Name: Sticky Mongolian Beef Meatballs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 lb ground beef (Lean (90/10) recommended for less fat.); 1/2 cup breadcrumbs (Plain or panko; gluten-free options available.); 1/4 cup green onions, chopped (Can substitute with regular onion or chives.); 1 piece egg (Binds the meatballs; for egg-free, substitute with yogurt or banana.); 2 cloves garlic, minced (For added flavor.); 1/4 cup soy sauce (Low-sodium options available.); 1/4 cup hoisin sauce (Key for sweet-savory depth.); 2 tablespoons brown sugar (Can substitute with coconut sugar or maple syrup.); 1 tablespoon cornstarch (Thickens the sauce; arrowroot is a suitable substitute.); 1/2 teaspoon ginger, grated (Adds warmth to the sauce.); 1 cup broccoli florets (Can swap with snap peas or bell peppers.); 2 cups cooked rice or noodles (For serving alongside meatballs.)

Sticky Mongolian Beef Meatballs are sticky, sweet, and savory with a glossy hoisin-soy glaze that clings to tender beef meatballs and crisp-tender broccoli. The meatballs are juicy inside with a slight bite from green onions and garlic, while the sauce gives a caramelized, slightly sticky finish and a hint of ginger warmth. This recipe is easy and fast — you mix, roll, sauce, and bake on one sheet for minimal cleanup. Serve over steamed rice or noodles for a complete meal, or spoon them onto lettuce wraps for a lighter bite. If you like a slow-cooker version, consider checking this slow-cooker Mongolian beef for another take on the same flavor profile.

Why You’ll Love This Sticky Mongolian Beef Meatballs

Hands-off baking: make meatballs and sauce, then bake everything on one sheet for easy cleanup.
Big flavor: soy, hoisin, brown sugar, and ginger give deep sweet-salty notes that stick to every bite.
Textural contrast: juicy meatballs meet crisp-tender broccoli for a satisfying mouthfeel.
Fast weeknight dinner: about 30 minutes from start to table.
Crowd-pleaser: familiar flavors most people enjoy — great for family dinners or casual guests.
Flexible serving: pairs with rice, noodles, or greens for different meals.
Budget-friendly: uses basic pantry items and 1 pound of ground beef for 4 servings.
Minimal hands-on time: once formed and sauced, the oven does the work.

What Is Sticky Mongolian Beef Meatballs?

Sticky Mongolian Beef Meatballs are an oven-baked, Asian-inspired dish that turns ground beef into flavorful bite-sized meatballs coated in a glossy Mongolian-style sauce. The sauce blends soy sauce and hoisin with brown sugar and a touch of cornstarch, creating a thick, shiny coating that’s sweet, savory, and slightly sticky. Fresh grated ginger and minced garlic add bright aromatics, while green onions folded into the meatballs bring mild onion flavor and color. This recipe uses a sheet-pan bake method that keeps the vibe casual and comforting — perfect for weeknight dinners or potlucks. The overall feeling is hearty, saucy comfort food with an Asian twist.

Ingredients for Sticky Mongolian Beef Meatballs

For the Base

1 lb ground beef
1/2 cup breadcrumbs
1/4 cup green onions, chopped
1 egg
2 cloves garlic, minced

For the Sauce

1/4 cup soy sauce
1/4 cup hoisin sauce
2 tablespoons brown sugar
1 tablespoon cornstarch
1/2 teaspoon ginger, grated

Add-ins

1 cup broccoli florets

To Serve

Cooked rice or noodles for serving

Ingredient Notes (Substitutions, Healthy Swaps)

Ground beef: use lean (90/10) for less fat or 80/20 for juicier meatballs. Turkey or chicken can substitute but will be lighter in flavor.
Breadcrumbs: plain or panko work; panko gives a lighter texture. For gluten-free, use gluten-free breadcrumbs or crushed gluten-free crackers.
Green onions: swap with finely chopped regular onion or chives if preferred.
Egg: binds the meatballs; for an egg-free version, use 2 tablespoons of plain yogurt or a small mashed banana (texture changes).
Soy sauce: low-sodium soy sauce reduces salt. For gluten-free, use tamari or coconut aminos (will be less salty).
Hoisin sauce: key for the sweet-savory depth; you can mix 2 teaspoons sugar + 2 teaspoons miso as a partial swap, but flavor will differ.
Cornstarch: thickens the sauce quickly; arrowroot works as a 1:1 swap.
Brown sugar: for a slightly healthier choice, use coconut sugar or maple syrup (cut by a small amount and adjust to taste).
Broccoli: swap with snap peas, bell peppers, or cauliflower florets if you prefer.

