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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!

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.

Find it online: https://recipe.newsvks.com/sticky-mongolian-meatballs-and-broccoli-keto-low-carb/