Print

Mongolian Meatballs: The Ultimate Guide to Sweet, Sticky, Savory Perfection

Mongolian Meatballs: The Ultimate Guide to Sweet, Sticky, Savory Perfection
Print Recipe

Sticky Mongolian Beef Meatballs are a weeknight winner—sweet, savory, and packed with bold garlic-ginger flavor. Juicy meatballs and tender broccoli bake together on one sheet pan for easy cleanup, then get tossed in a thick, glossy Mongolian-style sauce. Serve them over rice or noodles for a comforting, crowd-pleasing meal that’s ready in under 30 minutes.

Ingredients

Scale

Meatballs & Broccoli

  • 2 pounds ground beef

  • 4 green onions, finely chopped (plus more for serving)

  • 2-inch piece fresh ginger, grated (or 2 Tbsp ginger paste)

  • 6 cloves garlic, minced or grated

  • 1 head broccoli, cut into florets

  • 1 tablespoon olive oil

  • Kosher salt and black pepper, to taste

Sauce

  • 1 tablespoon vegetable oil

  • 1 cup low-sodium soy sauce

  • 1 cup brown sugar

  • 4 cloves garlic, minced

  • 2 tablespoons fresh ginger, minced

  • ⅔ cup water

  • 1 tablespoon rice wine vinegar

  • ½ teaspoon red pepper flakes

  • 2 tablespoons cornstarch, whisked with ½ cup water

To Garnish

  • 3 green onions, thinly sliced

  • Sesame seeds

Instructions

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

  • In a large bowl, combine ground beef, green onions, ginger, garlic, salt, and pepper. Mix just until combined. Roll into tablespoon-sized meatballs.

  • Place meatballs on one side of the baking sheet. Add broccoli to the other side, toss with olive oil, salt, and pepper.

  • Bake for 15 minutes, or until meatballs are cooked through and broccoli is tender with crispy edges.

  • While baking, make the sauce: In a large skillet, add vegetable oil, soy sauce, brown sugar, garlic, ginger, water, vinegar, and red pepper flakes. Bring to a simmer over medium-high heat and cook for about 10 minutes.

  • Stir in the cornstarch slurry and cook until the sauce thickens. Remove from heat.

  • Add cooked meatballs to the skillet and toss until fully coated in sauce.

  • Serve meatballs and sauce over rice or noodles. Garnish with green onions and sesame seeds. Serve broccoli on the side.

Notes

  • Less sweet: Reduce brown sugar to ¾ cup for a more savory sauce.

  • Spice it up: Add extra red pepper flakes or a drizzle of chili oil.

  • Protein swap: Ground turkey works well—just watch cook time.

  • Crispier broccoli: Broil for 2–3 minutes at the end of baking.

  • Meal prep friendly: Sauce thickens more as it cools—perfect for leftovers.

Find it online: https://chocotune.com/mongolian-meatballs-the-ultimate-guide-to-sweet-sticky-savory-perfection/