30-Minute Mongolian Beef Meatballs

This version of Mongolian beef transformed into bite-sized meatballs is my go-to for hectic weeknights. It delivers the same sticky-sweet soy glaze and garlicky warmth you expect from restaurant-style Mongolian beef but in an easy, 30-minute format that’s kid-approved and quick to clean up. The broccoli roasts alongside the meatballs so you get sauce, protein, and veg on one sheet pan — simple, satisfying, and perfect for busy evenings.

Why you’ll love this dish

• Fast: Ready in about 30 minutes from start to finish.
• Crowd-pleasing: Sweet-savory sauce and tender meatballs appeal to picky eaters.
• Minimal cleanup: One baking sheet and one saucepan.
• Balanced: Protein plus broccoli in a single bake makes a near-complete meal.
• Flexible: Easy to scale, make ahead, or swap ingredients for dietary needs.

The cooking process explained

This recipe is built around three core actions:

1. Mix and form: Ground beef combines with binder and seasonings, then forms into uniform meatballs for even cooking.
2. Roast: Meatballs and broccoli go on a parchment-lined sheet pan so the veg caramelizes while the meat finishes.
3. Sauce and finish: A quick stovetop sauce thickens in minutes and is poured over the hot meatballs before a short bake — making everything glossy and flavorful.

Expect about 10–12 minutes for prep, 8 minutes to thicken the sauce, and a 20-minute bake to finish. Total active hands-on time is low, which is why this works so well on weeknights.

What you’ll need

• 1 pound ground beef
• 1/4 cup breadcrumbs (use gluten-free crumbs or crushed crackers if needed)
• 1 egg
• 1 tablespoon ground ginger (or 1 tablespoon finely grated fresh ginger)
• 1 teaspoon garlic powder (or 1–2 cloves fresh garlic, minced)
• Salt and pepper to taste
• 2 cups broccoli florets
• 1/2 cup coconut sugar (substitute brown sugar or light granulated sugar)
• 1/2 cup soy sauce (use low-sodium if preferred; tamari for gluten-free)
• 2 tablespoons cornstarch
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil

Notes: If you want a lighter binder, swap half the breadcrumbs for 2 tablespoons of plain yogurt. For a lower-sugar sauce, reduce the coconut sugar to 1/4 cup and taste before finishing.

Step-by-step instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the ground beef, breadcrumbs, egg, ground ginger, garlic powder, and a generous pinch of salt and pepper. Mix gently until evenly combined.
3. Shape the mixture into evenly sized meatballs (about 1 to 1½ inches). Arrange them on the prepared baking sheet with a little space between each.
4. Tuck the broccoli florets around the meatballs in a single layer so they can roast.
5. In a small saucepan, whisk together the coconut sugar, soy sauce, cornstarch, rice vinegar, and sesame oil until smooth. Heat over medium, stirring, until the sauce thickens and becomes slightly bubbly, about 5–8 minutes.
6. Pour the thickened sauce evenly over the meatballs and broccoli, coating them well.
7. Bake for 20 minutes, or until the meatballs reach an internal temperature of 160°F (71°C) and the broccoli is tender with slightly crisp edges.
8. Remove from the oven, let rest for a couple of minutes, then serve warm.

Best ways to enjoy it

• Serve over steamed white rice, jasmine rice, or a bed of quick-cooked ramen noodles to soak up the sauce.
• For a lower-carb plate, pair with cauliflower rice or a simple green salad dressed with rice vinegar and sesame oil.
• Garnish with sliced scallions, sesame seeds, or a drizzle of chili oil for a touch of heat.
• Make sliders: tuck a meatball into a soft bun with extra sauce for party-style bites.

Storage and reheating tips

• Refrigerate: Store leftovers in an airtight container within 2 hours of cooking. They keep well for up to 3–4 days.
• Reheat: Microwave in short bursts until hot, or reheat in a 350°F (175°C) oven for 8–10 minutes covered with foil to avoid drying out. Add a splash of water or extra sauce if needed.
• Freeze: Place cooled meatballs and sauce in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
• Food safety: Ground beef should reach 160°F (71°C) internally. Cool leftovers quickly and always reheat to steaming hot before eating.