Step-by-Step Instructions

Step 1 – Preheat and prep
Preheat the oven to 400°F (200°C). Line a baking sheet with foil or parchment for easy cleanup and lightly oil if desired.
Visual cue: The oven should be fully heated before you place the meatballs so they start to brown.

Step 2 – Make the meatball mixture
In a large bowl, combine 1 lb ground beef, 1/2 cup breadcrumbs, 1/4 cup chopped green onions, 1 egg, and 2 cloves minced garlic. Mix gently until just combined; avoid overmixing to keep meatballs tender. Form the mixture into evenly sized meatballs (about 1 to 1.5 inches each).
Visual cue: The mixture should hold together when pressed but not feel dense.

Step 3 – Arrange meatballs and broccoli
Place the formed meatballs on the prepared baking sheet with 1 cup broccoli florets scattered around so they roast alongside the meatballs. Keep space between meatballs so heat circulates for even cooking.

Step 4 – Make the sauce
In a separate bowl, whisk together 1/4 cup soy sauce, 1/4 cup hoisin sauce, 2 tablespoons brown sugar, 1 tablespoon cornstarch, and 1/2 teaspoon grated ginger. Stir until smooth and the cornstarch dissolves.

Step 5 – Sauce and bake
Drizzle or spoon the sauce evenly over the meatballs and broccoli, turning a few meatballs so sauce coats multiple sides. Place the sheet pan in the preheated oven and bake for about 20 minutes.

Step 6 – Check for doneness and finish
After about 20 minutes, check the meatballs: an instant-read thermometer should read 160°F for ground beef, or cut one open to ensure no pink remains. If the sauce needs thickening, remove the pan, spoon juices into a small saucepan, and simmer for 1–2 minutes until glossy and thick, then toss back with the meatballs.
Pro cue: For a bit of extra caramelization, broil for 1–2 minutes at the end, watching closely so the sauce does not burn.

Step 7 – Serve
Serve the sticky Mongolian beef meatballs and broccoli over cooked rice or noodles. Spoon any extra sauce over the top for added flavor.

Pro Tips for Success

Size matters: make meatballs uniform so they cook evenly. Use a small cookie scoop for consistent portions.
Don’t overwork: mix just until ingredients come together to keep meatballs tender.
Sauce control: if the sauce looks thin after baking, thicken it on the stove with a quick simmer; cornstarch activates with heat.
Watch the oven time: 20 minutes is a guideline — ovens vary. Use an instant-read thermometer for accuracy.
Broccoli timing: if florets are large, cut them smaller so they roast and tenderize in the same time as meatballs.
Rest briefly: let meatballs rest 2–3 minutes after baking so juices settle and sauce clings better.
Salt balance: hoisin and soy are salty; taste sauce before adding more salt. Use low-sodium soy sauce if worried about sodium.

Flavor Variations

Optional: Spicy kick — add 1/2 teaspoon red pepper flakes or 1–2 teaspoons chili garlic sauce to the sauce for heat.
Optional: Sesame twist — finish with a sprinkle of toasted sesame seeds and a teaspoon of sesame oil stirred into the sauce after baking.
Optional: Pineapple sweet-sour — add small pineapple chunks to the sheet for bursts of sweetness and an island twist.
Optional: Orange-Mongolian — add 1 tablespoon orange juice and a teaspoon of orange zest to the sauce for citrus brightness.
Optional: Veggie boost — add sliced bell pepper or snap peas along with broccoli for extra color and crunch.
Optional: Gluten-free swap — use tamari and gluten-free breadcrumbs to keep the flavors while avoiding gluten.

Serving Suggestions

Serve over steamed jasmine or white rice to soak up the glossy sauce.
Toss with cooked wide rice noodles and sliced green onions for a noodle bowl.
Spoon into lettuce cups with extra sauce for lighter handheld servings.
Plate with a side of quick cucumber salad or pickled carrots to cut the richness.
Add a sprinkle of toasted sesame seeds and extra chopped green onions for garnish.
Serve family-style on a big platter for easy passing and a casual meal.

