Sticky Mongolian Meatballs and Broccoli
Juicy beef meatballs baked until golden, tossed in a glossy sweet-and-savory sauce with tender-crisp broccoli. A quick, flavorful meal with minimal cleanup, perfect for weeknights or weekend feasts.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Chinese-American
- Diet: Halal
Ingredients
1 lb (450g) ground beef
1 cup (120g) breadcrumbs
1 egg, beaten
1 red onion, finely chopped
2 cloves garlic, minced
1 tbsp fresh ginger, grated
1/2 tsp red pepper flakes (optional)
1 cup (120g) broccoli florets
1/4 cup (60ml) coconut aminos (or tamari)
1/4 cup (17g) brown sugar
1 tbsp apple cider vinegar (non-alcoholic alternative)
1 tbsp cornstarch (to thicken sauce)
2 tbsp sesame oil (substitute with canola oil)
2 tbsp soy sauce (no alcohol)
1 tsp black pepper
Instructions
Preheat oven to 400°F (200°C)
In a bowl, mix ground beef, breadcrumbs, egg, red onion, garlic, ginger, and red pepper flakes (if using)
Form mixture into 12 meatballs and place on a baking sheet lined with parchment
Bake for 15 minutes until browned
Meanwhile, heat oil in a saucepan over medium heat, add coconut aminos, brown sugar, vinegar, cornstarch, soy sauce, and black pepper
Simmer sauce 3-5 minutes until thickened
Return meatballs to the baking sheet, pour sauce over them, and roast for 5 more minutes
Add broccoli to the hot sauce, toss, and serve
Notes
For richer flavor, roast sauce briefly before adding broccoli
Substitute cornstair with flour for a gluten-free option
Adjust red pepper flakes to control spiciness
Store leftovers in an airtight container for up to 3 days
Nutrition
- Serving Size: 3 meatballs + 1/4 broccoli + 3 oz sauce
- Calories: 420
- Sugar: 12g
- Sodium: 4200mg
- Fat: 24g
- Saturated Fat: 8g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 120mg