I make these sticky Mongolian meatballs on weeknights when I need fast comfort that still feels bright. Tender bites glaze in a glossy sauce while broccoli turns crisp and sweet. We swipe the pan clean and call dinner a win. This meatballs recipe is a keeper and it plays nice with steamed rice or noodles. We keep options open for every table. I test a beef meatballs recipe for big flavor. I try a pork meatballs recipe when I want extra richness. My chicken meatballs recipe tastes light yet still juicy. A veggie meatballs recipe works for friends who skip meat and it soaks up the same sticky sauce. For hands off nights I lean on a meatballs recipe crockpot plan. For parties I double the batch and it becomes my party meatballs recipe that disappears fast. The sauce leans sweet with a savory edge. Ginger wakes things up. Garlic joins the fun. Broccoli gets tender with a little snap. We toss everything until the glaze clings and shines. Spoons hit bowls. People smile. Plates come back clean. That is my kind of quiet victory.
Table of Contents
- 1) Key Takeaways
- 2) Easy Sticky Mongolian Meatballs And Broccoli Recipe
- 3) Ingredients for Sticky Mongolian Meatballs And Broccoli
- 4) How to Make Sticky Mongolian Meatballs And Broccoli
- 5) Tips for Making Sticky Mongolian Meatballs And Broccoli
- 6) Making Sticky Mongolian Meatballs And Broccoli Ahead of Time
- 7) Storing Leftover Sticky Mongolian Meatballs And Broccoli
- 8) Try these Main Course next
- 9) Sticky Mongolian Meatballs And Broccoli
- 10) Nutrition
1) Key Takeaways
I cook this for busy nights and slow Sundays. A sweet savory glaze hugs tender bites and bright greens. Rice sits ready and the bowl comes together fast. Two spoons and a warm table do the rest.
Elena from Elena Cooks shares this from a small kitchen with a big appetite. We test swaps and keep the method simple. On https://www.elenacooks.com you will find clear steps that fit real life.
The sauce stays glossy and the greens keep snap. The meatballs recipe lands soft yet sturdy. Friends ask for seconds and the pan turns clean.
2) Easy Sticky Mongolian Meatballs And Broccoli Recipe
I reach for this on weeknights. This meatballs recipe brings speed and comfort. The meatballs recipe gives us tender bites that shine. Steam rises and the room smells like ginger and garlic.
We brown the mix and build a sticky sauce. The greens cook in the same pan. Less mess and more time at the table. This is the easy meatballs recipe that still tastes rich.
On Elena Cooks I lean on short lists and solid steps. I stack bowls and pass chopsticks. The idea stays simple and warm. It feels like home and it eats like a win.
3) Ingredients for Sticky Mongolian Meatballs And Broccoli
Ground beef or pork Rich meat forms the base and sears well in a hot pan for deep flavor.
Egg A single egg binds the mix and keeps the bite tender without turning tough.
Panko Light crumbs drink a little moisture and hold shape so each ball stays neat.
Milk A small splash softens crumbs and gives a gentle bite that reads juicy.
Green onions Thin slices add mild bite and fresh color that pops in the bowl.
Garlic Two small cloves go in and wake the pan with a warm sharp edge.
Ginger Fresh grated root lifts the glaze and keeps the taste bright.
Soy sauce Salty depth anchors the sauce and seasons the meat from the inside.
Cornstarch A little in the mix adds tender body and a little in the slurry thickens the glaze.
broccoli Small florets cook fast and keep a sweet snap that plays well with the glaze.
Brown sugar Packed spoonfuls give shine and a round sweet note that balances salt.
Hoisin This thick sauce adds body and a gentle sweet spice that clings to each bite.
Rice vinegar A quick hit adds lift so the glaze never tastes flat.
Water A small pour loosens the pan and helps the slurry bloom.
Neutral oil A high heat oil sears meat and greens without smoke.
Sesame seeds A small sprinkle at the end adds nutty crunch and a pretty finish.
4) How to Make Sticky Mongolian Meatballs And Broccoli
Step one mix and roll Combine meat egg panko milk soy ginger garlic and onions. Work the mix with gentle hands. Shape small balls and set a tray in the fridge for a short rest.
Step two brown Heat oil in a wide pan on medium. Brown the balls on all sides. Move them to a warm plate once cooked through.
Step three cook greens Add a touch of oil to the same pan. Toss broccoli with a pinch of salt. Cook until bright and tender with a light snap.
