Description
There’s nothing quite like a dish that seamlessly combines the savory depth of spices with a little kick of sweetness, and the Sticky Mongolian Meatballs and Broccoli deliver just that.
Ingredients
Scale
- 2 lbs ground beef
- 4 green onions, finely chopped
- 1 tablespoon olive oil
- 6 cloves garlic, minced
- 1 tablespoon vegetable oil (for sauce)
- 1 tablespoon rice wine vinegar
- 1 cup brown sugar
- 2 tablespoons fresh ginger, minced
- 1 head broccoli, cut into florets
- 1 cup low-sodium soy sauce
- ½ teaspoon red pepper flakes
- Salt and black pepper, to taste
- 2 tablespoons cornstarch (mixed with ½ cup water)
- ⅔ cup water
- Toppings: 3 sliced green onions, Sesame seeds
Instructions
- Start by combining the ground beef with finely chopped green onions, minced garlic, fresh ginger, and a dash of salt and black pepper to taste in a mixing bowl. Ensure that these ingredients are well-mixed so every meatball is packed full of flavor. Once mixed, take about a tablespoon of the meat mixture to shape into perfectly round balls, making sure they’re evenly sized for consistent cooking.
- With your oven preheated to 450°F, place the meatballs on one side of a prepared baking sheet. On the opposite side, add the broccoli florets that have been lightly tossed in olive oil, salt, and black pepper. This strategic placement allows the meatballs to cook through while the broccoli gains a tender, lightly caramelized edge. Pop the baking sheet into the oven and let it bake for approximately 15 minutes, or until the meatballs are cooked to perfection.
- While the meatballs and broccoli are baking, turn to your stovetop to create the delectable Mongolian sauce. In a skillet, heat the vegetable oil over medium heat before stirring in the soy sauce, brown sugar, minced garlic, ginger, rice wine vinegar, water, and red pepper flakes. Allow these ingredients to simmer for about 10 minutes, letting the flavors meld into a sweet and savory harmony akin to a symphony.
- Add the cornstarch-water mixture into the lightly bubbling sauce. Stir continuously as it cooks, thickening beautifully, to create a glossy sauce. Once you’ve achieved your desired consistency, take the cooked meatballs from the oven, placing them directly into the sauce. Toss gently to ensure each meatball is generously coated.
Notes
Ensure all meatballs are of equal size for uniform cooking. Allow the sauce to simmer at a gentle pace to infuse flavors thoroughly. For extra flavor, let the meatballs marinate in the sauce for a few minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
Nutrition
- Calories: 400 kcal
- Sodium: 800 mg
- Protein: 22 g