Mongolian Meatballs with Broccoli
A quick, comforting, and sticky sweet-umami dish featuring juicy meatballs and crunchy-tender broccoli that comes together in under 30 minutes.
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.
Notes
For best results, let the meat mixture rest in the fridge for 10 minutes before forming. Adjust soy sauce for saltiness as needed.