Ingredients
Scale
- 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
- 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)
- 3 green onions (thinly sliced)
- Sesame seeds
Instructions
- Preheat the oven to 450 degrees F. Line a baking sheet with foil or parchment paper.
- Mix ground beef, green onions, ginger, garlic, salt, and pepper in a bowl. Roll into tablespoon-size balls and place on one side of the baking sheet.
- Toss broccoli with olive oil, salt, and pepper, then place on the other side of the baking sheet.
- Bake for 15 minutes or until meatballs are cooked through.
- In a skillet, combine vegetable oil, soy sauce, brown sugar, garlic, ginger, water, rice wine vinegar, and red pepper flakes. Cook over medium-high heat for 10 minutes.
- Whisk cornstarch with water and add to the sauce. Cook until thickened.
- Toss cooked meatballs in the sauce until coated.
- Serve over rice, garnished with green onions and sesame seeds, with broccoli on the side.
Notes
- For tender meatballs, avoid overmixing the beef.
- Pre-cooked frozen meatballs can be used for convenience.
- If the sauce is too thin, simmer longer or add more cornstarch slurry.
- For a healthier version, reduce sugar or use lean ground beef.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking, Stovetop
- Cuisine: Asian
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 24g
- Sodium: 1200mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg