassium: 600mgFiber: 3gSugar: 10gVitamin A: 500IUVitamin C: 80mgCalcium: 50mgIron: 2mg

Notes

These Sticky Mongolian Meatballs and Broccoli are not just a meal; they are a delicious culinary hug!

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