Sticky Mongolian Meatballs and Broccoli (Keto & Low-Carb)

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This Sticky Mongolian Meatballs and Broccoli recipe is a flavorful, protein-packed meal featuring juicy meatballs coated in a rich, sticky Mongolian sauce. Served with tender broccoli, this dish is a perfect balance of sweet, savory, and slightly spicy flavors—all while being keto-friendly and low in carbs.

Why You’ll Love This Recipe

  • Keto-friendly & low-carb – Uses sugar-free sweeteners and low-carb ingredients.
  • Sweet & savory glaze – A delicious Mongolian sauce coats the meatballs perfectly.
  • Quick & easy – Ready in under 30 minutes!
  • Great for meal prep – Reheats well for easy leftovers.
  • One-pan meal – Minimal cleanup, maximum flavor.

Ingredients

this recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Meatballs:

  • Ground beef or ground turkey
  • Egg
  • Almond flour (or crushed pork rinds for keto)
  • Garlic (minced)
  • Green onions (chopped)
  • Ginger (grated)
  • Soy sauce or coconut aminos
  • Sesame oil
  • Salt & pepper

For the Mongolian Sauce:

  • Soy sauce or coconut aminos
  • Sugar-free sweetener (monk fruit, erythritol, or allulose)
  • Garlic (minced)
  • Ginger (grated)
  • Red pepper flakes (optional, for spice)
  • Sesame oil
  • Xanthan gum (optional, for thickening)

For the Broccoli:

  • Fresh or frozen broccoli florets
  • Olive oil
  • Salt & pepper

Directions

Step 1: Prepare the Meatballs

  1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a bowl, mix ground beef, egg, almond flour, garlic, green onions, ginger, soy sauce, sesame oil, salt, and pepper until combined.
  3. Roll into 1-inch meatballs and place on the baking sheet.
  4. Bake for 15-18 minutes, or until cooked through.

Step 2: Make the Mongolian Sauce

  1. In a saucepan, whisk together soy sauce, sweetener, garlic, ginger, red pepper flakes, and sesame oil.
  2. Bring to a simmer over medium heat, stirring occasionally.
  3. If needed, add a small pinch of xanthan gum to thicken the sauce.

Step 3: Cook the Broccoli

  1. Heat olive oil in a skillet over medium heat. Add broccoli and season with salt and pepper.
  2. Sauté for 3-4 minutes, until tender but still crisp.

Step 4: Toss & Serve

  1. Add baked meatballs to the Mongolian sauce, tossing to coat.
  2. Serve meatballs over broccoli and garnish with sesame seeds and extra green onions.

Servings and Timing

  • Servings: 4
  • Prep time: 10 minutes
  • Cook time: 15-18 minutes
  • Total time: 25-30 minutes

Variations

  • Spicy version – Add more red pepper flakes or sriracha to the sauce.
  • Gluten-free option – Use coconut aminos instead of soy sauce.
  • Extra crunch – Top with chopped peanuts or cashews.
  • Different protein – Use ground turkey, chicken, or pork instead of beef.
  • Oven-free version – Pan-fry the meatballs instead of baking.

Storage/Reheating

  • Refrigerator: Store in an airtight container for up to 4 days.
  • Freezer: Freeze meatballs and sauce separately for up to 2 months.
  • Reheating: Warm in a skillet over medium heat or microwave for 1-2 minutes.

FAQs

Is this recipe keto-friendly?

Yes! The sauce is made with a sugar-free sweetener and the meatballs are low in carbs.

Can I use frozen broccoli?

Yes! Just steam or sauté it until tender.

How do I make the sauce thicker?

Add a small pinch of xanthan gum or let it simmer longer to reduce.

Can I meal prep this recipe?

Absolutely! It stores well and reheats easily.

What’s the best sweetener for the sauce?

Monk fruit, erythritol, or allulose work great without a bitter aftertaste.

Can I make this in an air fryer?

Yes! Air fry meatballs at 375°F for 12-15 minutes.

What can I serve this with?

Try cauliflower rice, zucchini noodles, or a side salad for a complete meal.

How do I prevent meatballs from being dry?

Don’t overcook them and use 80/20 ground beef for juicier meatballs.

Can I use bottled Mongolian sauce?

Most store-bought sauces have sugar, so homemade is the best keto option.

Can I add more veggies?

Yes! Bell peppers, mushrooms, or snap peas would be great additions.

Conclusion

This Sticky Mongolian Meatballs and Broccoli recipe is a delicious, keto-friendly dish that’s packed with bold flavors and satisfying textures. Whether you enjoy it as a quick weeknight meal or meal prep for the week, this one-pan recipe is a guaranteed hit. Try it today and enjoy a healthier take on Mongolian flavors!

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Sticky Mongolian Meatballs and Broccoli (Keto & Low-Carb)

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These tender meatballs are coated in a rich, sticky Mongolian sauce and served with crisp-tender broccoli for a delicious take on an Asian-inspired dish. Perfect over rice or noodles!

  • Author: [email protected]
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Baking & Stovetop
  • Cuisine: Asian-Inspired

Ingredients

Scale

For the Meatballs:

1 lb ground beef (or ground turkey for a leaner option)

¼ cup panko breadcrumbs (or almond flour for gluten-free)

1 egg

2 green onions, finely chopped

2 cloves garlic, minced

1 teaspoon ginger, grated

1 tablespoon soy sauce

½ teaspoon salt

½ teaspoon black pepper

For the Mongolian Sauce:

½ cup low-sodium soy sauce

â…“ cup brown sugar (or honey for a natural sweetener)

¼ cup water

1 tablespoon hoisin sauce

1 tablespoon rice vinegar

2 cloves garlic, minced

1 teaspoon ginger, grated

1 teaspoon sesame oil

1 tablespoon cornstarch mixed with 2 tablespoons water (slurry for thickening)

For the Broccoli:

2 cups broccoli florets

1 tablespoon sesame oil

¼ teaspoon salt

¼ teaspoon black pepper

For Garnish:

1 tablespoon sesame seeds

2 green onions, sliced

Instructions

  1. Make the Meatballs:

    • Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
    • In a large bowl, mix the ground beef, breadcrumbs, egg, green onions, garlic, ginger, soy sauce, salt, and pepper.
    • Roll into 1-inch meatballs and place on the baking sheet.
    • Bake for 12-15 minutes or until fully cooked (internal temp of 165°F).

  2. Prepare the Sauce:

    • In a small saucepan, whisk together soy sauce, brown sugar, water, hoisin sauce, rice vinegar, garlic, ginger, and sesame oil.
    • Bring to a simmer over medium heat. Stir in the cornstarch slurry and cook until thickened (about 2 minutes). Remove from heat.

  3. Cook the Broccoli:

    • In a large pan, heat sesame oil over medium heat.
    • Add broccoli, season with salt and pepper, and sauté for 3-4 minutes until tender-crisp. Remove from the pan.

  4. Coat the Meatballs:

    • Add the cooked meatballs to the pan and pour the Mongolian sauce over them. Stir to coat evenly.

  5. Serve:

    • Plate the meatballs with broccoli and garnish with sesame seeds and sliced green onions. Serve over rice or noodles.

Notes

  • Make It Spicy: Add ½ teaspoon red pepper flakes or 1 teaspoon sriracha to the sauce.
  • Meal Prep Friendly: Store in an airtight container in the fridge for up to 4 days.
  • Vegetarian Option: Use plant-based meat or tofu cubes instead of ground beef.

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