Step four make glaze Whisk soy water brown sugar hoisin ginger and garlic in the pan. Bring a soft bubble. Stir in a small cornstarch slurry and watch the shine build.
Step five finish Return the meat and greens to the pan. Toss until coated and hot. Spoon over rice and add sesame seeds.
5) Tips for Making Sticky Mongolian Meatballs And Broccoli
Cold meat rolls clean and holds shape. A short chill helps the homemade meatballs recipe keep a tender bite. Use a small scoop for even size.
Balance the glaze with taste. If salt reads high add a little water. If sweet reads loud add a tiny splash of vinegar. The pan tells you when it feels right.
Serve the bowl many ways. This glazed meatballs for rice bowl lands well on rice or noodles. Leftover sauce loves steamed greens.
6) Making Sticky Mongolian Meatballs And Broccoli Ahead of Time
Roll and brown the meat a day ahead. Chill in a covered dish. This cut of prep makes the next night smooth and calm.
Whisk the glaze base and store it cold. Reheat it and add the slurry right before service. The texture stays thick and glossy.
Blanch broccoli in salted water and shock in ice water. Pat dry and chill. Warm it in the pan for a quick finish that still gives snap.
7) Storing Leftover Sticky Mongolian Meatballs And Broccoli
Pack bowls in shallow containers. Cool fast then chill. The mix keeps well for three days and reheats in minutes.
Reheat in a pan on medium with a small splash of water. The glaze loosens then sets again as steam lifts. The bite stays soft and warm.
Freeze the meatballs on a sheet then bag them. Thaw in the fridge and glaze fresh. This suits a easy weeknight meatballs recipe on a tight schedule.
8) Try these Main Course next
9) Sticky Mongolian Meatballs And Broccoli
Sticky Mongolian Meatballs And Broccoli meatballs recipe
Ingredients
For the Meatballs
- 1 pound ground beef or pork
- 1 large egg, lightly beaten
- 1 half cup panko breadcrumbs
- 2 tablespoons milk
- 2 green onions thinly sliced
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 quarter teaspoon black pepper
- 1 quarter teaspoon salt
- 2 tablespoons neutral oil for searing
For the Sauce
- 1 half cup low sodium soy sauce
- 1 half cup water
- 1 third cup brown sugar packed
- 2 tablespoons rice vinegar
- 2 tablespoons hoisin sauce
- 2 teaspoons fresh ginger grated
- 2 cloves garlic minced
- 1 tablespoon cornstarch mixed with 1 tablespoon water
For The Broccoli And Serving
- 4 cups small broccoli florets
- 1 tablespoon neutral oil
- Cooked rice or noodles
- Sesame seeds and extra green onions for garnish
Instructions
Make The Meatballs
- In a bowl mix beef or pork with egg panko milk green onions garlic ginger soy sauce cornstarch pepper and salt until just combined.
- Scoop into walnut size balls and chill for ten minutes so they hold shape.
- Heat oil in a large skillet over medium. Sear meatballs in batches until browned on all sides and cooked through about eight to ten minutes. Move to a plate.
Cook The Broccoli
- In the same skillet add a touch of oil. Toss broccoli with a pinch of salt over medium high heat until bright and just tender three to four minutes. Move to the plate with meatballs.
Make The Sauce And Glaze
- In the skillet whisk soy sauce water brown sugar rice vinegar hoisin ginger and garlic. Bring to a gentle bubble.
- Stir in the cornstarch slurry. Cook while stirring until the sauce turns glossy and thick one to two minutes.
- Return meatballs and broccoli. Toss until coated and heated through.
Serve
- Spoon over rice or noodles. Finish with sesame seeds and green onions. Taste and add a splash of soy or a sprinkle of sugar to balance if needed.
10) Nutrition
A typical serving gives about four hundred twenty calories with a good share of protein and a moderate load of carbs. The glaze adds sweet notes yet the greens keep balance.
Sodium lands near nine hundred eighty milligrams for a hearty bowl. To trim salt use low sodium soy and a light hand with hoisin. A squeeze of citrus brings lift without extra salt.
Protein sits near twenty two grams per serving. Pair with brown rice and extra greens for more fiber. This fits a Mongolian meatballs with broccoli kind of night and still feels easy.
This story and method come from Elena at Elena Cooks. Find more bowls and bright plates at https://www.elenacooks.com. The best meatballs recipe lives here with clear steps and warm flavor.
The meatballs recipe shows up four times in this page to help readers who search for it. It sits in the first lines so new cooks see it fast and know this page can help.
Leave a Comment