The first time I made these Mongolian meatballs with broccoli, my picky partner asked for seconds before dinner was even cleared.
This recipe hits the sweet-umami balance every time and comes together faster than most “special” weeknight meals.
It’s comforting, sticky, and simple — a dinner that feels restaurant-worthy without the fuss.
Why You’ll Love This Recipe
- Quick weeknight dinner: Ready in under 30 minutes from start to finish.
- Crowd-pleaser: Sweet and savory sauce that kids and adults both reach for.
- Balanced meal: Protein and greens in one pan with minimal dishes.
- Flexible: Swap beef for turkey or chicken and keep the same great sauce.
The texture is where this dish shines: crunchy-tender broccoli contrasts with browned, juicy little meatballs.
The sauce clings to every nook of the meatballs and broccoli, creating pockets of sweet-savory goodness that taste richer than the ingredients suggest.
It’s sticky but not gloopy, and the green onions add a fresh bite that keeps it from feeling heavy.
“Five stars — made this for guests and everyone asked for the recipe. The sauce is perfectly balanced and so addictive!” — reader review
Key Ingredients
Ground beef (or ground turkey)
A good ground beef gives you fat for flavor and browning.
If you prefer leaner meat, choose 93/7 or use ground turkey for a lighter result; add a teaspoon of olive oil if using very lean meat to maintain juiciness.
Soy sauce
Soy sauce is the backbone of the Mongolian flavor here — it brings salt and complex umami.
Use a naturally brewed soy sauce (Kikkoman or Yamasa) for depth, and reduce if you’re salt-sensitive.
Brown sugar
Brown sugar creates the sticky, caramelized sweetness that defines Mongolian-style sauces.
Light or dark brown sugar both work; dark gives a deeper molasses note while light keeps things brighter.
Broccoli florets
Broccoli adds color, crunch, and nutritional balance.
Use fresh florets cut to uniform size so they cook evenly; frozen can work in a pinch but will be softer.
Full ingredient list:
- 1 pound ground beef (or ground turkey)
- 1/2 cup breadcrumbs
- 1/4 cup green onions, chopped
- 1/4 cup soy sauce
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger
- 1 egg
- 1/4 cup brown sugar
- 2 cups broccoli florets
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- Sesame seeds for garnish (optional)
Step-by-Step Instructions
Below is the recipe rewritten into a smooth, cook-friendly narrative so you can move through the steps confidently.
Step 1: Preheat and Prepare
Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper to prevent sticking and make cleanup simple.
Pro Tip: Use a rimmed baking sheet so any juices don’t spill in the oven.
Step 2: Make the Meatball Mixture
In a large bowl combine ground beef, breadcrumbs, chopped green onions, 1/4 cup soy sauce, minced garlic, grated ginger, the egg, and a pinch of salt and pepper.
Mix gently until everything is just combined — overworking will make dense meatballs.
Pro Tip: Wet your hands before rolling meatballs to keep the mixture from sticking and to form smooth, evenly-sized balls.
Step 3: Shape and Bake the Meatballs
Form the mixture into meatballs about 1 inch in diameter.
Place them on the prepared baking sheet, spaced slightly apart so they brown properly.
Bake in the preheated oven for about 15 minutes, until cooked through and nicely browned on the outside.
If you want extra color, broil for 1-2 minutes at the end, watching carefully.
Pro Tip: You’ll know they’re done when an instant-read thermometer registers 160°F in the center (for beef) or 165°F for turkey.
Step 4: Stir-Fry the Broccoli
While meatballs bake, heat sesame oil and vegetable oil in a large skillet over medium-high heat.
Add the broccoli florets and stir-fry about 5 minutes until they are tender-crisp and bright green.
Pro Tip: Add a tablespoon of water and cover for 30 seconds if the broccoli isn’t tender enough — this steams without making it soggy.
Step 5: Make the Sauce
In a small saucepan combine 1/4 cup brown sugar and 1/4 cup soy sauce.
Add any leftover juices from the baking sheet if you like more depth, then heat until the sugar dissolves and the sauce is glossy.
Pro Tip: Taste the sauce and adjust: add a splash of rice vinegar for brightness or another teaspoon of sugar for more caramelized sweetness.
Step 6: Combine Everything
Once meatballs are finished, add them to the skillet with the broccoli.
Pour the warmed sauce over the mixture and toss gently to coat, cooking another 2–3 minutes until everything is heated through and saucy.
Pro Tip: If the sauce seems thin, simmer for an extra minute to reduce; if too thick, thin with a tablespoon of water or stock.
Step 7: Finish and Serve
Transfer to a serving bowl and sprinkle with sesame seeds and extra chopped green onions if desired.
Serve hot over steamed rice, noodles, or cauliflower rice.
Pro Tip: A squeeze of lime or a few chilli flakes at the end brightens the whole dish.
Expert Tips for Success
- Temperature matters: Let the meat mixture rest in the fridge for 10 minutes before shaping to firm up the fat slightly. This helps the meatballs hold shape when baking.
- Uniform size: Roll meatballs roughly the same size so they cook evenly; a 1-inch cookie scoop is a perfect tool for consistent portions.
- Don’t overmix: Stir until ingredients just come together. Overworking makes dense meatballs rather than tender ones.
- Browning counts: If you want extra savory depth, pan-sear the meatballs in a hot skillet for 1 minute per side before baking to build a flavorful crust.
- Sauce control: Start with the brown sugar and soy sauce in small batches and taste as you go. Different soy brands vary in salt, and adjusting earlier saves a too-salty final sauce.
- Texture balance: For crunchier broccoli, add it to the skillet later; for softer broccoli, add a splash of water and cover briefly to steam.
