Ingredients
Scale
- 1 lb (450 g) ground beef or turkey
- 1/2 cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1/4 cup soy sauce
- 1/4 cup hoisin sauce
- 2 tablespoons brown sugar
- 1 teaspoon fresh ginger, grated
- 2 cups broccoli florets
- 2 tablespoons vegetable oil
- Sesame seeds and chopped green onions for garnish
Instructions
- Preheat your oven to 375°F (190°C). In a large bowl, combine ground meat, breadcrumbs, egg, minced garlic, salt, and pepper. Mix well and form into small, evenly sized meatballs. Place on a baking sheet lined with parchment paper and bake for 20-25 minutes until cooked through.
- Meanwhile, in a small saucepan over medium heat, whisk together soy sauce, hoisin sauce, brown sugar, and grated ginger. Bring to a simmer and cook for 2-3 minutes until slightly thickened. Set aside.
- Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add broccoli florets and stir-fry for 4-5 minutes until tender but still crisp. Remove from heat.
- Add cooked meatballs to the skillet with broccoli. Pour the Mongolian sauce over the top and toss gently to coat. Cook for an additional 2-3 minutes until heated through and coated with the sauce.
- Garnish with sesame seeds and chopped green onions before serving. Serve hot with steamed rice or noodles for a complete meal.
Notes
- You can substitute ground chicken or turkey for a lighter version of the dish.
- Use gluten-free soy and hoisin sauces for gluten-free options.
- Adjust cooking times slightly if using different ground meats to ensure they are fully cooked.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking, Stir-frying
- Cuisine: Asian-inspired
- Diet: Healthy, Nut-Free
Nutrition
- Serving Size: 1 plate
- Calories: 400 kcal Kcal
- Sugar: 12g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg