Sticky Mongolian Meatballs and Broccoli
This dish combines tender, sticky meatballs with fresh broccoli, all coated in a flavorful Mongolian sauce. It's a delicious and satisfying meal that balances protein and vegetables, perfect for a weeknight dinner.
Equipment
- 1 mixing bowl
- 1 baking sheet
- 1 large skillet
- 1 whisk
- 1 set measuring cups and spoons
- 1 knife and cutting board
Ingredients
- 1 pound ground beef
- ½ cup breadcrumbs
- ¼ cup milk
- ¼ cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon ground ginger
- ½ cup soy sauce
- ¼ cup honey
- 1 tablespoon cornstarch
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- ½ teaspoon red pepper flakes optional
- 2 cups broccoli florets
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, combine ground beef, breadcrumbs, milk, Parmesan cheese, egg, garlic, salt, pepper, and ginger. Mix until well combined.
- Form the mixture into meatballs, about 1 inch in diameter, and place them on a baking sheet.
- Bake the meatballs in the preheated oven for about 15 minutes, until they are cooked through and browned.
- While the meatballs are baking, prepare the sauce. In a small bowl, whisk together soy sauce, honey, cornstarch, rice vinegar, sesame oil, and red pepper flakes (if using) until smooth.
- In a large skillet, heat olive oil over medium heat. Add broccoli florets and sauté for about 5 minutes, until they are bright green and tender-crisp. Season with salt and pepper.
- Once the meatballs are done baking, transfer them to the skillet with broccoli. Pour the sauce over the meatballs and broccoli. Stir to combine and cook for an additional 5 minutes until the sauce thickens and everything is well coated.
- Serve warm over rice or noodles if desired.
Notes
You can use ground turkey or chicken instead of beef for a lighter option.
Feel free to add other vegetables like bell peppers or snap peas for added nutrition.
This dish pairs well with steamed rice or quinoa for a complete meal.