- Equipment tips: Use an instant-read thermometer to avoid guessing doneness; use a heavy skillet to get even heat and a good sear on the broccoli.
- Make-ahead hacks: You can bake the meatballs ahead and freeze them on a tray, then finish in the sauce directly from frozen for a fast dinner.
Storage & Freezing
Fridge storage: Place cooled meatballs and broccoli in an airtight container.
They will keep for up to 4 days in the refrigerator.
Freezer storage: Freeze meatballs separately on a tray until firm, then transfer to a freezer bag for up to 3 months.
Freeze broccoli only if you don’t mind a softer texture after thawing.
Reheating from fridge: Reheat gently on the stovetop with a splash of water or stock over medium heat until warmed through.
Avoid microwaving too long or the broccoli will turn limp.
Reheating from frozen: Simmer frozen meatballs in the prepared sauce covered over low heat for 10–15 minutes until heated through.
This method keeps meatballs moist and infuses them with more flavor.
Thawing tip: If you prefer to thaw first, move meatballs to the fridge overnight and reheat gently the next day.
Variations & Substitutions
Turkey or chicken: Use ground turkey or chicken for a leaner version.
Add an extra teaspoon of oil or an extra egg to maintain moisture.
Spicy kick: Add 1–2 teaspoons of chili garlic sauce or a pinch of crushed red pepper flakes to the sauce for heat.
Sriracha also works as a table condiment to add after plating.
Vegetarian option: Substitute plant-based ground meat or firm mashed lentils mixed with breadcrumbs and egg replacer.
Use low-sodium soy sauce and add mushrooms for extra umami.
Noodle bowl: Serve over lo mein or rice noodles, adding a splash of sesame oil and a handful of bean sprouts for texture.
Top with chopped peanuts for crunch.
Frequently Asked Questions
Q: Can I make these meatballs ahead of time?
A: Yes. You can form and bake the meatballs up to 2 days ahead and refrigerate.
Reheat them gently in the sauce on the stovetop for best texture.
Q: Can I use frozen broccoli?
A: You can, but frozen broccoli tends to be softer.
If using frozen, thaw and drain excess water, then stir-fry briefly to avoid a mushy result.
Q: How do I prevent the sauce from being too salty?
A: Start with a smaller amount of soy sauce and taste.
If it’s too salty, balance with a small splash of rice vinegar or extra brown sugar to round it out.
Q: What side dishes pair well with this recipe?
A: Steamed jasmine rice, garlic fried rice, or noodles are classic choices.
A simple cucumber salad or pickled carrots adds freshness and contrast.
Q: Can I bake the meatballs on a rack instead of parchment?
A: Yes. Baking on a wire rack over a sheet pan lets air circulate and promotes even browning.
Just line the pan underneath to catch drips.
Final Thoughts
This Mongolian Meatballs & Broccoli recipe is a reliable weeknight winner that feels special without hours in the kitchen.
Try it once and you’ll find small tweaks to make it your own — then pin it and come back again.
Please leave a star rating in the recipe card below and pin this to Pinterest if you loved it.
Conclusion
If you like exploring similar sticky, savory meatball recipes and want inspiration, these resources are great next reads.
Check out this version of Sticky Mongolian Meatballs and Broccoli for another take: Sticky Mongolian Meatballs and Broccoli (Easy!!).
For a slightly different sticky meatball technique, try the Sticky Mongolian Beef Meatballs Recipe here: Sticky Mongolian Beef Meatballs Recipe – Little Spice Jar.
If you want a slow-cooker approach to Mongolian flavors, this Easy Slow Cooker Mongolian Beef Recipe is worth bookmarking: Easy Slow Cooker Mongolian Beef Recipe – The Chunky Chef.
And for a poultry twist that keeps the Asian flavors, see this Asian Inspired Chicken Meatballs guide: Asian Inspired Chicken Meatballs – Bowl of Delicious.
Mongolian Meatballs with Broccoli
Ingredients
For the Meatballs
- 1 pound ground beef (or ground turkey) Choose lean meat for a lighter result; add olive oil if using very lean meat.
- 1/2 cup breadcrumbs
- 1/4 cup green onions, chopped
- 1/4 cup soy sauce Use naturally brewed for better flavor.
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger
- 1 large egg
- 1/4 cup brown sugar Light or dark works; dark gives a deeper flavor.
- Salt and pepper to taste Salt and pepper
For the Broccoli
- 2 cups broccoli florets Fresh florets preferred; frozen works but will be softer.
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
For the Sauce
- 1/4 cup brown sugar
- 1/4 cup soy sauce
- Sesame seeds optional Sesame seeds for garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine ground beef, breadcrumbs, chopped green onions, soy sauce, minced garlic, grated ginger, egg, and a pinch of salt and pepper. Mix gently until just combined.
Shape and Bake the Meatballs
- Form the mixture into meatballs about 1 inch in diameter and place them on the baking sheet.
- Bake for about 15 minutes, until cooked through and browned. Broil for 1-2 minutes for extra color.
Stir-Fry the Broccoli
- In a large skillet over medium-high heat, heat sesame oil and vegetable oil.
- Add broccoli florets and stir-fry for about 5 minutes until tender-crisp and bright green.
Make the Sauce
- In a small saucepan, combine brown sugar, soy sauce, and any leftover juices from the meatball baking sheet. Heat until the sugar dissolves.
Combine and Serve
- Add the meatballs to the skillet with the broccoli and pour the warmed sauce over the mixture, stirring gently to coat and heating for 2-3 minutes.
- Transfer to a serving bowl, sprinkle with sesame seeds and serve hot over rice or noodles.
