Sticky Mongolian Meatballs and Broccoli
Introduction
Sticky Mongolian meatballs with broccoli is a delightful dish that combines savory meatballs coated in a sweet and tangy sauce with nutritious broccoli florets. This recipe originates from Mongolian cuisine, known for its bold flavors and hearty ingredients. Perfect for both family dinners and casual gatherings, it’s a dish that promises to satisfy everyone’s taste buds.
What Are Mongolian Meatballs?
Mongolian meatballs are typically made from ground meat, such as beef or pork, mixed with seasonings and binding agents like breadcrumbs or egg. They are shaped into small balls and then either baked, fried, or cooked in sauce.
History and Origins of Mongolian Meatballs
Mongolian cuisine reflects the nomadic traditions and ingredients of the region, heavily influenced by the rugged landscapes and available resources. Meatballs, a versatile and portable food, have been a part of Mongolian culinary heritage for centuries, adapted over time to suit various tastes and preferences.
Nutritional Benefits of Broccoli
Broccoli, a cruciferous vegetable, is rich in vitamins, minerals, and fiber. It adds a nutritious element to the dish, complementing the flavors of the meatballs and providing essential nutrients for a balanced meal.
Preparation Steps
- Making the Meatballs
- Combine ground meat, bread crumbs, garlic powder, soy sauce, salt, and pepper.
- Shape mixture into small meatballs and set aside.
- Preparing the Sticky Sauce
- In a bowl, mix soy sauce, hoisin sauce, brown sugar, rice vinegar, and minced ginger until well combined.
- Cooking Method
- Heat oil in a skillet over medium heat.
- Add meatballs and cook until browned on all sides.
- Pour in the sticky sauce and simmer until meatballs are cooked through and sauce thickens.
- Adding Broccoli
- Blanch broccoli florets in boiling water until tender-crisp.
- Toss broccoli with cooked meatballs and sauce until well coated.
Presentation Tips
Serve Sticky Mongolian Meatballs and Broccoli garnished with sesame seeds and sliced green onions for added flavor and visual appeal. Pair with steamed rice or noodles to complete the meal.
Flavor Variations
For a spicier version, add crushed red pepper flakes to the sauce mixture. You can also experiment with different vegetables like bell peppers or snap peas for added crunch and variety.
Health Considerations
To reduce sodium, opt for low-sodium soy sauce and adjust seasonings to taste. For a leaner option, use ground turkey or chicken instead of beef or pork.
Tips for Serving
This dish pairs well with a side of steamed jasmine rice or udon noodles. A crisp cucumber salad or pickled vegetables can complement the flavors while providing a refreshing contrast.
Cultural Significance
In Mongolian culture, meatballs are often enjoyed during festive occasions and family gatherings, symbolizing unity and abundance. This dish reflects the rich culinary traditions passed down through generations, celebrating hearty ingredients and bold flavors.
Conclusion
Sticky Mongolian Meatballs and Broccoli offers a harmonious blend of savory and sweet flavors, making it a versatile and satisfying meal option. Whether enjoyed as a weeknight dinner or served at special events, this dish promises to delight with its comforting appeal and nutritional benefits.
Sticky Mongolian Meatballs and Broccoli
Sticky Mongolian meatballs with broccoli is a delightful dish that combines savory meatballs coated in a sweet and tangy sauce with nutritious broccoli florets. This recipe originates from Mongolian cuisine, known for its bold flavors and hearty ingredients. Perfect for both family dinners and casual gatherings, it's a dish that promises to satisfy everyone's taste buds.
Ingredients
- 2 pounds ground beef
- 4 green onions (finely chopped, plus more for serving)
- 2 inch fresh ginger (grated (or 2 Tbsp. ginger paste))
- 6 cloves garlic (minced or grated)
- 1 head broccoli (cut into florets)
- 1 Tablespoon olive oil
- Sauce:
- 1 Tablespoon vegetable oil
- 1 cup low-sodium soy sauce
- 1 cup brown sugar
- 4 cloves garlic (minced)
- 2 Tablespoons ginger (minced)
- ⅔ cup water
- 1 Tablespoon rice wine vinegar
- 1/2 teaspoon red pepper flakes
- 2 Tablespoons cornstarch (whisked with 1/2 cup water)
- Kosher salt and pepper (to taste)
- To Garnish:
- 3 green onions (thinly sliced)
- Sesame seeds
Instructions
Preheat the oven to 450 degrees F. Line a baking sheet with foil or parchment paper.
Add the ground beef, green onions, ginger, and garlic to a bowl. Season with salt and pepper. Mix until just combined. Roll into tablespoon-size balls, placing them on one side of the prepared baking sheet. Add the broccoli to the other side of the baking sheet and toss with 1 tablespoon oil, salt, and pepper. Transfer to the oven and bake for 15 minutes or until the meatballs are cooked through.
Meanwhile, in a large skillet add the oil, soy sauce, brown sugar, garlic, ginger, water, rice wine vinegar and red pepper flakes. Stir and cook over medium-high heat, for about 10 minutes. Whisk together cornstarch with 1/2 cup water and add to your sauce. Continue to cook until the sauce thickens. Remove from the heat.
Add the cooked meatballs to the skillet of sauce and toss, until the sauce coats the meatballs.
Serve the meatballs and remaining sauce over bowls of rice topped with additional green onions and sesame seeds. Serve the broccoli on the side.
Nutrition Information:
Amount Per Serving: Calories: 691