Sesame-Glazed Meatballs and Broccoli

Name: Sesame-Glazed Meatballs and Broccoli
Total time: 60 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 ½ lb Ground Beef (1½ pounds 90 percent lean ground beef); 1 cup Panko (1 cup panko bread crumbs); 2 pieces Egg (2 large eggs, lightly beaten); 4 pieces Scallion (4 scallions, white parts minced, green parts sliced thin on bias); 2 tbsp Chili Garlic Sauce (2 tablespoons chili-garlic sauce); 2 tbsp Toasted Sesame Oil (2 tablespoons toasted sesame oil, divided); 1 ½ tsp Table Salt (1½ teaspoons table salt, divided); 1 lb Broccoli (1 pound broccoli florets, cut into 2-inch pieces); 2 tbsp Vegetable Oil (2 tablespoons vegetable oil); ¼ cup Hoisin Sauce (¼ cup hoisin sauce, plus extra for serving); 1 ½ tbsp Sesame Seeds (1½ tablespoons sesame seeds, toasted)

Lean beef meatballs with panko and scallion whites are roasted with broccoli, then glazed with hoisin and sesame seeds and broiled until bubbling.

60 minChinese

Servings4

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Halal

Steps

1Adjust oven rack 8 inches from broiler element and heat oven to 400 degrees. Spray rimmed baking sheet with vegetable oil spray. Mix beef, panko, eggs, scallion whites, chili-garlic sauce, 1 tablespoon sesame oil, and 1¼ teaspoons salt in bowl until well combined. Form mixture into sixteen 2-inch meatballs and arrange on half of prepared sheet.
2Toss broccoli, vegetable oil, remaining 1 tablespoon sesame oil, and remaining ¼ teaspoon salt together in bowl. Arrange broccoli on other half of sheet. Roast until meatballs register 160 degrees and broccoli is crisp-tender, about 20 minutes.
3Remove sheet from oven and heat broiler. Combine hoisin and sesame seeds in bowl. Brush hoisin mixture over meatballs. Broil until glaze is bubbling and tops of broccoli are browned, about 3 minutes, rotating sheet halfway through broiling. Sprinkle with scallion greens and serve with extra hoisin.