Helpful cooking tips

• Uniform size matters: Roll meatballs to the same size for even cooking.
• Don’t overmix: Combine ingredients until just blended to keep meatballs tender.
• Crisp the broccoli: Cut florets into similar sizes so they roast and finish at the same time as the meatballs.
• Sauce thickness: If the sauce is too thick straight away, whisk in 1–2 tablespoons water off heat. If too thin, simmer a minute longer.
• Make it ahead: Form meatballs and refrigerate for a few hours before baking to save time on busy nights.

Creative twists

• Spicy: Add 1 teaspoon chili garlic sauce or a pinch of red pepper flakes to the sauce for a kick.
• Nutty sesame: Stir 1 tablespoon smooth peanut butter into the sauce for a deeper, nuttier flavor.
• Low-carb: Replace breadcrumbs with 1/4 cup almond flour and serve over broccoli rice.
• Turkey or chicken: Swap ground beef for ground turkey or chicken; temperature target is 165°F (74°C) for poultry.
• Sheet-pan roast: Add sliced bell peppers, snow peas, or baby corn around the meatballs for extra veggies.

Common questions

Q: Can I make these meatballs ahead of time?
A: Yes. Form meatballs up to a day ahead and refrigerate on a plate covered with plastic wrap. You can also fully cook, cool, and refrigerate; reheat in the oven with a splash of water or additional sauce.

Q: What if I don’t have coconut sugar?
A: Brown sugar or regular granulated sugar works fine. For a lower-sugar option, reduce the sugar and add a teaspoon of glaze-friendly sweetener like maple syrup if needed.

Q: Can I bake the meatballs without the sauce?
A: You can bake plain meatballs and toss them in warmed sauce after cooking. That can prevent sogginess if you like a crisper exterior.

Q: How do I know when the meatballs are done?
A: Use an instant-read thermometer. Ground beef meatballs are safe at 160°F (71°C). They should be firm and no longer pink inside.

Q: Is this recipe freezer-friendly?
A: Yes. Freeze cooked meatballs with sauce in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.

Q: Can I make this gluten-free?
A: Yes—use gluten-free breadcrumbs and tamari in place of regular soy sauce.

Conclusion

For a quick, sticky, and family-friendly dinner that tastes restaurant-quality without the fuss, this recipe is a winner; for another take on sticky Mongolian-style meatballs with broccoli and helpful technique notes, see Sticky Mongolian Meatballs and Broccoli (Easy!!) – Platings + Pairings.

Mongolian Beef Meatballs with Broccoli

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• Author: amir_hassan
• Total Time: 30 minutes
• Yield: 4 servings
• Diet: Gluten-Free, Dairy-Free

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Description

Transform Mongolian beef into bite-sized meatballs with a sticky-sweet soy glaze and roasted broccoli for a quick weeknight meal.

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Ingredients

• 1 pound ground beef
• 1/4 cup breadcrumbs (gluten-free if needed)
• 1 egg
• 1 tablespoon ground ginger (or 1 tablespoon finely grated fresh ginger)
• 1 teaspoon garlic powder (or 1–2 cloves fresh garlic, minced)
• Salt and pepper to taste
• 2 cups broccoli florets
• 1/2 cup coconut sugar (substitute brown sugar or light granulated sugar)
• 1/2 cup soy sauce (low-sodium or tamari for gluten-free)
• 2 tablespoons cornstarch
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil

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Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Combine ground beef, breadcrumbs, egg, ground ginger, garlic powder, salt, and pepper in a large bowl. Mix gently until combined.
3. Shape the mixture into evenly sized meatballs (1 to 1½ inches) and arrange them on the baking sheet with space between each.
4. Tuck broccoli florets around the meatballs on the sheet.
5. In a small saucepan, whisk together coconut sugar, soy sauce, cornstarch, rice vinegar, and sesame oil. Heat over medium, stirring until the sauce thickens (about 5–8 minutes).
6. Pour the sauce over the meatballs and broccoli, coating them well.
7. Bake for 20 minutes, or until meatballs are cooked to 160°F (71°C) and broccoli is tender.
8. Remove from oven, let rest for a few minutes, and serve warm.

Notes

For a lighter binder, swap half the breadcrumbs for 2 tablespoons of plain yogurt. For a lower-sugar sauce, reduce coconut sugar to 1/4 cup and taste before finishing.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mongolian