Ingredients

• 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
• Kosher salt and pepper, to taste

• 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 apple cider vinegar
• 1/2 teaspoon red pepper flakes
• 2 Tablespoons cornstarch, whisked with 1/2 cup water

• 3 green onions, thinly sliced
• Sesame seeds

Instructions

1. Heat the oven to 450°F. Prepare a baking sheet by lining it with parchment paper or foil.
2. In a large bowl, combine the ground beef, chopped green onions, grated ginger, and garlic. Season with salt and pepper, then gently mix just until combined. Shape the mixture into tablespoon-sized meatballs and arrange them on one side of the baking sheet.
3. Place the broccoli florets on the other side of the baking sheet. Drizzle with olive oil and season with salt and pepper, tossing to coat evenly.
4. Transfer the baking sheet to the oven and bake for 15 minutes, or until the meatballs are fully cooked through.
5. While the meatballs bake, prepare the sauce. In a large skillet over medium-high heat, add the vegetable oil, soy sauce, brown sugar, garlic, ginger, water, apple cider vinegar, and red pepper flakes. Stir and cook for about 10 minutes.
6. Add the cornstarch slurry (cornstarch whisked with 1/2 cup water) to the skillet and continue cooking until the sauce thickens. Remove from heat.
7. Add the cooked meatballs to the skillet and gently toss until they’re evenly coated in the sauce.
8. Spoon the meatballs and extra sauce over bowls of rice. Garnish with sliced green onions and sesame seeds. Serve the roasted broccoli on the side.