Make-Ahead, Storage & Reheating

Make-ahead: You can mix the meatball base a day ahead, cover, and refrigerate. Form and bake when ready. The sauce can also be mixed ahead and kept covered in the fridge.
Refrigerator storage: Store cooked meatballs and broccoli in an airtight container in the fridge for up to 3–4 days. Keep rice or noodles separate to prevent sogginess.
Reheating: Reheat gently in a skillet over medium-low heat with a splash of water or leftover sauce to prevent drying. Alternatively, microwave in short intervals (30 seconds), stirring in between and adding a drizzle of water to keep moist.
Texture changes: Refrigerated meatballs will firm up; reheat slowly so they warm through without becoming rubbery.

Storage and Freezing Instructions

To freeze cooked meatballs: cool completely, place in a single layer on a tray to flash-freeze for 1–2 hours, then transfer to a freezer-safe bag or container with sauce separated or mixed in. Freeze for up to 3 months.
To freeze raw meatballs: form meatballs, flash-freeze on a tray, then bag and freeze up to 3 months. Thaw in the fridge overnight before baking.
Reheating from frozen: thaw overnight in refrigerator if possible. If reheating from frozen, bake at 350°F (175°C) covered for 20–30 minutes until hot all the way through, then finish uncovered for a few minutes to re-glaze.
If you prefer not to freeze: cooked meatballs remain best eaten within 3–4 days refrigerated.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
Approx. 380 kcal | 22 g | 25 g | 18 g | 2 g | 850 mg

Estimates vary by brands and portions.

FAQ About Sticky Mongolian Beef Meatballs

Q: Why is my sauce too thin after baking?
A: The oven heat can thin sauce. Remove juices, simmer on the stove for 1–2 minutes to activate the cornstarch and thicken, then return to meatballs.

Q: How do I know the meatballs are done?
A: Use an instant-read thermometer; ground beef should reach 160°F. Alternatively, cut one open to ensure no pink remains.

Q: Can I make these without breadcrumbs?
A: You can omit breadcrumbs but add a small binder like 2 tablespoons of plain yogurt or adjust with an extra egg; texture will change slightly.

Q: Can I bake meatballs and broccoli separately?
A: Yes. If you prefer crispier broccoli, roast it separately and add the sauce to the meatballs later to avoid soggy florets.

Q: Is hoisin necessary?
A: Hoisin adds depth and sweetness. If unavailable, increase brown sugar slightly and add 1 teaspoon of miso or a small spoon of plum sauce for complexity.

Q: How can I reduce sodium?
A: Use low-sodium soy sauce or tamari and taste the sauce before adding extra salt.

TastyInspo Notes

Finish with fresh green onions and toasted sesame seeds right before serving for color and crunch.
For a glossy finish, gently simmer leftover pan juices in a small pan until thick and spoon over meatballs.
If you like a charred note, broil for a minute at the end but watch closely to avoid burning the sugars.
Serve family-style with an extra bowl of steamed rice so everyone can add more sauce as they wish.
Use a rimmed baking sheet to catch sauce drips and make tossing easier after baking.

Troubleshooting

Bland flavor: taste the sauce before baking and adjust brown sugar, ginger, or soy to boost flavor. Add a pinch of salt if needed.
Overcooked, dry meatballs: avoid overmixing and overbaking; remove when internal temp hits 160°F and let rest.
Watery sauce: thicken on the stove with a quick simmer or add a slurry of cornstarch and a little water (1 tsp cornstarch + 1 tbsp water).
Sauce burning on pan: use foil or parchment, and broil only briefly if using; sugars burn quickly under high direct heat.
Meatballs falling apart: ensure you have an egg and breadcrumbs as binders; chill formed meatballs 10–15 minutes before baking to help them hold shape.
Soggy broccoli: cut florets small or give broccoli a 5–7 minute head start in the oven before adding meatballs.

Final Thoughts

This Sticky Mongolian Beef Meatballs recipe is a simple, reliable way to bring bold Asian-inspired flavors to the weeknight table with minimal fuss. The one-sheet method, glossy sauce, and familiar ingredients make it approachable, satisfying, and easy to customize.

Conclusion

For another version of Mongolian-style beef with a different method and feel, you can compare techniques with this Sticky Mongolian Beef Meatballs Recipe – Little Spice Jar.