Start by adding the ground beef to a large mixing bowl. Mix in green onions, garlic, ginger, salt, and pepper, and gently combine the ingredients using your hands or a spatula. Don’t overmix! Roll the mixture into small, even meatballs and place them on one side of a lined baking sheet.

Toss the broccoli florets with olive oil, salt, and pepper, then spread them out on the other side of the baking sheet. Place the sheet in a preheated 450°F oven and roast for 15 minutes. Roasting the broccoli at high heat ensures it stays slightly crisp with a caramelized touch.

While the meatballs and broccoli are roasting, heat a small amount of vegetable oil in a skillet over medium-high heat. Add garlic, ginger, soy sauce, brown sugar, rice wine vinegar, and red pepper flakes to the skillet. Bring the mixture to a simmer. Whisk together cornstarch and a little water to create a slurry, then slowly stir it into the pan. Simmer until the sauce thickens and turns glossy.

Once the meatballs are done, remove them from the oven and transfer them to the skillet. Gently toss them in the sticky Mongolian sauce to coat each one evenly. By now, the sauce should cling beautifully to the meatballs for that irresistible shine.

Serve the meatballs alongside the roasted broccoli over steaming bowls of jasmine rice or noodles. Sprinkle sesame seeds and chopped green onions over the top as a garnish to add the final layer of flavor and texture.