Sticky Mongolian Beef Meatballs – A 30-Minute Delicious Meal

Sticky Mongolian Beef Meatballs bring the bold, tangy flavors of Mongolian beef into an easy-to-make meatball form. With ground beef as the base, mixed with garlic, ginger, and green onions, these meatballs bake to a crispy perfection while broccoli roasts alongside for a quick, one-pan meal. The dish is then drenched in a sweet, savory, and slightly spicy Mongolian sauce, turning this meal into a comforting, hearty, and crowd-pleasing dinner. It’s perfect for busy weeknights, a casual dinner, or a fun dinner party. Substitute the ground beef with turkey or pork for a different twist, or use cauliflower rice to keep things low-carb.

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
  
  

For the Sauce:

• 1 Tablespoon vegetable oil
  
  

• 1 cup low-sodium soy sauce
  
  

• 1 cup brown sugar
  
  

• 4 cloves garlic (minced)
  
  

• 2 Tablespoons ginger (minced)
  
  

• 2/3 cup water
  
  

• 1 Tablespoon rice wine vinegar
  
  

• 1/2 teaspoon red pepper flakes
  
  

• 2 Tablespoons cornstarch (whisked with 1/2 cup water)
  
  

• Kosher salt and pepper (to taste)
  
  

To Garnish:

• 3 green onions (thinly sliced)
  
  

• Sesame seeds
  
  

Directions:

1. Preheat the oven to 450°F (230°C). Line a baking sheet with foil or parchment paper.
   
   

2. In a large bowl, combine ground beef, chopped green onions, grated ginger, minced garlic, salt, and pepper. Mix until just combined.
   
   

3. Roll the meat mixture into tablespoon-size meatballs and place them on one half of the prepared baking sheet. On the other half, toss the broccoli florets with olive oil, salt, and pepper.
   
   

4. Bake the meatballs and broccoli in the oven for 15 minutes or until the meatballs are cooked through and crispy, and the broccoli is tender.
   
   

5. Meanwhile, in a large skillet, heat vegetable oil over medium-high heat. Add soy sauce, brown sugar, minced garlic, ginger, water, rice wine vinegar, and red pepper flakes. Stir and bring the sauce to a boil. Let it simmer for about 10 minutes.
   
   

6. Whisk cornstarch with 1/2 cup water and add to the sauce. Stir until the sauce thickens, then remove from heat.
   
   

7. Add the cooked meatballs to the sauce and toss to coat them thoroughly.
   
   

8. Serve the sticky meatballs and sauce over rice, garnished with sliced green onions and sesame seeds. Serve the roasted broccoli on the side.
   
   

Nutritional Value (per serving):

• Calories: 691 kcal
  
  

• Carbohydrates: 73g
  
  

• Protein: 28g
  
  

• Fat: 34g
  
  

• Saturated Fat: 15g
  
  

• Cholesterol: 81mg
  
  

• Sodium: 2276mg
  
  

• Potassium: 1042mg
  
  

• Fiber: 5g
  
  

• Sugar: 58g
  
  

• Vitamin A: 1171 IU
  
  

• Vitamin C: 140mg
  
  

• Calcium: 167mg
  
  

• Iron: 5mg