Meatball Beef and Broccoli
Meatball recipes and this blog go hand in hand. If you’ve been following along for a while now, you’ll probably know by now that I have the biggest soft spot for meatballs. Anywhere from chicken tikka masala, to enchiladas, to caprese, to banh mi, to stroganoff and everything in between. There is a meatball recipe on this blog for literally all of your tastes, for any day of the week. This time around, I was inspired by my Orange Chicken Meatballs to create another Asian-American infusion with this Meatball Beef and Broccoli. It has all of the flavors from the classic dish, but with a fun new meatball twist. Serve it with steamed rice for that perfect easy weeknight meal. Have I mentioned that it’s incredibly easy to make? That’s just an added bonus.
I might be more than slightly biased, but this is the recipe you NEED to make with that packet of ground beef you have sitting in your fridge or freezer. If you’re not like me, and don’t always keep ground beef on hand, then I urge you to pick some up on your next grocery store trip because this is a great weeknight recipe! As always, don’t hesitate to reach out if you have any questions or comments about substitutions. Stay safe and stay home (whenever possible), my friends!
Meatball Beef and Broccoli
Equipment
- Mixing bowl
- Baking sheet
- Large skillet
Ingredients
- Meatballs:
- 2 pounds lean ground beef 85% is good
- 1/2 cup Panko bread crumbs
- 1 large egg
- 2 garlic cloves grated
- 1 teaspoon fresh grated ginger
- 1 teaspoon sesame oil
- 1 teaspoon sriracha
- 3 scallions thinly sliced
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- Sauce and Broccoli:
- 3 tablespoons sesame oil divided
- 1 1/2 cups beef stock
- 1/2 cup low-sodium soy sauce
- 6 tablespoons light-brown sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon crushed red pepper flakes optional
- 2 pounds broccoli crowns cut into florets
- 2 teaspoons sesame seeds for topping
- 2 scallions thinly sliced for topping
- Steamed white rice for serving
Instructions
- Preheat oven to 425°F. Line a baking sheet with foil and grease lightly with cooking spray, set aside.
- To make the meatballs, in a large bowl, mix together the beef, bread crumbs, egg, garlic, ginger, sesame oil, sriracha, scallions, salt and pepper until evenly combined. Try not to over-work the mixture or else you’ll end up with tough meatballs. Roll about 2 tablespoons or so of the mixture in between your palms and place on the prepared baking sheet. Continue rolling and shaping the remaining mixture until all the meatballs are done, leaving about a few inches of space in between each. Bake until golden brown and crispy, about 18 to 20 minutes, flipping over halfway through.
- In a large bowl or measuring cup, whisk together 2 tablespoons sesame oil, beef stock, soy sauce, brown sugar, cornstarch, and red pepper if using, and set aside.
- In a large skillet, heat the remaining tablespoon of sesame oil over moderate heat. Once hot, add the broccoli and sauté for about 5 minutes or until bright green. Add in the meatballs and stir in the sauce. Reduce heat to low, cover with a lid, and cook until the sauce has thickened, about 8 minutes. Give it a stir and top with sesame seeds and scallions. Serve with rice and enjoy!
