2 pounds ground beef

4 green onions, finely chopped (plus more for serving)

2-inch piece 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

½ teaspoon red pepper flakes

2 tablespoons cornstarch (whisked with ½ cup water)

Kosher salt and pepper, to taste

To Garnish:

3 green onions, thinly sliced

Sesame seeds

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Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, mix ground beef, chopped green onions, grated ginger, and minced garlic. Season lightly with salt and pepper.
Roll the mixture into 1½-inch meatballs and arrange them on the prepared baking sheet.
Bake for 15–18 minutes, or until cooked through and browned.
While meatballs bake, heat olive oil in a large skillet over medium heat. Add broccoli florets and sauté for 3–4 minutes until tender-crisp. Remove and set aside.
In the same skillet, heat vegetable oil and add minced garlic and ginger. Cook for 30 seconds until fragrant.
Add soy sauce, brown sugar, water, rice wine vinegar, and red pepper flakes. Bring to a simmer.
Stir in the cornstarch slurry and cook until the sauce thickens and becomes glossy.
Add the baked meatballs to the sauce, tossing to coat evenly.
Stir in sautéed broccoli and toss everything together until well combined.
Garnish with sliced green onions and sesame seeds before serving.

Use ground chicken, or turkey instead of beef for a lighter version.

For extra heat, add more red pepper flakes, chili oil, or sriracha.

Serve over rice, noodles, or quinoa for a complete meal.

Make gluten-free by using tamari or coconut aminos instead of soy sauce.

Store leftovers in an airtight container for up to 4 days or freeze for up to 2 months.