Description
Tender, juicy meatballs and crisp-tender broccoli coated in a flavorful, homemade Mongolian sauce. A quick and easy weeknight dinner!
Ingredients
Scale
- 1.5 lbs ground beef (80/20 blend recommended for flavor)
- 1/2 cup panko breadcrumbs
- 1/4 cup finely chopped yellow onion
- 2 cloves garlic, minced
- 1 large egg, lightly beaten
- 2 tablespoons soy sauce (low sodium preferred)
- 1 tablespoon grated fresh ginger
- 1 teaspoon sesame oil
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- 1 large head of broccoli, cut into florets
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/2 cup soy sauce (low sodium)
- 1/2 cup water
- 1/4 cup brown sugar, packed
- 2 tablespoons cornstarch
- 2 tablespoons rice vinegar
- 1 tablespoon hoisin sauce
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes (optional)
- Cooked white rice or brown rice
- Sesame seeds, for garnish
- Chopped green onions, for garnish
Instructions
- Prepare the Meatballs: In a large bowl, gently combine the ground beef, panko breadcrumbs, chopped onion, minced garlic, beaten egg, soy sauce, grated ginger, sesame oil, black pepper, and red pepper flakes (if using). Be careful not to overmix.
- Form the mixture into approximately 1-inch meatballs. Place the meatballs on a plate or baking sheet lined with parchment paper.
- Cook the Meatballs (Pan-Fry and Bake Method – Recommended): Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the meatballs in a single layer and sear them on all sides until browned, about 2-3 minutes per side.
- Transfer the seared meatballs to a baking sheet lined with parchment paper.
- Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the meatballs are cooked through and the internal temperature reaches 160°F (71°C).
- Cook the Meatballs (Baking Only Method): Preheat your oven to 400°F (200°C). Place the formed meatballs on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until cooked through and the internal temperature reaches 160°F (71°C).
- Cook the Meatballs (Air Fryer Method): Preheat your air fryer to 375°F (190°C). Place the meatballs in the air fryer basket in a single layer, being careful not to overcrowd. Cook for 12-15 minutes, flipping halfway through, or until cooked through and the internal temperature reaches 160°F (71°C).
- Prepare the Broccoli: In a large bowl, toss the broccoli florets with olive oil, salt, and pepper.
- Cook the Broccoli (Roasting Method): Spread the broccoli florets in a single layer on a baking sheet. Roast in the oven at 375°F (190°C) for 15-20 minutes, or until tender-crisp and slightly browned.
- Cook the Broccoli (Steaming Method): Place the broccoli florets in a steamer basket over boiling water. Cover and steam for 5-7 minutes, or until tender-crisp.
- Cook the Broccoli (Stir-Fry Method): Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the broccoli florets and stir-fry for 5-7 minutes, or until tender-crisp.
- Make the Mongolian Sauce: In a medium saucepan, whisk together the soy sauce, water, brown sugar, cornstarch, rice vinegar, hoisin sauce, grated ginger, minced garlic, and sesame oil. Add the red pepper flakes if you want a little heat.
- Bring the mixture to a simmer over medium heat, stirring constantly.
- Continue to simmer, stirring frequently, until the sauce thickens, about 3-5 minutes.
- Remove the sauce from the heat.
- Combine and Serve: Once the meatballs are cooked and the sauce is thickened, add the meatballs to the saucepan with the Mongolian sauce. Gently toss to coat the meatballs evenly.
- Add the cooked broccoli to the saucepan and toss to combine with the meatballs and sauce.
- Serve immediately over cooked white rice or brown rice.
- Garnish with sesame seeds and chopped green onions, if desired.
Notes
- Be careful not to overmix the meatball mixture, as this can result in tough meatballs.
- A slightly damp hand helps prevent the meat from sticking when forming the meatballs.
- Use a meat thermometer to ensure the meatballs are cooked through to an internal temperature of 160°F (71°C).
- The cornstarch in the sauce will activate as it heats, creating a glossy, thickened sauce.
- This dish is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
- Prep Time: 20 minutes
- Cook Time: 30 minutes