Name: Sticky Mongolian Meatballs and Broccoli Recipe
Ingredients: 1 lb ground beef (or ground pork/turkey); 1/2 cup breadcrumbs; 1 egg; 2 cloves garlic, minced; 1 tsp ginger, grated; 2 tbsp soy sauce; 1 tbsp hoisin sauce; 1/2 tsp black pepper; 2 tbsp sesame oil (for frying); 1/2 cup low-sodium soy sauce; 1/2 cup brown sugar; 1/4 cup hoisin sauce; 3 cloves garlic, minced; 1 tsp fresh ginger, grated; 1/2 cup water; 2 tsp cornstarch mixed with 2 tbsp water (slurry); 3 cups broccoli florets, steamed or blanched; Sesame seeds & sliced green onions, for garnish

Ingredients

Scale

For the Meatballs:

1 lb ground beef (or ground pork/turkey)
1/2 cup breadcrumbs
1 egg
2 cloves garlic, minced
1 tsp ginger, grated
2 tbsp soy sauce
1 tbsp hoisin sauce
1/2 tsp black pepper
2 tbsp sesame oil (for frying)

For the Sauce:

1/2 cup low-sodium soy sauce
1/2 cup brown sugar
1/4 cup hoisin sauce
3 cloves garlic, minced
1 tsp fresh ginger, grated
1/2 cup water
2 tsp cornstarch mixed with 2 tbsp water (slurry)

Other:

3 cups broccoli florets, steamed or blanched
Sesame seeds & sliced green onions, for garnish

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a bowl, mix ground beef, breadcrumbs, egg, garlic, ginger, soy sauce, hoisin, and black pepper. Form into meatballs.
Place meatballs on the baking sheet and bake for 18–20 minutes until cooked through.
While baking, prepare the sauce: In a skillet, combine soy sauce, brown sugar, hoisin, garlic, ginger, and water. Simmer for 3–4 minutes. Stir in cornstarch slurry and cook until thickened.
Add cooked meatballs to the sauce, tossing to coat.
Stir in steamed broccoli.

Garnish with sesame seeds and green onions. Serve with rice or noodles.